This is one of those recipes that is so well-loved I have a hard time putting it into words. Except to say I’m sorry for keeping it from you for so long. It’s one of the first successful cakes I ever made when I started cooking, using my Granny’s old springform pan (which is still in use, by the way).
Many flourless chocolate cakes contain ground nuts, but this cake gets its structure from cocoa powder and lots of eggs. So if you happen to be entertaining dinner guests who are allergic to nuts AND on the gluten-free bandwagon, look no further. And also, you might want to steer clear of these crackers.
The flourless chocolate cake is amazing all on its own or just dusted with cocoa powder, but I like it best with a tart raspberry sauce drizzled across the top. It creates a beautiful pop of color and flavor that is perfect for Valentine’s day, or any day.
It’s also ridiculously easy to make, but you don’t have to share that with your guests.
