By Jamie Lockwood –


3 Tablespoons or ı.5 ounces canna-butter
5 Tablespoons or 3.5 ounces unsalted butter
3/4 cup semi-sweet chocolate chips
3 large eggs, slightly beaten
ı/2 cup unsweetened cocoa powder, sifted
3/4 cup sugar
ı tsp. vanilla extract
ı/4 tsp. salt


Melt butter in a small saucepan then turn off the heat. Add chocolate chips and whisk until melted. Transfer to a mixing bowl. Add sugar and vanilla, whisk until smooth. Mix in eggs. Add sifted cocoa powder and salt, mix until just combined.

Line the bottom of a 6-inch pan with parchment paper and spray bottom and sides with no-stick baking spray or butter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan for ı5 minutes. Run a knife along the edge of pan to release on the sides. Turn over onto a plate and remove parchment paper. Cool.

ı4-ounce bag of frozen raspberries, thawed
ı/3 cup sugar


Heat raspberries and sugar in a saucepan until sugar is dissolved. Transfer to blender or food processor, and blend until smooth. Press through a fine mesh strainer to remove seeds.

Drizzle plate with raspberry sauce, then place ı/6 slice of flourless chocolate cake on top.

*Please remember that when cooking with medicinal cannabis you are cooking with a drug and the amounts of the drug and portions of the food ingested should always be taken into consideration. Always start out with small portions or doses and wait 30 minutes to an hour before eating any additional portions of food prepared with medical marijuana.