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Chocolate Cassis Cake

Chocolate Cassis Cake

Indulge in the luxurious flavors of this Chocolate Cassis Cake, a rich and decadent flourless dessert infused with crème de cassis liqueur. With its velvety chocolate texture, a smooth cassis-infused glaze, and a side of macerated fresh berries, this cake is perfect for recipes to try, healthy recipes for dessert, and fine dining recipes. Whether for a special occasion or a simple treat, this cake delivers a balance of deep chocolate and fruity elegance
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Servings 8 servings
Calories 420 kcal

Ingredients
  

  • For the Cake:
  • Baking spray such as Baker’s Joy
  • 12 tbsp 1½ sticks unsalted butter
  • 10 oz bittersweet chocolate chopped (Perugina 60% recommended)
  • ½ cup unsweetened cocoa powder such as Pernigotti
  • 6 tbsp crème de cassis liqueur
  • 1 tsp pure vanilla extract
  • 5 extra-large eggs at room temperature
  • 1 cup sugar
  • ¼ tsp kosher salt
  • For the Glaze:
  • 6 oz bittersweet or semisweet chocolate chopped
  • ¼ cup heavy cream
  • 2 to 3 tbsp crème de cassis liqueur
  • ½ tsp pure vanilla extract
  • To Serve:
  • 2 ½ pint boxes fresh raspberries
  • 1 pint fresh strawberries hulled and thickly sliced
  • ⅓ cup sugar
  • ⅓ cup crème de cassis liqueur

Instructions
 

  • Prepare the Cake:
  • Preheat oven to 350°F. Spray a 9-inch round springform pan with baking spray. Line the bottom with parchment paper and spray again.
  • In a heat-proof bowl set over a pan of simmering water, melt the butter and chocolate, stirring occasionally until smooth. Let cool for 5 minutes.
  • Whisk in cocoa powder, cassis, and vanilla extract. Set aside.
  • In a large mixing bowl, beat eggs, sugar, and salt on high speed for 3 to 5 minutes until pale yellow and tripled in volume.
  • Gently fold the chocolate mixture into the egg mixture using a rubber spatula until fully combined.
  • Pour the batter into the prepared pan and bake for 35-40 minutes until just set in the center.
  • Let cool in the pan for 30 minutes, then release the sides and invert onto a serving plate. Cool completely.
  • Prepare the Glaze:
  • In a heat-proof bowl set over simmering water, melt the chocolate and cream, stirring until smooth.
  • Remove from heat and whisk in cassis and vanilla. Let cool for 10 minutes, then spread evenly over the top of the cake.
  • Prepare the Berries:
  • 15 minutes before serving, gently toss raspberries and strawberries with sugar and cassis liqueur.
  • Serve:
  • Slice the cake into wedges and serve with the macerated berries on the side.

Notes

  • For a non-alcoholic version, replace crème de cassis with blackcurrant syrup or pomegranate juice.
  • Use high-quality chocolate for the best flavor.
  • The cake is best served at room temperature for a smooth texture.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.