Ingredients

The following ingredients have 4 Servings
  • 1 lb. semisweet chocolate (coarsely chopped)
  • 1/2 lb. unsalted butter cut into 1/2 cubes
  • 1/4 cup kahlua (I used French Vanilla Kahlua)
  • 6-7 large eggs (6 large, 7 small)
  • 1/4 cup sugar (I used coconut sugar)
  • 1 tsp. vanilla
  • 1/2 tsp. salt

Instruction

  • Preheat the oven to 325 degrees.
  • Prepare a greased 9″ springform pan lined with parchment paper, or a 9-10” pan that you can easily invert the cake from by first dusting with cocoa. This keeps the cake “dark brown” and also gluten-free.
  • Set a pan of hot water underneath the cake pan while it bakes.
  • Melt the butter and chocolate in double boiler; add the kahlua. Stir and add the egg yolks, vanilla, and salt.
  • Beat the egg whites until stiff; add in the egg mixture and gently stir.
  • Fold in the chocolate and butter. Mix well.
  • Bake for 20-25 minutes.
  • Cool on wire rack for 20 minutes; invert the cake onto a serving platter. Refrigerate until serving.
  • Prepare (wash and stem) the berries and set aside.
  • Whip the cream with sugar. Add in 1-2 Tbsp. of any liquor you desire.
  • To insure the whipped cream holds shape for hours, dissolve 1-2 tsp. unflavored gelatin in 1-2 Tbsp. boiling water and stir. Add to the cream while whipping.
  • When time to serve, spread the cream on top of the cake; top with berries. Slice and serve!