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Decadent Dessert

Sometimes special occasions call for a decadent dessert.  What’s a paleo diet follower to do?  Well……I choose to loosen my restrictions on sugar but still remain gluten-free and this dessert proved to be the perfect thing for a special treat.  The recipe calls for a 10″ springform pan which is so easy to use and makes a beautiful presentation.

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(photo courtesy Allrecipes.com)

WARM FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SAUCE

Cake Ingredients:

8 ounces semi sweet baking chocolate (1 box of 8 squares)

1 cup butter

1 1/4 cups white sugar

1 cup unsweetened cocoa powder

6 eggs

Preheat oven to 325 degrees.  Butter the bottom of a 10″ springform pan and line with a piece of parchment paper cut to fit (on top of the butter).  Place the ring around the bottom and lock in place.

In a large bowl stir together sugar and cocoa powder.  Whisk in the eggs until well blended.  I used my whisk attachment on my hand mixer to get all the lumps out.  Make sure this mixture is smooth and is none of the batter “hiding” at the bottom of the bowl.  Set aside.

Melt the butter in a saucepan over low heat.  Stir in chocolate and continue to stir until almost melted.  Remove from heat and stir until melted and smooth.  When smooth, add this to the egg mixture in the bowl.  Stir well to fully incorporate.  Pour the mixture into the prepared springform pan.

Bake 30 minutes in the preheated oven.   The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken.  Cool cake on a wire rack or on a cold burner of your stove, allowing air to cool from all sides.  Once (fairly) cool, run a knife around the insides of the pan to loosen the cake, remove the sides of the pan, and invert onto your serving plate.  Remove parchment paper.  You may garnish however you like….powdered sugar, strawberries, whipped cream, etc.  I chose to add a drizzle of Raspberry Sauce (below) and a dollop of whipped cream to each slice as I was serving it.

RASPBERRY SAUCE

1 pint fresh raspberries

1/4 cup sugar

2 T orange juice

2 T cornstarch dissolved in 1 cup cold water.

Put all ingredients into small saucepan.  Bring to a boil.  Simmer about 5 minutes, stirring constantly until beginning to thicken.  Will thicken more as it cools.  Remove from heat and puree with blender or immersion blender.  Strain through a fine sieve into a container to remove seeds.  May be served warm or cold.  Will keep in refrigerator for up to 2 weeks.

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