Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe

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If you’ve been searching for a dessert that feels indulgent yet elegant, the Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe will become your new go-to. This cake boasts a rich, fudgy texture that melts in your mouth, enhanced by the natural tartness of fresh raspberries and a delicate dusting of powdered sugar. Without any flour, this cake is wonderfully dense yet surprisingly light, making it perfect for those who crave deep chocolate flavor without any extra heaviness. It’s a stunning centerpiece for any dessert table and a recipe you’ll want to share again and again.

Ingredients You’ll Need

This Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe relies on simple, high-quality ingredients that come together to create a harmonious balance of taste and texture. Each component plays its part: butter and chocolate provide the luxurious creaminess and richness; sugar and espresso powder deepen the flavor complexity; eggs add structure; and cocoa powder boosts the chocolate intensity. Together, they form a beautifully luscious cake that’s surprisingly easy to bake.

• Unsalted butter (1/2 cup, cut into pieces): Adds a velvety richness and smooth mouthfeel, making the cake wonderfully moist.
• Semi-sweet baking chocolate (6 ounces, finely chopped): The star ingredient that delivers rich, deep chocolate flavor and fudgy texture.
• Granulated sugar (2/3 cup): Balances the bitterness of cocoa and intensifies the chocolate’s sweetness.
• Espresso powder (2 teaspoons): Enhances the chocolate flavor without adding a coffee taste—secret weapon for chocolate desserts.
• Vanilla extract (1 teaspoon): Adds warmth and depth, rounding out the flavor profile perfectly.
• Large eggs (4, room temperature): Provide structure and lift, helping the cake achieve its perfect fudgy yet tender crumb.
• Unsweetened cocoa powder (1/3 cup): Boosts chocolate intensity and contributes to a rich, dark color.
• Salt (1/4 teaspoon): Balances sweetness and elevates the chocolate flavor.
• Baking powder (1/2 teaspoon): Adds just a hint of lift, ensuring the cake isn’t too dense.
• Powdered sugar (for dusting): Provides a pretty, delicate finish and a touch of sweetness on top.
• Fresh raspberries (for topping): Offer a bright, tangy contrast that perfectly complements the rich chocolate.

How to Make Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe

Step 1: Preparing Your Pan and Oven

Begin by preheating your oven to 350°F (177°C). This gentle heat is just right for a tender yet set cake. Grease a 9-inch round cake pan thoroughly, then line it with parchment paper and lightly grease the paper as well. The parchment lining helps with easy removal of the cake later—your best friend for flawless presentation!

Step 2: Melting Butter and Chocolate

Place the butter and finely chopped semi-sweet chocolate together in a large heatproof bowl. Melt them slowly by microwaving in short 20-second bursts, stirring in between until the mixture is completely smooth. You can also use a double boiler if you prefer. Let the melted mixture cool for a couple of minutes—it should be warm but not hot to keep the eggs safe when added.

Step 3: Incorporating Sugar and Flavorings

Whisk the granulated sugar, espresso powder, and vanilla extract into the melted chocolate and butter. This step ensures an even distribution of sweetness and that rich espresso undertone that quietly amplifies the chocolate’s depth.

Step 4: Adding Eggs One at a Time

Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. This careful method keeps your batter smooth and helps achieve that perfect fudgy texture without any egginess overpowering the cake.

Step 5: Mixing in Dry Ingredients

Sift together the cocoa powder, salt, and baking powder. Gently fold them into the chocolate mixture until just combined. Avoid overmixing here; you want a tender crumb with plenty of fudginess, not a tough cake.

Step 6: Preparing the Water Bath

Pour your batter into the prepared pan, smoothing the top evenly. Tap the pan lightly on the counter to release trapped air bubbles. Then position a large metal roasting pan on the lower oven rack and carefully pour in boiling water so that it reaches about 2 inches high. This water bath adds gentle, even heat around the cake, preventing cracking and drying out during baking.

