Satisfy your sweet tooth with a slice of decadent chocolate raspberry flourless cake 🍫🍰. Made with rich, velvety chocolate and sweet raspberry jam, this delectably dense, indulgent dessert is the ultimate date night treat!
Excuse me while I drool over this chocolate raspberry flourless cake 🤤. If you've been following along for a minute, you may remember my chocolate flourless torte recipe. To this day it's still one of my favorite desserts ever. Figured it was about high time we try it out with a little raspberry twist!
Why You'll Love It
What's not to love?! Apart from being an indulgent delight that you'll have to hide away in order to stop yourself from eating the entire thing, this dark chocolate raspberry flourless cake is decently easy to make and looks SO impressive. Also, the hands on prep time only takes about 15 minutes 😎.
To make this decadent chocolate raspberry flourless cake, you'll need:
- Roughly chopped dark chocolate. I like to use Ghirardelli 60% cacao baking bars.
- Cubed, unsalted butter at room temperature
- A little vanilla paste or vanilla extract
- Raspberry jam for a fun, fruity twist
- White sugar, obvi.
- Espresso powder. Technically optional but it does an amazing job at deepening the chocolate flavor.
- Just a dash of sea salt
- Touch of cocoa powder
- A few large eggs, also at room temperature. This helps keep your delicious chocolate ganache from seizing!
Tips and Tricks
For the ultimate chocolate raspberry flourless cake:
- Make sure to use good quality dark chocolate bars, not chocolate chips. Chocolate chips don't melt down as well as roughly chopped bars, and can cause the ganache to thicken (not in a good way).
- Be careful not to overbake. In fact, err on the side of under baking. The center of the cake should jiggle a bit when you take it out of the oven.
- Make sure to let the cake chill in the fridge for at least 2 hours, up to overnight This will ensure it sets properly!
Frequently Asked Questions
It will last for up to five days if stored in an airtight container in the refrigerator. I' ha've never had left overs long enough to try freezing it!
Yup! You can make the cake a day in advance and store it in the refrigerator overnight until ready to serve. Save the garnishes until just before serving for the prettiest result!
Sure, instead of raspberry jam you could try strawberry, blackberry, or even blueberry. Just make sure it's a jam, NOT a preserve, or jelly. This will alter the texture.