Flourless Chocolate Cake with Raspberry Coulis is a dessert that always impresses. Rich, decadent, and surprisingly easy to make, this cake is perfect for any special occasion or when you just need a chocolate fix. The tangy raspberry coulis cuts through the richness of the chocolate, creating a perfectly balanced and unforgettable treat.
Why You Will Love This Recipe
What makes this Flourless Chocolate Cake with Raspberry Coulis so special? First, it’s naturally gluten-free, making it a fantastic option for those with dietary restrictions. Second, the intense chocolate flavor is truly irresistible. The cake is incredibly moist and fudgy, almost like a brownie, and the raspberry coulis adds a bright, fruity counterpoint that elevates the whole dessert. Plus, it’s easier to make than you might think. The simple ingredients and straightforward instructions ensure a foolproof baking experience.
Ingredients
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
For the Raspberry Coulis:
- 12 ounces fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Step-by-Step Instructions
1. Prepare the Oven and Pan:
Preheat your oven to 325°F (160°C). Grease and flour a 9-inch springform pan. You can also line the bottom with parchment paper for easier removal. This ensures your Flourless Chocolate Cake releases cleanly after baking.
2. Melt Chocolate and Butter:
In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring until smooth. Be careful not to burn the chocolate. Once melted, remove from heat.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the sugar, cocoa powder, and salt. This will help to evenly distribute the cocoa and prevent any lumps in your cake batter.
4. Mix Wet and Dry Ingredients:
Pour the melted chocolate mixture into the sugar mixture and stir until well combined. The batter will be thick and glossy.
5. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Make sure each egg is fully incorporated to create a smooth and even batter for the Flourless Chocolate Cake.
6. Pour into Pan and Bake:
Pour the batter into the prepared springform pan and spread evenly. Bake for 30-35 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted into the center should come out with moist crumbs attached.
7. Cool the Cake:
Let the cake cool in the pan for 15-20 minutes before releasing the sides of the springform pan. Allow it to cool completely on a wire rack before serving. This prevents the Flourless Chocolate Cake from breaking apart.
8. Make the Raspberry Coulis:
While the cake is cooling, make the raspberry coulis. In a saucepan, combine the raspberries, sugar, and lemon juice. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the raspberries have softened and the sauce has thickened slightly.
9. Strain the Coulis:
Press the raspberry mixture through a fine-mesh sieve to remove the seeds. This will give you a smooth and velvety coulis to drizzle over your Flourless Chocolate Cake.
Serving Suggestions
The rich, intense flavor of the Flourless Chocolate Cake with Raspberry Coulis pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess complements the warm, fudgy cake and adds a delightful contrast in textures.
For an elegant presentation, drizzle the raspberry coulis over each slice of cake just before serving. You can also garnish with fresh raspberries and a dusting of powdered sugar for a visually stunning dessert.
This Flourless Chocolate Cake with Raspberry Coulis is perfect for special occasions like birthdays, anniversaries, or holiday gatherings. It’s also a wonderful way to impress guests at a dinner party or simply treat yourself to a luxurious dessert.
Storage and Reheating
Store leftover Flourless Chocolate Cake in an airtight container in the refrigerator for up to 3 days. The raspberry coulis can also be stored separately in the refrigerator for up to 5 days.
While this cake is delicious cold, you can reheat individual slices in the microwave for 15-20 seconds to restore some of the warmth and fudginess. Be careful not to overheat, or the cake may become dry.
Key Details
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: Approximately 1 hour (including cooling)
- Servings: 8-10 slices
Equipment Needed:
- 9-inch springform pan
- Mixing bowls
- Whisk
- Rubber spatula
- Fine-mesh sieve
- Saucepan
Flourless Chocolate Cake with Raspberry Coulis
Ingredients
- 6 ounces semi-sweet chocolate chopped
- 1/2 cup 1 stick unsalted butter, cut into pieces
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 12 ounces fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 9-inch springform pan. You can also line the bottom with parchment paper for easier removal. This ensures your Flourless Chocolate Cake releases cleanly after baking.
- In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring until smooth. Be careful not to burn the chocolate. Once melted, remove from heat.
- In a separate bowl, whisk together the sugar, cocoa powder, and salt. This will help to evenly distribute the cocoa and prevent any lumps in your cake batter.
- Pour the melted chocolate mixture into the sugar mixture and stir until well combined. The batter will be thick and glossy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Make sure each egg is fully incorporated to create a smooth and even batter for the Flourless Chocolate Cake.
- Pour the batter into the prepared springform pan and spread evenly. Bake for 30-35 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted into the center should come out with moist crumbs attached.
- Let the cake cool in the pan for 15-20 minutes before releasing the sides of the springform pan. Allow it to cool completely on a wire rack before serving. This prevents the Flourless Chocolate Cake from breaking apart.
- While the cake is cooling, make the raspberry coulis. In a saucepan, combine the raspberries, sugar, and lemon juice. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the raspberries have softened and the sauce has thickened slightly.
- Press the raspberry mixture through a fine-mesh sieve to remove the seeds. This will give you a smooth and velvety coulis to drizzle over your Flourless Chocolate Cake.
