Description
This Dark Chocolate Raspberry Truffle Cake is a rich, gluten-free dessert that melts in your mouth with every decadent bite. Featuring a silky dark chocolate base and a vibrant raspberry topping, it’s the perfect elegant treat for holidays, date nights, or special occasions. Fudgy, flourless, and full of flavor—it’s an unforgettable showstopper.
Ingredients
- For the truffle cake:
- 8 oz high-quality dark chocolate (70% cocoa or higher), chopped
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- For the raspberry topping:
- 1½ cups fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- Optional: ¼ cup raspberry preserves for added smoothness
- For garnish (optional):
- Cocoa powder, dark chocolate ganache, chocolate curls
- Fresh raspberries
Instructions
-
Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment and lightly grease the sides.
-
In a double boiler or microwave-safe bowl, melt dark chocolate and butter until smooth. Cool slightly.
-
In a large bowl, whisk eggs and sugar until light and slightly thickened. Stir in vanilla and salt.
-
Fold in melted chocolate mixture until fully combined.
-
Pour batter into pan and bake for 30–35 minutes, until the center is set but still slightly jiggly. Cool completely.
-
Meanwhile, simmer raspberries, sugar, and lemon juice in a saucepan until thickened (about 5–8 minutes). Strain for a smooth sauce or leave chunky.
-
Spread raspberry topping (or preserves) over cooled cake. Chill for at least 2 hours until firm.
-
Before serving, dust with cocoa, drizzle ganache, or top with fresh raspberries and chocolate curls.
Notes
- Add a splash of espresso or raspberry liqueur to deepen the chocolate flavor.
- The cake is naturally gluten-free—perfect for guests with dietary restrictions.
- Best served slightly chilled or at room temperature for a silky texture.
