Decadent Flourless Chocolate Cake with Raspberry Coulis

January 24, 2010
5 Ratings
  • Serves 12
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

What You'll Need
  • 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
  • For the Raspberry Coulis:
  • 16 ounces frozen raspberries
  • 1/2 cup granulated sugar
  1. For the cake:
  2. 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.
  3. Melt butter and chocolate in a double boiler over simmering water, stirring until smooth. Remove from heat and cool to lukewarm.
  4. Whisk sugar and eggs together in a large bowl. Stir in vanilla extract. Add chocolate and stir to combine well.
  5. 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.
  6. Transfer cake to serving plate. Dust with sifted icing/confectioners sugar. Serve with raspberry coulis and whipped cream.
  1. For the Raspberry Coulis:
  2. Stir frozen raspberries and sugar in pan over medium-low heat until raspberries thaw and sugar dissolves. Remove from heat.
  3. Pass raspberries through fine-meshed sieve to separate seeds from coulis. Discard seeds.
Contest Entries

See what other Food52ers are saying.

  • tastysweet
  • Oui, Chef
    Oui, Chef
  • AntoniaJames
  • coffeefoodwrite
  • WinnieAb

14 Reviews

tetalullu March 31, 2023
This cake is a hit with my chocolate loving family. The raspberry coulis is a must - do not omit. I am making it again for Easter. Unfortunately I have lost my 9" cake bottom. I have a 10" and a 8" . Would like to use the 8" cake pan. Any advise?
Lint February 26, 2022
This was a great recipe, I made a half serve with the following changes: 125g butter, approx 150g dark chocolate (Green & Black's 80%), 1/2 cup sugar, 3 eggs. Took about 30 mins baking time in a small loaf pan. Once it cooled, it collapsed into a short squat loaf with a melt-in-the-mouth, squidgy centre. Such a simple recipe for incredible result.
tastysweet December 26, 2017
Also, it was done before the allotted time. Good thing I checked. My oven must be running on high!! No down falls. Perfect.

tastysweet December 26, 2017
This was appsolutely rich and fantastically delicious. Kept it in the springform base. Even when I sliced it the cake did not stay on the parchment. So no picking it off. Will freeze the leftovers. Served with homemade whipped cream and the raspberry Coulis. Perfect.
Mickey0627 July 2, 2015
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!
yvonne M. April 16, 2015
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.
Shawn February 15, 2015
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.
Oui, C. January 27, 2010
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!
TasteFood January 28, 2010
Banyuls in a flask while skiing makes you ski better.
AntoniaJames January 25, 2010
What a gorgeous photo!! And the cake and coulis look scrumptious, too! Love the red rose and the dessert wine, too . . . . very nice.
coffeefoodwrite January 25, 2010
Can't wait to try this -- this looks delicious!
WinnieAb January 24, 2010
This cake looks incredible and the photo is beautiful!
TasteFood January 24, 2010
Thank you, WinnieAb!
lastnightsdinner January 24, 2010
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!