If you crave a decadent dessert that feels both indulgent and surprisingly elegant, then this Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe is an absolute must-try. This rich and fudgy chocolate cake bakes without a single grain of flour, giving it a dense, melt-in-your-mouth texture that perfectly balances bittersweet chocolate with the bright tartness of fresh raspberries and a delicate dusting of powdered sugar. It’s an impressive centerpiece for any special occasion or simply a luxurious treat to share with loved ones.
Ingredients You’ll Need
Trust me, this cake’s magic begins with a handful of simple but powerful ingredients, each chosen to deliver the perfect blend of flavor, texture, and visual appeal. From silky butter to espresso powder, every component plays an essential role in bringing this dessert to life.
- Unsalted butter (1/2 cup): Adds richness and a smooth mouthfeel that makes the cake wonderfully decadent.
- Semi-sweet baking chocolate (6 ounces, finely chopped): The star ingredient delivers deep, intense chocolate flavor.
- Granulated sugar (2/3 cup): Sweetens the batter to balance the chocolate’s bitterness perfectly.
- Espresso powder (2 teaspoons): Intensifies the chocolate flavor without adding a coffee taste.
- Vanilla extract (1 teaspoon): Brings warmth and depth to the chocolate profile.
- Large eggs (4, at room temperature): Crucial for structure and that wonderfully dense, fudgy texture.
- Unsweetened cocoa powder (1/3 cup): Adds extra chocolate punch and a beautiful dark color.
- Salt (1/4 teaspoon): Enhances all the flavors, making each bite more vibrant.
- Baking powder (1/2 teaspoon): Gives just a touch of lift for texture without compromising fudginess.
- Powdered sugar: For dusting, giving the finished cake a delicate, elegant look.
- Fresh raspberries: Provide a burst of color and tangy brightness to balance the rich cake.
How to Make Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe
Step 1: Prepare Your Oven and Pan
Begin by heating your oven to 350°F (177°C). Position one rack in the center and another at the bottom. Grease a 9-inch round cake pan thoroughly, then line it with parchment paper. Don’t forget to grease the paper itself to ensure your cake releases easily after baking—a crucial step for this delicate confection.
Step 2: Melt Butter and Chocolate
In a heat-proof bowl, combine the butter and finely chopped chocolate. Melt them gently either in the microwave in short bursts, stirring frequently, or over a double boiler. This slow melting prevents burning and ensures a smooth, glossy base for your batter. Once melted, set it aside to cool just slightly, giving the rest of the ingredients a nice temperature balance.
Step 3: Mix in Sugar, Espresso, and Vanilla
Stir the granulated sugar, espresso powder, and vanilla extract into the warm chocolate mixture, whisking until everything is smooth and evenly combined. These ingredients enhance the chocolate’s depth and complexity, creating a flavor that feels sophisticated yet comforting.
Step 4: Whisk in Eggs One at a Time
Add the eggs slowly, one after another, whisking well after each addition. This step is key to creating a luscious, velvety batter that will bake into the perfect fudgy texture. Taking your time here helps ensure your cake sets beautifully without becoming too dense or dry.
Step 5: Incorporate Dry Ingredients Carefully
Next, sift together cocoa powder, salt, and baking powder. Gently fold these into the wet mixture until just combined. Be mindful not to overmix; you want to keep the batter as light as possible to achieve that signature tender crumb with an irresistibly rich bite.
Step 6: Prepare the Water Bath and Bake
Pour your batter into the prepared cake pan, smoothing the top evenly. Place a large metal roasting pan on the bottom rack and carefully pour in boiling water to create a water bath; this moist environment ensures gentle, even baking to keep the cake fudgy. Place your cake on the center rack and bake for 28-32 minutes. Check around 25 minutes—you’re looking for set edges and a toothpick with moist crumbs.
Step 7: Cool and Release from Pan
Once baked, allow the cake to cool in the pan on a rack for 10 minutes. Then, use a thin knife to loosen the edges gently before inverting the cake onto a serving plate. Cooling completely at room temperature helps the cake finish setting to that perfect dense consistency.
Step 8: Add the Finishing Touches
Just before serving, dust the top generously with powdered sugar and arrange fresh raspberries over the surface. This final step adds an elegant visual contrast and a fruity brightness to the rich chocolate flavor.
How to Serve Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe
Garnishes
Besides the classic powdered sugar and fresh raspberries, consider adding a few fresh mint leaves or a drizzle of raspberry coulis for an extra burst of color and freshness that complements the intense chocolate.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or a simple pot of fresh berries for added texture and flavor variety that refresh the palate between rich bites.
