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Dark Chocolate & Raspberry Cake

Let them eat cake! Whether Marie Antoinette actually said those words or not, I’m all for it!

This flourless cake is made with dark chocolate and tart raspberries. To make it even better, you could pour a rich Chocolate Ganache over the cake, then plate each slice set over a drizzle or  ‘puddle’ of Raspberry Coulis.

Make this Dark Chocolate & Raspberry Cake as simple, or has decadent as you like.

Dark Choc Raspberry Cake1

Dark Chocolate & Raspberry Cake
5.0 from 1 reviews
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Serves: 8
Dark chocolate and raspberries create a rich and intense flavor in this flourless cake.
Ingredients
  • ⅓ cup cocoa powder
  • ⅓ cup boiling water
  • ¾ cups dark chocolate, chopped
  • ⅔ cup butter or margarine
  • 1½ cups almond flour
  • 1⅓ cups brown sugar
  • 4 eggs, separated
  • 1 cup frozen raspberries, thawed, drained on paper towel (or fresh raspberries)
Instructions
  1. In a large bowl, blend cocoa with hot water until smooth. Set aside.
  2. In another bowl, melt chocolate and butter, stirring until smooth. Then add into the cocoa mixture, along with the almond flour, sugar and egg yolks. Stir well then fold in raspberries.
  3. In another bowl, beat egg whites until soft peaks form. Gently fold into chocolate mixture.
  4. Pour into 2 greased small round pans (or an 11" fluted pan) and bake at 350°F for 40-50 minutes or until a skewer comes out clean when tested.
  5. Cool cake in pan for 15 minutes, before turning onto a wire rack to cool completely.
  6. Serve with whipped cream or covered with a chocolate ganache/glaze.

 

8 Responses to Dark Chocolate & Raspberry Cake

  1. Sherry April 3, 2014 at 1:17 pm #

    Can this be frozen?

    • Marla Hingley
      Marla Hingley April 3, 2014 at 2:54 pm #

      Yes, just allow it to cool completely then wrap tightly with plastic wrap. It should last 2 months before the flavor gets affected.

  2. Joyce May 30, 2016 at 5:09 am #

    Oh my, my two favorite flavors together! And I just happen to have frozen raspberries on hand. Guess what I’ll be making for today’s family gathering? Thank you for another wonderful GF recipe.

  3. Susan May 31, 2016 at 6:33 am #

    This recipe sounds delicious! Would love to make it, but I am allergic to nuts also. Would the almond flour be able to be swapped out for a gluten free flour mix ? Please advise, thank you, Sue

    • Marla Hingley
      Marla Hingley June 1, 2016 at 7:03 pm #

      This recipe is designed as a flourless cake, so doing a straight substitution for a grain flour in place of the nut flour won’t really turn out. But use this chocolate cake recipe (just omit the orange).

  4. Cathie May 31, 2016 at 7:46 am #

    Would I use Baking chocolate or just any dark chocolate?

    • Marla Hingley
      Marla Hingley June 1, 2016 at 6:56 pm #

      baking chocolate, or those large dark chocolate bars you find in the grocery store (they usually go on sale!) – whatever you like 🙂

  5. Cathie June 2, 2016 at 9:53 am #

    Thank You!

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