Decadent Flourless Chocolate Cake (Printable)

A rich, fudgy flourless chocolate cake topped with fresh raspberries for tartness and color.

# What you'll 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 tsp fine sea salt

→ Wet Ingredients

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

→ Topping

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

# Directions:

01 - Preheat oven to 350°F. Grease an 8-inch round springform pan and line the bottom with parchment paper.
02 - Melt chopped dark chocolate and cubed butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Whisk granulated sugar and sea salt into the melted mixture until fully combined.
04 - Add eggs one at a time, whisking thoroughly after each addition. Stir in pure vanilla extract until batter is glossy and thick.
05 - Pour batter into prepared pan and smooth surface with a spatula. Bake for 25 to 30 minutes, until edges are set but center remains slightly soft; a toothpick inserted should yield moist crumbs.
06 - Allow cake to cool completely in pan placed on a wire rack. Once cooled, remove from springform pan and transfer to serving plate.
07 - Top with fresh raspberries and optionally dust with icing sugar. Serve at room temperature.

# Expert Suggestions:

01 -
  • It tastes indulgent and complicated but requires no special equipment or baking skills.
  • Naturally gluten-free without tasting like it, which means everyone at the table feels welcome.
  • The contrast between fudgy richness and bright raspberries feels like a small celebration every time you take a bite.
02 -
  • The baking time is not a suggestion—every oven is different, so start checking at 25 minutes because overbaked ruins the fudgy center that makes this cake special.
  • If your batter looks grainy or separated, your chocolate was too hot when you added the eggs; next time, wait an extra minute for it to cool, and use eggs that have truly been at room temperature.
03 -
  • Invest in chocolate you'd actually want to eat on its own—the quality difference is the single biggest factor in how good this cake tastes.
  • If your kitchen is cold, set your eggs in a bowl of warm (not hot) water for five minutes before using them; this small step prevents the batter from breaking when you add them.

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