Looking for a delicious dessert to make if you're avoiding gluten? Our flourless chocolate cake with a raspberry coulis is the perfect recipe to satisfy any sweet cravings or to end a meal
When we're looking for something sweet, rich and chocolate-y, we always go for this recipe as even though it's flourless, it still yields an incredibly fudgy and decadent tasting cake.
We've paired it with a tangy raspberry coulis which uses frozen berries so you can whip it up in no time if guests show up unannounced.
For more gluten-free recipes, take a look at our gallery which features our favourite bread, cake and quiche recipes for a gluten-free diet.
Advertisement - Continue Reading Below
Yields:
10 - 12 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Cal/Serv:
418
Ingredients
250g
unsalted butter, cut into pieces, plus extra to grease
250g
dark chocolate, chopped
75g
cocoa powder, sifted
1Tbsp.
vanilla extract
6
medium eggs
150g
caster sugar
400g
frozen raspberries
100g
icing sugar, plus extra to dust
Crème fraîche, to serve, optional
Directions
Step 1
Preheat oven to 160°C (140°C fan) mark 3. Grease and line base and sides of a 20.5cm (8in) loose-bottomed cake tin with parchment.
Step 2
In a medium heatproof bowl set over a pan of simmering water, melt chocolate and butter together. Remove bowl from heat; stir in cocoa powder, vanilla and pinch of salt. Leave to cool.
Step 3
In a freestanding mixer or using a handheld electric whisk, beat eggs and caster sugar for 5-8min until thick and pale, and the mixture leaves a trail when beater is lifted out.
Step 4
Gently fold in chocolate mixture using a spatula or large metal spoon. Pour into tin and bake for 50min until top feels dry and springy, and the cake doesn’t wobble when you shake the tin slightly. Cool in tin on a wire rack.
Step 5
To make the raspberry coulis, heat raspberries and icing sugar in a medium pan until raspberries break down and mixture is syrupy, about 8-10min. Strain through a sieve into a jug or bowl and leave to cool.
Step 6
Carefully remove cooled cake from tin and peel away lining parchment. Transfer to a cake stand or plate, dust with icing sugar and serve with coulis and crème fraîche, if you like.
To store: The cake will last up to 5 days wrapped in clingfilm or stored in an airtight container at room temperature. Store coulis in fridge for up to 3 days.
To freeze: Make to end of step 5. Remove cake from tin, leave in parchment paper and wrap in a double layer of clingfilm. Freeze for up to 1 month. Freeze coulis in a bag or airtight container for up to 1 month. To serve, defrost both at room temperature and complete the recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
