Dark Chocolate Fudge Cake with Raspberry Drizzle and Fresh Whipped Cream

It must be obvious by now:  I love chocolate.  This cake is sure to cure any chocolate craving with it's rich velvety texture and moist crumb.  The almond flour produces a sturdy cake that only gets better as it sits overnight.  I topped mine with a fresh raspberry drizzle and whipped cream to add a pop of flavor.  It is truly a decedent cake experience.  And, yes, it is gluten free.

Warm from the oven or chilled overnight:  the ultimate chocolate experience

Ingredients:
12oz bittersweet chocolate (I used Ghirardelli Bittersweet Chocolate Chips)
1 1/2 sticks unsalted butter, cut into chunks
1tbs vanilla extract
7 large eggs
3/4c packed light brown sugar
1/4c organic blue agave nectar
1/3c white granulated sugar
1/4c unsweetened cocoa
1/2c + 2tbs almond flour

To serve:
Fresh berries
Berry sauce
Fresh Whipped Cream

Directions:
1. Preheat oven to 350F.  Line the bottom of a 9" springform pan with parchment paper.
2. Place the chocolate and butter in a glass or metal bowl over a sauce pan filled with 2" simmering water.  Stir until chocolate mixture is melted.  Remove from heat and cool slightly (but keep stirring occasionally to make sure it stays smooth).
3. Using an electric mixtr, beat the eggs in a large bowl until frothy.  Add all 3 sugars and beat until thick, pale in color and flows in ribbons, about 6-8 minutes with a hand mixer. 
4. Very very slowly pour about 1/2 of the warm chocolate mixture into the egg mixture while beating on low to combine.  Then mix the rest of the chocolate mixture by hand or with the mixer on low until just combined.  Add the vanilla and mix to combine.
5. Sift in the cocoa powder and almond meal and lightly stir until just combined.  Pour the batter into the prepared pan and cook for about 50 minutes or until a toothpick inserted into the center emerges clean with a few moist crumbs.
6. Cook the cake on a wire rack, run a knife around the edges of the pan and remove the outer ring.  Use a flexible plastic or rubber spatula to remove the slices of cake.  Top with raspberry drizzle and whipped cream.  Refrigerate the leftovers (even better the next day!).


To make the raspberry drizzle:  I warmed up a few cups of frozen raspberries over the stove with a few tablespoons water, then placed them in a food processor and processed until smooth.  I returned the sauce to the pan and added a little cornstarch in cold water to thicken the sauce and added granulated sugar to taste.

To make fresh whipped cream:  In a cold bowl, combine whipped cream, some vanilla extract, and a few tbs of granulated sugar.  Beat on low until combined and then on high until the mixture thickens and doubles in volume.  Add some dissolved, cooled gelatin if you want to to keep overnight (otherwise it will turn back into liquid).