Flourless Chocolate Cake with Raspberries

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This flourless chocolate cake is a great addition to any family gathering! The chocolate and raspberries are a classic combination sure to please everyone.


  • 8 ounces of SoChatti chocolate

  • ½ cup butter (1 stick), melted

  • 2 teaspoons espresso powder

  • ¼ cup of warm water

  • ¾ cup of sugar

  • 4 eggs

  • ½ cup unsweetened cocoa powder

  • Additional SoChatti chocolate and Raspberries for decorating

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Step 1. Preheat the oven to 350 degrees and butter or grease with cooking spray an 8-inch cake pan. 

Step 2. Combine the water and espresso powder in a medium bowl. Add the melted butter and SoChatti chocolate and stir with a whisk to combine. 

Step 3. In a separate small bowl combine the sugar and cocoa powder.  Then add the sugar mixture to the chocolate and butter mixture.

Step 4. Add the eggs last and stir using a whisk to combine. Pour into the greased pan and bake until set, about 30 to 35 minutes.

Step 5. Allow the cake to cool on a cooling rack still in the pan for 20 minutes. Then remove from the cake pan and allow to cool completely.

Step 6. Decorate the cake with additional SoChatti chocolate and raspberries, enjoy!

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