Flourless Chocolate Cake with Raspberries

Name: Flourless Chocolate Cake with Raspberries
Yield: Serves 8–10
Cuisine: French
Ingredients: 85 g unsalted butter, plus extra, melted, for greasing; 85 g ground almonds; 140 g Grenada Chocolate Co. dark chocolate (71% cocoa solids), broken into pieces; 100 g caster sugar, plus extra for sprinkling; 120 g frozen raspberries; 20 g cornflour; 5 medium eggs, separated

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

This great French cake recipe was handed down to Laurent Couchaux, one of our past chocolatiers, by his grandmother. Made with cornflour and ground almonds, it is gluten-free, perfect for anyone with an intolerance to wheat. The cake is best made the day before it is eaten.

Ingredients

140 g Grenada Chocolate Co. dark chocolate (71% cocoa solids), broken into pieces
85 g unsalted butter, plus extra, melted, for greasing

Europe
France
Cake
Vegetarian
Mediterranean
Gluten-free

Method

Preheat the oven to 180°C/gas mark 6. Brush the insides of the cake tin with melted butter and line the base with non-stick baking paper. Sprinkle the greased tin with caster sugar.

Melt the chocolate and butter together in a large bowl over a bain-marie, and set aside to cool