This tasty cake, which contains no flour, can be prepared in no time. It's ideal for surprising our partner by baking it in a Le Creuset heart casserole, but it can also be cooked in a classic casserole or even in several mini cocottes. It's perfect to share with that special someone. It's delicious freshly made served with a raspberry sauce.
Ingredients (4-6 people)
- 120gr grated dark chocolate
- 6 tablespoons unsalted butter
- 1/2 cup sugar
- 3 large eggs
- 1/3 cup cocoa powder
- 1/2 teaspoon instant espresso powder
- A pinch of salt
- 1 teaspoon of vanilla extract
Ingredients for the sauce:
- 170gr fresh raspberries (or raspberry, strawberry, or mixed berry jam)
- 1/4 cup sugar
- 2 tablespoons Port wine
Preparation:
- Preheat the oven to 190ºC and generously butter the bottom and sides of the casserole.
- Melt and combine the chocolate and butter in a double boiler, stirring until smooth. Remove from the heat and add the sugar, stirring constantly. Add the eggs, one at a time, beating well each time. Add the cocoa powder, instant espresso powder and a pinch of salt, mixing well. Finally add the vanilla extract.
- We put the mixture in the casserole (or divide it among several mini cocottes) and bake for 30 minutes or until, when inserting a toothpick near the center, it comes out with just a few moist crumbs. We remove the casserole from the oven and let it cool for 5 to 10 minutes before serving (the cake will sink a little) .
- For the sauce we can use fresh raspberries, frozen ones, or jam. If we have raspberries, mix them with the sugar and the Port in a saucepan. Cook them over low heat, stirring occasionally, until the berries break down and the sauce has thickened (about 15 minutes). The sauce can be served as is, or passed through a sieve for a smoother texture. If we don't have raspberries, mix four or five tablespoons of jam with the Port and half a glass of water and simmer, stirring until it thickens.
- Finally, we can spread a bit of jam over the chocolate cake and serve the rest in a small container like a mini casserole.
Comments
MªCarmen said:
Hola. Parece una receta apetitosa, en realidad una especie de mugcake pero hecho en cocotte. ¿Cómo es que dáis las medidas en tazas y cucharas? Sobre todo, el tema de las cucharas de mantequilla lo veo peligroso… puede oscilar mucho para la gente que no tenga los medidores americanos.
¿Podríais poner las medidas en gramos?
Gracias. Saludos
Claudia&Julia said:
¡Muchas gracias Ana! Nos alegra que te haya gustado :)
Ana Coruña. said:
He realizado el pastel, buenisimo, he respetado la receta original, salvo la mermelada que a falta de oporto le añadi ron añejo, RIQUISIMA!!!
No dejeis de probarla!!!!