Flourless Chocolate Cake with Whipped Cream & Raspberries!

Just because you’re gluten-free doesn’t mean you can’t enjoy a delicious chocolate cake! This Flourless Chocolate Cake is decadent, ultra-chocolatey, and topped with sweet, homemade whipped cream and raspberries. It’s absolutely irresistible and the perfect St. Valentine’s Day treat!

You guys have been asking us for a gluten free recipe for a long time… well it’s finally here! And we do have to say it’s honestly quite amazing! Kind of like a cross between a really good chocolate cake and a rich and fudgy brownie!

Ingredients:

Chocolate: Bittersweet chocolate works best for this recipe.

Butter: Make sure the butter is cubed so it melts better.

Eggs: This recipe separates the eggs. We add the yolks to the chocolate butter mixture, and beat the egg whites.

Sugar: The sugar is whipped with the egg whites to stabilize it and create a meringue.

Vanilla Extract: Vanilla extract adds a nice flavor.

Salt: Salt brings out the flavor and balances the sweetness!

Cocoa Powder: Cocoa powder is added for an added chocolate flavor.

Whipped Cream + Raspberries: This is for the topping! We love using whipped cream or even ice cream, but feel free to use powdered sugar instead.

The Meringue:

To make the meringue, just beat the egg whites, and slowly add in the white sugar! Then just keep beating until it looks something like the picture below. It should be very thick. Gently fold it into the chocolate mixture, until combined but be sure not to over mix!

We are sure you guys are going to love this cake (even if you aren’t gluten-free!) It’s so pretty with the crackly top, and it tastes even better. Your guests will love this!

As always, we hope you guys enjoyed this recipe and if you try it, comment down below! We love hearing from you all. Happy St. Valentine’s Day and Happy Baking! <3 -Aubrey and Tara

Step-By-Step Video:

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Flourless Chocolate Cake with Whipped Cream & Raspberries

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Author: Corrigan Sisters
Total Time: 1 hour
Yield: 1, 9 inch cake 1x

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Description

Ingredients

Units Scale

For the Flourless Chocolate Cake:

8 oz. chopped chocolate

1/2 cup unsalted butter, cubbed

5 large eggs, separated

3/4 cups white sugar

1 tsp. vanilla extract

1/2 tsp. salt

2 Tbsp. cocoa powder

For the Homemade Whipped Cream:

1 + 1/2 cup heavy whipping cream

1/3 cup powdered sugar

1/2 tsp. vanilla extract

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Instructions

1. Preheat oven to 325 degrees F. Butter a 9 inch springform pan and dust it with cocoa powder. Set that aside.

2. In a large bowl, add in 8 oz. chopped chocolate and 1/2 cup cubbed unsalted butter. Melt that in the microwave in 30-second increments until fully melted. Set that aside to cool.

3. Separate 5 large eggs, putting the egg whites in a medium sized bowl and the egg yolks in another bowl. With an electric hand mixer, start beating the egg whites on high speed. Keep beating while slowly adding in 3/4 cups white sugar. Keep beating that until stiff peaks from. It should take about 5-7 minutes. You can also use a stand mixer.

4. To the chocolate butter mixture, add in the egg yolks one at a time, whisking with each addition. Add in 1 tsp. vanilla extract, 1/2 tsp. salt, and 2 Tbsp. cocoa powder. Whisk that until smooth.

5. Now gently fold in the egg whites into the chocolate mixture. Don’t over mix! Transfer the batter to the greased pan and bake at 325 degrees F. for 45-50 minutes, or until a toothpick inserted comes out clean.

6. To make the Whipped Cream: With an electric hand mixer, beat together 1 + 1/2 cup heavy whipping cream, 1/3 cup powdered sugar and 1/2 tsp. vanilla extract.

7. Let the cake cool for about 30 minutes. Slice and serve with homemade a dollop of the whipped cream and a few raspberries.

8. Enjoy!

Prep Time: 15 mins
Cook Time: 45 mins
Category: Dessert
Method: Bake

Nutrition

Serving Size: 1 slice
Calories: 250