Flourless Chocolate Cake With Raspberries Recipes

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FLOURLESS CHOCOLATE RASPBERRY CAKE



Flourless Chocolate Raspberry Cake image

Rich and full of raspberry and chocolate flavors, combined perfectly in this gluten free flourless cake!

Provided by Angela

Categories     Cake Recipes     Dessert Recipes

Time 2h55m

Number Of Ingredients 7

10 oz dark chocolate ((65% cacao or better))
3/4 cup butter ((cubed))
6 large eggs
1/4 cup sugar ((or honey - add 1 Tbsp more cacao if substituting honey))
2 cups raspberries ((mash 1 c of the berries slightly - reserve 1 c for topping baked cake))
2 Tbsp cacao powder ((or cocoa, for coating the mashed raspberries))
2 Tbsp confectioners sugar ((for dusting the baked cake when serving))

Steps:

  • Preheat your oven to 325 degrees F (162 degrees C) and line the bottom of an 8 inch springform pan with parchment paper. Butter the sides of the pan, or coat with non-stick cooking spray, and dust with cacao powder (or cocoa).
  • Break the chocolate pieces into small pieces, as uniform in size as possible. Place in a large bowl, add the butter, and microwave in 30 second increments. Stir after each 30 second heating, until all of the chocolate is melted, mixed with the butter, and smooth.
  • Beat the eggs and sugar (or honey + cacao powder) using a stand mixer or hand mixer until light and bubbly. The egg mixture will nearly double in volume when beaten. Gently fold the beaten egg mixture into the chocolate a little bit at a time, carefully trying not to burst all of the bubbles. Add in portions of the egg mixture until fully incorporated to the chocolate.
  • Mash the fresh raspberries with the back of a spoon, only partially breaking them up. Stir cacao powder in just enough to coat the mashed raspberries, then gently add into the cake mixture. Only stir the raspberries enough that they are distributed throughout the cake batter.
  • Transfer to the springform pan and bake at 325 degrees F (162 degrees C) for 40-45 minutes or until the center of the cake is only slightly jiggly but firm to the touch. Allow to cool to room temperature, then refrigerate for at least two hours before serving. Top with more raspberries and confectioners sugar, if desired.

Nutrition Facts : Calories 308 kcal, Carbohydrate 19 g, Protein 5 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 113 mg, Sodium 138 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 8 g, ServingSize 1 serving

EASY FLOURLESS CHOCOLATE CAKE



Easy Flourless Chocolate Cake image

This will impress any guests you entertain and you don't have to tell them how easy it was! Serve with chocolate ganache and raspberry sauce. I used recipes I found here on Allrecipes.com for chocolate ganache (by INGRIDEVOGEL) and raspberry sauce (by The_Tattooed_Chef). The raspberry sauce complements all that chocolate and makes the cake moist. Both of these recipes are easy, simple, and exceptional as well.

Provided by level01

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 10h20m

Yield 12

Number Of Ingredients 7

1 teaspoon vegetable oil
15 ounces semisweet chocolate morsels
15 ounces unsalted butter
1 ¾ cups white sugar
10 eggs
¼ cup water
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with oil.
  • Combine chocolate, butter, and sugar in a double boiler over simmering water; cook, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes.
  • Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs one at a time. Add water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
  • Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
  • Bake cake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Allow cake to cool in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 49.6 g, Cholesterol 211.7 mg, Fat 43.7 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 25.4 g, Sodium 55.4 mg, Sugar 47 g

FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SAUCE RECIPE | TRAEGER GRILLS



Flourless Chocolate Cake with Raspberry Sauce Recipe | Traeger Grills image

Traeger's flourless chocolate cake with raspberry sauce shows how versatile our wood pellet grills can be, letting you bake a cake in the grill itself.

Provided by Amanda Haas

Number Of Ingredients 11

Nonstick cooking spray
unsweetened cocoa powder
unsalted butter
semisweet chocolate, such as Guittard, coarsely chopped
Salt
vanilla extract
eggs, room temperature
granulated cane sugar
fresh raspberries or frozen raspberries, thawed
granulated cane sugar
Fresh lemon juice

Steps:

  • When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes.
  • Spray 8 small ramekins or a 9-inch spring-form pan with nonstick cooking spray. Dust with cocoa powder.
  • In a medium saucepan over low heat, melt the butter. Stir in the chocolate and salt, and whisk until melted. Remove immediately from the heat and stir in the vanilla.
  • Combine the eggs and 1-1/2 cups of sugar in the bowl of a stand mixer. Beat on high for 3 to 4 minutes until light and fluffy. Alternatively, use a hand mixer.
  • Fold the chocolate into the egg mixture and stir until combined.
  • Pour the cake batter into the prepared pan or ramekins (if baking later, cover and refrigerate).
  • Place the pan on the grill grate and bake, about 35 to 40 minutes, or until the top of the cake looks crispy, yet the center is still slightly sticky when a toothpick is inserted in the center.
  • For the Raspberry Sauce: Place the raspberries, remaining 2 Tablespoons sugar and lemon juice in a blender or food processor. Blend for 30 seconds, or until a puree is formed. Strain the sauce to remove the seeds. Taste, adding more lemon juice or sugar if desired.
  • Place each cake on a small plate and drizzle with the raspberry sauce. Serve immediately. Enjoy!

FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE



Flourless Dark Chocolate Cake with Fresh Raspberry Sauce image

Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!

Provided by happy17cooker

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

8 ounces dark chocolate chips
1 cup butter
6 eggs
1 cup fresh raspberries
½ cup water
¼ cup white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
  • Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
  • Turn cake out of pan upside-down onto a cake plate.
  • Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g

INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES



Individual Chocolate Raspberry Flourless Cakes image

Provided by Food Network

Yield 6 small cakes

Number Of Ingredients 7

6 ounces sugar
3/4 cup water
12 ounces butter, unsalted
12 ounces semisweet chocolate, chopped
5 eggs, large
5 egg yolks, large
4 tablespoons Framboise liqueur

Steps:

  • Preheat oven to 350 degrees. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and framboise and mix well. Pour into greased molds and bake for 6 to8 minutes. Remove from oven and let stand a few minutes. Invert onto serving plates and garnish with fresh raspberries and whipped cream.

FLOURLESS CHOCOLATE-RASPBERRY CAKES



Flourless Chocolate-Raspberry Cakes image

140 cal, 3 g pro, 11 g carb, 11 g fat, 4 g sat fat, 53 mg chol, 2 g fiber, 80 mg sodium From MSN. I haven't made these yet, but I will soon. I have a nephew who isn't allowed to eat gluten, so hopefully he'll love these.

Provided by BurtonFanatic

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

3/4 cup bittersweet chocolate chips
1/2 cup trans-fat free margarine
1/2 cup Splenda granular
1/2 cup unsweetened cocoa powder, sifted
3 large eggs
1/2 cup raspberries

Steps:

  • Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
  • Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
  • In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
  • Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.

Nutrition Facts : Calories 70, Fat 6, SaturatedFat 3.4, Cholesterol 46.5, Sodium 20.5, Carbohydrate 5.2, Fiber 2.9, Sugar 0.4, Protein 3.4

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE



Flourless Chocolate Espresso Cake with Raspberry Sauce image

Provided by Marlin Kaplan

Categories     Cake     Coffee     Food Processor     Chocolate     Dessert     Bake     Wedding     Raspberry     Chill     Bon Appétit     Cleveland     Ohio     Kidney Friendly

Yield Serves 20

Number Of Ingredients 10

SAUCE
3 10-ounce packages frozen raspberries in syrup, thawed
CAKE
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend
Fresh raspberries

Steps:

  • FOR SAUCE:
  • Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
  • FOR CAKE:
  • Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
  • Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
  • Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
  • Serve with sauce and fresh berries.

FLOURLESS CHOCOLATE CAKE WITH MARZIPAN AND RASPBERRIES



Flourless Chocolate Cake With Marzipan and Raspberries image

This recipe is absolutely to die for, and life altering. Combine the ultra creamy cake part with a bittersweet ganache, raspberry jelly and marzipan and you will just fall out of your seat. You will impress your guests and be the hit of any event with this recipe. I promise you. Make this and you will never eat regular restaurant's supposedly flourless chocolate cake again. I hope you enjoy this piece of deliciousness as much as our family has! The ingredients listed are for one layer of the cake. You will have to double the cake ingredients to make the upper and lower levels.

Provided by fuzzypugs

Categories     Dessert

Time 1h15m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

1 cup unsalted butter
6 ounces semisweet chocolate, chopped
1 1/4 cups sugar
4 extra large eggs
1 tablespoon flour
1/2 cup coffee liqueur
1/4 cup Frangelico
2 tablespoons dark rum
12 ounces bittersweet chocolate, chopped
1/4 cup whipping cream
1/4 cup unsalted butter
1/2 cup marzipan
12 ounces frozen raspberries, thawed

Steps:

  • Cake Directions:.
  • Pre-heat oven to 325 degrees.
  • Butter 9 inch spring foam pan.
  • Wrap foil around bottom and 2 inches up on the outsides of pan.
  • Combine 1 cup of butter and the semisweet chocolate in top of double boiler.
  • Melt over simmering water. Stir until smooth. Remove from water.
  • Whisk sugar and eggs in a large bowl to blend.
  • Mix in flour.
  • Stir in warm chocolate mix.
  • Pour batter into pan.
  • Repeat previous steps to make second cake.
  • pour enough boiling water into pan to come 1/2 inch up the side of the cake.
  • Bake cakes until top is firm and toothpick comes out with some crumbs, roughly 1 hour.
  • Top bottom cake with layer of marzipan.
  • Place second cake on top of first cake and top with the glaze. allow to cool until glaze makes a hard shell.
  • Glaze cooking directions:.
  • Boil coffee liqueur, frangelico, and rum in a sauce pan until reduced to 1/4 cup about 2 minutes.
  • Reduce heat to low and add chocolate, cream and butter.
  • Stir until chocolate and mix is smooth.
  • Cool until mix thickens but is still pourable about 45 minutes.
  • Serve with fresh raspberries on the side and on top.

