Flourless Chocolate Cake Recipe

Prepare

Preheat oven to 375°F (190°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper. Butter the parchment and dust the sides lightly with unsweetened cocoa powder, tapping out excess.

Melt chocolate and butter

Combine chopped chocolate and butter in a heatproof bowl set over (but not touching) simmering water (double boiler) or melt gently in short bursts in the microwave, stirring often. Heat until smooth and fully combined. Remove from heat and let cool for 5 minutes.

Mix eggs and sugar

In a large bowl, whisk the eggs, granulated sugar, vanilla extract, and salt until well combined and slightly pale (about 1–2 minutes by hand or 30–45 seconds with a whisk or 20–30 seconds with a hand mixer on low).

Combine batter

Slowly pour the warm melted chocolate-butter mixture into the egg-sugar mixture, whisking constantly to prevent cooking the eggs. Continue until fully incorporated and smooth.

Bake

Pour the batter into the prepared springform pan and smooth the top. Bake in preheated oven for 25–30 minutes, or until the top has set and a thin cracked crust forms; the center should still be slightly soft (a toothpick inserted in the center will come out with a few moist crumbs).

Cool

Remove cake from oven and let cool on a wire rack for 10 minutes. Run a knife around the pan edge to loosen, then remove the springform ring. Let the cake cool completely in the pan or transfer to a serving plate. For clean slices, chill the cake for at least 1 hour before slicing.

Finish

Before serving, dust the top lightly with unsweetened cocoa powder.

Make the sauce while the cake cools. In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes saucy, about 6–8 minutes. If the sauce is too thick, add up to 1 teaspoon water to reach desired consistency.

Strain the sauce through a fine-mesh sieve into a bowl to remove seeds, pressing with a spoon or spatula. Discard seeds. Let cool to room temperature or chill until ready to serve.

Make whipped cream: In a chilled bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Whip by hand or with a mixer until soft peaks form. Do not overbeat; stop at soft to medium peaks.

Assemble: Place slices of flourless chocolate cake on plates. Spoon raspberry sauce over or alongside each slice. Add a dollop of whipped cream on top or beside each slice and garnish with fresh raspberries.

Serve: Serve immediately. Leftovers can be refrigerated (covered) up to 3 days. Bring chilled cake to room temperature 20–30 minutes before serving for best texture.