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!
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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 😎.
Ingredients
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.
Chocolate Raspberry Flourless Cake
- Total Time: 2 hours 25 minutes
- Yield: 1 9 inch cake 1x
Description
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!
Ingredients
- 10 ounces 60% or higher bittersweet chocolate, roughly chopped (I used Ghiradelli's 60% cacao baking bars)*
- ¾ cup unsalted butter, cubed
- ¼ cup raspberry jam
- 1 teaspoon vanilla paste or vanilla extract
- 1 teaspoon espresso powder, for richer flavor
- ¾ cup white sugar
- ⅛ teaspoon sea salt
- 2 tablespoons cocoa powder
- 6 large eggs, room temperature
- Fresh raspberries and powdered sugar for topping
Get Recipe Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9" springform pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan. Place it in the pan and grease it with more nonstick cooking spray.
- In a microwave safe bowl, melt the butter and chocolate together for 30 seconds. Gently stir until mixed/smooth. Repeat in 15 to 20 second intervals until completely melted. Alternatively, use a double boiler over simmering water to melt together the butter and chocolate, whisking occasionally until smooth.
- Remove from heat and pour into a large mixing bowl. Stir in sugar, raspberry jam, vanilla paste or vanilla extract, espresso powder, cocoa powder, and sea salt until combined. If hot, let cool for 2-3 minutes, until just warm to the touch.
- Slowly beat eggs into the mixture one at a time, fully combining the batter each time. If using a hand held or standing mixer, use the paddle attachment on a low setting (1 or 2). Do not over mix!
- Pour batter into the prepared pan. Place on a middle rack in the preheated oven. Bake for 25-30 minutes, until the sides are set and the middle still has a little jiggle. (Start checking at 25 minutes to make sure it's not over done. My cake takes exactly 30 minutes). If you have a kitchen thermometer, the surface of the cake should temp at around 200°F.
- Remove from heat and place on a wire rack. Once cool enough to handle, chill in the fridge for 2 hours up to overnight.
- Use a knife edge to gently separate the cake from the sides of the spring form pan and unmold. To remove the bottom of the pan, invert the cake onto a plate. Take off the parchment paper and the bottom of the pan. Invert again onto desired serving platter.
- Garnish with a dusting of powdered sugar and fresh raspberries. Slice, serve, and enjoy!
Notes
Make sure to use baking chocolate and not chocolate chips as they won't melt down as well and can thicken, throwing off the texture and bake of the cake.
Make this dessert ahead by making it the night before and letting it chill overnight!
- Prep Time: 15 minutes
- Chilling Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
S. A. says
It was my mom's birthday. She's a flourless chocolate cake conneiseur whose favorite flavor is raspberry. I searched all over the internet to find a cake that incorporates raspberry -- not just as a garnish, but within the actual cake. Yours was the only one I could find. I followed the steps closely, and made the BEST GOSH DARN flourless chocolate cake we've ever had. And we've had a lot-- at least one every Passover. Some are too heavy like chewing a chocolate bar, some are too light like mousse, some have a texture too much like actual cake... But this one is amazing. And the raspberry flavor comes through beautifully. Those recipe is now printed and saved in the family cookbook. Next time I'm going to try to make it dairy-free and see how it goes. Thank you!