Decadent Blue Flourless Chocolate Cake

Instructions

Penta Crème™ Blue Whipped Cream:

1. Combine the cream, blue cheese and sugar in a large saucepan. Bring to a gentle boil over medium heat, stirring constantly. Reduce heat to low. Simmer, uncovered, for 4 minutes, stirring constantly. Remove from the heat. Cover and let stand for 30 minutes.
2. Pour cream through a fine mesh strainer into a large bowl; discard solids. Cool. Cover and refrigerate for at least 4 hours or overnight. Beat cream in the bowl until stiff peaks form.

Flourless Chocolate Cake:

1. Heat oven to 350°F. Line the bottom of a greased 8-inch round baking pan with parchment paper; grease paper and sides.
2. Melt semisweet chocolate and butter in a large microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Fold in blue cheese. Add the sugar, cocoa, vanilla and salt; stir until combined. Add eggs; stir until blended.
3. Pour batter into prepared pan. Bake for 22-25 minutes or until top appears dry and a thermometer inserted near the center reads 200°F. Cool for 20 minutes in pan on a wire rack.
4. Gently run a knife around edges of pan. Invert cake onto a serving platter. Remove parchment paper. Cool completely.

Raspberry Coulis:

1. Combine the raspberries, sugar and water in a large saucepan. Bring to a gentle boil over medium-low heat, stirring occasionally. Cook and stir for 4-5 minutes or until berries are softened. Cool slightly.
2. Process berry mixture in a blender or with an immersion blender until smooth. Pour mixture through a fine mesh strainer into a large bowl; discard solids. Stir in lemon juice. Cover and refrigerate until serving.
3. Stuff raspberries with blue cheese. Serve cake with whipped cream, coulis and raspberries.