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The trick to this flourless cake is separating the eggs, whipping the egg whites until they hold firm peaks and folding them into the chocolate-egg yolk mixture. This batter technique results in a cake that has a crackly exterior and dense, chocolate-truffle-like interior that'll keep you coming back for bite after bite. The richness of the cake is balanced by a mountain of lightly sweetened whipped cream swirled with a quick rose-scented raspberry compote. Topped with fresh raspberries and more Panneer Rose petals, this cake is fit to be shared with your sweetheart, enjoyed with a friend or relished alone with your favorite Netflix show.
I highly recommend using semisweet chocolate instead of bittersweet here—the semisweet allows the Anamalai Cacao's nuances to come through in the cake. You can make the flourless chocolate cake and the rose raspberry compote a day ahead, refrigerating both overnight. Then the day of, you just have to whip the cream and assemble!