This delicious flourless cake can be made in no time. It is ideal for surprising your partner by baking it in a Le Creuset heart casserole, but it can also be baked in a classic casserole or even in several mini cocottes. It is perfect for sharing with that special person. It tastes delicious fresh from the oven, served with 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 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 mix 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, the 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 a toothpick inserted near the center comes out with just a few moist crumbs. 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 or frozen raspberries, or jam. If we have raspberries, mix them with the sugar and the port in a saucepan. Cook over low heat, stirring from time to time, until the berries break down and the sauce has thickened (about 15 minutes). The sauce can be served like this, or it can be strained through a sieve for a smoother texture. If we don't have raspberries, we can mix four or five tablespoons of jam with the port and half a glass of water and cook it over low heat, stirring so it thickens.
- Finally, we can spread a little 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!!!!