A luxurious dessert, this flourless chocolate cake with raspberry coulis is a piece of art. It’s an intense, rich, low-carb and impressive truffle-like tart to serve on special occasions.

What I love the most about flourless cakes, apart from watching out for the carbs is that it has a soft, chocolatey and truffle texture.

But also it saves me the trouble of working with flour and all the headaches related to cake making and if it will rise or not.

This chocolate decadence cake is delicious and super easy to make and the most important step to making this cake is choosing the right ingredients.

Top tips to make a delicious flourless cake

Chocolate: Always look for the best quality chocolate – it must be at least 50% dark chocolate, but you can go up to 80% if you like the taste and sharpness of dark chocolate.

Dark chocolate is also a great option for those who are on a low-carb diet.

Eggs: This recipe calls for 5 large eggs, we always recommend using free-range eggs and organic whenever possible.

How do you know when a flourless cake is done?

To check the doneness of a flourless cake shake the pan and it should not move, also, a small dip should form in the middle of the pan, which is totally normal.

If you have a meat thermometer, insert it in the middle of the cake and it should register 200º F.

Cooking time

Cooking: 50 minutes
Preparation: 20 minutes
Total time: 1 hour 10 minutes

Servings

6 servings

Equipment

Loaf cake pan
Sieve
Rubber spatula
Microwave-safe bowls

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Ingredients list

For the flourless chocolate cake

5 large eggs, at room temperature
1 cup granulated sugar
3/4 cup unsalted butter
2 cups chocolate 50% dark finely chopped
1/2 cup finely ground walnuts (or another nut flour)
1/8 teaspoon ground sea salt

For the ganache

1 cup dark chocolate chips
1/2 cup heavy cream
Cocoa powder for garnish

For the raspberry coulis

2 cups fresh or frozen raspberries
1/4 cup granulated sugar (to taste)

How to make a Flourless Chocolate Cake with Raspberry Coulis

Preheat the oven to 320°F.
Grease a 9×5-inch loaf pan with vegetable oil and line with parchment paper leaving extra paper hanging from the sides of the pan.
In a large bowl, beat the eggs and sugar together with a whisk or electric mixer until reach a smooth, thick and lightened batter.
In a large microwave-safe bowl, combine the butter and chopped chocolate. Heat in the microwave at full power in 30 seconds intervals two or three times until melted, stirring with a rubber spatula.
Gradually add the melted chocolate to the egg mixture a little at a time. Mix in the ground walnuts and salt. Scrape down the bowl with the rubber spatula to incorporate it well. Transfer the cake batter to the loaf pan.
Place a large roasting pan on the center rack of the oven. Place the loaf tin in the pan and fill with hot water to about 1/3 up the loaf pan.
Bake for 30 minutes at 320°F then Increase temperature to 350°F and bake for about 20 minutes more, until the cake is set. The cake should have a slight dip in the center, this is normal. Remove and allow it to cool completely in the pan.

To make the ganache

Combine the chocolate chips and cream in a large microwave-safe bowl. Microwave at full power for 1 minute. Whisk together until a glossy ganache forms.
Pour it over the cooled cake in the pan. Let it stand until set, or refrigerate to speed this process.

To make the raspberry coulis:

Combine the raspberries and 1 cup of sugar in a medium saucepan. Cook until the raspberries release their juices, for about 7 minutes. Add sugar to taste if you like. Cook until dissolve. Remove from the heat and let cool.
Place the mixture in a food processor or blender and pulse until pureed.
Place a sieve over a large bowl and pour the raspberry puree through; press using the back of a spoon or rubbery spatula to force the liquid through the sieve and discard the solids.
Transfer the coulis to a jar with an airtight lid and keep it in the fridge until ready to serve.

Serving and plating

Remove the cake from the pan using the overhanging parchment paper. Peel away the paper and discard it.
Pour the raspberry coulis on dessert dishes and plate cake slices on top.

Notes

This cake is also excellent served with unsweet whipped cream or vanilla ice cream.

Want More Desserts?

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How to Store a Flourless Chocolate Cake

This cake sits well overnight at room temperature for up to 2 days, or in the fridge for up to 5 days. Remove 30 minutes before serving to return the fudge texture.

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