This Flourless Chocolate Cake with Wineberries has rich, chocolate ganache. It is topped with fresh, local, foraged Wineberries (Japanese Raspberry); if you don’t have Wineberries on hand, you can substitute the same amount of regular raspberries or your favorite seasonal berry or fruit! (gluten-free, vegetarian)
Estimated reading time: 4 minutes
Table of contents
Flourless Chocolate Cake with Wineberries
Hi Everyone, I have been making various iterations of this Flourless Chocolate Cake all Summer. It is so versatile and tastes great with whatever seasonal berries or fruit that you have on hand.
You can enjoy this year round, if you freeze the Wineberries in the freezer.
RELATED: Flourless Chocolate Cake with Wineberries
Ingredients for Flourless Chocolate Cake with Wineberries
- 1/2 cup semisweet chocolate morsels
- 1/2 cup bittersweet chocolate morsels
- 1/2 cup (8 tablespoons) unsalted butter, plus more for greasing
- 3/4 cup granulated white sugar
- 1/4 teaspoons Kosher salt
- 1 teaspoons espresso powder
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder (Dutch-process)
Chocolate Ganache
- 1 cups semisweet or bittersweet chocolate chips
- 1/2 cup heavy (whipping) cream
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons unsalted butter
Topping
- Wineberries (Japanese Raspberry) or the same amount regular raspberries or
Helpful Kitchen Tools for Flourless Chocolate Cake with Wineberries
- measuring spoons and cups
- mixing bowls
- baking spatula
- 10″ spring form pan
- parchment paper
- cake stand
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Flourless Chocolate Cake with Wineberries
This Flourless Chocolate Cake with Wineberries has rich, chocolate ganache. It is topped with fresh, local, foraged Wineberries (Japanese Raspberry); if you don’t have Wineberries on hand, you can substitute the same amount of regular raspberries or your favorite seasonal berry or fruit! gluten-free and vegetarian
Ingredients
- 1/2 cup semisweet chocolate morsels
- 1/2 cup bittersweet chocolate morsels
- 1/2 cup (8 tablespoons) unsalted butter
- 3/4 cup granulated white sugar
- 1/4 teaspoons Kosher salt
- 1 teaspoons espresso powder
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder (Dutch-process)
Chocolate Ganache
- 1 cupsemisweet or bittersweet chocolate chips
- 1/2 cup heavy (whipping) cream
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons unsalted butter
TOPPING
- Wineberries
Instructions
- Preheat oven to 375 degrees F.
- Using an 8-inch round, spring form pan, grease the inside with unsalted butter, fit a circle of parchment paper in the bottom and grease over it. Set it aside.
- To Make the Cake Batter: In a microwave-safe mixing bowl, add 1 cup (1/2 cup semisweet and 1/2 bittersweet) chocolate chips and the butter. Microwave the mixture, 30 seconds at a time, stirring in-between, until smooth. (This can also be done in a double boiler on the stovetop)
- Add in the sugar, Kosher salt, espresso powder, and pure vanilla extract.
- Add the eggs, beat in until combined.
- Add the cocoa powder and mix in to combine.
- Transfer the batter into the prepared spring form pan.
- Bake in the preheated oven for 25 minutes. (the cake should have a thin crust when it's done and it should register 200 degrees F using an instant read thermometer)
- When the cake is done, allow it to cool for 5 minutes.
- Using an offset spatula or butter knife, separate the edge from the wall of the pan. Turn the cake out carefully on to a serving plate or cake stand. Allow the cake to cool completely before adding the ganache on top.
- To Make the Ganache: In a small-medium saucepan, add 1/2 cup cream and 1-2 tbsp butter. Bring to a simmer. When it's at a simmer, remove from heat.
- Add the 1 cup semisweet chocolate and 1 tsp vanilla. Make sure the chocolate chips are submerged in the cream. Let stand 5 minutes. After 5 minutes stir in one direction until fully combined and smooth.
- Make sure the cake is completely cool and then carefully spoon the ganache over the cake. Using an offset spatula, even out the mixture. Add the wineberries or seasonal berry/fruit substitute.
- Allow the the ganache to set completely. I recommend chilling in the refrigerator for a few hours to set up. Makes 8-12 servings.
Notes
- To help with slicing, warm the knife in hot water and have a tea towel on hand to wipe the blade between slices to help get very clean slices.
Did you make this recipe? Tag @lifeslittlesweets and hashtag it #lifeslittlesweets
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 256Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 83mgCarbohydrates: 25gFiber: 4gSugar: 17gProtein: 5g
Please note that the Calculated Nutrition is an estimate at best.
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