Flourless Chocolate Cake Raspberries (Printable)
Fudgy gluten-free chocolate cake topped with fresh raspberries for a perfect treat.
# What You Need:
→ Chocolate Base
01 - 7 oz high-quality dark chocolate (minimum 70%), chopped
02 - ½ cup unsalted butter, cubed
03 - ¾ cup granulated sugar
04 - ¼ teaspoon fine sea salt
→ Wet Ingredients
05 - 4 large eggs, room temperature
06 - 1 teaspoon pure vanilla extract
→ Topping
07 - 1 cup fresh raspberries
08 - Optional: icing sugar for dusting
# How to Make It:
01 - Preheat the oven to 350°F. Grease an 8-inch round springform pan and line the bottom with parchment paper.
02 - Combine chocolate and butter in a heatproof bowl set over simmering water. Stir continuously until smooth and remove from heat to cool slightly.
03 - Whisk the sugar and sea salt into the melted chocolate mixture until fully combined.
04 - Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until the batter is glossy and thick.
05 - Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 25 to 30 minutes, until edges are set and center is slightly soft but not liquid. A toothpick should come out with moist crumbs.
06 - Allow the cake to cool completely in the pan on a wire rack. Once cooled, remove the cake from the pan and place on a serving plate.
07 - Top with fresh raspberries and dust with icing sugar if desired. Serve at room temperature.
# Expert Suggestions:
01 -
- It tastes like you spent hours in the kitchen when you actually spent maybe 20 minutes of hands-on time.
- Naturally gluten-free without any weird substitutes or gummy textures holding it back.
- The center stays soft and fudgy while the edges set just enough to slice cleanly—that balance is pure chocolate magic.
02 -
- Don't overbake it—that soft center is the whole point, and even 5 minutes too long turns fudge into cake cake, which defeats the purpose.
- Room temperature eggs are non-negotiable; they whisk into the chocolate smoothly and create the right texture, while cold eggs will seize up and create little hard flecks.
03 -
- Save a few raspberries and press them gently into the top of the cake just before serving for a restaurant-quality appearance that took zero extra effort.
- If your kitchen is warm, you can chill the cake for 15 minutes before slicing and it will cut even more cleanly without affecting the fudgy texture.