Flourless chocolate cake with raspberries and cream. Chocolate Flourless Cake is a delectable, rich and chocolaty dessert that you can enjoy even when you are on a low-carb diet! It is creamy and fudgy and great served with a low carb raspberry sauce. I have many low-carb recipes in the blog that you can enjoy whether you are on the ketogenic diet or not!
Top tip for making Flourless chocolate cake with raspberries. Research suggests that dark chocolate is rich in antioxidants, which can protect the heart and arteries from damage. Chocoholics rejoice, this flourless chocolate cake is going to make all your chocolate dreams come true! You can cook Flourless chocolate cake with raspberries and cream using 9 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Flourless chocolate cake with raspberries and cream
- You need 8 oz of chopped dark 70% chocolate.
- It’s 8 oz of salted butter.
- You need 3/4 cup of granulated sugar.
- Prepare 1/4 cup of light brown sugar.
- Prepare 6 of large eggs.
- You need 1/2 cup of cocoa powder.
- Prepare 1 tablespoon of vanilla extract.
- You need 1/2 teaspoon of salt.
- You need of Icing sugar for dusting.
This recipe really is so easy! You can serve the cake as is, or top it with ice cream or whipped cream. I topped mine with raspberries, and I loved the fresh. Serve this dense and fudgy cake dusted with confectioners' sugar, glazed with Serve warm with ice cream or whipped cream, or simply dusted with icing sugar.
Flourless chocolate cake with raspberries and cream instructions
- Preheat oven to gas mark 3/170c. Butter and greaseproof paper a 23x5cm circular spring form cake tin..
- Put the chocolate, butter and salt in a heatproof bowl and melt over a saucepan of water. Stir until melted. Add vanilla essence and half of the cocoa powder..
- In another bowl beat the eggs and sugar with an electric whisk until light and thickened (8-10mins)..
- Fold melted chocolate mixture into egg mixture until evenly combined..
- Pour mixture into the prepared tin and bake for 1hr 25mins. Remove cake from oven and cook on rack in the tin. It will sink!.
- When cool, remove from tin and dust with icing sugar and remaining cocoa powder..
- Full centre (where it has sunk) with whipped cream or creme crèche and fresh berries..
This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. For a little #tbt, here were the photos that I snapped of this flourless chocolate cake when I first posted it three years ago. A chocolate ganache or whipped cream would be great too.
