Divinely Gluten Free Chocolate & Raspberries

Did You Know?
Raspberries are one of the healthiest berries available for your body. They contain high doses of Vitamin C and antioxidants. They also contain high amounts of fiber, manganese, vitamin B, folic acid, copper and iron.
Hard to believe something so delicious is so naturally good for you.

Chocolate is also another food rich in antioxidants and can promote a feeling of happiness - which is why we all crave it sometimes. In moderation, chocolate can lower blood pressure as well.
And we all associate chocolate with most holidays.

The combination of chocolate and raspberry was a match made in heaven - or at least tastes like it.
Brenda Holland made this absolutely outstanding Flourless Chocolate Cake with Raspberry Sauce for a gluten free chocolate lover's dream come true dessert sure to top off any dinner with oohs and aahs.

Flourless Chocolate Cake with Raspberry Sauce

1/2 cup water

1/4 tsp salt

3/4 cup white sugar

18 oz semisweet chocolate

1 cup butter

6 eggs - separate and beat whites

Preheat oven to 300 degrees. Grease one 10 inch round cake pan.

Over medium heat, combine water, salt and sugar until dissolved.

Melt chocolate in microwave.

Cut butter into pieces and beat butter into melted chocolate with electric mixer. Beat in the hot sugar water mixture. Slowly beat in egg yolks, and beaten whites. Pour batter into prepared pan.

Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water about halfway up sides of the cake pan. Bake cake in the water bath for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. Spread raspberry sauce below across top of cake.

Raspberry Sauce

1 Pint fresh raspberries ( can use frozen )

1/4 Cup white sugar

2 Tbls orange juice

2 Tbls corn starch

1 Cup cold water

Combine raspberries, sugar, and orange juice in a sauce pan. Whisk corn starch into the cold water until smooth. Add the mixture to the sauce pan and bring to a boil. Simmer about 5 minutes, stirring constantly, until desired consistency is reached. The sauce will thicken further as it cools.

Once cool, spread over top of chocolate cake.

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