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–+ servings
slice of Chocolate Cassis cake with strawberries and raspberries on a white plate

Chocolate Cassis Cake

A deliciously rich one-layer flourless chocolate cake garnished with fresh fruit. Perfect for the chocolate lover for a special occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 44 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

Ingredients
  

For the Cake:

  • baking spray
  • 12 tablespoons (1 ½ sticks) unsalted butter
  • 10 ounces bittersweet chocolate chopped
  • ½ cup unsweetened cocoa power
  • 6 tablespoons Crème de Cassis Liqueur
  • 1 teaspoon pure vanilla extract
  • 5 extra-large eggs* at room temperature
  • 1 cup sugar
  • ¼ teaspoon kosher salt

For the Glaze:

  • 6 ounces bittersweet or semisweet chocolate chopped
  • ¼ cup heavy cream
  • 2-3 teaspoon Crème de Cassis liqueur
  • ½ teaspoon pure vanilla extract

For Garnish:

  • ½ pint fresh raspberries
  • 1 pint fresh strawberries hulled and thickly sliced
  • ⅓ cup granulated sugar
  • ⅓ cup Crème de Cassis liqueur

Instructions
 

For the Cake:

  • Gather and measure all the cake ingredients. Preheat the oven to 350˚F.
  • Spray a 9-inch round springform pan with baking spray. Line the bottom and sides of the pan with parchment paper and spray it again with baking spray.
  • Melt the butter and the chocolate together in a heat-proof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Do not let the bottom of the bowl touch the simmering water.
  • Set aside to cool for 5 minutes. Whish in the cocoa powder, cassis and vanilla and set aside.
  • In the bowl of an electric mixer with the whisk attachment, beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume.
  • Pour the chocolate mixture into the egg mixture and carefully and thoroughly fold them together with a rubber spatula.
  • Pour the batter into the prepared pan and bake for 35 to 40 minutes, until barely set in the center. Allow to cool in the pan for 30 minutes.
  • Release the sides of the pan. Invert the cake carefully onto a flat serving plate. remove the parchment and cool completely.

For the Glaze:

  • Melt the chocolate and cream together in a heat-proof bowl set over a saucepan of simmering water. Do not let the bottom of the bowl touch the simmering water. Stir until smooth.
  • Off the heat, whisk in the cassis and vanilla extract. Allow to cool for 10 minutes and spread over just the top of the cake. Let the glaze drip down the sides of the cake.
  • For the Garnish: Fifteen minutes before serving the cake, toss the berries gently with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side.

Notes

NOTE: Ina Garten always uses extra-large eggs. I actually emailed her years ago about why. I don't remember her answer. I don't buy extra-large eggs. Substitute 6 large eggs for the 5 extra-large.
Keyword chocolate cake, chocolate dessert, rich cake
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