Rich, flourless chocolate cake meets fresh whipped cream and juicy raspberries. Do I have your attention yet? Want to know something else? This is gluten free, too! Try this the next time you need to feed a large crowd!
FLOURLESS CAKE-PREHEAT OVEN TO 375. LINE A 9X13 PAN WITH NONSTICK FOIL.
IN MICROWAVE MELT:
8 OUNCES BITTERSWEET CHOCOLATE CHIPS
2 STICKS BUTTER
ONCE MELTED, ADD:
1 1/2C. SUGAR
ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
POUR IN PAN AND BAKE 25 MINUTES-30 MINS. COOL AND REFRIGERATE UNTIL USING.THEN, CUT INTO BITE SIZE SQUARES.
4 tablespoons cold water
2 1/2 teaspoons unflavored gelatin
3 cups chilled heavy cream
1 1/2 cup powdered sugar
Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
In the mixer, use whisk attachment and beat the heavy cream & powdered sugar. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.
Alternate, cake, cream and drop in some berries. Repeat, repeat, repeat!