Flourless Chocolate Cake & Liberty Bell Pinot Noir

A Decadent Gluten-Free Pairing

This recipe is inspired by Biscuit and Pickles Catering chef and founder Dustin Joseph who recently wowed us by pairing our 2019 Liberty Bell Pinot Noir with a dessert of his own creation—a chai dark chocolate bread pudding with a raspberry center. Chef Dustin explained that the recipe was essentially a cross between his decadent baked French toast and brownie mix. The finished bars amplified the baking spice and cocoa notes in the wine with the raspberry giving a playful nod to the fresh red berries adorning the nose and palate. (If you’re a club member, you will get to sample his pairing later this month during our weekend soirée.)

We wanted to recreate this pairing for the home cook, and chose a classic flourless chocolate cake topped with fresh raspberries. Originally published in the November 1997 issue of Gourmet, this recipe is foolproof and can be achieved in a few simple steps. It impresses with its elegant simplicity and will please your guests looking for a gluten-free option.

Flourless Chocolate Cake with Raspberries

Recipe

INGREDIENTS

4        ounces bittersweet chocolate (our bar contained 70% cacao)

1/2    cup (1 stick) cold butter, plus more to grease the pan

3/4    cup sugar

3         large eggs

1/2     cup unsweetened cocoa powder plus more for sprinkling

1/2     cup raspberries washed and dried

           a pinch of flake sea salt, if desired

EQUIPMENT

8″ cake pan buttered and lined with parchment paper

INSTRUCTIONS

Preheat the oven to 375° and place a rack at the center of the oven. 

While the oven is heating, chop the chocolate and butter into small pieces, and place them in a stainless steel mixing bowl. Fill a small saucepan halfway full with water and heat until the water comes to a simmer. Place the mixing bowl on top of the saucepan. Melt the chocolate and butter together, stirring frequently, until the mixture is smooth. 

Remove the mixing bowl from the heat and whisk in the sugar. Add the eggs, one at a time, and whisk until they are incorporated into the batter. Stir in the cocoa powder and mix, until just combined. Pour the batter into the cake pan and bake for 25 minutes or until a knife inserted into the center comes out clean. 

Cool the cake on a rack, then turn it out onto a pedestal. Dust with cocoa powder and sprinkle with sea salt, if desired. Arrange fresh raspberries on the top of the cake and serve. 

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