Flourless Chocolate Cake with Mulled Wine Berries

Ingredients

• 1 tablespoon + 2 tablespoons cocoa powder, divided
• ½ cup sugar
• 150g dark chocolate, chopped
• ¼ cup + 2 tablespoons hot coffee
• ½ cup unsalted butter, room temperature
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• ½ orange, zested
• ½ teaspoon kosher salt
• ---For the berries---
• 4 cups red berries, such as quartered strawberries, raspberries, pomegranate, &/or currants
• 2–3 tablespoons sugar
• ¼ teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon freshly grated nutmeg
• ½ orange, zested and juiced
• 1/3 cup dry red wine
• 1 tablespoon orange liqueur
• ---For the cream---
• 1 cup mascarpone or cream cheese
• 1 cup whipping cream
• 2–4 tablespoons icing sugar
• 1 teaspoon vanilla extract

Directions

1. Heat your oven to 350°F, grease an 8- or 9-inch springform pan with non-stick cooking spray, and dust the inside with the 1 tablespoon of cocoa.
2. Add the sugar, chopped chocolate, and remaining 2 tablespoons of cocoa powder to either a food processor or high-speed blender. Blitz until the chocolate is finely ground. Pour in the hot coffee and process until smooth. Add in the butter, egg yolks, vanilla, orange zest, and salt and blitz to combine. Transfer to a bowl and set aside.
3. Meanwhile, whip the egg whites to stiff peaks. Fold about one-third of the egg whites into the chocolate mixture until almost combined. Fold in the remaining whites, taking care to be very gentle to maintain as much volume as possible.
4. Pour the mixture into your prepared pan and bake for 40 to 50 minutes, until souffléd and the top of the cake is cracked and looks matte. The cake will be jiggly but that is ok. Set aside to cool completely in the pan.
5. Meanwhile, prepare the fruit by combining the berries, sugar, cinnamon, cloves, cardamom, and nutmeg. Add in the orange zest and juice as well as the wine and orange liqueur. Set aside in the fridge to macerate for at least 30 minutes.
6. When the cake is cool and the fruit has macerated, carefully unmold the cake and transfer to a pedestal or cake plate. Prepare the cream by beating the mascarpone or cream cheese until smooth. Add in the cream, icing sugar, and vanilla and whip to medium or stiff peaks.
7. Spoon the cream mixture onto the cake and top with the mulled wine berries.

Recipe Note: The top of the cake will fall once you take it out of the oven, but that’s all part of the plan. It makes for a super fudgy cake.