Decadent Flourless Chocolate Cake (Printable Version)

A rich, fudgy chocolate cake naturally gluten-free with fresh raspberries adding tartness and color.

# What You Need:

→ Chocolate Base

01 - 7 oz high-quality dark chocolate (at least 70%), chopped
02 - ½ cup unsalted butter, cubed
03 - ¾ cup granulated sugar
04 - ¼ teaspoon fine sea salt

→ Wet Ingredients

05 - 4 large eggs, room temperature
06 - 1 teaspoon pure vanilla extract

→ Topping

07 - 1 cup fresh raspberries
08 - Optional: icing sugar, for dusting

# How to Make It:

01 - Preheat oven to 350°F. Grease an 8-inch round springform pan and line its bottom with parchment paper.
02 - Combine chopped chocolate and butter in a heatproof bowl set over simmering water. Stir until smooth, then remove from heat and let cool slightly.
03 - Whisk granulated sugar and sea salt into the melted chocolate mixture until fully incorporated.
04 - Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until the batter turns glossy and thick.
05 - Pour the batter into the prepared pan and even out the surface using a spatula.
06 - Bake for 25 to 30 minutes until edges are firm but the center remains slightly soft. A toothpick inserted in the center should have a few moist crumbs.
07 - Allow the cake to cool completely in the pan on a wire rack. Once cooled, release from the pan and place onto a serving plate.
08 - Top with fresh raspberries and dust with icing sugar if desired. Serve at room temperature.

# Expert Tips:

01 -
  • It's naturally gluten-free but tastes like pure decadence, no apologies or weird textures.
  • The center stays fudgy and soft while the edges set just enough to slice cleanly, giving you that best-of-both-worlds moment.
  • Fresh raspberries on top cut through the richness in a way that feels sophisticated but genuinely easy to pull off.
02 -
  • Room temperature eggs are non-negotiable—they emulsify smoothly into the chocolate and create that fudgy, mousse-like texture that makes this cake what it is.
  • The center will look slightly underbaked when you pull it out, and that's the whole point; it keeps developing as it cools and gives you that perfectly fudgy middle.
  • Don't skip cooling the chocolate slightly before adding eggs, or you'll get scrambled bits instead of silky batter.
03 -
  • Use the best chocolate you can find and afford—you taste every bit of quality, since chocolate is doing all the heavy lifting here.
  • If raspberries aren't available or are too expensive, fresh strawberries or blackberries work beautifully and sometimes taste even better against the dark chocolate.

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