Winners's Chocolate Cake
Submitted by tracylee
Rich, fudgy chocolate almond cake with a silky dual-chocolate glaze and fresh raspberries. A flourless-style showstopper that melts on the tongue with every dense, buttery bite.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the kind of cake that earns its name. Dense, intensely chocolatey, and barely held together by ground almonds and separated eggs, it lands somewhere between a French torte and a truffle in cake form.
Two types of chocolate go into the batter, and the glaze layers on even more with a blend of semisweet and milk chocolate melted into heavy cream. Fresh raspberries and mint on top cut through all that richness with bright, tart contrast.
It bakes in a springform pan and looks absolutely stunning on a platter. This is your “bring to the dinner party and accept all compliments graciously” kind of dessert.
Chef Tips
- Separate your eggs while cold, but let the whites come to room temperature before whipping for maximum volume
- Melt the chocolate over medium-low heat and stir constantly to avoid seizing or scorching
- Let the cake cool completely before glazing so the chocolate sets into a glossy, smooth finish
- A warm knife dipped in hot water gives you clean, bakery-worthy slices
Ingredients
Directions
Preheat oven 350℉ (180℃). Butter and flour 9 inch springform pan w with 2 ¾ inch sides.
Melt bitter or semisweet chocolate, butter and unsweetened chocolate in heavy saucepan over med-low heat, stir constantly til smooth.
Pour into bowl and cool slightly. Add sugar, yolk and almond at room temp before serving. Transfer to platter. Garnish.
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