Imperial Sugar
Imperial Sugar

Ingredients

    Directions

    1. Preheat oven to 325°F. Grease 6 mini spring form pans or 1 large spring form pan. Set aside.
    2. Beat egg whites with until stiff peaks form. Add sugar. Continue whisking until glossy. Set aside.
    3. While egg whites are whisking, place chocolate chips and butter into microwaveable bowl. Melt in 10-second increments. Mix to combine.
    4. Add egg yolks one at at time to chocolate. Mix to combine.
    5. Using a spatula, gently fold in egg whites. Pour mixture into prepared spring form pan(s).
    6. Bake for approximately 45-55 minutes until sides begin to pull away from pans and a toothpick comes out clean.
    7. Prior to serving: Place preserves and chardonnay into a small sauce pan and heat over medium heat. Stir to combine. Cook until warmed through.
    8. Garnish with optional powdered sugar, fresh raspberries and a drizzle of boozy berry sauce.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Paula Jones @bellalimento.


    Source URL: https://www.imperialsugar.com/recipes/flourless-chocolate-cake-with-boozy-berry-sauce