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Flourless Chocolate Cake with Raspberry Sauce

Flourless Chocolate Cake with Raspberry Sauce

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This gluten-free, flourless chocolate cake is dense, moist and bursting full of wood-fired flavor. The homemade raspberry sauce adds a light and tart finish for a sweet and smokin’ dessert.

Prep Time

15 Min

Cook Time

40 Min




Number of People Serving


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Units of Measurement:
1 As Needed cooking spray
3 Tablespoon Cocoa Powder
12 Tablespoon Butter, unsalted
12 Ounce semisweet chocolate, coarsely chopped
1/2 Teaspoon salt
1 Teaspoon vanilla extract
6 Whole Eggs, room temperature
1 5/8 Cup granulated sugar
2 Cup fresh raspberries
1 Teaspoon fresh lemon juice


  • 1

    When ready to cook, set the grill temperature to 325℉ and preheat, lid closed for 15 minutes.

  • 2

    Spray 8 small ramekins or a 9” springform pan with nonstick cooking spray. Dust with cocoa powder.

  • 3

    In a medium saucepan over low heat, melt the butter. Stir in the chocolate and salt and whisk until melted. Remove immediately from the heat and stir in the vanilla.

  • 4

    Combine the eggs and 1-1/2 cups of sugar in the bowl of a stand mixer. Beat on high for 3-4 minutes until light and fluffy. Alternatively, use a hand mixer.

  • 5

    Fold the chocolate into the egg mixture and stir until combined.

  • 6

    Pour the cake batter into the prepared pan or ramekins (if baking later, cover and refrigerate).

  • 7

    Place the pan on the grill grate and bake, about 35-40 minutes, or until the top of the cake looks crispy, yet the center is still slightly sticky when a toothpick is inserted in the center.

    325 ˚F / 163 ˚C


  • 8

    For the Raspberry Sauce: Place the raspberries, remaining 2 Tbsp of sugar, and lemon juice in a blender or food processor. Blend for 30 seconds, or until a puree is formed. Strain the sauce to remove the seeds. Taste, adding more lemon juice or sugar if desired.

  • 9

    Place each cake on a small plate and drizzle with the raspberry sauce. Serve immediately. Enjoy!

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