Decadent Flourless Chocolate Cake (Printable Version)

Rich, silky chocolate creation topped with vibrant fresh raspberries for a perfect flavor balance.

# What You Need:

→ Chocolate Base

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup unsalted butter, cubed
03 - 3/4 cup granulated sugar
04 - 1/4 tsp fine sea salt
05 - 1 tsp pure vanilla extract
06 - 4 large eggs, room temperature

→ Topping

07 - 1 cup fresh raspberries
08 - 1 tbsp powdered sugar (optional, for dusting)

# How to Make It:

01 - Preheat oven to 350°F. Grease an 8-inch round springform pan and line the base with parchment paper.
02 - In a heatproof bowl placed over simmering water, melt dark chocolate and butter together, stirring until smooth. Remove from heat.
03 - Whisk granulated sugar, sea salt, and vanilla extract into the chocolate mixture until fully incorporated.
04 - Add eggs one at a time, whisking thoroughly after each addition until the batter is glossy and thick.
05 - Pour the batter into the prepared pan and smooth the top evenly.
06 - Bake for 25 to 30 minutes, until edges are set but the center remains slightly wobbly.
07 - Cool completely in the pan on a wire rack for approximately 1 hour; the center will sink slightly.
08 - Remove cake from the pan and transfer to a serving plate. Arrange fresh raspberries on top.
09 - Dust with powdered sugar before serving if desired.

# Expert Advice:

01 -
  • It's gluten-free without tasting like it, which honestly shocked everyone at the table.
  • The center stays decadent and fudgy while the edges hold structure, giving you the best of both worlds with every bite.
  • Fresh raspberries cut through the richness in a way that makes you feel less guilty about seconds.
  • It looks showstopping but requires no fancy decorating skills, just careful timing.
02 -
  • Baking this at too high a temperature creates a crust that sets too quickly, trapping the center raw—that 180°C is not a suggestion, it's the temperature that makes the magic happen.
  • The slight wobble in the center when you pull it from the oven is not underbaked; it's exactly what you want, because the carryover heat continues cooking it as it cools, leaving you with a texture somewhere between fudge and cake.
  • Room temperature eggs are non-negotiable because cold eggs won't whisk properly and you'll end up with a denser, less airy result that loses the whole point of this recipe.
03 -
  • Invest in a good quality dark chocolate with at least 70% cocoa—cheaper chocolate tastes waxy and thin, and you'll taste the difference immediately.
  • Let your eggs sit at room temperature for at least 30 minutes before starting; this single step makes them whisk into the chocolate more easily and creates a silkier final texture.
  • A springform pan with a tight seal is worth having just for this recipe, because the cake is so delicate that any gaps let moisture escape unevenly.

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