FLOURLESS CHOCOLATE CAKE WITH RASPBERRIES



Flourless Chocolate Cake with Raspberries image

Number Of Ingredients 9

7 ounces bittersweet (not unsweetened) or semisweet chocolate chips
6 tablespoons unsalted butter, cut into pieces
2 tablespoons coffee liqueur
3 large eggs, separated
5 tablespoons sugar, white and brown combo as desired (divided)
5 ounces Glaze: bittersweet (not unsweetened) or semisweet chocolate chips
2 tablespoons Glaze: heavy whipping cream
2 tablespoons Glaze: unsalted butter
4 ounces fresh raspberries

Steps:

  • Preheat oven to 350°F. Butter 6-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Butter paper.
  • Stir chocolate, butter, coffee liqueur, and vanilla in heavy saucepan over low heat until melted and smooth. Cool to lukewarm.
  • Using electric mixer, beat egg yolks and 2T sugar in large bowl until mixture is very thick and pale, about 3 minutes.
  • Transfer egg mixture to new bowl. Fold lukewarm chocolate mixture into egg yolk mixture.
  • Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 3T sugar, beating until medium-firm peaks form.
  • Fold whites gently into chocolate mixture in 3 additions. Pour batter into prepared pan.
  • Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 30 minutes.
  • Cool cake in pan on rack for 5 minutes (cake will fall). Gently push on cake edges to initially loosen.
  • Let cool completely, ~30min.
  • Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 6-inch-diameter tart pan bottom, cardboard, or plate round atop cake. Flip cake onto tart pan bottom. Peel off parchment paper.
  • Glaze: while cake is cooling, combine chocolate, butter and cream over heat until just melted. Let cool for 30 minutes.
  • Glaze: spread onto cool cake, then refrigerate to set. (Can glaze in two phases for better finish if desired).
  • Top glazed cake with washed fresh raspberries.

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2016-10-24 Remove from heat. Whisk in 1 teaspoon of raspberry extract. Place 6 large room temperature eggs and 1 1/2 cups of sugar in a mixing bowl. Using the whisk attachment, beat the eggs and sugar until they are thickened and fluffy, around 8 …
From simplysundaysfoodblog.com


HEAVENLY FLOURLESS CHOCOLATE CAKE - CRAZY FOR CRUST
2021-11-16 Preheat oven to 375°F. Grease and flour the bottom and all the way up the sides of an 8-inch cake pan. Use a parchment round or cut parchment to fit the bottom of the cake pan and then grease and flour that. Place eggs in a small bowl and whisk to lightly beat them.
From crazyforcrust.com


THE BEST FLOURLESS CHOCOLATE CAKE (GLUTEN-FREE) | LIFE LOVE & SUGAR
2022-01-31 Add the eggs to a large mixing bowl and use the whisk attachment to whip at high speed until the volume doubles, about 5 minutes. While the eggs whip, melt the chocolate and butter together. You can melt them in a double boiler or in the microwave. Fold the egg mixture into the chocolate in three roughly equal parts.
From lifeloveandsugar.com


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Top Asked Questions

Can You Make A flourless cake with raspberry sauce?
If you can't make it out for a Valentine's Day dinner, this chocolate flourless cake with raspberry sauce will make for an evening of well-planned hedonism! Grease a 12 inch springform pan with butter and then line the bottom of the pan with a piece of round parchment cut to the size of the pan.
Is there a cake with raspberry sauce for Valentine’s Day?
Chocolate Flourless Cake with Raspberry Sauce – If you can’t make it out for a Valentine’s Day dinner, this chocolate flourless cake with raspberry sauce will make for an evening of well-planned hedonism! Today’s recipe is an unapologetically rich dessert.
How do you make raspberry sauce with frozen raspberries?
While the cake is cooking, make the raspberry sauce. Place the frozen raspberries in a fine mesh colander and allow the juices to drip into a bowl as they thaw out. Once thawed, use a spatula or wooden mallet to push any remaining juice through the colander. Discard the pith and reserve the juice.
Does flourless cake need to be refrigerated?
This versatile flourless chocolate cake covered with a dark chocolate glaze has many things going for it besides its intense flavor and the fact that it happens to be gluten-free. Once baked, it can be refrigerated for a few days or frozen for several weeks. If raspberries are out of season, omit them. No gold powder?

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