Everyone needs a back-pocket recipe for when an unexpected guest pops in for dinner. Next time, you’re caught unprepared and can’t run to the store, give this a try. I bet you have all the ingredients in the house and this can be done in about 45 minutes. If you don’t have raspberry jam, use another flavor – i.e.orange, red currant will work.
FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SWIRL – adapted from Epicurious.com
4 oz bittersweet chocolate such as Scharffen Berger
1 stick unsalted butter
3 large eggs
3/4 cup sugar
1 tsp vanilla extract
1/2 cup best quality cocoa powder such as Pernigotti
1/4 cup best quality seedless raspberry jam, warmed slightly
Preheat oven to 375F. Butter a 8″ springform pan, insert a round of parchment paper and butter the round. In a double boiler where the water does not touch the bowl, melt the chocolate and butter until smooth.
Remove from heat and whisk in the sugar until well blended. Add the eggs, one at a time and whisk in. Add the vanilla and whisk in. Sift in the cocoa powder and whisk just until it disappears.
Pour batter into prepared pan. Whisk the raspberry jam until smooth. Pour over to and swirl in with a butter knife.
Bake for 25 minutes or until puffed and just baked through. Remove from oven and cool on rack.
Sift confectioner’s sugar over top if desired. Serve with whipped cream with a splash of framboise or a scoop of best vanilla ice cream. Enjoy!
