Decadent Flourless Chocolate Cake (Printable)

A fudgy, gluten-free chocolate cake with fresh raspberries adds a tart pop of flavor and vibrant color.

# What You'll Need:

→ Chocolate Base

01 - 7 oz high-quality dark chocolate (at least 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

# Directions:

01 - Preheat oven to 350°F. Grease an 8-inch round springform pan and line the bottom with parchment paper.
02 - Melt chocolate and butter together in a heatproof bowl set over gently simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk granulated sugar and sea salt into the melted chocolate and butter mixture until well combined.
04 - Beat in the eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until the batter is glossy and thick.
05 - Pour batter into prepared pan and smooth the top evenly with a spatula.
06 - Bake for 25 to 30 minutes, until edges are set but the center remains slightly soft. A toothpick inserted should have a few moist crumbs attached.
07 - Allow cake to cool completely in the pan on a wire rack. Once cooled, remove from pan and place on serving plate.
08 - Top with fresh raspberries and dust lightly with icing sugar if desired. Serve at room temperature.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes about an hour from start to finish.
  • Naturally gluten-free means no one feels left out, and honestly, most people can't tell the difference.
  • The tartness of raspberries cuts through the richness in a way that makes you feel less guilty about eating it.
02 -
  • The center will look slightly underbaked, and that's exactly right—it firms up as it cools and that's what gives you that fudgy, almost mousse-like texture in the middle.
  • Room temperature eggs are non-negotiable because cold eggs won't emulsify properly and you'll end up with a separated, grainy mess instead of a silky batter.
  • Don't open the oven door during baking, even a crack, because the temperature drop can make the center collapse into a dense crater instead of staying creamy.
03 -
  • Melt chocolate slowly and never let it get too hot, or it can become grainy and seized—patience is your friend here.
  • If you're making this for someone with dietary restrictions, double-check that your chocolate bar is certified gluten-free and processed in a safe facility.

Go Back