Almond & Raspberry Flourless Chocolate Cakes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350掳F and grease individual ramekins with butter.
• STEP 2.In a heatproof bowl, melt the dark chocolate and butter together. Stir until smooth.
• STEP 3.In a separate bowl, whisk together almond meal, cocoa powder, and salt.
• STEP 4.In a mixing bowl, beat eggs and sugar until pale and fluffy. Gradually add the melted chocolate mixture.
• STEP 5.Fold in the almond meal mixture until well combined. Gently stir in the fresh raspberries.
• STEP 6.Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet.
• STEP 7.Bake for 15-18 minutes or until the cakes are set around the edges but still slightly soft in the center.
• STEP 8.Allow the cakes to cool for a few minutes before serving. Serve with whipped cream or vanilla ice cream.

Cooking Tips

• Make sure to use good quality dark chocolate for the best flavor.
• You can substitute almond meal with ground almonds if needed.
• Do not overbake the cakes to maintain their fudgy texture.
• These cakes are best served warm or at room temperature.

Storage and Serving

• Store the cakes in an airtight container at room temperature for up to 2 days.
• Serve the cakes warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
• You can dust the cakes with powdered sugar or drizzle them with melted chocolate for added decoration.