Flourless dark chocolate cakes with raspberry

Turn dehydrated raspberry into a striking, flavour-packed garnish for these rich chocolate cake desserts.

Credit: Cooking with Curtis / Wonho Frank Lee

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 280 g (10 oz) semisweet chocolate (60% cacao), chopped
• 170 g unsalted butter
• 4 large eggs
• 75 g sugar
• Nonstick cooking spray
• ¼ cup freeze-dried raspberries, finely ground
• 1 cup thickened (heavy) cream, whipped
• Fresh raspberries (optional)

Instructions

1. Preheat oven to 170°C (325°F). In large bowl set over saucepan of simmering water, stir chocolate and butter constantly until melted. Stir in pinch of salt. Remove from heat and cool slightly.
2. In large bowl, using Immersion blender with whisk attachment, beat eggs and sugar 4 minutes, or until pale and thick. Fold in cooled chocolate mixture.
3. Spray four ovenproof cups or ramekins (about 300 ml / 0.3 qt capacity) lightly with nonstick cooking spray. Divide batter among bakers and bake 18 to 20 minutes, or until cakes are puffed around edges with moist centers. Cool 2 minutes. Invert cakes onto individual plates.
4. Dust cakes with raspberry powder and top with whipped cream. Serve with fresh raspberries, if desired. Cakes are best enjoyed while still warm.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.