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Flourless Chocolate Cake with Raspberries and Chocolate Shavings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 119 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This rich and decadent Flourless Chocolate Cake is a perfect dessert for chocolate lovers seeking an intense, fudgy treat without any flour. Made with semisweet chocolate, butter, eggs, and Dutch-process cocoa, it delivers a moist, dense texture enhanced by a hint of espresso powder to deepen the chocolate flavor. Garnished with fresh berries, chocolate shavings, and whipped cream, it’s an elegant yet simple cake ideal for special occasions or whenever you crave a chocolate indulgence.

Ingredients

Scale

Main Ingredients

  • 1 ¼ cups semisweet chocolate chips
  • 1 ½ sticks unsalted butter (¾ cup)
  • ¾ cup granulated sugar
  • 1 teaspoon instant espresso powder (optional but highly recommended)
  • ¼ teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • ½ cup Dutch-process unsweetened cocoa powder

For Garnish

  • Chocolate shavings
  • Fresh raspberries and/or strawberries
  • Whipped cream

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round, 3-inch-deep light-colored cake pan or a springform pan with nonstick cooking spray. Line the bottom with a parchment paper circle and spray again to ensure easy removal.
  2. Melt Chocolate and Butter: In a large microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Heat in 30-second intervals, stirring well between each, until the mixture is just melted and smooth.
  3. Add Sugar and Flavorings: Whisk the granulated sugar, instant espresso powder, fine salt, and vanilla extract into the melted chocolate and butter mixture. Allow it to cool slightly but not harden.
  4. Incorporate the Eggs: Add all four room-temperature eggs at once and whisk vigorously until the batter is smooth and homogenous.
  5. Mix in Cocoa Powder: Sift and fold in the Dutch-process unsweetened cocoa powder until just combined, forming a thick batter.
  6. Bake the Cake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 25–30 minutes, until the edges are set and the center remains slightly wobbly. An instant-read thermometer inserted into the center should register at least 200°F (93°C).
  7. Cool and Unmold: Remove the cake from the oven and cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly. Using a thin knife or offset spatula, gently loosen the edges while warm for easier removal. Allow the cake to cool completely in the pan before unmolding.
  8. Serve: Garnish with chocolate shavings, fresh raspberries or strawberries, and whipped cream as desired. Slice and enjoy this decadently rich cake.

Notes

  • Using a light-colored pan helps prevent overbaking or scorching the cake edges.
  • Instant espresso powder intensifies chocolate flavor but can be omitted for those who prefer no coffee taste.
  • Room temperature eggs improve the batter’s texture and help with emulsification.
  • For easy removal, ensure to grease and line the pan well.
  • Do not overbake; the center should remain slightly wobbly to keep the cake moist and fudgy.
  • Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Find it online: https://oliviadinner.com/flourless-chocolate-cake-with-raspberries-and-chocolate-shavings-recipe/