Flourless chocolate cake with raspberries and cream

Name: Flourless chocolate cake with raspberries and cream
Cuisine: British
Ingredients: 8 oz chopped dark 70% chocolate; 8 oz salted butter; 3/4 cup granulated sugar; 1/4 cup light brown sugar; 6 large eggs; 1/2 cup cocoa powder; 1 tablespoon vanilla extract; 1/2 teaspoon salt; Icing sugar for dusting

Emma @cook_16082990

A great gluten free chocolate birthday cake!

Emma @cook_16082990

A great gluten free chocolate birthday cake!

Saved

Ingredients

8 ozchopped dark 70% chocolate
8 ozsalted butter
3/4 cupgranulated sugar
1/4 cuplight brown sugar
6large eggs
1/2 cupcocoa powder
1 tablespoonvanilla extract
1/2 teaspoonsalt
Icing sugar for dusting

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Steps

1

Preheat oven to gas mark 3/170c. Butter and greaseproof paper a 23x5cm circular spring form cake tin.
2

Put the chocolate, butter and salt in a heatproof bowl and melt over a saucepan of water. Stir until melted. Add vanilla essence and half of the cocoa powder.
3

In another bowl beat the eggs and sugar with an electric whisk until light and thickened (8-10mins).
4

Fold melted chocolate mixture into egg mixture until evenly combined.
5

Pour mixture into the prepared tin and bake for 1hr 25mins. Remove cake from oven and cook on rack in the tin. It will sink!
6

When cool, remove from tin and dust with icing sugar and remaining cocoa powder.
7

Full centre (where it has sunk) with whipped cream or creme crèche and fresh berries.