Chocolate cake (flourless) with raspberry sauce

This tasty cake, which is flourless, can be prepared in no time. It is ideal to surprise your loved one by baking it in a Le Creuset heart cocotte , but it can also be cooked in a classic cocotte or even in several mini cocottes . It is ideal to share with that special someone. It is delicious freshly made accompanied by a raspberry sauce.

Ingredients (4-6 people)

• 120g of grated dark chocolate
• 6 tablespoons unsalted butter
• 1/2 cup sugar
• 3 large eggs
• 1/3 cup cocoa powder
• 1/2 teaspoon instant espresso coffee powder
• A pinch of salt
• 1 teaspoon vanilla extract

Ingredients for the sauce:

• 170g fresh raspberries (or raspberry, strawberry or red fruit jam)
• 1/4 cup sugar
• 2 tablespoons of port wine

Preparation:

1. Preheat the oven to 190ºC and generously butter the bottom and sides of the cocotte .
2. Melt and mix the chocolate and butter in a bain-marie, stirring until smooth. Remove from heat and add the sugar, stirring constantly. Add the eggs, one by one, beating well each time. Add the cocoa powder, espresso powder and a pinch of salt, mixing well. Finally, add the vanilla extract .
3. Pour the mixture into the cocotte (or divide it among several mini-cocottes ) and bake for 30 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs attached. Remove the cocotte from the oven and let cool for 5 to 10 minutes before serving (the cake will sink slightly).
4. For the sauce you can use fresh or frozen raspberries or jam. If you have raspberries, mix them with the sugar and port in a saucepan. Cook over a low heat, stirring occasionally, until the berries break down and the sauce has thickened (about 15 minutes). The sauce can be served straight as is, or passed through a sieve to achieve a smoother texture. If you don't have raspberries, you can mix four or five tablespoons of jam with the port and half a glass of water and put it on a low heat, stirring to thicken it.
5. Finally we can spread a little jam over the chocolate cake and serve the rest in a small container such as a mini cocotte.