Print Options:

Flourless Chocolate Raspberry Cake by Angie Lynd Wilcox

Here we are. Summer, finally. The time of year for family gatherings, backyard get-togethers and lots of fresh produce! At the farm right now, you will find row after row of juicy, tangy-sweet, red raspberries. Best of all, you can enjoy the satisfying experience of picking your own berries at Lynd's Blue Frog Farm.

 4 oz bittersweet chocolate, finely chopped
 ½ cup unsalted butter, cut into 1/2" pieces
 ¾ cup sugar
 3 eggs
 1 tsp vanilla
 ½ tsp kosher salt
 ½ cup cocoa powder
 ¼ cup red raspberry jam
 ¾ cup fresh red raspberries
 powdered sugar for dusting

Chocolate and raspberries have always been a favorite combination of mine. The tangy taste of the berries combined with the bittersweet chocolate brings together a dynamite flavor. This decadent cake has a dense, fudge-like texture to it - man, is it good! It doesn't take a very large piece to satisfy your chocolate craving. It is best served with whipped cream and loads of fresh raspberries for a showstopping dessert.


Preheat oven to 375 degrees. Butter an 8-inch cake pan and line with parchment paper.


Melt chocolate and butter together in a medium bowl set over a saucepan of simmering water. Stir until smooth; let cool slightly.


Whisk sugar into chocolate mixture. Add eggs, one at a time, until thoroughly combined. Stir in vanilla, salt and cocoa powder. Pour batter into prepared pan and set aside.


In a small bowl, mash berries and jam together using a fork. Dollop berry mixture all over cake batter and gently swirl, using a figure eight motion. Bake for 20-25 minutes, until center is just set. Let cool.


Dust cake with powdered sugar and serve with whipped cream and fresh berries, if desired.

Nutrition Facts

Serving Size 1 slice

Servings 8

Amount Per Serving
Calories 1Calories from Fat 1
% Daily Value *
Total Fat 1g2%

Saturated Fat 1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.