Friday, April 20, 2012

FLOURLESS CHOCOLATE CAKE WITH FRESH WHIPPED CREAM & RASPBERRIES

BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. GREASE 8 INCH ROUND TART PAN (I USE 9" TART PAN WITH REMOVABLE BOTTOM)

IN DOUBLE BOILER MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, REMOVE FROM HEAT AND ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.

WHIP FRESH CREAM AND SERVE WITH RASPBERRIES! MMMMMMMM!
ADAPTED FROM GOURMET MAGAZINE

LINKING AT http://www.chef-in-training.com/

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