Decadent Flourless Chocolate Cake

I pulled this cake from the oven on a rainy Tuesday, and the entire kitchen smelled like a chocolate shop in Paris. The edges had set perfectly, but the center still wobbled when I nudged the pan, which made me nervous until I remembered that's exactly what should happen. My sister walked in, saw the raspberries waiting on the counter, and said it looked too fancy for a weeknight, but we ate half of it anyway.

I made this for my friend's birthday last spring, and she insisted we eat it outside on her porch even though it was windy. We had to hold our plates down with one hand and our forks with the other, laughing every time a raspberry tried to roll away. She told me later it was the first time she'd felt excited about a dessert in months, which is the kind of thing that makes you want to bake for people forever.

Ingredients

• High-quality dark chocolate (200 g, 70% cocoa): This is the soul of the cake, so use something you'd actually enjoy eating on its own; cheap chocolate will taste flat and waxy once baked.
• Unsalted butter (120 g): It adds richness and helps the chocolate melt into something silky; I cube it before melting so it goes faster and more evenly.
• Granulated sugar (150 g): Just enough to balance the bitterness of dark chocolate without making it cloying; I've tried reducing it, but the cake loses its structure.
• Fine sea salt (1/4 tsp): A tiny pinch wakes up the chocolate flavor and keeps everything from tasting one-note.
• Pure vanilla extract (1 tsp): It deepens the chocolate rather than competing with it; skip the imitation stuff if you can.
• Large eggs (4, room temperature): They're the only structure here, so cold eggs will seize the chocolate; I leave mine on the counter for an hour before I start.
• Fresh raspberries (125 g): Their tartness is the perfect contrast to all that chocolate; rinse them gently and let them dry on a towel so they don't bleed into the cake.
• Powdered sugar (1 tbsp, optional): A light dusting makes it look bakery-ready, but honestly the cake doesn't need it to taste good.

Instructions

Prep the pan:

Grease your springform pan generously and line the bottom with parchment, pressing it flat so there are no air bubbles. I learned this the hard way when half a cake stuck to the base and I had to serve it in pieces.

Melt the chocolate and butter:

Set a heatproof bowl over simmering water, making sure the bottom doesn't touch the water, then add the chocolate and butter and stir slowly until it's completely smooth. Pull it off the heat as soon as it melts; overheating will make it grainy.

Whisk in sugar, salt, and vanilla:

Stir them into the warm chocolate mixture until everything dissolves and the batter looks glossy. It should feel a little loose at this stage, almost like hot fudge sauce.

Add the eggs one at a time:

Crack each egg into the bowl and whisk it in completely before adding the next one; the batter will thicken and turn shiny, almost like satin. If you dump them all in at once, it won't emulsify properly and you'll get a grainy texture.

Pour and smooth:

Scrape the batter into your prepared pan and use a spatula to even out the top. Tap the pan gently on the counter a few times to release any air bubbles hiding underneath.

Bake until just set:

Slide it into the oven for 25 to 30 minutes, checking at 25; the edges should look firm and the center should jiggle slightly when you shake the pan. It will feel underdone, but it's not.

Cool completely in the pan:

Let it sit on a wire rack for at least an hour, resisting the urge to peek or poke it. The center will sink as it cools, which is normal and actually makes a nice little well for the raspberries.

Top with raspberries and serve:

Release the springform, transfer the cake to a plate, and arrange the raspberries on top however you like. I usually just scatter them casually, but you can make a pattern if you're feeling fancy.

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My neighbor brought her kids over once while this was cooling on the counter, and her youngest asked if it was a giant brownie. I said sort of, and she told me it smelled better than brownies, which is maybe the best compliment I've ever gotten. We cut into it early, and even though it was still warm and messy, no one cared because it tasted like melted chocolate and happiness.

How to Know When It's Done

The edges should look dry and pull away slightly from the sides of the pan, while the center jiggles just a little when you nudge it. If it's sloshing around like liquid, give it another five minutes, but if the whole thing looks firm and set, you've probably overbaked it and it'll be drier than you want. I use a toothpick sometimes, and it should come out with a few moist crumbs clinging to it, not clean and not soaking wet.

Serving Suggestions

This cake is rich enough to stand on its own, but a spoonful of unsweetened whipped cream or a scoop of vanilla ice cream turns it into something you'd order at a restaurant. I've also served it with a drizzle of raspberry coulis, which sounds fancy but is just smashed raspberries pushed through a sieve with a little sugar stirred in. If you're feeling indulgent, a shot of espresso on the side makes the chocolate taste even deeper.

Storage and Make-Ahead Tips

You can bake this a day ahead and keep it covered at room temperature, which actually improves the texture because it has time to settle. If you need to store it longer, wrap it tightly in plastic wrap and refrigerate it for up to three days, but let it come to room temperature before serving or it'll taste muted. I don't recommend freezing it because the texture gets a little weird when it thaws, though I've done it in a pinch and it was still edible.

• Add the raspberries just before serving so they stay fresh and don't bleed into the cake.
• If you're traveling with it, leave it in the springform pan and release it at your destination.
• Dust with powdered sugar at the last possible moment or it'll dissolve into the surface and disappear.

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Every time I make this, someone asks for the recipe, and I tell them it's easier than it looks, which is the truth. It's the kind of dessert that makes you feel like you know what you're doing in the kitchen, even if you don't.

Recipes Q&A

→ What makes this cake flourless?

Instead of traditional flour, this cake relies on the richness of dark chocolate and eggs to provide structure and a moist, dense texture.

→ How do fresh raspberries enhance the dessert?

Fresh raspberries add a bright, tart contrast to the deep chocolate flavor, balancing sweetness and adding freshness.

→ Can I substitute the raspberries with other fruits?

Yes, strawberries or blackberries work well as alternatives, providing a similar tart and fresh element.

→ What is the ideal baking time and temperature?

Bake at 180°C (350°F) for 25–30 minutes until edges are firm but the center remains slightly wobbly for a moist texture.

→ How should I cool the cake for best results?

Allow the cake to cool completely in the pan on a wire rack for about an hour, allowing the center to sink slightly and flavors to develop.

→ Are there any common allergens in this dessert?

Yes, it contains eggs and dairy from butter, and chocolate may contain traces of soy. It's gluten-free as prepared.