5. Flourless Chocolate Cake

Yield 40 - 1 inch squares

For the flourless chocolate cake:

4.5 oz 60% Ghiradelli dark baking chocolate

4 oz unsalted butter | room temperature

2 oz Ghiradelli unsweetened cocoa powder

<3 eggs

1/2 tsp vanilla extract

reheat oven to 350°F. Grease a half sheet aluminum tray (13”L x 18”W x 1”D) with nonstick cooking spray and fit parchment paper to the bottom, spray with nonstick cooking spray and set aside. Melt chocolate, vanilla, and butter in a bowl over a double boiler (baine marie). Once melted, transfer to a standing mixer. Mix on low for 2 minutes to cool slightly. Add eggs one at a time making sure each one is thoroughly incorporated. Add cocoa powder and mix on low for about 1 minute. Turn mixer to high and mix for about 3 minutes or until light and fluffy. With a baking spatula, smooth batter into aluminum tray and bake at 350°F for 8 minutes. Rotate and cook for another 4 minutes. Insert a toothpick into center to ensure doneness. Set aside and allow to cool.

For the raspberry coulis:

4 oz fresh raspberries

2 oz water or cherry juice (not from concentrate)

Bring water or cherry juice to a simmer and add raspberries. Simmer stirring occasionally until berries break down and reduce by half. Blend with an immersion blender and pass through a fine mesh strainer. Allow coulis to cool completely. Transfer to a squeeze bottle or piping bag.

To serve:

zest of 1 lime

Cut cake into 1”x 1” squares. Drizzle raspberry coulis over the top. Garnish with lime zest.