Flourless Chocolate Cake {with Raspberry Glaze}

This Flourless Chocolate Cake {with Raspberry Glaze} is light, airy, chocolaty and super easy to make. The addition of the raspberry glaze adds a nice extra fruity sweetness. Finish it off with whipped cream and fresh berries and you'll have one spectacular dessert that will have your guests ooing and ahhing!

Course Dessert

Cuisine American

Keyword chocolate,raspberry jam,

Prep Time 15

Cook Time 40

cooling time 10

Total Time 55

Servings people

Calories 376kcal

Author Nicole Crocker

Ingredients

1 Stick Unsalted butter ,softened to room temperature
3/4 Cup Sugar
7 Large Eggs ,separated
10 Ounces Semisweet chocolate ,melted and cooled
Pinch of salt

For the glaze

1/4 Cup Seedless raspberry jam

Instructions

Set rack to the middle level of the oven and preheat to 350 Degrees F.
Butter a 9 inch springform pan and line the bottom with a disk of parchment or wax paper and set aside.
In a large bowl beat butter and sugar until light and fluffy about 3-5 minutes.
Add egg yolks one at a time and beat until smooth. Beat in the chocolate.
In a medium clean dry bowl, beat egg white with the salt until soft peaks form. Stir about one third of the egg whites into the batter, then using a rubber spatula gently fold in the remaining egg whites.
Pour the batter into the prepared pan and smooth the top. Bake for about 35-40 minutes. The cake should be well risen and the center should be firm and elastic to the fingertip.
Cool the cake in the pan for 5 minutes, then invert onto a rack to cool completely. Slide the cake from the rack onto a platter.

For the Glaze

Place jam in a small sauce pan and stir over low heat until melted.
Pour glaze over the cake and allow to cool to room temperature.
Serve with fresh berries or whipped cream.

Nutrition