Dark Choc Raspberry Cake1

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 Choc Raspberry Cake1

Dark Chocolate & Raspberry Cake

Marla Hingley
Dark chocolate and raspberries create a rich and intense flavor in this flourless cake.
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8


  • 1/3 cup cocoa powder
  • 1/3 cup boiling water
  • 3/4 cups dark chocolate chopped
  • 2/3 cup butter or margarine
  • 1 1/2 cups almond flour
  • 1 1/3 cups brown sugar
  • 4 eggs separated
  • 1 cup frozen raspberries thawed, drained on paper towel (or fresh raspberries)


  • In a large bowl, blend cocoa with hot water until smooth. Set aside.
  • 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.
  • In another bowl, beat egg whites until soft peaks form. Gently fold into chocolate mixture.
  • 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.
  • Cool cake in pan for 15 minutes, before turning onto a wire rack to cool completely.
  • Serve with whipped cream or covered with a chocolate ganache/glaze.
Tried this recipe?Let us know how it was!
See also
Donut Cake


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

  2. 5 stars
    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. 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

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

  5. 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).

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