Ruby Chocolate Flourless Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a medium bowl, whisk together the granulated sugar, cocoa powder, and flaky sea salt.

   Tip: Use a whisk attachment for a silky texture.

3. 3

   In a large bowl, whisk together the ruby chocolate, large eggs, and pure vanilla extract until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

   Gradually add the sugar mixture to the chocolate mixture, whisking until smooth.

   Tip: Don't worry if it's a bit grainy – it'll smooth out during baking.

5. 5

   Melt the unsalted butter and let it cool slightly, then fold it into the mixture until well combined.

   Tip: This will add moisture and tenderness to the cake.

6. 6

   Pour the batter into a greased 23cm round cake pan and smooth the top.

   Tip: Make sure the pan is at room temperature – this will help the cake release easily.

7. 7

   Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Don't overbake – the cake should be slightly tender in the center.

8. 8

   Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

   Tip: This will help the cake set and make it easier to slice.

9. 9

   Once the cake is completely cool, dust it with confectioner's sugar and garnish with fresh raspberries and ruby chocolate shavings.

   Tip: This is the perfect finishing touch – it's like a party on your plate!