Flourless Chocolate Cake Raspberries

The first time I made a flourless chocolate cake, I wasn't trying to be sophisticated—I'd simply run out of flour halfway through dessert prep and had a block of excellent dark chocolate staring at me from the pantry. What emerged from the oven was something I didn't expect: impossibly fudgy, almost luxurious, nothing like the dense brick I'd feared. Now it's become my go-to when I want to impress without fussing, or when someone mentions they can't eat gluten and I want to prove that limitation doesn't mean compromise.

I made this cake for a dinner party where one guest mentioned offhandedly that she'd given up gluten, and I watched her face when I set a slice in front of her and casually mentioned it was flourless. She took a bite and just went quiet for a moment, which is the exact reaction you want.

Ingredients

• High-quality dark chocolate (200 g, at least 70%): This is where flavor lives—cheap chocolate makes a cheap cake, so choose one you'd actually eat on its own.
• Unsalted butter (120 g): Room temperature or melted together with the chocolate, it creates that silky crumb.
• Granulated sugar (150 g): Whisked with eggs, it adds sweetness and helps trap air for a lighter texture than you'd expect.
• Fine sea salt (¼ tsp): A small pinch that makes the chocolate taste more like chocolate, not salty.
• Eggs (4 large, room temperature): Cold eggs won't blend smoothly with the warm chocolate mixture, so let them sit out while you prep.
• Pure vanilla extract (1 tsp): Deepens the chocolate flavor in a way that's hard to articulate but impossible to ignore once you taste it.
• Fresh raspberries (125 g): Tart and bright against the richness—if you can't find good ones, frozen and thawed work beautifully too.

Instructions

Set up your station:

Preheat the oven to 180°C (350°F) and grease a 20 cm springform pan, then line the bottom with parchment paper—this matters more than you think because the parchment makes sliding a delicate cake out so much easier.

Melt the chocolate and butter:

Set a heatproof bowl over a pan of gently simmering water (not touching the water) and stir the chocolate and butter together until completely smooth. Remove from heat and let it cool for just a minute or two.

Build the base:

Whisk the sugar and salt into the warm chocolate mixture until everything is well combined and the sugar grains have mostly dissolved.

Add the eggs carefully:

Add one egg at a time, whisking well after each one before adding the next—this prevents scrambled bits and creates a glossy, thick batter. Stir in the vanilla.

Bake with intention:

Pour the batter into your pan and smooth the top with a spatula, then slide it into the oven. You're looking for about 25–30 minutes, when the edges are set and firm but the very center still jiggles slightly when you gently shake the pan—a toothpick inserted in the center should come out with moist crumbs, not clean.

Cool patiently:

Let the cake sit in the pan on a wire rack until it's completely cool. This is important because it's still fragile while warm and will break apart if you rush it.

Finish and serve:

Run a thin knife around the edges, release the springform, and transfer to a serving plate. Top with fresh raspberries and a whisper of icing sugar if you like, then serve at room temperature where the chocolate flavor really sings.

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There's a moment when you cut into this cake and the knife slides through that fudgy center, releasing a tiny wisp of steam, and somehow it feels more indulgent than any three-layer cake ever could. That's when you realize flourless isn't a limitation—it's just a different kind of elegance.

Why Dark Chocolate Matters Here

A flourless cake is built on chocolate flavor, so skimping on quality is like underseasoning soup—you end up with something that feels flat. The 70% cacao minimum gives you bitterness and depth that milk chocolate simply can't reach, and it actually makes the sweetness taste more pronounced by comparison. I've tried cheaper versions and always regretted it, so this is one place where it's worth spending a few extra dollars.

Serving and Storage Thoughts

This cake actually improves slightly the day after you make it—the flavors deepen and the texture settles into an even more luxurious fudginess. You can bake it ahead, cover it loosely at room temperature, and slice into it whenever you're ready. A scoop of vanilla ice cream or a dollop of whipped cream is optional but not unwelcome, since the richness of the cake appreciates a cool counterpoint.

Small Tricks That Transform It

I've learned a few things along the way that seem small until you taste the difference they make. Dusting the finished cake with icing sugar right before serving looks beautiful and adds a subtle sweetness to each bite, while if you dust it too early the sugar dissolves into the chocolate. You can absolutely substitute raspberries with blackberries, strawberries, or even a drizzle of raspberry coulis if you're feeling fancy.

• Let your chocolate and butter cool for just a minute after melting so you don't scramble the eggs when you add them.
• If you forget to bring your eggs to room temperature, set them in a bowl of warm water for five minutes—it actually works.
• This cake is forgiving about berry choice, so use whatever looks freshest at your market.

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This recipe has become my secret weapon for making people feel cared for without showing all the work. It's elegant enough for a dinner party and humble enough for a Tuesday night when you just want something good.

Recipes Q&A

→ What type of chocolate is best for this cake?

Use high-quality dark chocolate with at least 70% cocoa content to ensure a rich and intense flavor.

→ Can I substitute the butter for a dairy-free alternative?

Yes, you can use vegan butter or coconut oil, but the texture and taste might slightly vary.

→ How do I know when the cake is perfectly baked?

The edges should be set while the center remains slightly soft. A toothpick will come out with a few moist crumbs.

→ Are raspberries the only fruit option for topping?

Fresh strawberries or blackberries can be used as tasty alternatives to raspberries.

→ What tools are needed to prepare this cake?

A springform pan, heatproof mixing bowl, saucepan for double boiling, whisk, spatula, and wire rack are essential tools.