Flourless Chocolate Cake with Raspberry Coulis

Indulge in this decadent flourless chocolate cake with raspberry coulis! An easy, intensely chocolate-y, gluten free dessert recipe that's sure to impress. Get the recipe!

Flourless Chocolate Cake: A Gluten Free Dessert Dream!

Alright, let's dive into this flourless chocolate cake with raspberry coulis . ever had one of those days where only serious chocolate will do? well, this recipe is exactly for that.

And the best part? it’s naturally one of those amazing gluten free dessert recipes !

Quick Hook: Chocolate Bliss Awaits!

Honestly, who can resist a rich, decadent chocolate cake? this flourless version brings intense flavor. plus, the tart raspberry coulis is just the thing to cut through all that richness.

It's a total crowd-pleaser, i tell ya!

Flourless Chocolate Cake with Raspberry Coulis Recipe Card

Flourless Chocolate Cake: A Gluten Free Dessert Dream! Recipe Card
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Preparation time:

20 Mins
Cooking time:

35 Mins
Servings:
🍽️
8 servings

⚖️ Ingredients:

  • 225g (8 oz) dark chocolate (70% cacao or higher), finely chopped
  • 115g (1/2 cup) unsalted butter, cut into cubes
  • 4 large eggs, separated
  • 115g (1/2 cup) granulated sugar
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting (optional)
  • 340g (12 oz) fresh or frozen raspberries (thawed)
  • 30ml (2 tablespoons) granulated sugar
  • 15ml (1 tablespoon) lemon juice

🥄 Instructions:

  1. Preheat oven to 325°F (160°C). Grease and flour (with gluten-free flour or cocoa powder) the springform pan. Line the bottom with a parchment paper circle.
  2. Combine chopped chocolate and butter in a double boiler (or heatproof bowl over simmering water). Stir occasionally until completely melted and smooth. Remove from heat.
  3. In a separate bowl, whisk egg yolks and half the sugar (57.5g or 1/4 cup) until pale and slightly thickened.
  4. Gradually whisk the melted chocolate mixture into the egg yolk mixture until well combined.
  5. In a clean, dry bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining sugar (57.5g or 1/4 cup) and continue beating until stiff, glossy peaks form.
  6. Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
  7. 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 still jiggles slightly. A toothpick inserted near the edge should come out clean, but the center might still be a little gooey.
  8. Let the cake cool completely in the pan before removing the sides of the springform pan.
  9. Combine raspberries, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the raspberries have softened.
  10. Press the raspberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds.
  11. Dust the cake with powdered sugar (optional). Serve slices of the cake drizzled with raspberry coulis.

A Chocolate Dream Come True

This cake, while originating from classic european baking traditions, has become a staple in modern baking. it's naturally gluten-free because it uses no flour! this recipe is of medium difficulty, requires about an hour from start to finish, and comfortably serves eight people.

Think dinner parties or sunday afternoons.

Main Benefits: Guilt-Free Goodness

Did you know that dark chocolate (used in this recipe) is packed with antioxidants? so basically, you're being healthy-ish. hehe! this cake is perfect for any special occasion where you want to impress, or just to make a tuesday feel a little less tuesday-ish.

Seriously, though, what sets this cake apart is the simplicity of the ingredients and how ridiculously good it tastes. looking for easy gluten free desserts that still wow? look no further! plus, with the raspberry coulis, it even caters to that desire for a gluten free dairy free dessert .

Ready to move on to the ingredients? Trust me, you probably have most of them already.

Alright, let's dive into what you'll need to whip up some truly epic gluten free dessert recipes . we're talking ingredients and gear, the whole shebang.

I’m not gonna lie, sometimes finding the right stuff can be a bit of a faff, but trust me, it’s worth it.

Ingredients & Equipment

Main Ingredients

So, for this Flourless Chocolate Cake, you will need:

  • 225g (8 oz) dark chocolate (70% cacao or higher), finely chopped. Top tip: Quality chocolate is KEY here.
  • 115g (1/2 cup) unsalted butter, cut into cubes. Seriously, good butter makes a difference.
  • 4 large eggs, separated. Don't even think about using small ones.
  • 115g (1/2 cup) granulated sugar. Simple, but essential.
  • 1/4 teaspoon salt. Just a pinch.
  • Powdered sugar, for dusting. (Optional but pretty).

And for that Raspberry Coulis:

  • 340g (12 oz) fresh or frozen raspberries (thawed). Frozen ones work a charm.
  • 30ml (2 tablespoons) granulated sugar.
  • 15ml (1 tablespoon) lemon juice. Fresh is always best.

Quality counts : honestly, with chocolate cake, it is a little more important, use that good chocolate! if you're trying gluten free dairy free dessert , sub the butter for a dairy-free alternative.

Seasoning Notes

Alright, so there are some other Gluten Free Lemon Bars and stuff to play with, but this bit is all about enhancing the flavour profile!

