How long can this cake be stored?

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!

Can I make this recipe in advance?

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!

Can I substitute a different type of fruit?

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

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

Units Scale

10 ounces 60% or higher bittersweet chocolate, roughly chopped (I used Ghiradelli's 60% cacao baking bars)*
3/4 cup unsalted butter, cubed
1/4 cup raspberry jam
1 teaspoon vanilla paste or vanilla extract
1 teaspoon espresso powder, for richer flavor
3/4 cup white sugar
1/8 teaspoon sea salt
2 tablespoons cocoa powder
6 large eggs, room temperature
Fresh raspberries and powdered sugar for topping

Cook Mode Prevent your screen from going dark

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