Ultimate Almost-Flourless Chocolate Cake

Ultimate Almost-Flourless Chocolate Cake

My favorite chocolate cake to serve for Valentines Day. It is best served the day you bake it, but the left overs are still really good.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings 10


  • 1 lb Semisweet chocolate
  • ½ cup Unsalted butter at room temperature (plus 2 tbsps)
  • 4 Large eggs at room temperature
  • 3 tbsp Sugar (divided)
  • 1 tbsp All-purpose flour
  • 2 cups Raspberries
  • Juice of 1 orange
  • 2 tbsp Brandy
  • 1 cup Heavy whipping cream


For the Cake

  • Heat oven to 425
  • Oil an 8-inch cake pan
  • Place chocolate and butter in a double boiler on stovetop, gently stirring the chocolate until melted and smooth.
    Do not overheat!
    Set chocolate aside to cool.
  • Place eggs and 1 tbsp of sugar in the bowl of an electric mixer and whisk on high for 5 minutes until fluffy.
    Reduce speed and add flour.
  • Using a rubber spatula, gently fold the egg mixture into the chocolate.
    Mix thoroughly, being careful not to deflate the eggs.
  • Pour into prepared pan evenly and bake for 15 minutes
  • Let cool to room temp

For the Raspberry Sauce

  • Place the berries in a sauce pan
  • Add 1 tbsp sugar, the juice of one orange, and the brandy
  • Bring to a low boil, then let simmer for 5 minutes
  • Remove the berries from the heat and strain

For Whipped Cream

  • Place cream in the bowl of an electric mixer, add the remaining sugar, and whisk on high until you reach a stiff peak


  • Pour raspberry sauce on to a dessert plate
  • Top with a wedge of cake
  • Top with a dollop of whipped cream
  • Garnish with extra berries
Tried this recipe?Let us know how it was!