Decadent Flourless Chocolate Cake (Printable Version)

Rich, silky flourless chocolate cake topped with vibrant fresh raspberries for perfect flavor balance.

# What You Need:

→ Chocolate Base

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 4 oz unsalted butter, cubed
03 - 3/4 cup granulated sugar
04 - 1/4 tsp fine sea salt
05 - 1 tsp pure vanilla extract
06 - 4 large eggs, room temperature

→ Topping

07 - 1 cup fresh raspberries
08 - 1 tbsp powdered sugar (optional)

# How-To:

01 - Preheat oven to 350°F. Grease an 8-inch round springform pan and line the base with parchment paper.
02 - Place chopped dark chocolate and butter in a heatproof bowl over simmering water. Stir until smooth, then remove from heat.
03 - Whisk sugar, sea salt, and vanilla extract into the melted chocolate mixture until evenly combined.
04 - Add eggs one at a time, whisking thoroughly after each addition until mixture is glossy and thick.
05 - Pour batter into the prepared pan and smooth the surface evenly.
06 - Bake for 25 to 30 minutes until the edges are set and the center remains slightly wobbly.
07 - Let the cake cool completely in the pan on a wire rack, approximately 1 hour. The center will sink slightly.
08 - Remove sides of springform pan and transfer cake to a serving plate. Top with fresh raspberries.
09 - Dust with powdered sugar before serving if desired.

# Expert Hints:

01 -
  • It's naturally gluten-free without tasting like it—just pure, unapologetic chocolate.
  • The center stays impossibly silky while the edges set firm, giving you that coveted contrast in every forkful.
  • Fresh raspberries cut through the richness like a conversation with an old friend—unexpected but exactly right.
02 -
  • That slight wobble in the center when you pull it out of the oven is non-negotiable—overbaking it will turn your fudgy masterpiece into a dry cake.
  • Room temperature eggs are essential; they whisk into the chocolate smoothly and create the aeration that gives this cake its legendary texture.
  • The cake firms up more as it cools, so don't be alarmed by the soft center when it first comes out of the oven.
03 -
  • Use a kitchen thermometer to ensure your water bath stays at a gentle simmer—too hot and you'll cook the chocolate unevenly.
  • If your chocolate seems grainy after melting, add a tiny bit of neutral oil (not butter) and stir gently; sometimes humidity causes this, and it fixes easily.
  • Bring the baked cake to room temperature before refrigerating it; the sudden temperature change can make it crack.

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