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Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare for Baking: Pour the batter evenly into the prepared cake pan. Tap the pan lightly on the counter to release any air bubbles.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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Find it online: https://comfortmealsmadeeasy.com/flourless-chocolate-cake-with-raspberries-and-powdered-sugar-recipe/