Step 7: Baking the Cake

Place your cake pan on the middle oven rack and bake for about 28 to 32 minutes. Look for set edges, and a toothpick inserted in the center should come out with moist crumbs or clean. A gentle crackling on top is perfectly normal and will subside as it cools. Start checking at 25 minutes to avoid overbaking—each oven can vary.

Step 8: Cooling and Removing from the Pan

Remove the cake from the oven and let it cool on a wire rack inside the pan for about 10 minutes. Then run a thin knife around the edges to loosen it gently. Carefully invert the cake onto a serving plate. If cooled fully in the pan, it can stick, so patience here is key. Let the cake cool completely for the best texture and flavor.

Step 9: Final Touches

Just before serving, dust the cake generously with powdered sugar and scatter fresh raspberries across the top. This adds a fresh, colorful contrast that is as beautiful as it is delicious. Now, slice and enjoy every luscious bite!

How to Serve Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe

Garnishes

Fresh raspberries naturally shine as a bright and tangy partner to this chocolate cake, but you can also get creative with other berries like strawberries or blackberries. A sprinkle of powdered sugar is a classic touch that brings a lovely snowy contrast to the dark cake. For an extra hint of indulgence, add a dollop of whipped cream or a few mint leaves for color and freshness.

Side Dishes

This cake pairs beautifully with subtle accompaniments that won’t overpower it. A scoop of vanilla bean ice cream or a drizzle of raspberry coulis complements the raspberry topping perfectly. If you’re serving this as part of a larger meal, light fruit salads or espresso shots work wonderfully to balance the chocolate’s richness.

Creative Ways to Present

Try serving individual slices on elegant dessert plates with artful swirls of raspberry sauce or chocolate drizzle for a restaurant-worthy look. You can also turn this cake into mini tarts by baking in muffin tins lined with parchment rounds to create charming, personal-sized treats. For celebrations, add edible flowers or gold leaf for an extra special touch.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store the flourless chocolate cake in an airtight container in the refrigerator. It keeps well for up to 4 days and often tastes even better the next day as the flavors meld together.

Freezing

You can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. Thaw overnight in the refrigerator before serving, allowing it to return to its perfect fudgy texture.

Reheating

Reheat individual slices gently in the microwave for about 15-20 seconds if you prefer your cake slightly warm. Avoid overheating to maintain its moist, silky texture. A warm slice paired with cold raspberries is pure bliss!

FAQs

Is this Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe gluten-free?

Yes! Since this cake contains no flour, it’s naturally gluten-free, making it a lovely indulgence for anyone avoiding gluten without sacrificing flavor or texture.

Can I substitute dark chocolate for semi-sweet chocolate?

Absolutely. Using dark chocolate will create a more intense, slightly bitter cake. Adjust sugar slightly if you prefer it sweeter, but many lovers of dark chocolate will appreciate the depth it brings.

Why do you use a water bath for baking this cake?

The water bath provides gentle, moist heat, which prevents the edges from drying out or cracking. It helps the cake bake evenly, resulting in that signature fudgy and silky texture.

Can I make this cake dairy-free?

With some adjustments, yes! Use a dairy-free butter substitute and dairy-free dark chocolate. Keep in mind texture and flavor may vary slightly, but it will still be delicious.

How should I cut this cake to prevent it from crumbling?

Use a sharp knife warmed under hot water and wiped dry before slicing. This helps make clean cuts and reduces crumbling, ensuring every slice looks beautiful.

Final Thoughts

If you’re ready to impress friends, family, or simply indulge yourself, the Flourless Chocolate Cake with Raspberries and Powdered Sugar Recipe is a must-try. Its rich, fudgy texture paired with fresh raspberries and a dusting of powdered sugar is a match made in dessert heaven. It’s straightforward enough to make on a weeknight yet elegant enough for special occasions. Trust me, once you make this cake, it will hold a permanent spot in your recipe collection!

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