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Flourless Chocolate Cake

flourless chocolate cake
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A rich, fudgy flourless chocolate cake paired with a tangy raspberry sauce. This gluten-free dessert is perfect for any occasion, from birthdays to holidays.

Ingredients

Scale
  • 8 oz (225 g) dark chocolate (at least 70% cocoa content)
  • 1/2 cup (113 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups (250 g) raspberries
  • 1/4 cup (50 g) granulated sugar (for raspberry sauce)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line it with parchment paper.
  2. In a double boiler, melt the dark chocolate and unsalted butter until smooth. Stir frequently, then remove from heat and let cool slightly.
  3. In a mixing bowl, whisk the eggs and granulated sugar until pale and fluffy, about 5 minutes.
  4. Gradually fold the melted chocolate mixture into the eggs, being careful not to deflate the batter.
  5. Stir in the vanilla extract. Pour the batter into the prepared pan.
  6. Bake for 35-40 minutes. The top should be set, and a toothpick inserted in the center should come out with a few moist crumbs.
  7. Let the cake cool completely before removing it from the pan.
  8. For the raspberry sauce, simmer the raspberries and sugar in a saucepan until thickened. Strain to remove seeds and cool.
  9. Dust the cake with powdered sugar and drizzle with raspberry sauce before serving.

Notes

Use high-quality chocolate for the best flavor. Let the cake cool completely before serving. Raspberry sauce can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Keywords: flourless chocolate cake, gluten-free dessert, chocolate raspberry cake, fudgy chocolate cake

Find it online: https://berriesrecipes.com/flourless-chocolate-cake-recipe-perfect-for-any-occasion/