Decadent Flourless Chocolate Cake with Raspberry Coulis
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Lint February 26, 2022
This was a great recipe, I made a half serve with the following changes: 125g butter, approx 150g dark chocolate (Green & Black's 80%), 1/2 cup sugar, 3 eggs. Took about 30 mins baking time in a small loaf pan. Once it cooled, it collapsed into a short squat loaf with a melt-in-the-mouth, squidgy centre. Such a simple recipe for incredible result.
tastysweet December 26, 2017
Also, it was done before the allotted time. Good thing I checked. My oven must be running on high!! No down falls. Perfect.
tastysweet December 26, 2017
This was appsolutely rich and fantastically delicious. Kept it in the springform base. Even when I sliced it the cake did not stay on the parchment. So no picking it off. Will freeze the leftovers. Served with homemade whipped cream and the raspberry Coulis. Perfect.
Mickey0627 July 2, 2015
This was incredible! I even accidentally shut the oven for the first 15 minutes, turned it back on, still cooked in 45 minutes. Thanks to the instructions saying, "bake until set and top begins to crack," I was able to tell when it was done. Served with raspberry coulis and homemade whipped cream as another person suggested, awesome!
yvonne M. April 16, 2015
I made this cake for a luncheon for 3 couples and it was an instant success. Small piece is definitely recommended but the raspberry coulis and whipped cream was what put it over the top. Highly recommend to do the recipe as it is written. BTW the men enjoyed this as much as the women. Making it again for a client of mine whose daughter is gluten free and again for my granddaughter for her 8th birthday party to be served for the adults, but will save a piece as she has great culinary tastes.
Shawn February 15, 2015
I made this for a Valentine's Dinner and it was equal to a dessert I had once at an upscale restaurant. The simple ingredients, easy preparation made this a winner. Seriously, anyone can make this impressive and delicious dessert. I used 70% cocoa chocolate bars and regular butter (could not find higher quality). In a nutshell - a keeper - will definitely make again, and again.
Oui, C. January 27, 2010
This sounds so good, that although we will be in Wyoming, skiing over Valentine's weekend, I plan on packing some excellent chocolate and my springform pan so that I can make this cake for my wife on Valentine's day. May need to try to smuggle some Banyuls too! Thanks!
AntoniaJames January 25, 2010
What a gorgeous photo!! And the cake and coulis look scrumptious, too! Love the red rose and the dessert wine, too . . . . very nice.
lastnightsdinner January 24, 2010
Oh my. Many years ago, I had a recipe from an old food magazine for a similar cake that I made often for special occasions, and I've been trying to track down something similar for ages. This is just what I have been looking for!
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