Decadent Flourless Chocolate Cake (Printable Version)

A rich, fudgy chocolate cake topped with fresh raspberries, naturally gluten-free and full of bold flavor.

# What You Need:

→ Chocolate Base

01 - 7 oz high-quality dark chocolate (at least 70%), chopped
02 - ½ cup unsalted butter, cubed
03 - ¾ cup granulated sugar
04 - ¼ tsp fine sea salt

→ Wet Ingredients

05 - 4 large eggs, room temperature
06 - 1 tsp pure vanilla extract

→ Topping

07 - 1 cup fresh raspberries
08 - Optional: icing sugar, 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 - Combine chopped chocolate and cubed butter in a heatproof bowl. Melt over simmering water, stirring until smooth. Remove from heat and cool slightly.
03 - Whisk in granulated sugar and sea salt until fully blended.
04 - Add eggs one at a time, whisking thoroughly after each. Stir in vanilla extract until batter is glossy and thick.
05 - Pour the batter into the prepared pan and smooth the surface with a spatula.
06 - Bake for 25 to 30 minutes, until edges are set and center remains slightly soft. A toothpick inserted should come out with moist crumbs.
07 - Allow the cake to cool completely in the pan on a wire rack. Once cooled, remove from the pan and place on a serving plate.
08 - Top with fresh raspberries and dust with icing sugar if desired. Serve at room temperature.

# Expert Advice:

01 -
  • It tastes like an expensive dessert but comes together faster than you'd expect, making you look like a kitchen wizard.
  • No flour means it's naturally gluten-free, but honestly, nobody cares because it's just devastatingly good chocolate.
  • The slight wobble in the center creates this fudgy texture that feels indulgent without being heavy or dry.
02 -
  • The cake continues to cook slightly as it cools, so pull it from the oven when it still looks slightly underdone in the center—overdone and you get something cakey instead of fudgy.
  • Room temperature eggs are non-negotiable; cold eggs won't emulsify properly with the chocolate mixture and you'll end up with a separated, grainy batter.
03 -
  • The double boiler is your friend here—never try to rush chocolate by microwaving it, because chocolate can seize in an instant and ruin everything.
  • If the cake cracks slightly on top while baking, embrace it; the raspberries will cover it, and homemade always has character.

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