Flourless Chocolate Raspberry Cakes
Indulge in the rich decadence of Flourless Chocolate Raspberry Cakes, a gluten-free dessert that combines velvety dark chocolate with the vibrant sweetness of fresh raspberries. These individual cakes are effortlessly elegant, made with just a handful of pantry staples and baked to perfection in ramekins or muffin tins. The center is luscious and slightly soft, with whole raspberries nestled inside for a burst of juicy goodness in every bite. With a prep time of just 15 minutes, this quick and easy recipe is ideal for date nights, dinner parties, or satisfying your chocolate cravings. Finish with a dusting of powdered sugar and extra berries for a show-stopping presentation that's as beautiful as it is delicious. Perfect for chocolate lovers and gluten-free diets alike, these cakes are guaranteed to impress.
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Recipe Information
Ingredients
- 170 grams Dark chocolate (at least 70% cocoa)
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 125 grams Fresh raspberries
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease six standard muffin cups or ramekins. Dust with cocoa powder to prevent sticking and set aside.
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Alternatively, you can melt them in the microwave in 30-second intervals, stirring in between.
Once melted, remove the chocolate-butter mixture from the heat and whisk in the granulated sugar until fully incorporated.
Let the mixture cool slightly, then whisk in the eggs one at a time. Ensure each egg is fully incorporated before adding the next. Stir in the vanilla extract and salt.
Divide the batter evenly among the prepared muffin cups or ramekins, filling each about 2/3 of the way full.
Gently press a few fresh raspberries into the center of each cup, ensuring they are slightly submerged but still visible.
Place the muffin tray or ramekins on the center rack of the preheated oven and bake for 18-20 minutes, or until the edges are set and the centers are slightly soft. A toothpick inserted 1 inch from the edge should come out with a few moist crumbs.
Allow the cakes to cool in the pan or ramekins for 5 minutes, then carefully transfer them to a wire rack to cool completely or serve warm.
Dust with powdered sugar if desired and garnish with additional fresh raspberries before serving.
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 161.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 265 mg | 20% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1645 mg | 35% | |
*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.
