What can we say about this Flourless Chocolate Raspberry Cake Recipe…other than delicious! My husbands favorite, chocolate, is combined perfectly with fresh raspberries, another favorite of both of ours in this amazingly smooth and rich eggy cake. The balance of flavors is wonderful, with both the raspberry and chocolate being highlighted and complimenting each other.
Best of all, it is incredibly easy to make and it just turns out looking fantastic!
Flourless Chocolate Raspberry Cake Recipe
To start, preheat your oven to 325 degrees F (162 degrees C) and line the bottom of your 8 inch springform pan with parchment paper.
Butter the sides of the pan, or you can coat the sides with non-stick cooking spray, and dust with cacao (or cocoa) powder.
We need to melt our chocolate next, so break the dark chocolate into small pieces that are all about equal in size and place them in a large mixing bowl.
Add butter cubes and microwave in 30 second bursts, stirring between each heating, until both the chocolate and butter are melted, and they are now combined and smooth.
Set that bowl aside, and in a medium mixing bowl or your stand mixer bowl, beat the eggs and sugar together.
The eggs will very nearly double in volume and will be light and bubbly.
Gently, fold the egg mixture into the bowl containing the melted chocolate, in small quantities, until the entire beaten egg mixture is thoroughly incorporated into the chocolate. We want to retain as much of the bubbles as possible when folding the eggs into the chocolate, so do not overwork the batter.
Using the back of a spoon, mash the fresh raspberries only slightly so that they will break apart while baking.
Coat the mashed raspberries with 2 Tbsp of cacao powder and then gently fold them into the batter, just enough so that they are distributed through the batter and not lumped in one spot.
Transfer the batter to the buttered springform pan, and bake for 40-45 minutes at 325 degrees F (162 degrees C).
The flourless chocolate raspberry cake is done when the middle is only slightly ‘jiggly’ but firm to the touch.
Remove from the oven and allow to cool at room temperature (the cake will continue to bake while standing).
Once cooled, cover the cake, in the pan, with plastic wrap and refrigerate for at least two hours before serving.
The cake that is seen in the photo on this page was flipped upside down when plated, and was just out of the refrigerator. It is topped with confectioners sugar, another cup of fresh raspberries, and a couple of mint sprigs.
*Cocoa powder works too, if you don’t happen to have cacao powder, but the cake will taste better with higher quality cocoa and is best with cacao.
**The flourless chocolate raspberry cake can be brought to room temperature before serving, but we have also served it cold and found it to be just as wonderful either way.
Flourless Chocolate Raspberry Cake Recipe
- 10 oz dark chocolate (65% cacao or better)
- 3/4 c butter (cubed)
- 6 large eggs
- 1/4 c sugar (or honey - add 1 Tbsp more cacao if substituting honey)
- 2 c raspberries (mash 1 c of the berries slightly - reserve 1 c for topping baked cake)
- 2 Tbsp cacao powder (or cocoa, for coating the mashed raspberries)
- 2 Tbsp confectioners sugar (for dusting the baked cake when serving)
- Preheat your oven to 325 degrees F (162 degrees C) and line the bottom of an 8 inch springform pan with parchment paper. Butter the sides of the pan, or coat with non-stick cooking spray, and dust with cacao powder (or cocoa).
- Break the chocolate pieces into small pieces, as uniform in size as possible. Place in a large bowl, add the butter, and microwave in 30 second increments. Stir after each 30 second heating, until all of the chocolate is melted, mixed with the butter, and smooth.
- Beat the eggs and sugar (or honey + cacao powder) using a stand mixer or hand mixer until light and bubbly. The egg mixture will nearly double in volume when beaten. Gently fold the beaten egg mixture into the chocolate a little bit at a time, carefully trying not to burst all of the bubbles. Add in portions of the egg mixture until fully incorporated to the chocolate.
- Mash the fresh raspberries with the back of a spoon, only partially breaking them up. Stir cacao powder in just enough to coat the mashed raspberries, then gently add into the cake mixture. Only stir the raspberries enough that they are distributed throughout the cake batter.
- Transfer to the springform pan and bake at 325 degrees F (162 degrees C) for 40-45 minutes or until the center of the cake is only slightly jiggly but firm to the touch. Allow to cool to room temperature, then refrigerate for at least two hours before serving. Top with more raspberries and confectioners sugar, if desired.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!