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!

Flourless Chocolate Cake With Raspberry

There are many reasons why you may want to indulge in a flourless cake. It could be the smooth and rich consistency, the incredible flavor, or even the fact that it is gluten-free!

No matter the reason, you will not be disappointed with this wonderfully decadent cake! Chocolate and raspberries are a match made in heaven and this cake showcases both of those flavors perfectly!

Chocolate and fresh raspberries are combined perfectly in this flourless chocolate cake!

šŸ„˜ Flourless Chocolate Cake Ingredients

In addition to all of the other ingredients, you can easily find cacao powder in the baking aisle of your grocery store. Of course, if you already have cocoa powder at home you can use that too!

  • Dark Chocolate - 10 ounces of dark chocolate. Choose one that has 65% cacao or more.Butter - Ā¾ cup of butter, cubed.Eggs - 6 large eggs. Sugar - Ā¼Ā  cup of sugar. Alternatively, you can use honey (just add in an extra tablespoon of cacao).Raspberries - 2 cups of raspberries. You’ll want to slightly mash 1 cup and then reserve the second cup to use as a topping.Cacao Powder - 2 tablespoons of cacao powder for coating the mashed raspberries. You can also use cocoa powder if needed. Confectioners Sugar - 2 tablespoons of confectioners’ sugar for dusting the baked cake when serving.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

šŸ”Ŗ How To Make Flourless Chocolate Cake

This beginner-friendly cake is a perfectly tasty dessert that anyone can prepare! You will need an 8-inch springform pan (you can use a 9-inch as well), a mixing bowl, your stand mixer or a hand mixer, and a spoon.

One 8-inch cake can be cut into 12 servings.

Prepare the Cake Batter

  • Preheat. Preheat your oven to 325Ā°F (160Ā°C) and line the bottom of an 8-inch springform pan with parchment paper. Butter the sides of the pan or coat it with non-stick cooking spray, and then dust it with cacao powder (or cocoa).Melt the chocolate. Break 10 ounces of dark chocolate into small pieces, as uniform in size as possible. Place in a large bowl, add Ā¾ cup of 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. Beat 6 eggs and Ā¼ cup of 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. Fold in the chocolate. 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 into the chocolate.Mash the raspberries. Mash 1 cup of fresh raspberries with the back of a spoon, only partially breaking them up. Add cacao powder. Stir 2 tablespoons of cacao powder in just enough to coat the mashed raspberries, then gently add them to the cake mixture. Only stir the raspberries enough that they are distributed throughout the cake batter.

Bake and Cool

  • Bake. Transfer to the springform pan and bake at 325Ā°F (160Ā°C) for 40-45 minutes or until the center of the cake is only slightly jiggly but firm to the touch. Cool. Allow to cool to room temperature, then refrigerate for at least two hours before serving. Top with 1 more cup of raspberries and confectioners sugar, if desired.

If you want an extra special touch, you can always top this cake with some roasted berries and homemade whipped cream! Everyone will be coming back for seconds! Enjoy!

šŸ’­ Angela’s Tips & Recipe 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.

šŸ„” Storing

Keep your cake covered and stored in the refrigerator for up to 4 days. You will want to remove any fresh fruit from the top of the cake to keep it from getting soggy.

Additionally, you can tightly wrap the cake in plastic wrap, place it into a storage bag, and freeze it for up to 3 months!

See all of my recipes HERE««

What Does Flourless Chocolate Cake Taste Like? Flourless cake does not have the same texture or consistency as standard cake. It will not be light, airy, or fluffy. Instead, a flourless chocolate cake is denser and will taste similar to a rich chocolate truffle! Is Flourless The Same As Gluten-Free? Nope! Just because something is flourless, does not mean that it does not also contain gluten in a different ingredient. Flourless simply means that there is no flour.However, this recipe is both flourless and gluten-free! Is Cacao Powder The Same As Cocoa Powder? No, not technically. These two ingredients are incredibly similar and can be used interchangeably. They also both come from the beans of the cacao plant. However, cocoa is processed at a temperature that is much higher than cacao. If you want to learn more, I have an entire article dedicated to cocoa vs cacao!

šŸ§ Other Great Desserts

If you are looking for flourless cakes take a look at my Cherry Clafoutis or my White Chocolate Raspberry Jello Cake!

Flourless cake does not have the same texture or consistency as standard cake. It will not be light, airy, or fluffy. Instead, a flourless chocolate cake is denser and will taste similar to a rich chocolate truffle!

Is Flourless The Same As Gluten-Free? Nope! Just because something is flourless, does not mean that it does not also contain gluten in a different ingredient. Flourless simply means that there is no flour.However, this recipe is both flourless and gluten-free!

Is Cacao Powder The Same As Cocoa Powder? No, not technically. These two ingredients are incredibly similar and can be used interchangeably. They also both come from the beans of the cacao plant. However, cocoa is processed at a temperature that is much higher than cacao. If you want to learn more, I have an entire article dedicated to cocoa vs cacao!

Nope! Just because something is flourless, does not mean that it does not also contain gluten in a different ingredient. Flourless simply means that there is no flour.However, this recipe is both flourless and gluten-free!

