Artificial Delights

Decadent Flourless Chocolate Cake with Raspberry Coulis


This flourless chocolate cake is a true indulgence. Rich, fudgy, and intensely chocolatey, it’s the perfect dessert for any chocolate lover. The cake is gluten-free and made with simple ingredients like dark chocolate, eggs, sugar, and butter. It’s served with a tangy and vibrant raspberry coulis that balances the richness of the cake. This show-stopping dessert will impress your guests and leave them craving for more.


  • For the flourless chocolate cake:
    • 8 ounces (225g) dark chocolate, chopped
    • 1 cup (226g) unsalted butter, cut into cubes
    • 1 1/4 cups (250g) granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • Pinch of salt
  • For the raspberry coulis:
    • 2 cups (280g) fresh or frozen raspberries
    • 1/4 cup (50g) granulated sugar
    • 1 tablespoon lemon juice
  • Optional garnish:
    • Fresh raspberries
    • Powdered sugar


Preheat the oven to 325°F (160°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter have melted and the mixture is smooth. Remove from heat and let it cool slightly.
In a separate mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt until well combined.
Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously. Mix until the batter is smooth and glossy.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The cake will be set but still slightly jiggly in the center.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the raspberry coulis. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
Remove the saucepan from the heat and let the coulis cool. Once cooled, strain the mixture through a fine-mesh sieve to remove the seeds. Press down with the back of a spoon to extract as much liquid as possible.
To serve, slice the flourless chocolate cake into wedges and drizzle each slice with raspberry coulis. Garnish with fresh raspberries and a dusting of powdered sugar, if desired.
Enjoy the decadent flourless chocolate cake with raspberry coulis immediately or refrigerate any leftovers in an airtight container for up to 3 days.

Indulge in the ultimate chocolate treat with this flourless chocolate cake. With its rich and fudgy texture, it’s a dessert that will leave you in awe. Drizzled with a tangy raspberry coulis, it’s a heavenly combination of flavors. This gluten-free delight is perfect