Decadent Flourless Chocolate Cake with Raspberry Coulis

By • January 24, 2010 • 7 Comments

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Author Notes: This luscious chocolate cake is made without flour, resulting in a rich truffle-like torte. The key to its intensity and flavor lies in the quality of the few ingredients. Choose a high quality dark chocolate (I prefer Lindt 70%) and use a European-style butter, such as Plugra or Lurpak. The brightness and acidity of the raspberry coulis balances the richness of the cake, while cooling whipped cream smooths out the flavors, allowing you to come back for more.TasteFood

Serves 12

For the cake:

  • 1 cup unsalted butter, cut in pieces
  • 12 ounces dark (70-72%) chocolate, broken in pieces
  • 1 cup granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • Raspberry Coulis (recipe below)
  • Whipped cream
  1. Preheat oven to 350 F. Butter a 9" springform pan. Line with parchment paper. Butter parchment paper. Dust pan with high quality unsweetened cocoa powder.
  2. Melt butter and chocolate in a double boiler over simmering water, stirring until smooth. Remove from heat and cool to lukewarm.
  3. Whisk sugar and eggs together in a large bowl. Stir in vanilla extract. Add chocolate and stir to combine well.
  4. Pour batter into prepared pan. Bake until set and top begins to crack, about 45 minutes. (The center will still be moist.) Cool pan completely on rack. Remove pan side.
  5. Transfer cake to serving plate. Dust with sifted icing/confectioners sugar. Serve with raspberry coulis and whipped cream.

For the Raspberry Coulis:

  • 16 ounces frozen raspberries
  • 1/2 cup granulated sugar
  1. Stir frozen raspberries and sugar in pan over medium-low heat until raspberries thaw and sugar dissolves. Remove from heat.
  2. Pass raspberries through fine-meshed sieve to separate seeds from coulis. Discard seeds.
Jump to Comments (7)

Tags: chocolate, serves a crowd

Comments (7) Questions (1)

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Steve_dunn02

almost 5 years ago Oui, Chef

This sounds so good, that although we will be in Wyoming, skiing over Valentine's weekend, I plan on packing some excellent chocolate and my springform pan so that I can make this cake for my wife on Valentine's day. May need to try to smuggle some Banyuls too! Thanks!

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almost 5 years ago TasteFood

Banyuls in a flask while skiing makes you ski better.

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almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What a gorgeous photo!! And the cake and coulis look scrumptious, too! Love the red rose and the dessert wine, too . . . . very nice.

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almost 5 years ago coffeefoodwritergirl

Can't wait to try this -- this looks delicious!

Winnie100

almost 5 years ago WinnieAb

This cake looks incredible and the photo is beautiful!

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almost 5 years ago TasteFood

Thank you, WinnieAb!

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almost 5 years ago lastnightsdinner

Oh my. Many years ago, I had a recipe from an old food magazine for a similar cake that I made often for special occasions, and I've been trying to track down something similar for ages. This is just what I have been looking for!