Almond & Raspberry Flourless Chocolate Cakes Recipe

Almond and raspberry flourless chocolate cakes are rich and decadent desserts that are perfect for chocolate lovers. These individual cakes are made with almond meal, dark chocolate, and fresh raspberries. They have a dense and fudgy texture with a burst of tangy sweetness from the raspberries. Serve these cakes with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.

4.4
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40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Almond & Raspberry Flourless Chocolate Cakes
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Ingredients for Almond & Raspberry Flourless Chocolate Cakes Recipe

  • 3 ounce Dark Chocolate, Chopped
  • 1/4 cup Unsalted Butter
  • 0.38 cup Almond Meal
  • 1 tablespoon Cocoa Powder
  • 0.13 teaspoon Salt
  • 1.50 Large Eggs
  • 1/4 cup Granulated Sugar
  • 1/2 cup Fresh Raspberries
  • as per your need Whipped Cream Or Vanilla Ice Cream, For Serving

Directions: Almond & Raspberry Flourless Chocolate Cakes Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350掳F and grease individual ramekins with butter.
  • STEP 2.In a heatproof bowl, melt the dark chocolate and butter together. Stir until smooth.
  • STEP 3.In a separate bowl, whisk together almond meal, cocoa powder, and salt.
  • STEP 4.In a mixing bowl, beat eggs and sugar until pale and fluffy. Gradually add the melted chocolate mixture.
  • STEP 5.Fold in the almond meal mixture until well combined. Gently stir in the fresh raspberries.
  • STEP 6.Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet.
  • STEP 7.Bake for 15-18 minutes or until the cakes are set around the edges but still slightly soft in the center.
  • STEP 8.Allow the cakes to cool for a few minutes before serving. Serve with whipped cream or vanilla ice cream.

Cooking Tips

  • Make sure to use good quality dark chocolate for the best flavor.
  • You can substitute almond meal with ground almonds if needed.
  • Do not overbake the cakes to maintain their fudgy texture.
  • These cakes are best served warm or at room temperature.

Storage and Serving

  • Store the cakes in an airtight container at room temperature for up to 2 days.
  • Serve the cakes warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
  • You can dust the cakes with powdered sugar or drizzle them with melted chocolate for added decoration.
Nutrition
value
659
calories per serving
37 g Fat12 g Protein68 g Carbs6 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    12g
  • Carbs
    68g
  • Fiber
    6g

MacroNutrients

  • Carbs
    68g
  • Protein
    12g
  • Fiber
    6g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    99mg
  • Iron
    6mg
  • Vitamin A
    88mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    93mg
  • Manganese
    < 1mg
  • Phosphorus
    327mg
  • Selenium
    22mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp