Flourless Chocolate Cake with Raspberry Coulis

Preparation Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

Chocolate Mixture In a microwave-safe bowl, melt the dark chocolate and unsalted butter in 30-second intervals, stirring until smooth. Let it cool slightly.

Sugar Mixture In a mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, vanilla extract, and salt.

Combining Ingredients Add the melted chocolate mixture to the sugar mixture and mix until combined.

Incorporating Eggs Add the eggs one at a time, mixing well after each addition.

Baking the Cake Pour the batter into the prepared cake pan and smooth the top with a spatula.

Baking the Cake Bake for 25-30 minutes or until the cake has a thin crust on the top and the edges are just beginning to pull away from the sides of the pan.

Making Raspberry Coulis While the cake is baking, prepare the raspberry coulis by combining the raspberries, granulated sugar, water, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Strain through a fine-mesh sieve to remove the seeds. Let it cool.

Cooling the Cake Once the cake is done, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serving Serve the flourless chocolate cake with a dollop of whipped cream, if desired, and a drizzle of raspberry coulis.