This flourless chocolate cake features chocolate that is combined perfectly with fresh raspberries for an amazingly rich gluten-free cake. The balance of flavors is wonderful, with both the raspberry and chocolate being highlighted and complimenting each other. Not only is this an incredibly easy cake to make, but it also looks fantastic and tastes even better!
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Instructions
Preheat your oven to 325°F (160°C) and line the bottom of an 8 or 9-inch springform pan with parchment paper. Butter the sides of the pan, 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°F (160°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.
Notes
The flourless chocolate raspberry cake is done when the middle is only slightly 'jiggly' but firm to the touch.
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 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.