This flourless chocolate cake tastes heavenly and so smooth it almost melts in the mouth. The raspberry coulis is a good contrast, both in taste and in color.
FLOURLESS CHOCOLATE CAKE
water 160 ml
granulated sugar 115 grams
butter, unsalted 85 grams
bittersweet chocolate (cut into squares) 340 grams
rum 15 ml
eggs 6 pieces
Preheat oven to 375 degrees farenheit. Line a 9-inch round pan with parchment paper and set aside.
Combine water and sugar over medium heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and continue cooking until butter melts. Remove from heat and add chocolate, whisk smooth. Add in rum and then the eggs, two at a time. Continue whisking until mixture is smooth and even. Pour into pan. Bake in a water bath for 40 minutes. Cool cake and unmold.
sugar 40 grams
water 45 ml
frozen raspberries 250 grams
frozen strawberries 250 grams
kirsch (cherry-flavored liqueur) 15 ml
Heat sugar and water in small saucepan over medium heat until sugar is dissolved. Pour into blender and add fruits. Blend until fruit is pureed but not totally smooth. Strain and stir in kirsch.