Recipe: Wendy’s Flourless Chocolate Raspberry Cake

Here is my good friend Wendy’s recipe that is one of the most simple, yet elegant desserts I’ve ever made. You can make this your own by simply substituting any flavor liquor for the raspberry–mint, orange, or coffee all infuse the cake with just a hint of unique flavor.

This is what you will need:
1 lb. high-quality chocolate, cut into small pieces
2 sticks of unsalted butter at room temperature
7 eggs, room temperature
1 cup sugar
1 Tbs. vanilla
1/4 cup raspberry liquor
Fresh berries and whip cream to garnish

Preheat oven to 350 degrees.

In a saucepan, melt butter, chocolate and vanilla over medium heat, stirring frequently until completely combined. Stir in raspberry liquor and remove from heat. Let cool to luke-warm. In a separate bowl, cream sugar and eggs until peaks form (about 7 minutes). Fold sugar and egg mixture into chocolate mixture until completely combined.

Bake in either individual springform pans, or a 9″ springform pan,. Butter the sides and bottom of the pans, and line the bottom with parchment paper. Fill pan 3/4 of the way with cake batter. Bake at 350 degrees for 55 minutes. If you bake for a bit less time, your cake will have a molten center, if you bake for a bit longer, your cake will have the consistency of a brownie.

Let cool to room temperature and remove from pan(s). Garnish with fresh berries and whip cream. Lastly, invite some friends and enjoy.

This cake also freezes nicely in the springform pan. Serve cold, or reheat by warming in the oven.


And there you have it.