Flourless Chocolate Cake with Raspberry Sauce

This rich dessert is perfect for entertaining guests who are gluten-free. Enjoy the light raspberry sauce that balances the dark cocoa flavor.


Prep Time {10 min; 8 hr inactive}

Cook Time {1 hr 10 min}

Serving Size {8 to 10 servings}


2 (10-oz.) packages Frozen Raspberries in Light Syrup, thawed

12 oz. Semisweet Chocolate Bars, finely chopped

4 oz. Unsweetened Chocolate, finely chopped

2 cups Unsalted Butter

1 cup Packed Light Brown Sugar

8 large Eggs, beaten

Fresh Raspberries


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1. For sauce, pureé raspberries with their liquid in a food processor. Strain pureé; discard seeds. Cover and chill the sauce until serving time.

2. Heat oven to 350°F. Line the bottom of a 9-inch round cake pan with 2-inch sides with parchment paper.

3. Combine semisweet and unsweetened chocolate in a large bowl. In a medium saucepan, combine butter and brown sugar. Bring mixture to a boil, stirring frequently. Pour mixture over chocolate; whisk until chocolate melts. Whisk in eggs.

4. Pour batter into prepared pan. Place pan in a roasting pan and pour water into roasting pan to come half way up sides of cake pan. Bake 1 hour or until center is set and wooden pick inserted in center comes out clean. Cool, cover and chill at least 8 hours or overnight.

5. Just before serving, use a sharp knife to cut around edges of cake. Place a serving plate over top of cake; invert cake and remove pan and parchment paper. Serve cake with sauce and garnish with fresh raspberries.

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