Flourless Chocolate Cake with Raspberry Puree

I was looking for a gluten-free dessert and found this recipe for flourless chocolate cake. Of course, I can’t follow any recipe exactly (where’s the fun in that?) so I added a few extra ingredients and made a tart raspberry puree to go with it. The cake turned out great – chocolatey and rich with an almost brownie-like texture.

Ingredients

4 ounces (squares) semi-sweet chocolate

1 stick of butter

3/4 cup sugar

3 eggs

1 tbsp vanilla bean paste

1/2 cup cocoa powder

Zest of 1 orange

Vanilla ice cream (optional)

Raspberry Puree

1 pint raspberries

1 tbsp lemon juice

1 tbsp orange juice

1 tbsp sugar

I didn’t take any pictures while making the puree. Just throw all of the ingredients in the food processor and puree until smooth. Then put the mixture through a fine mesh strainer to get the seeds out. Refrigerate until you’re ready to use it.

Chocolate squares

Roughly chop the chocolate squares into smaller pieces.

Chocolate and butter in a double boiler

Use a double boiler to melt the chocolate and butter together, stirring frequently. To make a double boiler place a bowl over a pot of simmering water.

Glossy melted chocolate

When the chocolate and butter are completely melted you’ll end up with this gorgeous, glossy mixture. Try to resist drinking it.

Eggs in the cake batter

Remove the bowl from the heat and whisk in the sugar. Once all the sugar is in, whisk in the eggs.

Sifting cocoa into chocolate

Sift the cocoa powder in slowly. Keep whisking.

Once all the cocoa powder is mixed in I also added 1 tbsp of vanilla bean paste (it makes everything better) and the zest of 1 orange to try to brighten up the flavour a bit.

Flourless cake batter

When all the ingredients have been mixed together the cake batter should be smooth, and much thicker.

Cake batter

I used a 9-inch spring-form pan, which resulted in a very flat cake. You could use an 8-inch pan if you want a bit more height, though the cake is so rich that I thought the thinness of it worked. Cut out a circle of parchment paper to place in the bottom of the pan and lightly grease or butter it. Pour the batter in the pan.

Bake for 25 minutes at 375°F.

Baked cake

Here’s the cake once it’s been baked. Remove from the oven and let it cool for a few minutes.

Upsidedown flourless chocolate cake

Remove the collar from the pan, place a plate on top and invert the cake onto the plate.

Flourless chocolate cake with vanilla ice cream and raspberry puree

When the cake has cooled or you’re ready to serve it, you can dust it with with cocoa powder (or icing sugar).

Add a scoop of your favourite vanilla ice cream and drizzle the raspberry puree over top.

Enjoy!

Flourless Chocolate Cake with Raspberry Puree
 
Prep time
Cook time
Total time
 
A chocolaty and rich cake, with an almost brownie-like texture. Gluten-free!
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 4 ounces (squares) semi-sweet chocolate
  • 1 stick of butter
  • ¾ cup sugar
  • 3 eggs
  • 1 tbsp vanilla bean paste
  • ½ cup cocoa powder
  • Zest of 1 orange
Raspberry Puree
  • 1 pint raspberries
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1 tbsp sugar
  • Vanilla ice cream (optional)
Instructions
Raspberry Puree
  1. Puree raspberries, orange juice, lemon juice and 1 tbsp sugar in food processor
  2. Strain with a fine mesh strainer to get the seeds out
  3. Refrigerate until ready for use
Cake
  1. Use a double-boiler to melt roughly chopped chocolate squares an butter
  2. Remove bowl from heal and whisk in sugar
  3. Whisk in the eggs
  4. Slowly sift the cocoa powder in. Don't stop stirring
  5. Mix in vanilla bean paste and orange zest
  6. Pour mixture into a greased springform pan
  7. Bake for 25 minutes at 375°F

 

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