450g dark chocolate
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
3/4 cup very hot strong coffee (or espresso)
220g butter, room temperature, cut into pieces
200g (or more) raspberries (I used frozen ones)
2 tbsp unsweetened organic cocoa powder
8 large eggs, at room temperature
1 tbsp bourbon vanilla extract
- Preheat the oven to 180C (fan oven). Prepare a 9 or 10-inch springform pan by lining the bottom with buttered parchment. You may find you need to wrap the edges in tin-foil if the middle turns out wet while the sides are brown.
- Break up the dark chocolate into pieces pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
I reduced the sugar measure above by about 1/4 cup only since the chocolate can bitter.
- Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted.
- Add the butter pieces and the cocoa powder, and pulse to combine.
- Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.
- Pour the batter into the lined springform pan.
- Bake at 180C for about 65 minutes, though use a skewer to check as it can take perhaps 15min longer.
- Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry!
- When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan. Slice and serve.
Be sure to take from fridge an hour before eating as it brings out the taste better.
This can be tricky depending on the % cocoa in the chocolate that you use. For example, 70% dark chocolate has about 30g CHO per 100g chocolate. 80-85% cocoa has about 22g CHO and 90% cocoa has 14g CHO. And with 450g in this cake, that's the difference between 135g and 63g. Figuring it out for say 80% cocoa gives a total of around 400g CHO. On the up side though, you'll easily get 25 slices from this cake, yielding 16g CHO per slice.
This can be an expensive cake - the chocolate alone can weigh in at around €10. I had fresh raspberries on hand but went with the frozen ones straight from the freezer and they worked really well though the more the better. All-in-all, you're around €15 for the cake.
Also, watch for saturated fats - there's about 370g of saturated fats in here or about 15g per slice.
Still, it's reasonably easy to make and no flour!!
Went down well with all here, especially with the raspberries. Delicious with a cup of tea. Doesn't look spectacular to the eyes, but it's very luxurious.