Blog | Weekly Specials

Flourless Chocolate Cake

Cake prep time: 15 minutes
Cook time: 15-20 minutes
Serves 6-8

Cake Ingredients

  • 1 pound semi-sweet chocolate, coarsely chopped
  • 1/2 pound unsalted butter
  • 1 orange, zested
  • 8 large eggs
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Raspberry Sauce Ingredients

  • 2 cups raspberries
  • ¼ cup sugar
  • 1 tsp lemon juice

Garnish

  • 1 pint Green Tea Snoqualmie Ice Cream
  • powdered sugar
  • raspberries and raspberry sauce

Directions

Puree berries, sugar and lemon juice in processor. Strain, pressing on solids to extract as much fruit and juice as possible. Cover and chill.

Preheat oven to 325°.

Use 1 tablespoon of the butter and coat the inside of a muffin tin. Bring a medium sized pot of water to a boil. Combine the butter, chocolate and orange zest in a double boiler and melt until smooth. Meanwhile, combine eggs, sugar, vanilla and salt in a mixing bowl and whip by hand or electric mixer until doubled in volume, about 5 minutes. Fold the egg mixture into the chocolate with a rubber spatula.

Fill muffin tins 3/4 of the way with the batter. Place in oven and bake for 15 minutes or until a pick comes out clean. While still warm but not hot, pop the cakes out and serve with the ice cream, raspberries and sauce.

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