Flourless Chocolate Cake with Marzipan and Raspberries
Indulge in pure decadence with this Flourless Chocolate Cake with Marzipan and Raspberries, a show-stopping dessert that's as elegant as it is delicious. Rich, velvety dark chocolate serves as the foundation of this naturally gluten-free cake, while a smooth layer of marzipan adds a subtle almond sweetness that pairs beautifully with the tart burst of fresh raspberries on top. Perfectly moist with a glossy finish, this cake is surprisingly easy to prepare in just 20 minutes of prep time, making it ideal for entertaining or celebrating special occasions. A final dusting of powdered sugar completes this stunning masterpiece, guaranteed to impress both your eyes and your taste buds. Ideal for lovers of rich chocolate desserts, this recipe is a must-try for gluten-free baking enthusiasts and fans of unique flavor combinations.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 225 grams Dark chocolate
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 200 grams Marzipan
- 125 grams Fresh raspberries
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line the bottom of a 20cm (8-inch) springform pan with parchment paper. Grease the sides lightly with butter.
In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and butter together until smooth. Stir occasionally to combine. Remove the bowl from heat and set aside to cool slightly.
Whisk the granulated sugar into the chocolate mixture until fully incorporated.
Add the eggs one at a time, beating well after each addition to create a smooth, glossy batter.
Stir in the vanilla extract and salt until evenly mixed.
Pour the batter into the prepared springform pan and smooth the surface with a spatula.
Bake for 25 minutes, or until the cake is set but still slightly soft in the center. A toothpick inserted into the center should come out with a few moist crumbs. Let the cake cool completely in the pan on a wire rack.
Once the cake is cool, roll out the marzipan into a circle about the size of the cake. Gently place the marzipan over the top of the cake, smoothing it over with your hands.
Arrange the fresh raspberries on top of the marzipan in an even layer.
Dust the cake lightly with powdered sugar before serving.
Slice and enjoy this rich, indulgent treat!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 32.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
