Ruby Chocolate Flourless Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This ruby chocolate flourless cake is one of my favorite desserts to make when I want something elegant but genuinely simple. The whole thing comes together in just fifty five minutes, which means you can have an impressive dinner party dessert without spending your entire afternoon in the kitchen. Ruby chocolate is naturally rich in antioxidants, making this a slightly more wholesome indulgence than traditional chocolate cakes. The cocoa powder adds wonderful depth while keeping costs reasonable, and there's something magical about how the tart raspberries cut through the sweetness. Whether you're baking for guests or treating yourself, this cake delivers restaurant quality results with minimal fuss.
Ella x
Ingredients
- 250ruby chocolate
- 3large eggs
- 150 ggranulated sugar
- 75 gcocoa powder
- 100 gunsalted butter
- 10 gflaky sea salt
- 1½ mlpure vanilla extract
- 20 gconfectioner's sugar
- 50ruby chocolate shavings
- 120 gfresh raspberries(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
In a medium bowl, whisk together the granulated sugar, cocoa powder, and flaky sea salt.
Tip: Use a whisk attachment for a silky texture.
- 3
In a large bowl, whisk together the ruby chocolate, large eggs, and pure vanilla extract until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Gradually add the sugar mixture to the chocolate mixture, whisking until smooth.
Tip: Don't worry if it's a bit grainy – it'll smooth out during baking.
- 5
Melt the unsalted butter and let it cool slightly, then fold it into the mixture until well combined.
Tip: This will add moisture and tenderness to the cake.
- 6
Pour the batter into a greased 23cm round cake pan and smooth the top.
Tip: Make sure the pan is at room temperature – this will help the cake release easily.
- 7
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake – the cake should be slightly tender in the center.
- 8
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Tip: This will help the cake set and make it easier to slice.
- 9
Once the cake is completely cool, dust it with confectioner's sugar and garnish with fresh raspberries and ruby chocolate shavings.
Tip: This is the perfect finishing touch – it's like a party on your plate!
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