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Decadent Gluten-Free Flourless Chocolate Cake Recipe with Easy Raspberry Coulis

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A rich, dense, and silky flourless chocolate cake paired with a tangy raspberry coulis, perfect for gluten-free indulgence and special occasions.

Ingredients

Scale
  • 8 oz (225 g) bittersweet or semisweet chocolate, chopped
  • 1/2 cup (115 g) unsalted butter, cut into pieces
  • 3/4 cup (150 g) granulated sugar
  • 4 large eggs, separated, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 1/2 cups (225 g) fresh or frozen raspberries
  • 2 tablespoons powdered sugar
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Grease the 9-inch springform pan and line the bottom with parchment paper.
  2. Melt the chocolate and butter in a double boiler or heatproof bowl over simmering water, stirring occasionally until smooth (5-7 minutes). Remove from heat and cool slightly.
  3. Separate the eggs, placing yolks in one bowl and whites in a clean, dry mixing bowl.
  4. Whip the egg whites with a pinch of salt using an electric mixer until stiff peaks form (4-6 minutes).
  5. Whisk the egg yolks with granulated sugar and vanilla extract until pale and creamy.
  6. Slowly pour the melted chocolate and butter into the yolk mixture, stirring gently but thoroughly.
  7. Fold half of the whipped egg whites into the chocolate mixture to lighten it, then fold in the rest gently to preserve airiness.
  8. Pour the batter into the prepared pan, smooth the top, and bake for 25-30 minutes until a thin crust forms and the center is slightly soft.
  9. Cool the cake in the pan on a wire rack for 15 minutes, then remove the springform ring and chill for at least 1 hour to set.
  10. Prepare the raspberry coulis by combining raspberries, powdered sugar, and lemon juice in a saucepan. Simmer gently for 5 minutes until berries break down.
  11. Strain the coulis through a fine mesh sieve to remove seeds and cool before serving.
  12. Serve the cake drizzled with raspberry coulis, optionally garnished with fresh raspberries or powdered sugar.

Notes

Use high-quality 60-70% cocoa bittersweet or semisweet chocolate for best flavor. Ensure bowls and utensils are grease-free when whipping egg whites. Avoid overbaking to keep the cake moist. The raspberry coulis can be made ahead and stored in the fridge. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate.

Nutrition

Keywords: gluten-free, flourless chocolate cake, raspberry coulis, chocolate dessert, easy chocolate cake, dairy-free option

Find it online: https://magnetmeal.com/decadent-gluten-free-flourless-chocolate-cake-recipe-with-easy-raspberry-coulis/