(Nearly) Flourless Chocolate Cake

You will not believe how amazing this is until you try it!!
It really is too good for words and so very simple to make!!

~ (Nearly) Flourless Chocolate Cake ~

What you need:

7 oz. bittersweet chocolate squares

3/4 cup + 2 Tbsp butter (1 and 3/4 sticks butter)

1 cup + 2 Tbsp sugar

5 large eggs

1 Tbsp flour

What you do:

Line an 8" springform pan with parchment paper and butter the sides of the pan 
(9" pan will work too) and preheat oven to 375 degrees F.

Melt chocolate and butter over very low heat so as not to burn the chocolate!

(You just barely want this to be melted together and smooth).

Stir in the sugar and mix well. Allow to cool for 5 minutes.

Add eggs, one at a time, mixing well after each addition.  Add the flour and stir well.

All the above can be done in the pan you melted the chocolate in...

and use a wire whisk to mix it together...it is so incredibly easy!

Pour batter in pan and bake for 25 min. The centre of the cake should be just barely set. 

Take out and set on cooling rack for 15 min. Once the 15 minutes is up, 

remove the sides of the springform pan (loosen sides of cake from pan with a knife) 

and then turn it upside-down on a parchment-lined plate.

Now the cake will be upside-down.
Remove the parchment paper from the bottom of the cake. 

Place the serving plate on the exposed bottom of the cake and turn it over. 

Remove the plate and parchment paper from the top of the cake. 

Voila! You are a master chef. :)

Cool completely before serving. 

Serve with sweetened whipped cream and raspberry sauce.

~ Raspberry Sauce ~

Simmer enough raspberries to get 2 cups of juice when strained through cheesecloth. 

Cool. Mix 1/4 cup of corn starch into the cooled juice in a small pot.

Stir well with a wire whisk. Bring to a boil, stirring constantly, 
then simmer for two more minutes.

Add in the juice of one lemon (fresh squeezed) and honey to taste...

it should still be a bit tart to compensate for the richness of the chocolate.

This is crazy good!! I served a piece to my husband and children one Sunday recently, 

and we had half the cake left over. I promptly FROZE it so I would not EAT it for breakfast 

(and lunch...and dinner) the next day.  I hope you like it as much as we do. :)

Refrigerate or freeze the leftovers. If you freeze, 

wrap it well and when it comes time to thaw, 

let it sit in the wrapping at room temperature for a full 24 hours.

Many Blessings, Camille

**Quite some time ago I searched the internet for a flourless chocolate cake recipe 
and found this one...but now I cannot find the site it came from. 
I have edited the wording and added in the raspberry sauce...which is my own recipe.
If you know where credit is due, please let me know so I can link back.  **