Flourless Chocolate Espresso Cake with Raspberry Sauce
Indulge in pure decadence with this Flourless Chocolate Espresso Cake with Raspberry Sauce, a rich and elegant dessert perfect for any occasion. Crafted with luscious dark chocolate and a subtle hint of espresso, this flourless cake boasts a perfectly dense, fudgy texture that melts in your mouth. Enhanced by the freshness of a tart homemade raspberry sauce, this gluten-free treat achieves the ultimate balance of bold flavors and delicate sweetness. Ready in under an hour, this show-stopping dessert is surprisingly simple to prepare, making it an ideal choice for dinner parties, holiday celebrations, or anytime you crave a chocolate masterpiece. Serve each slice with a drizzle of vibrant raspberry sauce and fresh raspberries for a stunning dessert that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa or higher)
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 60 milliliters Strong brewed espresso or coffee
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 4 pieces Large eggs
- 250 grams Fresh raspberries
- 50 grams Powdered sugar
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a double boiler, melt the dark chocolate and unsalted butter together, stirring until smooth. Remove from heat and allow to cool slightly.
Stir in the granulated sugar, brewed espresso, vanilla extract, and salt into the chocolate mixture until well combined.
Add the eggs one at a time, whisking thoroughly after each addition until the mixture is smooth and glossy.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake the cake in the preheated oven for 25-30 minutes, or until the center is just set and a toothpick inserted into the middle comes out with a few moist crumbs.
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cool, carefully invert onto a serving plate.
To prepare the raspberry sauce, combine fresh raspberries, powdered sugar, and lemon juice in a small saucepan over medium heat.
Cook the raspberry mixture for 5-7 minutes, stirring frequently, until the raspberries break down and the sauce thickens slightly.
Strain the raspberry sauce through a fine mesh sieve to remove seeds and set aside to cool.
Slice the cooled cake and serve with a drizzle of raspberry sauce on top. Garnish with fresh raspberries, if desired.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.4 g | 263% | |
| Saturated Fat | 112.5 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 327.1 g | 119% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 258.8 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 349 mg | 27% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2164 mg | 46% | |
*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.
