Flourless Chocolate Cake with Raspberry Swirled Cream

Chocolate cake of any kind is a big yes for me. If I had only one dessert for the rest of my life, it would most likely be chocolate cake with chocolate frosting. And a huge glass of cold milk, of course. Chocolate cake was the go-to birthday cake for us growing up. My mom used a box mix and a storebought can of frosting and guess what – it was flippin’ delicious. My mom made the best chocolate cake! I always wonder why I don’t see straight up chocolate cake on the dessert menu at many restaurants. You’d think it would be a given. But when I see flourless chocolate cake as a dessert offering, you can be sure it’s what I’m going for. This Flourless Chocolate Cake with Raspberry Swirled Cream is about as decadent a chocolate cake as you can get.

What does flourless cake taste like?

This cake is somewhere between a brownie and chocolate fudge, and that’s a good place to be. Rich, fudgy and so indulgent, just a small sliver will send you straight to chocolate heaven. The whipped cream on top is a delicious complement to the richness of the cake. It’s pillowy and light and gently swirled with fresh raspberries that you’ll puree in the blender. I like to spend a few extra minutes whipping the cream so that it’s super fluffy and can be piled high on top of the cake without slumping down the sides.

How to make this Flourless Chocolate Cake

I’ll tell you right now that this Flourless Chocolate Cake with Raspberry Swirled Cream won’t be the easiest cake you’ve ever made, but that’s not because it’s difficult, it’s because there are a lot of steps. This is definitely a special occasion cake, but I promise it will be worth the extra time. If you have a springform pan and a roasting pan, you’re good to go.

First, you’ll melt the chocolate, butter and espresso powder in a saucepan. That’s an easy step. Then, beat the eggs with a hand mixer until they start to become pale in color. This takes about 8-10 minutes of beating, so get comfy. You want them super frothy with lots of air bubbles.

When you combine the eggs and chocolate mixture, go slowly! You don’t want to break all of those air bubbles you worked so hard to create with the eggs. So gently fold the ingredients together until they’re incorporated, and be patient.

Once the ingredients are all incorporated, pour them into your springform pan and make a water bath in a larger roasting pan. The details are below. The water bath will prevent your beautiful Flourless Chocolate Cake from cracking.

How to make the Raspberry Swirled Cream

You can save time by making the whipped cream while the cake is chilling. If you have never made fresh whipped cream, you won’t believe how easy and quick it is. I am obsessed with berries and will put them on any dessert I can find, but if you’re not, just leave the raspberries out. If you don’t have raspberries on hand, you could swap in strawberries as an equally pretty and delicious option.

This recipe makes a lot of whipped cream, so if you have some left over, it can be covered and refrigerated for later use.

I hope you’ll try this Flourless Chocolate Cake with Raspberry Swirled Cream the next time you need something a little special. Enjoy!

Flourless Chocolate Cake with Raspberry Swirled Cream

Elegant and rich in chocolate flavor, make this restaurant-quality dessert at home!

5 from 2 votes

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Prep Time 30 mins

Cook Time 35 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine American

Servings 10

Ingredients

  

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The Cake

• 8 oz. semisweet chocolate chips
• 8 oz. milk chocolate chips
• 2 sticks unsalted butter room temperature
• 6 eggs
• 1 tsp. instant espresso powder
• 2 tsp. vanilla extract
• 1/4 tsp. salt

The Whipped Cream

• 3 cups heavy cream
• 1/3 cup sugar
• 8 oz. raspberries pureed to yield 1/4 cup

Instructions

 

• Preheat the oven to 325 degrees. Lay a springform pan on a piece of parchment paper and trace around it with a pencil. Cut out the circle. Spray the pan with nonstick cooking spray. Lay the parchment circle in the pan and then spray the parchment paper. Wrap the bottom half of the pan tightly with aluminum foil. Place the pan into a large roasting pan.
• In a small saucepan, combine the butter and both chocolates. Over the lowest heat, melt everything together until smooth. Quickly remove from heat and pour into a separate bowl. In a small bowl, combine the espresso powder and vanilla and stir. Pour the espresso mixture into the chocolate mixture and stir to combine.
• In a separate bowl, beat the eggs with an electric mixer until they start to lose color, about 8 minutes. Beat in the salt. In two or three stages, start adding the eggs to the chocolate mixture and gently fold in. (It will take some time until everything is thoroughly incorporated – just be patient and slow with it). Pour the batter into the prepared springform pan.
• Place the roasting pan into the oven and pour warm water until it comes about 1/3 of the way up the springform pan. Bake for 35 minutes until set.
• Remove the springform pan from the roasting pan, take off the aluminum foil and allow to cool to room temperature. Then cover and place the pan into the refrigerator for at least 2-3 hours.
• In a large bowl, using an electric mixer, beat the whipped cream and sugar on high speed until firm peaks form, about 5-6 minutes. Once it reaches the desired consistency, gently fold in the pureed raspberries.
• Remove the cake from the refrigerator, release it from the springform pan and slide it onto a serving dish. Top with whipped cream and additional berries.

Keyword cake, chocolate, dessert, gluten free

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