Flourless Chocolate Raspberry Cakes
Indulge in the rich decadence of Flourless Chocolate Raspberry Cakes, a gluten-free dessert that combines velvety dark chocolate with the vibrant sweetness of fresh raspberries. These individual cakes are effortlessly elegant, made with just a handful of pantry staples and baked to perfection in ramekins or muffin tins. The center is luscious and slightly soft, with whole raspberries nestled inside for a burst of juicy goodness in every bite. With a prep time of just 15 minutes, this quick and easy recipe is ideal for date nights, dinner parties, or satisfying your chocolate cravings. Finish with a dusting of powdered sugar and extra berries for a show-stopping presentation that's as beautiful as it is delicious. Perfect for chocolate lovers and gluten-free diets alike, these cakes are guaranteed to impress.
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Ingredients
- 170 grams Dark chocolate (at least 70% cocoa)
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 125 grams Fresh raspberries
- 2 tablespoons Powdered sugar (for garnish, optional)
Directions
Step 1
Preheat your oven to 180°C (350°F) and lightly grease six standard muffin cups or ramekins. Dust with cocoa powder to prevent sticking and set aside.
Step 2
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Alternatively, you can melt them in the microwave in 30-second intervals, stirring in between.
Step 3
Once melted, remove the chocolate-butter mixture from the heat and whisk in the granulated sugar until fully incorporated.
Step 4
Let the mixture cool slightly, then whisk in the eggs one at a time. Ensure each egg is fully incorporated before adding the next. Stir in the vanilla extract and salt.
Step 5
Divide the batter evenly among the prepared muffin cups or ramekins, filling each about 2/3 of the way full.
Step 6
Gently press a few fresh raspberries into the center of each cup, ensuring they are slightly submerged but still visible.
Step 7
Place the muffin tray or ramekins on the center rack of the preheated oven and bake for 18-20 minutes, or until the edges are set and the centers are slightly soft. A toothpick inserted 1 inch from the edge should come out with a few moist crumbs.
Step 8
Allow the cakes to cool in the pan or ramekins for 5 minutes, then carefully transfer them to a wire rack to cool completely or serve warm.
Step 9
Dust with powdered sugar if desired and garnish with additional fresh raspberries before serving.
Nutrition Facts
| Serving size | (680.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2581.0 |
| Total Fat 186.8g | 0% |
| Saturated Fat 103.7g | 0% |
| Cholesterol 812.6mg | 0% |
| Sodium 851.8mg | 0% |
| Total Carbohydrate 211.5g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 161.8g | |
| Protein 33.6g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 264.8mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 1645.2mg | 0% |
Source of Calories