Flourless Chocolate Cake with Raspberry Filling
Flourless Chocolate Cake with Raspberry Filling
Serves: 1-12 | Prep time: 30 minutes | Total time: 1.5 hours
One of my least favorite things about gluten-free cooking are the substitutes. As a mediocre GLUTEN baker, the idea of adding xanthan gum and multiple “flours” to a mix is - in a word - terrifying. While I still have hopes to one day make Lisa the perfect gluten-free pizza, for the time-being I’ve settled on baked goods that are naturally gluten-free. Flourless Chocolate Cake is one of those classic recipes that is so easy, it seems too good to be true; basically just butter, eggs, chocolate and sugar - this confection comes together in a flash and is perfect for a birthday or romantic celebration. I make mine with no-sugar-added raspberry filling and top with whipped cream to balance the sweetness. This cake also keeps super well, so make it for yourself (no judgement) as a multi-night dessert, or spread the wealth and enjoy with loved ones!
Ingredients
For the cake:
2 cups dark chocolate chips
1 cup unsalted butter
1½ cups granulated sugar
½ tsp salt
2 tsp vanilla extract
6 large eggs lightly beaten
1 cup Dutch process cocoa powder
For the raspberry filling:
1½ cups frozen raspberries, thawed
3 tbsp cornstarch
3 tbsp water
Directions
Pre-make the filling: Add raspberries and water to the blender and puree until smooth. Using a sieve, strain the mixture to avoid any seeds in the filling. Pour puree into the sauce pan and mix in cornstarch. Cook over medium heat, stirring constantly for 10 minutes (or until thickened). Let cool and refrigerate for at least 1 hour (or until use).
Preheat oven to 375. Grease and line two 9” round pans with parchment paper, set aside.
Melt butter and chocolate chips over low heat, or microwave in a bowl until smooth.
Add chocolate mixture to a bowl with sugar, salt, and vanilla - stir to combine.
Slowly add in eggs until mixture becomes thick.
Stir in cocoa powder until mixture is smooth - be careful not to over mix!
Pour evenly into pans. Bake at 375 for 25 minutes, until the cake has a thin crust on top.
Let cakes cool on a sheet for 20 minutes before carefully inverting on plates to cool completely.
Spread filling between layers and top with home made whipped cream. Enjoy!
