If you love chocolate, you will love this rich, dense, sinful chocolate treat. The silky ganache glaze adds a layer of decadence and makes the cake even more delightful as it melts in your mouth. Serve with a few dollops of whipped cream and fresh raspberries and it will be restaurant quality in flavor, texture and presentation. 

While you might be willing to spend hours making this perfect dessert, it is actually quite easy to put together and can be made for special occasions or on ordinary days when chocolate is needed. This gourmet cake is a simple single-layer confection made from standard ingredients. Remember the better quality chocolate you use, the better the chocolate flavor of the cake. Be careful not to overbake - it’s best when it’s a bit fudgy. And it’s completely gluten-free so works for people with gluten restrictions.

It is recommended to chill the cake for a few hours in order to let the glaze set up and then dust with powdered sugar and adorn with fresh raspberries right before serving. It makes a great dessert for a dinner party when you want to impress!

One final warning--it’s impossible to eat just one piece of this cake. It really is that good! Don’t expect any leftovers!

Decadent Flourless Chocolate Cake with Raspberries

Rated 4 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Servings

6

Ingredients

For the cake:

• 1 cup semisweet chocolate chips
  

• ½ cup unsalted butter 
  

• ¾ cup granulated sugar 
  

• ¼ tsp salt 
  

• 1 tsp vanilla extract 
  

• 3 large eggs slightly beaten 
  

• ½ cup cocoa powder
  

For the ganache:

• 1 cup semisweet chocolate chips
  

• ½ cup heavy cream
  

Directions

1. Preheat the oven to 375 degrees.

   
   

2. Grease an 8-inch round cake pan and cut a piece of parchment to fit the bottom of the pan.

3. Melt the chocolate and butter together in a medium pan over medium heat. Stir until the chocolate is completely melted and the mixture is smooth. You can also use a microwave for this step.

4. Add the sugar, salt and vanilla extract and stir.

5. Add the eggs and stir until smooth.

6. Add the cocoa powder and continue stirring until just combined. Do not over mix.

7. Pour the cake batter into the prepared pan and bake for 25 minutes or until the cake has a thin crust on the top.

8. Let the cake cool on a wire cooling rack for 10 minutes before using a knife to loosen the cake edges and turning the cake out onto a plate.

9. Let the cake completely cool.

10. Make the ganache by combining the chocolate and cream in a medium pan over medium heat. Stir until the chocolate melts and the mixture is smooth. Use a microwave for this step if you wish.

11. Spread the ganache glaze evenly over the cooled cake. Allow some time for it to set or put the cake in the refrigerator to speed up the ganache setting process.

12. To serve, add powdered sugar, raspberries and/or whipped cream. Enjoy!