Flourless Chocolate Cake with a Raspberry Coulis

Flourless Chocolate Cake with a Raspberry Coulis

Flourless Chocolate Cake:

1 cup chocolate chips

8 tablespoons unsalted butter, room temperature

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

3 large eggs

1/2 cup cocoa

Raspberry Coulis

1/2 cup sugar

3 tablespoons water or orange juice

12 ounces frozen raspberries thawed

Preheat your oven to 375 degrees. Grease an 8-inch cake pan and place parchment paper on the bottom. Melt the chocolate chips and the butter in the microwave for one minute. Stir and microwave in 30 second increments until everything is melted and well combined. Stir in sugar, salt and vanilla. Then, stir in the eggs until well combined. Then, add in the cocoa powder. Place the batter in pan and bake for 25 minutes. Let it cool for 5 minutes.

To make the raspberry coulis microwave the sugar and water for two minutes. Stir until all the sugar is dissolved. Place the hot syrup and raspberries in a blender and blend until smooth and pureed. Pour the puree through a fine mesh strainer. Keep the strained coulis in a glass container and allow to cool. Slice up the cake and drizzle over the raspberry coulis. Enjoy!

*I used Nestle Allergen Free Chocolate Chips and Country Crock Plant Based Butter.*