Flourless Chocolate Cake

Recipe Credits: Nicole Kendrick @goldengracekitchen

Ingredients

12 ounces OliveNation Callebaut Semi Sweet Dark Chocolate Chunks 

1 cup butter 

1 cup sugar 

1/3 cup OliveNation Bensdorp 22/24 Fat Dutch Cocoa Powder 

5 eggs 

1/3 teaspoon sea salt 

Dusting of OliveNation Raspberry Freeze Dried Fruit Powder

Method

Preheat oven to 290 degrees. Line a 9” round springform pan with parchment paper and wrap the outside 2 times with aluminum foil to keep the water out. Melt the chocolate and butter together in a microwave safe bowl on 30 minute increments, stirring until smooth. In a mixer, whisk the eggs and sugar on high speed until it becomes pale and thick about 5 to 7 minutes. Slowly add in the cooled chocolate and cocoa powder. Combine well using a rubber spatula. Add the salt and continue to mix until combined. Pour the batter into the pan and put hot water in an outer pan to create a warm water bath 1/4 of the way up. Bake for 50 to 60 minutes until the top is set and forms a thin crust, but the center is still soft. Removed from the water bath and let it cool at room temperature. Place in the fridge for 4 hours before serving. 

Sprinkle with powdered sugar and OliveNation freeze dried raspberry powder and enjoy!