The Way to Their Heart Is DEFINITELY This Chocolate Cake

The Way to Their Heart Is DEFINITELY This Chocolate Cake

It’s almost Valentine’s Day, and you know what that means chocolate (okay, and maybe some love, too). Nothing – nothing – says romance like rich, indulgent chocolate cake, and this flourless version with raspberry port sauce from Le Creuset is sure to cause more than a few skipped heartbeats. Bonus points if you whip up this cake in Le Creuset’s festive Heart Cocotte, because we’re nothing if not suckers for a theme. Serve warm, with ice cream or whipped cream, and get ready for a major heart bake.



Credit: Le Creuset



For the Cake

4 ounces bittersweet or semisweet chocolate, chopped

6 tablespoons unsalted butter, cubed

½ cup granulated sugar

3 large eggs

⅓ cup dark or Dutch-process cocoa powder, sifted

½ teaspoon instant espresso powder

Pinch salt

1 teaspoon vanilla extract

For the Sauce

1 pint (6 ounces) fresh raspberries

¼ cup granulated sugar

2 tablespoons port wine



For the Cake

  1. Preheat your oven to 375°F.
  2. Generously butter the bottom and sides of the Heart Cocotte.
  3. Combine chocolate and butter in a double boiler or a heatproof bowl set over a pot of gently simmering water. Stir until melted and smooth. Remove from heat and whisk in sugar. Add eggs, one at a time, whisking well after each addition. Add cocoa powder, espresso powder, and salt, whisking until just combined. Stir in vanilla.
  4. Pour batter into Heart Cocotte. Bake for 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs attached. Transfer to a rack and let cool for 5 to 10 minutes before serving (cake will sink slightly).

For the Sauce

  1. Combine raspberries, sugar, and port wine in a small saucepan. Bring to a simmer and cook, stirring occasionally until berries break down and sauce has thickened, about 15 minutes. Use as is, or strain through a fine mesh sieve for a smoother texture.
  2. Drizzle over cake and serve with a heaping scoop of vanilla ice cream or whipped cream, if desired.

By Emma Lifvergren, Staff Writer



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