What You Need

Make the flourless chocolate cake:

2 1/4 cups semisweet choc chips

1cup sugar,

pinch salt,

2/3 cup boiling water,

1 cup butter,

6 eggs,

1 tbsp vanilla extract.       


To make choc raspberry ganache:

8 oz semisweet choc chips,

3/4 cup heavy cream,

1/4 cup rasp pastry filling,

1 tsp rasp extract.      


To make the raspberry chantilly cream:

2 cups heavy cream,

1/2 cup powdered sugar,

1/4 cup rasp pastry filling.


What To Do

For the flourless chocolate cake: combine chips and sugar in food processor for 30 seconds. Add boiling water and salt, processed until melted and smooth about one minute. Add 1 cup butter softened and cut into four pieces, pulse and add one piece at a time. Add six eggs process until mixed. Add vanilla. Pour batter into a spring form pan. Bake in water bath at 350°F 45 minutes, refrigerate 3 hours.

For the raspberry chocolate ganache: heat heavy cream. Pour cream over 8 ounce semi sweet chocolate chips and let sit for two minutes. Whisk until smooth and let cool to room temperature. Mix in raspberry pastry filling and extract and cover flourless cake with ganache then chill.

For Raspberry Chantilly cream:  in mixer whisk heavy cream to soft peaks. Add powdered sugar and raspberry pastry filling and whisk to stiff peaks. Pipe chantilly cream on top of cake. Decorate with chocolate pieces and or fresh raspberries


The  Private Collectors (specialty drink):

In a tall glass, One shot of Bailey's Irish cream and half a shot of Carmel syrup. Steam and froth milk. Slowly pour one shot of espresso onto top of froth so that it floats between milk and froth. Then sprinkle cinnamon powder on top for garnish.


Recipe provided by Collectors Café Pastry Chef Holly Edwards

  • 2 1/4 cups semisweet choc chips
  • 1cup sugar
  • Pinch salt
  • 2/3 cup boiling water
  • 1 cup butter
  • 6 eggs
  • 1 tbsp vanilla extract
  • 8 oz semisweet choc chips
  • 3/4 cup heavy cream
  • 1/4 cup rasp pastry filling
  • 1 tsp rasp extract
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/4 cup rasp pastry filling

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