Flourless Chocolate and Raspberry Cake Recipe
Bake up some happiness with this decadent, velvety Flourless Chocolate and Raspberry Cake—made with rich chocolate and fresh raspberries. Gluten-free indulgence has never tasted this good!
Servings: 8
Calories: 424kcal
Equipment
Ingredients
- 4 oz bittersweet chocolate (60-70%) chopped
- 1/4 c Nutella
- 4 Tbsp (1/2 stick) butter
- 1/4 c warm water + 1 Tbsp espresso powder* (dissolved in water)
- 1 c sugar divided
- 6 eggs separated
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/2 c semi-sweet chocolate chips or chunks
- 1/2 c fresh raspberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9" cake pan with parchment paper, then lightly spray or butter; set aside.
- Using a double boiler, melt the butter and chocolate, mixing until smooth. Remove from heat, stir in the Nutella, and set aside to cool.
- In a 1-cup glass measuring cup, dissolve the espresso powder in warm water. Add the salt and vanilla; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment (Note: I have two KitchenAid bowls, so I used one for the whites and one for the yolks), beat the egg whites until foamy, about 2 minutes. Gradually increase speed to high and slowly add ½ cup sugar, beating until soft peaks form. If you’ve got the ice cream cone top when you lift your whisk out, you’ve gone too far! Set aside.
- In a separate bowl of the stand mixer fitted with the whisk attachment, beat the egg yolks with the remaining ½ cup sugar until the eggs are light and have almost doubled in volume, about 3–4 minutes. Add the cooled chocolate mixture and beat until just combined. Scrape down the sides and bottom of the bowl, and with the mixing speed on low, add the coffee mixture. Beat until just combined.
- Remove the bowl from the stand and gently fold in 1 cup of the beaten egg whites. After about 30 seconds of gentle folding, add the remaining egg whites and continue folding until almost completely combined. Do not overmix.
- Pour the batter into the prepared pan, gently sprinkle chocolate chips and raspberries over the top (they will sink a little), and place in the oven to bake for 38 to 40 minutes. The cake will have a semi-crisp top and will still jiggle a bit. Remove from the oven and allow to cool to room temperature. The center and edges of the cake will fall a bit—this is normal. Once the cake is cool, cover it with plastic wrap and refrigerate it for 2 hours. To serve, invert onto a cake stand or platter, dust with cocoa powder, and top with fresh whipped cream or a scoop of ice cream.
Notes
*Espresso powder can be found at Williams-Sonoma, Sur La Table, King Arthur Flour, or most specialty baking stores. It's essential to this recipe, as it enhances the flavor of the chocolate.
I used a 12" pan to bake the one pictured above. It will bake up much taller and thicker in the 9" pan.
STORE the cake in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days; this helps retain its moisture and flavor. Remove any fruit on top beforehand to prevent it from becoming soggy.
For longer storage, wrap individual slices in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or airtight container; FREEZE for up to 3 months.
Thaw overnight in the refrigerator before serving. To REHEAT, warm slices in the microwave for 10–15 seconds; avoid overheating to preserve texture.
Nutrition
Calories: 424kcal | Carbohydrates: 51g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 174mg | Potassium: 505mg | Fiber: 3g | Sugar: 40g | Vitamin A: 369IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 3mg
