My Chocolate Cloud Cake
This is my flourless chocolate cake. I call it my chocolate cloud. It is so fudgy and rich. It feels like a hug from the inside. You won’t miss the flour one bit. It is the best gluten free dessert for a special day.
I first made it for my friend who can’t eat gluten. Her face lit up like a birthday candle. That’s why this matters. A great treat should make everyone feel welcome. Do you have a favorite dessert to share with friends?
A Simple, Happy Process
This is an easy chocolate cake recipe. You just melt butter and chocolate together. Doesn’t that smell amazing? Then you fold it into fluffy eggs. It feels like magic. The batter becomes so shiny and smooth.
Pour it into the pan. The oven does the rest of the work. The top gets a little crackly. It is a chocolate cake without flour, but so decadent. *Fun fact: The eggs are what make it rise, not baking powder!*
The Raspberry Swirl
Now for the raspberry coulis recipe. “Coulis” is just a fancy word for a fruit sauce. We keep it simple. Frozen berries and a little sugar go in a pan. They bubble and become a bright red syrup.
You strain out the seeds for a silky sauce. The sweet-tart taste cuts through the rich chocolate. This is my favorite part. The red and brown look so pretty together. Which do you like more, cake or sauce?
Why This Cake is Special
This flourless cake is more than just food. It is about paying attention. You watch the eggs get pale and thick. You gently fold to keep the air in. That care is what makes it wonderful.
That’s why this matters too. Cooking teaches us to be patient and kind. To our ingredients and to ourselves. This fudgy chocolate cake is a delicious lesson. What is something cooking has taught you?
Your Turn to Bake
This is truly a decadent chocolate dessert. Serve it with a dollop of crème fraîche. The cool cream is perfect with the warm cake. It is one of the best gluten free recipes in my book.
I still laugh at that first time I made it. I was so nervous it would fall. But it stood tall and proud. A flourless chocolate cake is brave like that. I know yours will be wonderful. Tell me, will you make it for a quiet night or a big party?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 250 g | Plus extra to grease, cut into pieces |
| Dark chocolate | 250 g | Chopped |
| Cocoa powder | 75 g | Sifted |
| Vanilla extract | 1 Tbsp. | |
| Medium eggs | 6 | |
| Caster sugar | 150 g | |
| Frozen raspberries | 400 g | For the coulis |
| Icing sugar | 100 g | Plus extra to dust, for the coulis |
| Crème fraîche | To serve | Optional |
Instructions
Step 1: First, get your oven warm and cozy. Grease your cake tin well. This easy chocolate cake recipe starts with a good foundation. I still laugh at that time I forgot to line the tin. What a sticky mess that was!
Step 2: Now, let’s melt our chocolate and butter together. Doesn’t that smell amazing? Stir in the cocoa and vanilla. This makes the base for our fudgy chocolate cake. (Tip: Make sure the bowl isn’t touching the simmering water).
Step 3: Whisk the eggs and sugar until they’re pale and fluffy. This gives our flourless cake its lovely lift. It should leave a ribbon trail. What does a ‘ribbon trail’ look like to you? Share below! This step is my favorite part.
Step 4: Gently fold the chocolate into the egg mixture. Be kind and patient here. Pour it into your tin and bake. Your gluten free dessert is done when the top is springy. Let it cool completely in the tin.
Step 5: Time for the raspberry coulis recipe! Cook the berries and sugar until syrupy. Then push it through a sieve. It makes such a pretty, smooth sauce. This is the perfect partner for chocolate cake without flour.
Creative Twists
This flourless chocolate cake is wonderful as is. But sometimes, a little change is fun. Here are three simple ideas for your next bake. They make this decadent chocolate dessert feel brand new. I love trying new twists on my best gluten free recipes.
Add a handful of orange zest to the cake batter. Swap the raspberry coulis for a salted caramel sauce. Press fresh raspberries into the top before baking. Which one would you try first? Comment below!
Serving & Pairing Ideas
Your gluten free chocolate cake is a star. But every star needs a good supporting cast. A dollop of cold crème fraîche cuts the richness beautifully. For a fancy touch, add fresh mint leaves and a few whole raspberries. You could also serve it with a scoop of vanilla ice cream. The contrast of warm cake and cold cream is heavenly. It’s the ultimate flourless chocolate cake experience. Which would you choose tonight?
