Flourless Raspberry Chocolate Cake Recipe

Recipe created by Heather Sell, April 4, 2015 for the Dixie Sugar Crystals Recipe Contest and the Food and Wine Conference, Orlando 2015

I love to bake, trying new recipes, and of course, taste-test the resulting concoction. There’s something very therapeutic about whittling away at a recipe to create something tasty…well, hopefully tasty… when done.

In all the years of baking and cooking, I’ve never created my own recipe. That’s not to say that I’ve not tweaked them, adding my own flavors, mixes, and likes, but to create one completely from scratch – I must say it’s always been a bit intimidating.Lately, however, I’ve been trying to stretch outside of my comfort zone, so when the opportunity arose with the Dixie Crystals Recipe Contest to create a chocolate dessert, I eagerly (and with some trepidation) jumped at the opportunity to sneak past the fearsome walls of my mind and unleash my creative “Chef”.

That decided, the question was, “Now what?” What recipe do I even attempt? I reminisced on desserts that made me salivate and shared with others. Ok, that’s easy – anything chocolate. I also thought if my recipe wins first place (yes, I’m being hopeful) it will be served to all attendees at the 2015 Food and Wine Conference, so wouldn’t it be nice to provide something gluten-free for anyone that might be gluten-intolerant? Think. Think. Think. Aha! Inspiration! My inspiration came from a general flourless chocolate cake, of which I’ve had the treat to imbibe on more than one occasion. Full of flavor, rich, chocolatey, and satisfying! I also wanted a bit of twist with my mixture, so decided to add a fruity component to pair nicely with and compliment the intensity and sweetness of the cake – raspberries! Of course!

Voila! My Flourless Raspberry Chocolate Cake recipe below! Hope you enjoy!

Prep:

Preheat oven to 375°F. Grease a round cake pan. Insert wax paper into the bottom and grease.

Ingredients:

¾ cup Unsweetened Dark Cocoa Powder
¼ tsp Salt
½ tsp Ground cinnamon
2 tsp Espresso powder
¼ cup Unsalted Butter, softened
¼ cup Dixie Crystals sugar
1 tsp Vanilla Extract
3 Eggs
1 tbl French Vanilla Coffee Creamer
¼ cup Coconut Oil
1 cup Dark Chocolate chips
Topping
½ cup Dixie Crystals sugar
1 cup Raspberries, Fresh or Frozen
Drizzle
1 tsp Raspberry extract
¼ cup French Vanilla Coffee Creamer
1 cup Dark chocolate chips

Directions:

Mix first 4 dry ingredients (cocoa powder, salt, ground cinnamon, espresso powder) together in a large bowl. Set aside.

Cream together butter, sugar, vanilla, eggs. Then add creamer and coconut oil and beat until smooth.

Combine all ingredients together in one bowl, beating together. Melt dark chocolate chips in microwave (melting and stirring at 20 second intervals). Add melted chocolate to batter and mix in until smooth.

Pour into prepared cake pan. Bake for 20-25 minutes. Toothpick will come out a bit crumbly, but that’s ok. Flip out onto cooling rack to cool.

Once cake is cool and you’re ready to server, it’s time to add the toppings.

Blend sugar and raspberries until a chunky puree. Spoon onto top of cake.

In a microwave-safe bowl, combine dark chocolate chips and coffee creamer, melting & stirring in 20 second intervals until melted. Drizzle over top of raspberry puree and serve.

Photo credit: Heather Sell

#FWCon

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4 Responses to Flourless Raspberry Chocolate Cake Recipe

  1. Author Image Lisa Burns says:

    This looks yummy. I have to try it! Good luck with the contest

  2. Author Image Jenni says:

    You just can’t beat a chocolate-raspberry combination! It sounds delicious!

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