Flour-less Chocolate Cake

Mmmmmm 

Chocolaaaaaaate

OMG this chocolate cake is so good.

El and I had the best dessert while in Montana a few months ago. Flour-less chocolate cake with raspberry sauce and some sort of vanilla sauce (that neither of us can remember the name of). It was a really dense, really dark cake and it was soooo good. 

I wanted to replicate it, or something pretty close, but got sidetracked by this recipe from Martha Stewart. A dark chocolate cake with a touch of meringue sounded like heaven. And it was! So light and airy. The texture perfectly offset the rich, dark taste of the cake. Yumm-o!

Oh and my grocery store decided not to have raspberries for the first time in like 3 months. So I went with a blackberry sauce. And I used just plain, heavy whipping cream to offset the richness of the rest of the dessert. It soaked into the cake, but didn't make it soggy. 

So my dessert didn't turn out anything like the one we had in Montana. So sue me! Chocolate is delicious and that's all.   

Berry Sauce

1 cup berries of choice 

1-2 T sugar

1/2 of a lemon or 1-2 t lemon juice

1 t corn starch

1 T water

Combine berries, lemon juice and 1 tablespoon sugar in a saucepan; add more lemon juice for a tarter taste, less for a sweeter taste. Heat on medium heat until the berries start to break down. Smash using the back of a spoon or some other ingenious smashing method that you have come up with. Taste the sauce and add the other tablespoon of sugar (or more) if you decide it needs it. 

Combine the cornstarch and water in a separate bowl; mix into berry stuff and bring to a boil. Let cool and enjoy!

If it turns out too thick, you can always thin it down with liquid of your choice.