Flourless Dark Chocolate Idiot Cake

Prep Time: 15 mins | Cook Time: 65 mins | Course: Dessert | Serves: 12

Indulgent dark chocolate cake with whipped cream and fresh raspberries. This cake is amazing, intensely chocolate, and so easy, with only 4 ingredients; anyone can make it. David Lebovitz is always an inspiration, https://www.davidlebovitz.com/shf-27-chocolat-1/ 

10 oz dark chocolate, chips or cut into chunks (I use 72% cacao chips from Trader Joe’s)

14 Tbsp butter, sliced into tablespoons

1 cup sugar

5 eggs

1 Tbsp cocoa powder, for dusting the pan

Preheat the oven to 350*. Butter or spray oil a 9-inch springform pan and dust with a bit of cocoa powder to coat. Wrap the pan with a couple layers of tin foil so that it is water-tight. Melt the chocolate and butter in a microwave-safe bowl for 1-2 minutes or until melted. Stir to combine. In a mixing bowl whisk sugar with eggs until well combined. Stir in the chocolate mixture, then spread into the prepared pan. Place in a baking dish or large skillet and fill with hot water so that it comes about halfway up the outside of the springform pan. Bake for 65 minutes, the cake will be just set, when you lightly touch the tops-center, your finger should come away clean.

Whipped Cream:

1 cup heavy cream

¼ cup sugar

1 tsp vanilla

6 oz fresh raspberries

Whip cream with the sugar and vanilla with a whisk attachment until medium peaks appear when the whisk is lifted. Spoon over the cake and top with fresh raspberries.