While I have a deep affection for all things creepy and even a little gory at this time of year, as I get older (and classier – ha) I’m also trying to bridge the Halloween gap between cheesy and sophisticated.
So far, I’ve been pretty successful finding spooky but pretty decorations; my front porch is currently lined with an array of beautiful gourds, while black spiders ascend the columns on my porch. However, Halloween treats have given me pause.
We all know Halloween and sweet treats go hand in hand, but Snickers and Milky Ways aren’t exactly classy. So I got inspired to create a “grown up” dessert that’s as delicious as it is creepy.
Now, I’m aware that when it comes to desserts, I have a tendency to speak in hyperbole. But really, is there anything better in the whole world than a fudgy, rich flourless chocolate cake? I think not.
And this specific flourless chocolate cake has the ability to satisfy my near-constant craving for cake. It sets off every taste bud blending rich, chocolaty flavor mixed with a tart, refreshing raspberry coulis.
It hits all the right notes. Smooth chocolate + tart raspberries + creamy almond = a near perfect bite. The dark chocolate and butter provide incredible richness, while adding espresso powder brings out unique flavors in the chocolate that are usually masked by other ingredients.
One of the biggest perks of a flourless chocolate cake is that it’s FLOURLESS. Aka, gluten free. My mom is gluten-free, so I’m constantly trying to come up with recipes that she’ll be able to enjoy. This one’s for you, mom. And to all the gluten-loving folks out there, you can enjoy forgoing some carbs since the cake is made to be flourless.
There are many things I love about this cake, but if I’m being completely honest, my absolute favorite thing is that the raspberry coulis looks like splattered blood.
Maybe that’s strange and gross to you, and if it is? Serve the coulis on the side.
But to me, it’s perfect. It embraces the imaginative, silly, and creative side of Halloween – the side of Halloween that I never want to get too old for!
So, if you’re like me, go ahead and poor globs of raspberry coulis all over the cake. Then offer it to your guests by asking, “would you like some cake covered in blood?”
Scroll on for the recipe and Happy Halloween!
For the cake
- 10 ounces 65% cacao baking chocolate, roughly chopped
- 2 cups unsalted butter
- 1 1/4 cup coconut sugar
- 6 eggs separated
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup dutch processed cocoa powder
- 1 tablespoon espresso powder
For the raspberry coulis
- 2-3 6oz raspberry cartons
- 1/4 cup coconut sugar
- 1/4 cup water
- 1/2 lemon
For the almond whipped cream
- 1/2 pint heavy whipping cream
- 1/2 teaspoon almond extract
To prepare the cake:
- Preheat the oven to 325 degrees. Grease a 9" springform or cake pan liberally with butter and place a circle of parchment paper to cover the bottom of the pan.
- Place chocolate and butter in a medium saucepan over medium heat, stirring occasionally until butter and chocolate have completely melted.
- Remove from heat and stir in the coconut sugar. Set aside.
- Using a stand or hand mixer, whip egg whites on high speed until they develops soft peaks. This article explains what soft peaks look like. Set aside.
- At this point, the chocolate, butter, sugar mixture should be fairly cool. Stir in egg yolks one at a time and then stir in the vanilla.
- Add cocoa powder and espresso powder to the chocolate and egg mixture, stirring until it's completely mixed together.
- Using a spatula, fold the egg whites into the chocolate mixture. Mix until fully incorporated.
- Pour batter into pan and bake for 30-40 minutes or until a crust forms on top and the cake slightly pulls away from the edges of the pan.
- When the cake is finished cooking, let it cool for at least 45 minutes before removing from the pan.
To prepare the raspberry coulis:
- Add 9oz raspberries, sugar, lemon, and water to a small saucepan over medium-low heat. Stir occasionally until raspberries have broken down completely.
- Remove pan from heat. Place a fine mesh strainer over a bowl and pour sauce into the strainer to remove all seeds. You may need to use a spatula or spoon to press the sauce through.
To prepare the almond whipped cream:
- Using a stand or hand mixer, whip heavy whipping cream and almond extract until it holds its shape and looks like whipped cream. Make sure to not over whip the cream.
- Remove cake from pan - this is much easier to do in a springform pan. If you used a regular cake pan, feel free to serve the cake directly from the pan if you don't want to remove from the pan.
- Slather whipped cream directly on top of the cake. Top with a mound of raspberries and then drizzle the raspberry coulis across the top.
- Serve with extra coulis if you have any left. Enjoy!