Decadent Flourless Chocolate Cake with Raspberry Coulis

By • January 24, 2010 10 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.

More Great Recipes: Fruit|Cakes|Desserts|Chocolate|Chocolate Cake

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Comments (10) Questions (1)


about 1 month ago Mickey0627

This was incredible! I even accidentally shut the oven for the first 15 minutes, turned it back on, still cooked in 45 minutes. Thanks to the instructions saying, "bake until set and top begins to crack," I was able to tell when it was done. Served with raspberry coulis and homemade whipped cream as another person suggested, awesome!


4 months ago yvonne mccurley

I made this cake for a luncheon for 3 couples and it was an instant success. Small piece is definitely recommended but the raspberry coulis and whipped cream was what put it over the top. Highly recommend to do the recipe as it is written. BTW the men enjoyed this as much as the women. Making it again for a client of mine whose daughter is gluten free and again for my granddaughter for her 8th birthday party to be served for the adults, but will save a piece as she has great culinary tastes.


6 months ago Shawn

I made this for a Valentine's Dinner and it was equal to a dessert I had once at an upscale restaurant. The simple ingredients, easy preparation made this a winner. Seriously, anyone can make this impressive and delicious dessert. I used 70% cocoa chocolate bars and regular butter (could not find higher quality). In a nutshell - a keeper - will definitely make again, and again.


over 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!


over 5 years ago TasteFood

Banyuls in a flask while skiing makes you ski better.


over 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.


over 5 years ago coffeefoodwritergirl

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


over 5 years ago WinnieAb

This cake looks incredible and the photo is beautiful!


over 5 years ago TasteFood

Thank you, WinnieAb!


over 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!