My beautiful and wonderful Mommy asked me to bake her a flourless chocolate cake for her birthday. I had never made a flourless chocolate cake and for the first time I chose a recipe based only on the appearance of the finished product. Once I started baking, I became immediately intimidated and worried I had made a huge mistake. I am happy to report that the cake turned out beautifully, it was edible and my mom was impressed!
|First things first: preheat your oven to 325 degrees. |
Next, line the outside of a cake pan with a double layer of aluminum foil.
Line the inside of the cake pan with parchment paper.
Grease the parchment paper.
|Place your prepped cake pan a nine x thirteen inch pan.|
Put a small pot of water on the stove and bring to a boil.
|Using two pans to create a double boiler, add your butter, coffee and chocolate....|
|....heat on low until the mixture is smooth and creamy.|
Remove from heat.
|Mix your eggs in a stand mixer using the whisk attachment on medium speed until your eggs have doubled in volume. About 5 minutes.|
|Slowly pour 1/3 of the eggs into your pan of chocolate, butter and coffee mixture.|
Fold in the eggs until they are almost mixed.
Repeat this two more times until the eggs and chocolate mixture are just combined.
|When your cake has cooled, remove it from the cake pan and place it on a plate or cake stand.|
|Pour the Chambord glaze in the center of the cake and spread evenly with a spatula.|
|Lightly dust the top of your cake with powdered sugar and top with fresh raspberries.|
|Happy Birthday Mammy!!|