Creative Ways to Present
Try serving individual slices on elegant dessert plates with a dusting of cocoa powder around the edges, or cut the cake into small squares for a stunning dessert platter at your next dinner party. Presentation makes this Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe feel even more special.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover cake covered tightly at room temperature for up to two days. For longer storage, refrigerate it wrapped well to maintain moisture and freshness, bringing it back to room temperature before eating for the best experience.
Freezing
This flourless chocolate cake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, then place it in an airtight container for up to three months. Thaw overnight in the refrigerator and warm slightly before serving to recapture that freshly baked texture.
Reheating
For a just-baked feel, gently warm individual slices in the microwave for about 15 seconds or place them in a low oven (300°F/150°C) for 5-7 minutes. This revives the moist, fudgy texture and enhances the aroma of chocolate filling your kitchen again.
FAQs
Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate will make the cake even richer and slightly more bitter, which pairs wonderfully with the raspberries’ brightness. Just be sure to use good quality chocolate for the best flavor.
Why is there no flour in this cake?
This cake is designed to be flourless to achieve a dense, fudgy texture that melts on your tongue. Eggs provide the structure, while the absence of flour highlights the pure chocolate flavor.
What if I don’t have espresso powder?
You can omit the espresso powder, but it really does amplify the chocolate’s depth. If you want a milder substitute, a bit of instant coffee granules works too, or simply skip it without major impact on texture.
Can I make this recipe gluten-free?
Yes! Since the cake contains no flour, it is naturally gluten-free. Just be sure all your ingredients, like baking powder and chocolate, are certified gluten-free if needed.
How do I know when the cake is done?
The edges should be set and starting to pull away from the pan, while the center should come out clean or with a few moist crumbs on a toothpick. Avoid overbaking to keep it wonderfully moist and fudgy.
Final Thoughts
There’s something truly magical about this Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe. It’s a dessert that feels both simple and decadent, perfect for sharing with friends, family, or as a special treat for yourself. Once you try it, I promise it’ll become one of your favorite go-to indulgences. So preheat that oven, gather your ingredients, and get ready to delight in chocolatey bliss!
Print
Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Flourless Chocolate Cake is a rich and decadent dessert made without any flour, perfect for chocolate lovers and those seeking a gluten-free treat. Moist and fudgy, it features a smooth chocolate base enhanced with espresso powder for depth, baked to perfection using a water bath technique to ensure a tender crumb. Finished with a dusting of powdered sugar and fresh raspberries, this cake serves 12 and is ideal for special occasions or an indulgent everyday dessert.
Ingredients
Chocolate Base
- 1/2 cup unsalted butter, cut into pieces
- 6 ounces semi-sweet baking chocolate, finely chopped
- 2/3 cup granulated sugar
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Toppings
- Powdered sugar, for dusting
- Fresh raspberries, for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Place one rack in the center and another on the bottom of the oven. Grease a 9-inch round cake pan, line with parchment paper, and grease the parchment as well.
- Melt Butter and Chocolate: Combine butter and chopped chocolate in a large heat-proof bowl. Melt together by microwaving in 20-second intervals, stirring after each, or use a double boiler. Once smooth, set aside to cool slightly for 2-3 minutes.
- Add Sugar, Espresso, and Vanilla: Whisk granulated sugar, espresso powder, and vanilla extract into the melted chocolate mixture until smooth. Then, whisk in the eggs one at a time until fully incorporated.
- Incorporate Dry Ingredients: Sift together cocoa powder, salt, and baking powder. Stir into the wet mixture gently until just combined, taking care not to overmix.
- Prepare for Baking: Pour the batter evenly into the prepared cake pan. Tap the pan lightly on the counter to release any air bubbles.
- Set Up Water Bath: Place a large metal roasting pan or baking dish (not glass) on the oven’s bottom rack. Pour boiling water into the pan so it reaches about 2 inches up the sides. Quickly place the cake pan on the center rack and close the oven door.
- Bake the Cake: Bake for 28-32 minutes, checking at 25 minutes. The edges should be set and a toothpick inserted into the center should come out with moist crumbs or clean. Expect a slight rise and cracking on the edges which will settle during cooling.
- Cool and Remove Cake: Remove the cake from the oven and let it cool in the pan on a rack for 10 minutes. Run a thin knife around the edges to loosen the cake, then invert carefully onto a serving plate. Allow the cake to cool completely.
- Serve: Before serving, dust the top with powdered sugar and garnish with fresh raspberries. Enjoy your rich, flourless chocolate cake!
Notes
- Make sure eggs are at room temperature for better mixing and texture.
- Using a water bath prevents the cake from drying out and ensures even baking.
- Do not overbake; the center should remain moist for the perfect fudgy texture.
- Toasting the raspberries lightly beforehand adds a unique twist.
- This cake is naturally gluten-free, but always check chocolate packaging for gluten contamination if needed.
