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!