Sunday, February 2, 2014

Grapefruit raspberry flourless chocolate cake

So many changes have been happening behind the scenes here at DfB that I've been waiting and waiting to have time to properly write about, but alas--that is all going to have to wait again for another post. Today, however, I'm being a good blogger: here's a recipe for Valentine's Day (or, you know, any day). And uncharacteristically, I'm actually posting it before Valentine's Day has already come and gone. Ah, #thelittlevictories.

This is a (gluten-free) recipe that I developed for my monthly Anthology Magazine Blog partnership (past posts for Anthology can be found here and here). Lately, I've been finding the desserts I make to be more and more maximalist (like this set of miniature quar-tarts that I never managed to post here). Maybe it's because I find myself with so little time in the kitchen these days that when I do go and design a dessert, I feel as though it has to, you know, somehow encompass the whole world. All this of course goes against my very nature of wanting to practice restraint with desserts--too much, after all, is too much. So I'm always really thankful when my time to design a recipe for Anthology rolls around each month. Given Anthology's wonderfully restrained nature, it's the perfect external force to require me to strip down my flavor instincts to the bare beauty of "simple" complexity, to let the bold flavors of a few carefully picked ingredients shine on their own. Anyways, click through to Anthology for the recipe, more description about the recipe, and more photos.

In the meantime, I'm really hoping to be able to steal some time somewhere to wrap up 2013 and talk about all of the big changes that have been going on already in the short time that has been 2014. Hopefully soon!

Read on for recipe....

Grapefruit raspberry flourless chocolate cake

Makes one 9-inch round cake

12 oz. (340 g) bittersweet chocolate (68-72%), chopped
1 cup + 2 Tbspn (228 g) coconut oil
½ tspn salt
¾ cup + ¼ cup sugar
6 large eggs, at room temperature
1 tspn vanilla extract
3-4 medium grapefruit
1 oro blanco
1 punnet raspberries

Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch round cake pan. Line the bottom with a parchment paper round.

Combine the chopped chocolate and coconut oil in a heatproof bowl and set the bowl over simmering water. Stir just until melted and combined. Remove from heat, stir in salt and ¾ cup sugar. Set aside.

In a separate bowl, whisk the eggs until light. Gradually add the remaining ¼ cup sugar and continue whisking until the mixture is very frothy. Mix in the vanilla extract.

Slowly pour the melted chocolate into the eggs, stirring constantly. Pour the batter into the prepared cake pan. Place the cake pan into a hot water bath, with the water reaching about half-way up the sides. Cover the top of the pan tightly with foil.

Bake the cake for 75 to 80 minutes, until the cake appears set and your finger comes away clean when you lightly touch the top. Remove the cake from the oven and from the water bath. Let cool completely on a wire rack. (The cake will shrink away from the edges when it cools.)

Right before serving, segment the grapefruits and oro blanco and arrange the segments on top of the cake. Add raspberries.

Chocolate cake is an adaptation inspired by David Lebovitz’s chocolate orbit cake from Room for Dessert.


  1. zaciszekuchenne.blogspot.comFebruary 3, 2014 at 12:55 AM


  2. Warm Vanilla SugarFebruary 3, 2014 at 5:11 AM

    This cake is so gorgeous! I absolutely love the topping!

  3. I'm intrigued about your news! But happy for now with this cake which I saw on Instagram yesterday and woke up looking forward to seeing today :-)

  4. Yes!!! New post! This is practically art. It seems like some of your cakes would belong in museums were they not so delicious-looking. I love flourless chocolate cake, but I've never topped it with anything this elaborate. I may have to try the arrangement (although it would never look as good :)

  5. Tess @ Tips on Life and LoveFebruary 3, 2014 at 8:46 AM

    This is the perfect Valentine's Day dessert, and your photographs are beautiful! Thanks for sharing-- I will definitely have to try this!

  6. Renee Ranjani ShumanFebruary 3, 2014 at 9:00 AM

    This is painfully gorgeous. Romantic, lush color compositions paired with a pared down torte concept. I've been looking for a way to pair blood oranges and chocolate -- I may try and style a chocolate cake similarly. Thanks for some fantastic inspiration!

  7. Alanna Taylor-TobinFebruary 3, 2014 at 10:54 AM

    Oh my gosh, this cake is so beautiful, Stephanie. I love grapefruit with chocolate, and I love that this cake is dairy-free, too. I also love your photographs and props, as always. Thank you for sharing your beautiful recipe!

  8. That cake looks tempting! Beautiful pictures, I love the colours in line with Valentines day but not over done.

  9. There is so much amazingness in this post I can hardly handle it. Its so perfect in so many ways. Can't wait to hear your new news!

  10. Hurray for #thelittlevictories (and an opportunity for citrus and chocolate. That combo for me is a big win all the way).

  11. Wow, does that look good....lovely pictures as well

  12. SO stinking pretty!! Great job. The colors are lovely!

  13. Wow... I love grapefruits by themselves but it seems to me they found their perfect place on top of this cake! Wonderful :)

  14. This looks divine. Looking forward to the news you have... :)

  15. This looks amazing. Now - if you can just persuade cafes to serve a gluten free cake this delicious (instead of the standard 'orange almond cake') life will be perfect!

  16. Beautiful combination of flavours! Need to try it :)

  17. So nice post...yam yam

  18. Thanks your sharing this recipe, the cake looks so yummy and I am very happy that the ingredients are gluten-free!

  19. YUMMI <3
    So beautiful pictures*

    Vanessa Ribeiro

  20. Sabine from azurweissFebruary 16, 2014 at 5:26 AM

    What a wonderful color palette!

  21. Absolutely stunning! Adding grapefruit sounds so good- it adds a citrus element to a decadent chocolate cake.


I love hearing from you and reading your comments! Thanks so much for stopping by the blog. Happy feasting!

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