  • Essential Spice Combinations : For this cake, no need for spices. The star is the chocolate and raspberries.
  • Flavor Enhancers and Aromatics : A touch of vanilla extract in the cake batter is a winner. You know, that proper vanilla extract, none of that essence malarkey.
  • Quick Substitution Options : Out of raspberries? Blackberries or strawberries will do in a pinch. I've had success experimenting a little, so Healthy Lemon Blueberry Bars would be a great alternative with this recipe.

Want something different? Check out Gluten Free Lemon Blueberry Cake or Gluten Free Lemon Brownies Recipe !

Equipment Needed

Right, let's talk tools. The stuff you actually need to make this magic happen.

  • 9-inch springform pan. Essential. Common household alternatives? Nope.
  • Double boiler (or heatproof bowl over simmering water). A glass bowl works fine, just don't let it touch the water.
  • Electric mixer (handheld or stand). Makes life easier. You could whisk by hand, but your arm might fall off. I might try to make some Easy Gluten Free Desserts next with this!
  • Rubber spatula. For folding.
  • Fine-mesh sieve (for the coulis). Get rid of those pesky raspberry seeds.

For the raspberry coulis you'll want to strain your raspberries for the perfect Dessert Bar.

Okay, so that's the gear. simple, right? now, let’s get cooking! this flourless chocolate cake is a real crowd-pleaser, and the raspberry coulis is the cherry on top (or, you know, the raspberry coulis on top).

You'll be well on your way to something that everyone is talking about, even gluten free lemon bars recipe or gluten free lemon brownies recipe .

If you can make this cake, you can easily make gluten free dairy free lemon dessert !

Flourless Chocolate Cake with Raspberry Coulis presentation

Okay, here's a section of an article focusing on a specific cooking method within that recipe. Let’s get this flourless chocolate cake party started!

Cooking Method: Melting Chocolate Like a Pro

Melting chocolate seems simple, right? but honestly, it's where many bakers go wrong. ever end up with grainy, seized chocolate? ugh, the worst ! but fear not, i've been there, done that, and learned from my mistakes! this method is key for achieving the perfect smooth, luscious base for our gluten free dessert recipes .

Prep Steps: Essential Mise en Place for Chocolate

Before you even think about turning on the heat, get your ducks in a row. first, finely chop your 225g (8 oz) dark chocolate (70% cacao or higher) .

The smaller the pieces, the faster and more evenly it will melt. next, cube your 115g (1/2 cup) unsalted butter so they melt evenly with the chocolate.

This essential mise en place will ensure a smooth melting process and prevent burning. it makes things so much easier!

Step-by-Step: Melting Chocolate to Perfection

Follow these steps, and you'll have chocolate so smooth, it'll make you weep with joy!

  1. Fill a saucepan with about an inch of water and bring it to a gentle simmer. Don't let it boil!
  2. Place a heatproof bowl (glass or stainless steel) over the simmering water, making sure the bottom doesn’t touch the water. This is your double boiler!
  3. Add the chopped chocolate and cubed butter to the bowl.
  4. Stir occasionally with a rubber spatula. Be patient!
  5. Continue stirring until the chocolate and butter are completely melted and smooth. Critical temperature point: Maintain a gentle heat; chocolate should never get above 120° F ( 49° C) .

Pro Tips: Avoiding Chocolate Meltdown (Literally!)

  • Water is the Enemy: Even a tiny drop of water can seize your chocolate. Make sure your bowl and spatula are completely dry!
  • Don't Walk Away: Seriously, stay put! Chocolate can burn easily if left unattended.
  • Microwave Melting: If you are brave, can melt at 30-second intervals, stirring in between.
  • Seized Chocolate SOS: If your chocolate does seize, try whisking in a tablespoon of boiling water. Sometimes, it can bring it back!

Seriously, mastering this simple skill unlocks a whole world of easy gluten free desserts . plus, that smooth, dark chocolate is perfect for our gluten free lemon brownies recipe , or drizzled over healthy lemon blueberry bars .

Speaking of which, a bit of lemon zest can also elevate the chocolate flavor. remember that gluten free lemon bars recipe you tried last week? chocolate makes everything better.

Or maybe you're more of a cake person? i know i am! but seriously, learning to melt chocolate correctly is essential for a good cake.

And if you are following a gluten free dairy free dessert diet, you can substitute both butter and chocolate for dairy free options, as well as gluten free dairy free lemon dessert .

So, there you have it! With these tips, your chocolate will be melting like a dream. Now go forth and bake some dessert bar goodness!

Alright, so you've got the lowdown on this amazing gluten free dairy free dessert , but let's chat about making it your own .

Honestly, that's where the real fun begins! let's dive into some super useful recipe notes .

Recipe Notes: Making it Your Masterpiece

Right, so this isn't just about following instructions, it's about making this flourless chocolate cake sing your tune. So think of this section as your personal remix studio.

Serving Suggestions: Plating & Presentation, Sorted!

Presentation, people, presentation! i'm not saying you need to be a michelin-star chef, but a little flourish goes a long way.

