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sugar free and flourless chocolate cake, raspberry and red wine sauce

this is the perfect cake for chocolate lovers. dark and intense.

we use a good quality dark chocolate, with a high cocoa percentage (70% minimum). it's really important to have a quality chocolate, as it is the main ingredient of the cake.

and it's also the perfect cake for people watching their weight: it's sugar free, and flourless. and the amount of butter is really reasonable.

so as you can imagine, you really have to love dark chocolate to love this cake, as there is no sugar to sweeten it.

however, the sauce is here to offset the bitterness of the chocolate. and raspberry, red wine and cloves...what a perfect combination!

it is IMPERATIVE to prepare this cake the day before (we usually don't use big letters, but this is really the key to succeed this recipe)! a night in the fridge will allow it to harden. this will give an incomparable meltingly soft cake. a very good way to enjoy a cake which melts in your mouth, without having to put 300 g of butter!

it's a great cake for any kind of celebration: birthdays, christmas, easter...

and happy easter to you all!

for one cake:

for the cake:

400 g good quality dark chocolate (70% cacao)

7 eggs (yolks and whites separated)

40 g salted butter

90 g unsalted butter

for the sauce:

20 cl (200 g) raspberry coulis

10 cl (100 g) red wine

3 cloves

preheat the oven 150°C (300 F).

melt the chocolate using a bain-marie (hot-water bath). cut the butter (salted and unsalted) into small pieces and add them to the chocolate. stir until melted and smooth.

transfer the chocolate mixture in a big bowl, and add the 7 egg yolks. stir until smooth.

beat the 7 egg whites. whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in the remaining egg whites.

butter and flour a baking pan. pour the mixture in it.

bake for 15 minutes.

the cake shouldn't be completely cooked. a knife shouldn't come out clean. it will harden when cooling.

leave to cool one night in the refrigerator.

the next day, prepare the sauce.

in a saucepan, heat gently the raspberry coulis, the red wine and the cloves, for 5-10 minutes. remove the cloves and leave to cool.

remove the cake from the fridge just before serving.

piece of advice:

  • we already said it, but it's worth repeating: bake the cake the day before, and leave it to cool a night in the fridge! it's the key to have a really fudgy texture

  • if you don't have time to make the raspberry coulis yourself, or when it's not the raspberry season, you can buy a good quality one instead

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