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Flourless Chocolate Cake with Berries and Cream

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This rich, decadent flourless chocolate cake is naturally gluten-free and features a fudgy texture, topped with fresh berries and whipped cream. Quick and easy to make, it’s perfect for any occasion and sure to impress chocolate lovers.

Ingredients

Scale
  • 6 oz bittersweet chocolate, chopped
  • 2 oz semi-sweet chocolate, chopped
  • 1/2 cup unsalted butter, cubed and softened
  • 3/4 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp espresso powder (optional)
  • 1/4 tsp salt
  • 1 cup fresh berries (raspberries, strawberries, blueberries, or mix)
  • 1 cup heavy whipping cream, chilled
  • 2 Tbsp powdered sugar
  • 1/2 tsp pure vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a heatproof bowl, combine bittersweet chocolate, semi-sweet chocolate, and butter. Melt over a double boiler or microwave in 30-second bursts, stirring until smooth. Let cool for 5 minutes.
  3. In a separate large mixing bowl, whisk together granulated sugar and eggs until pale and slightly thickened, about 2-3 minutes.
  4. Slowly pour the melted chocolate-butter mixture into the egg-sugar mixture, whisking constantly. Add vanilla extract, espresso powder (if using), and salt. Mix until just combined.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 25-28 minutes, until the edges are set but the center is slightly soft.
  7. Remove from oven and cool on a wire rack for at least 15 minutes before releasing from the pan.
  8. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  9. Transfer cake to a serving plate. Top with whipped cream and scatter fresh berries over the top. Slice and serve.

Notes

Use high-quality chocolate for best flavor. Eggs should be at room temperature for smooth blending. Do not overmix after combining chocolate and eggs to keep the cake airy. Start checking for doneness at 25 minutes; the center should jiggle slightly. If chocolate seizes, add a tablespoon of warm milk. For dairy-free, substitute butter with coconut oil and use non-dairy whipped topping. Cake tastes richer the next day; store tightly wrapped in the fridge.

Nutrition

Keywords: flourless chocolate cake, gluten-free dessert, berries and cream, easy chocolate cake, fudgy cake, holiday dessert, potluck, kid-friendly, whipped cream, rich chocolate cake

Find it online: https://bitefuljoy.com/flourless-chocolate-cake-recipe-best-gluten-free-dessert-with-berries-and-cream/