Fudgy Chocolate Cake

This flourless showstopper, drizzled with a 2-ingredient ganache, is sure to delight from first sight to last bite.

Ingredients

• 1½ cups + ⅔ cup dark chocolate chips
• ½ cup butter, cut into pieces
• 6 eggs, separated
• ¾ cup sugar
• ½ tsp. grated orange zest
• ¼ tsp. salt
• 1½ cups super fine blanched almond flour
• Whipped cream and raspberries

Instructions

1. Heat oven to 325°F. Coat bottom of 8”x3” springform pan with cooking spray. Line bottom with parchment paper; coat with cooking spray. In large microwave-safe bowl, combine 1½ cups chocolate chips and butter; microwave in 15-sec. intervals, stirring, until melted and smooth.
2. In clean bowl, on medium-high speed, beat egg whites until stiff peaks form, 2-3 min. Stir sugar, yolks, zest, salt and ⅓ cup water into chocolate mixture; stir in almond flour. Gently fold in egg whites being careful not to deflate mixture too much. Spread in pan. Bake until set along edge and toothpick inserted in center comes out slightly wet, about 45 min. Transfer to rack; let cool.
3. Remove side of pan. Invert cake onto serving plate. In microwave-safe bowl, combine remaining ⅔ cup chocolate chips and 3 Tbs water; microwave in 15-sec. intervals, stirring, until melted and smooth; cool slightly. Spread over cake letting some drip down side. Pipe on whipped cream rosettes and top with raspberries.