Flourless Chocolate-Raspberry Cakes
Flourless chocolate cakes became popular in the 1980s as a gluten-free alternative to traditional cakes.
This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Flourless Chocolate-Raspberry Cakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour individual cake molds.
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In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pan of simmering water.
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In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract.
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Gradually pour the melted chocolate mixture into the sugar and egg mixture, stirring well.
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Sift in the cocoa powder and fold until well combined.
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Divide the batter evenly among the prepared cake molds.
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Bake for 20-25 minutes or until the cakes have set and a toothpick inserted into the center comes out with a few moist crumbs.
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Allow the cakes to cool in the molds for 10 minutes, then transfer them to a wire rack to cool completely.
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Once cooled, dust the cakes with powdered sugar and top each with fresh raspberries.
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Serve and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
