Decadent Flourless Chocolate Cake

There's something about melted chocolate that makes time stop. Years ago, I watched my grandmother carefully temper chocolate over a double boiler, explaining that patience was the secret ingredient nobody talked about. That moment stayed with me, and when I finally mastered this flourless cake, I understood what she meant—the glossy batter, the way it rises slightly in the oven, the barely-set center that tells you it's perfect. It's become my go-to when I need to impress someone or simply feel like I'm honoring those quiet kitchen moments.

I made this cake for a dinner party on the rainiest evening of October, and somehow the whole table got quiet when dessert arrived. There was something about the dark surface studded with ruby raspberries that demanded attention, and then everyone tasted it and just smiled. That's when I knew this recipe was a keeper—it has that rare quality of feeling both simple and special.

Ingredients

• Dark chocolate (70% or higher), 200g: The quality here matters more than anywhere else in the recipe; cheap chocolate tastes waxy, but good chocolate becomes this silky, almost wine-like depth.
• Unsalted butter, 120g: Room temperature matters less here than with traditional cakes, but cold butter will seize the chocolate slightly and create a grainy texture you don't want.
• Granulated sugar, 150g: This amount seems modest, but the chocolate is already sweet, and you want the tartness of raspberries to shine through at the end.
• Fine sea salt, ¼ tsp: A pinch of salt makes chocolate taste more like itself, deeper and more interesting than you'd expect.
• Large eggs, 4 at room temperature: Cold eggs won't incorporate properly and your batter stays separated instead of becoming that gorgeous, glossy mixture.
• Pure vanilla extract, 1 tsp: There's no flour to hide behind here, so use real vanilla or skip it entirely; imitation extract tastes hollow against chocolate.
• Fresh raspberries, 125g: Toss them gently so you don't crush them before serving, and use them the same day you finish the cake for the best flavor and texture.

Instructions

Set up and preheat:

Heat your oven to 180°C and prepare a 20cm springform pan with a greased bottom and parchment paper. This prevents sticking and makes removal clean and confident.

Melt chocolate and butter together:

Use a double boiler (a bowl nestled over simmering water) and stir constantly so the chocolate doesn't seize. You're looking for that moment when everything becomes smooth and glossy, then remove it from heat before it gets too hot.

Whisk in sugar and salt:

This creates the backbone of sweetness and brings out the chocolate's complexity. The mixture should feel thick and smooth, almost like velvet.

Add eggs one at a time:

Whisk each egg fully before adding the next; if you rush, your batter stays separated and grainy. By the fourth egg, you should have something that looks glossy and luxurious.

Stir in vanilla:

Just a gentle fold here; you've done the heavy lifting already, and the batter is already spectacular.

Pour and bake:

Smooth the top with a spatula and bake for 25 to 30 minutes—the edges should look set and firm while the center jiggles slightly when you tap the pan. A toothpick should pull out with moist crumbs clinging to it, never completely clean.

Cool completely:

Let it rest in the pan until it reaches room temperature, then gently release the springform. The cake is fragile while warm and needs this time to set properly.

Top and serve:

Scatter raspberries on top and dust lightly with icing sugar if you want visual drama. Serve at room temperature, where the chocolate flavor and texture are most beautiful.

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I served this at a wedding shower where someone mentioned they were gluten-free, and I got to watch her face light up when she realized she could have dessert alongside everyone else. It wasn't a big moment, but it was a reminder that food is sometimes about inclusion and care.

Why This Cake Works Without Flour

Flour's job in most cakes is to provide structure, but eggs do that here—they emulsify the chocolate and butter into a stable batter that rises and sets in the oven. The chocolate itself adds a luxurious density that feels intentional and decadent rather than accidental. This is why the texture ends up so different from a regular cake; it's denser, more intense, and somehow more satisfying.

The Raspberry Question

Raspberries are traditional, but they're also just the beginning of a conversation. Fresh berries provide tartness and brightness that cut through chocolate richness, but the fruit you choose shapes the whole dessert's personality. Blackberries bring earthiness, strawberries add sweetness, and you could even try a glossy berry compote if you want something that feels more intentional.

Make It Your Own

This cake is a foundation waiting for your preferences. Some people dust it with cocoa powder instead of icing sugar for an extra chocolate note, while others serve it with crème fraîche or whipped cream. You can bake it the morning of a dinner party and have it ready by evening, or make it a full day ahead and let the flavors deepen.

• Serve with a small spoonful of crème fraîche or whipped cream to add brightness and contrast to the richness.
• Try adding a tablespoon of espresso powder to the chocolate mixture if you want depth that surprises people.
• A light dusting of fleur de sel on top of the raspberries makes the whole thing feel intentionally elegant.

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This cake reminds me why I love cooking for people: it's an excuse to slow down, to use good ingredients, and to create something that tastes like care. Make it, share it, and watch how chocolate has a way of bringing everyone to the table.

Common Questions

→ What type of chocolate is best for this cake?

Use high-quality dark chocolate with at least 70% cocoa for a rich and intense flavor.

→ Can I substitute raspberries with other fruits?

Yes, strawberries or blackberries work well as topping alternatives for similar tartness and color.

→ How can I tell when the cake is done baking?

The edges should be set while the center remains slightly soft. A toothpick inserted will have a few moist crumbs.

→ Is it necessary to use a double boiler for melting chocolate?

Using a double boiler gently melts the chocolate and butter together without burning, ensuring a smooth batter.

→ Can this cake be prepared in advance?

Yes, it can be made a day ahead and stored covered at room temperature without compromising taste or texture.