Think dusting with powdered sugar. i love a dollop of whipped cream. it's simple, but effective. a few fresh raspberries scattered around? boom! you’ve got yourself a masterpiece.

And don't forget the coulis.

For drinks, I'd pair this with a strong coffee or maybe even a dessert wine like a late-harvest Riesling. It's all about balance, innit? Honestly, play around and see what you like.

Storage Tips: Keepin' it Fresh!

Right, so you've made this amazing Gluten Free Dairy Free Lemon Dessert and you've got some leftovers. No worries, easy peasy.

Fridge: This cake will keep in the fridge for about 3 days, tightly covered. The coulis will happily chill for up to 5 days.

Freezer: you can freeze the cake, but be warned, the texture might change slightly . wrap it well in cling film and then foil.

It should be good for a month. defrost it overnight in the fridge.

Reheating: Honestly, I like it cold or at room temp. But if you must, a gentle warm-up in the microwave for 10-15 seconds will do the trick. Don't overdo it!

Variations: Time To Get Creative

Here's where you can really put your stamp on it! i have a friend who is looking for gluten free dessert recipes because of allergy problems and he can eat this without a problem.

  • Dietary Adaptations: Wanna make it dairy-free? Easy! Just use a dairy-free butter substitute. Loads of good ones out there these days. You can use any dark chocolate you want, even if it contains milk.
  • Seasonal Swaps: For autumn, think about adding a hint of cinnamon or nutmeg to the cake batter. In the summer, a Gluten Free Lemon Blueberry Cake variation with a blueberry coulis would be divine! My Nan loves Healthy Lemon Blueberry Bars so she might really enjoy that! Or even Gluten Free Lemon Bars Recipe . I remember when I first tried making Gluten Free Lemon Bars for my friends, it was a total disaster! Now I can nail it every time. You know the feeling, yeah?

Nutrition Basics: Fuel Your Body

Okay, i'm not a nutritionist, but here's the gist: this is a treat, not a health food. but hey, it's delicious ! dark chocolate has antioxidants, and raspberries are packed with vitamins.

And hey, gluten free lemon brownies recipe is not a dessert for everyday, right?. remember, everything in moderation!

A single serving of this Dessert Bar recipe contains around 350 calories.

So, that's it! don't be afraid to experiment and make this easy gluten free desserts your own. happy baking, you lovely lot! give this gluten free lemon bars recipe a go, you know you want to! it's gonna be amazing! i promise.

Gluten Free Dessert Recipe: Decadent Chocolate Cake

Frequently Asked Questions

Is this flourless chocolate cake really gluten-free? I'm a bit of a skeptic!

Absolutely! This recipe relies on the natural structure of chocolate, butter, eggs, and sugar to create a rich and decadent cake without any flour at all. Just double-check that your chocolate doesn't have any hidden gluten-containing ingredients – sometimes sneaky additives can creep in where you least expect them.

My flourless chocolate cake sunk in the middle – what went wrong? Is there any saving it like a soggy bottom on Bake Off?

A sunken middle usually means the cake was either underbaked or the egg whites weren't properly whipped or were deflated when folding. Make sure your egg whites reach stiff, glossy peaks and fold them in gently like you are handling precious cargo! Next time, try baking for a few extra minutes. Even if it sinks slightly, it will still taste delicious – consider serving it with extra raspberry coulis to hide any imperfections, a classic culinary cover-up!

Can I make this flourless chocolate cake recipe ahead of time? Does it store well, or will it dry out quicker than a digestive biscuit left out of the tin?

Yes, you can definitely make this cake ahead of time! In fact, it often tastes even better the next day as the flavors meld together. Store it tightly wrapped in the refrigerator for up to 3-4 days. Let it come to room temperature before serving for the best texture, or warm slightly for an extra gooey treat!

I'm looking for tasty gluten free dessert recipes, and this sounds amazing, but what if I don't have raspberries for the coulis?

No worries, a raspberry coulis is fantastic, but you can absolutely substitute it with other berries! Strawberries, blackberries, or even a mixed berry blend would work beautifully. You could also try a simple chocolate ganache or a dusting of cocoa powder for a different twist. Get creative and use what you have; even a dollop of good quality Greek yogurt is nice.

How can I be sure I'm using gluten-free ingredients when making this cake? I don't want to accidentally introduce gluten.

Always double-check the labels on your chocolate, butter, and any other ingredients to ensure they are certified gluten-free. Some chocolate brands, for example, may process their chocolate on equipment that also handles wheat. Cross-contamination is a real concern, so look for "gluten-free" labels and purchase from reputable brands. If in doubt, contact the manufacturer to confirm.

Is this flourless chocolate cake relatively healthy, or is it more of an "occasional treat" kind of dessert?

While this cake is incredibly delicious, it is relatively high in fat and sugar. It's best enjoyed as an occasional treat rather than an everyday snack. However, using high-quality dark chocolate (70% cacao or higher) does provide some antioxidants, and you can control the amount of sugar used in the raspberry coulis to make it a little healthier. Portion control is your friend!


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