Decadent Flourless Chocolate Cake (Printable)

Rich chocolate cake with silky texture and fresh raspberries, offering a perfect flavor balance.

# What You Need:

→ Chocolate Base

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup unsalted butter, cubed
03 - 3/4 cup granulated sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 teaspoon pure vanilla extract
06 - 4 large eggs, room temperature

→ Topping

07 - 1 cup fresh raspberries
08 - 1 tablespoon powdered sugar (optional, for dusting)

# How to Make It:

01 - Preheat the oven to 350°F. Grease an 8-inch round springform pan and line the base with parchment paper.
02 - In a heatproof bowl set over simmering water, melt the dark chocolate and butter together, stirring until smooth. Remove from heat.
03 - Whisk in granulated sugar, sea salt, and vanilla extract until fully incorporated.
04 - Add eggs one at a time, whisking thoroughly after each addition until the mixture is glossy and thick.
05 - Pour the batter into the prepared pan and smooth the surface evenly.
06 - Bake for 25 to 30 minutes, until the edges are firm and the center remains slightly wobbly.
07 - Allow to cool completely in the pan on a wire rack for about 1 hour; the center will sink slightly during cooling.
08 - Release the cake from the springform pan, transfer to a serving plate, and top with fresh raspberries.
09 - Dust the cake with powdered sugar prior to serving if desired.

# Expert Suggestions:

01 -
  • The texture is somewhere between a truffle and a cake, so rich you only need a thin slice.
  • It comes together in one bowl with no flour, no mixer, just chocolate and a whisk.
  • Fresh raspberries cut through the sweetness in a way that feels bright and necessary.
  • It looks impressive but forgives almost every mistake you make along the way.
02 -
  • Room temperature eggs are non-negotiable; cold eggs will cause the melted chocolate to seize into lumps, and there's no fixing it once that happens.
  • The center will look underbaked when you pull it out, but it firms up as it cools, so trust the timer and don't leave it in longer.
  • Use a springform pan, not a regular cake pan, because this cake is too delicate to flip out without breaking.
03 -
  • Chop the chocolate into small, even pieces so it melts uniformly and doesn't leave stubborn chunks behind.
  • If you don't have a double boiler, use a metal bowl over a small saucepan with an inch of water; just make sure the bowl doesn't touch the water or the chocolate will overheat.
  • Let the cake cool completely before removing the springform sides, or the center might collapse or stick to the ring.

Return