Flourless Chocolate Cake With Raspberries Recipes

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FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE

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



Flourless Dark Chocolate Cake with Fresh Raspberry Sauce image

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

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

FLOURLESS CHOCOLATE-RASPBERRY CAKES

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



Flourless Chocolate-Raspberry Cakes image

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

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

INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES

Provided by Food Network

Yield 6 small cakes

Number Of Ingredients 7



Individual Chocolate Raspberry Flourless Cakes image

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.

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

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

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



Flourless Chocolate Espresso Cake with Raspberry Sauce image

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.

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

DAIRY-FREE CHOCOLATE-RASPBERRY CAKE

A showstopping holiday dessert that's a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient frosting. Coconut oil gives it an especially tender crumb and keeps it so moist, you can bake it days in advance. A tangy raspberry jam between each layer makes it even more extraordinary. Not to mention it's dairy-free, too, with almond milk in the batter and coconut milk in the frosting, so it's a fabulous final act for a kosher meal.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h40m

Number Of Ingredients 16



Dairy-Free Chocolate-Raspberry Cake image

Steps:

  • Cake: Preheat oven to 350°F. Brush two 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. Dust with cocoa, tapping out excess. In a large bowl, whisk together flour, cocoa, granulated sugar, salt, baking powder, and baking soda. Whisk in eggs, almond milk, coconut oil, 1 cup warm water, and vanilla until smooth. Divide batter evenly between pans.
  • Bake until tops spring back when lightly pressed, 35 to 40 minutes. Let cool in pans 10 minutes, then turn cakes out onto a wire rack, remove parchment, and let cool completely.
  • Frosting: Place chocolate in a large heatproof bowl. Bring coconut milk to a boil in a saucepan. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in confectioners' sugar until smooth again. Refrigerate, stirring a few times, until thickened and cool, about 30 minutes. Beat in a mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Use immediately, or store in an airtight container at room temperature up to 2 days; beat again before using.
  • Cake and Frosting: Trim tops of cakes flat; split in half horizontally. Brush jam evenly over split sides of layers. Spread 3/4 cup frosting evenly over split side of a bottom cake layer (reserve other bottom layer for top of cake). Stack with next layer; spread with 3/4 cup frosting.
  • Repeat with remaining cake layers, placing reserved bottom cake layer on top, untrimmed-side up. Spread remaining frosting evenly over top and sides of cake. Decorate top with raspberries and coconut. Cut into wedges and serve.

1/2 cup coconut oil, melted, plus more for pans
1 cup Dutch-process cocoa powder, sifted, plus more for pans
2 2/3 cups unbleached all-purpose flour
2 1/4 cups granulated sugar
1 1/2 teaspoons kosher salt
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3 large eggs, room temperature
1 cup almond milk, room temperature
1 tablespoon pure vanilla paste or extract
2/3 cup seedless raspberry jam, warmed (or 1 cup regular jam, strained after warming to remove seeds)
12 ounces fresh raspberries (2 cups), for serving
1/2 cup unsweetened coconut flakes, toasted, for serving (optional)
1 pound vegan bittersweet chocolate, chopped (3 cups)
1 can (13.5 ounces) coconut milk
2/3 cup confectioners' sugar, sifted

EASY FLOURLESS CHOCOLATE CAKE

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



Easy Flourless Chocolate Cake image

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

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

FLOURLESS CHOCOLATE CAKE WITH RASPBERRIES

Number Of Ingredients 9



Flourless Chocolate Cake with Raspberries image

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.

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

FLOURLESS CHOCOLATE CAKE WITH MARZIPAN AND RASPBERRIES

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



Flourless Chocolate Cake With Marzipan and Raspberries image

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.

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

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From telegraph.co.uk


FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SWIRLED CREAM
Quickly remove from heat and pour into a separate bowl. In a small bowl, combine the espresso powder and vanilla and stir. Pour the espresso mixture into the chocolate mixture and stir to combine. In a separate bowl, beat the eggs with an electric mixer until they start to lose color, about 8 minutes. Beat in the salt.
From simmerandsage.com


FLOURLESS CHOCOLATE CAKE WITH RASPBERRIES AND CREAM - VIA TAKE …
Beat the butter until smooth. Add 1 cup of sugar and beat until creamy. Add ground nuts, chocolate and egg yolks. Beat thoroughly. In a separate bowl beat egg whites until soft peaks form. Stir 1/3 of the egg whites into the chocolate mixture. Gently fold in remaining egg whites.
From takethemameal.com


ASHA'S FLOURLESS CHOCOLATE CAKE WITH RASPBERRY ROSE CREAM
Methods. Preheat the oven to 325°F. Lightly butter an 8-inch springform pan, line with parchment paper and set aside. Bring a small pan of water to a simmer and place a heatproof bowl on top, making sure the bottom of the bowl doesn’t touch the water.
From diasporaco.com


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