No, not technically. These two ingredients are incredibly similar and can be used interchangeably. They also both come from the beans of the cacao plant. However, cocoa is processed at a temperature that is much higher than cacao. If you want to learn more, I have an entire article dedicated to cocoa vs cacao!

  • Sticky Toffee Pudding - A spiced cake that is blended with dates and then topped with delicious homemade toffee sauce!Small Batch Chocolate Chip Cookies - Feel free to enjoy some warm, homemade chocolate chip cookies without having to make a ton of them!Strawberry Coulis - This delicious fruit sauce can easily be added to any of your favorite desserts, pies, yogurts, waffles, or cheesecake!Peanut Butter Banana Brownies - These peanut butter banana brownies are a tasty flavor combination that’s perfect for peanut butter lovers!Fudge Covered Oreos - Fudge-covered Oreos are a fun, kid-friendly treat that is perfect for any occasion!Whipped Shortbread Cookies - Soft, tender, and delicious cookies that are ridiculously simple to make!

Do you love a recipe you tried? Please leave a 5-starĀ šŸŒŸrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social mediaĀ @Ā Pinterest,Ā Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

šŸ“‹ Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 29 reviews

Flourless Chocolate Raspberry Cake

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!

Author | Angela

Servings: 12 servings Calories: 308kcal Prep 15 minutes Cooking 40 minutes Total Time 2 hours 55 minutes

Pin Recipe Share on Facebook IngredientsĀ US CustomaryMetric1x2x3xā–¢ 10 oz dark chocolate (65% cacao or better)ā–¢ Ā¾ cup butter (cubed)ā–¢ 6 large eggsā–¢ Ā¼ cup sugar (or honey - add 1 tablespoon more cacao if substituting honey)ā–¢ 2 cups raspberries (mash 1 c of the berries slightly - reserve 1 c for topping baked cake)ā–¢ 2 tablespoon cacao powder (or cocoa, for coating the mashed raspberries)ā–¢ 2 tablespoon confectioners sugar (for dusting the baked cake when serving)

InstructionsPreheat your oven to 325Ā°F (160Ā°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.10 oz dark chocolate, Ā¾ cup butterBeat 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.6 large eggs, Ā¼ cup sugarMash 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.2 cups raspberries, 2 tablespoon cacao powderTransfer to the springform pan and bake at 325Ā°F (160Ā°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.2 tablespoon confectioners sugar Equipment You May Need9-inch Springform Pan8-inch round cake panSilicone Spatula Set 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.

Ā  Ā  NutritionCalories: 308kcal (15%) | Carbohydrates: 19g (6%) | Protein: 5g (10%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 113mg (38%) | Sodium: 138mg (6%) | Potassium: 246mg (7%) | Fiber: 4g (17%) | Sugar: 12g (13%) | Vitamin A: 489IU (10%) | Vitamin C: 5mg (6%) | Calcium: 39mg (4%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I canā€™t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! flourless chocolate cake Course Cake Recipes, Dessert RecipesCuisine American

Angela @ BakeItWithLove.comAngela 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! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-starĀ šŸŒŸrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social mediaĀ @Ā Pinterest,Ā Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 29 reviews

Flourless Chocolate Raspberry Cake

Author | Angela

Servings: 12 servings

Calories: 308kcal

Prep 15 minutes

Cooking 40 minutes

Total Time 2 hours 55 minutes

IngredientsĀ US CustomaryMetric1x2x3xā–¢ 10 oz dark chocolate (65% cacao or better)ā–¢ Ā¾ cup butter (cubed)ā–¢ 6 large eggsā–¢ Ā¼ cup sugar (or honey - add 1 tablespoon more cacao if substituting honey)ā–¢ 2 cups raspberries (mash 1 c of the berries slightly - reserve 1 c for topping baked cake)ā–¢ 2 tablespoon cacao powder (or cocoa, for coating the mashed raspberries)ā–¢ 2 tablespoon confectioners sugar (for dusting the baked cake when serving)

InstructionsPreheat your oven to 325Ā°F (160Ā°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.10 oz dark chocolate, Ā¾ cup butterBeat 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.6 large eggs, Ā¼ cup sugarMash 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.2 cups raspberries, 2 tablespoon cacao powderTransfer to the springform pan and bake at 325Ā°F (160Ā°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.2 tablespoon confectioners sugar

Equipment You May Need9-inch Springform Pan8-inch round cake panSilicone Spatula Set

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.

Ā  Ā 

Nutrition

Calories: 308kcal (15%) | Carbohydrates: 19g (6%) | Protein: 5g (10%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 113mg (38%) | Sodium: 138mg (6%) | Potassium: 246mg (7%) | Fiber: 4g (17%) | Sugar: 12g (13%) | Vitamin A: 489IU (10%) | Vitamin C: 5mg (6%) | Calcium: 39mg (4%) | Iron: 3mg (17%)

Did you try this recipe? Rate it below!I canā€™t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Cake Recipes, Dessert RecipesCuisine American

US CustomaryMetric