Keeping Your Cake Happy and Ready
This cake is a dream to store. Let it cool completely first. Then wrap it tightly in cling film. It will be happy in the fridge for four days. You can also freeze it for a month. Just wrap it well in foil first.
Thaw it overnight in the fridge. The raspberry coulis keeps in a jar for a week. I remember my first flourless chocolate cake. I left it uncovered. It tasted like my fridge the next day. A good wrap saves the flavor.
Batch cooking matters for busy weeks. Make the cake on Sunday. You have a ready-made, decadent chocolate dessert all week. It is one less thing to worry about. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Hiccups
Even grandmas have kitchen troubles. Here are three easy fixes. First, a cracked top. This fudgy chocolate cake is dense. Cracks can happen. They are not a problem. Just dust with icing sugar to hide them.
Second, a sticky cake tin. Always line the base and sides with parchment. I once forgot the sides. What a mess! Greasing the paper helps it release perfectly. Third, a runny coulis. Cook it a few minutes longer. It will thicken as it cools.
Fixing small issues builds your cooking confidence. You learn that mistakes are okay. Getting the texture right also makes the flavor shine. Which of these problems have you run into before?
Your Quick Questions, Answered
What is a chocolate cloud cake?
A chocolate cloud cake is a type of flourless chocolate cake. It is very light and airy, like a cloud. The eggs are whipped to create this texture. It is a rich, gluten free dessert. This recipe is a fudgy version. It is still a wonderfully easy chocolate cake recipe.
How do you make a raspberry coulis for cakes?
This raspberry coulis recipe is simple. Cook frozen raspberries with icing sugar. Heat them for about ten minutes. The berries will break down into a syrup. Then, you strain it to remove the seeds. Let it cool. You get a smooth, tart sauce. It is perfect with a chocolate cake without flour.
What is the difference between a cloud cake and a regular chocolate cake?
A regular cake uses flour. A cloud cake does not. This makes it a great gluten free chocolate cake. A true cloud cake is very light. Our recipe is more fudgy and dense. Both are delicious, decadent chocolate desserts. It is one of the best gluten free recipes for a special treat.
Can you make a chocolate cloud cake ahead of time?
Yes, you absolutely can. This flourless cake stores beautifully. Let it cool completely after baking. Wrap it tightly in cling film. It will keep in the fridge for days. You can also freeze it for a month. This makes it a fantastic make-ahead dessert for parties. The flavors even improve overnight.
What are the best chocolate brands for a decadent cake?
Use a good quality dark chocolate. Look for one with 70% cocoa solids. Brands like Lindt, Green & Black’s, or Ghirardelli work well. The chocolate is the star in this fudgy chocolate cake. A better chocolate means a richer flavor. This is the secret to the best gluten free recipes. It is worth the small splurge.
How do you garnish a chocolate raspberry cake professionally?
Keep it simple and elegant. First, dust the top with icing sugar. You can use a paper doily for a pattern. Drizzle the raspberry coulis around the plate. Add a spoonful of crème fraîche on the side. Fresh raspberries and mint leaves make a lovely finish. This turns an easy chocolate cake recipe into a restaurant-worthy dessert.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this cake. It is a true family favorite. The rich chocolate and tart raspberry are perfect together. It feels fancy but is so simple. *Fun fact: This cake is naturally gluten free because it uses no flour.*
I would love to hear about your baking adventure. Did your family enjoy it? What did you think of the raspberry coulis recipe? Have you tried this recipe? Please tell me all about it in the comments below. Sharing stories is the best part of cooking.
Happy cooking!
—Elena Rutherford
Decadent Chocolate Raspberry Cloud Cake
Description
Flourless chocolate cake with raspberry coulis
Ingredients
Instructions
- Preheat oven to 160°C (140°C fan) mark 3. Grease and line base and sides of a 20.5cm (8in) loose-bottomed cake tin with parchment.
- In a medium heatproof bowl set over a pan of simmering water, melt chocolate and butter together. Remove bowl from heat; stir in cocoa powder, vanilla and pinch of salt. Leave to cool.
- In a freestanding mixer or using a handheld electric whisk, beat eggs and caster sugar for 5-8min until thick and pale, and the mixture leaves a trail when beater is lifted out.
- Gently fold in chocolate mixture using a spatula or large metal spoon. Pour into tin and bake for 50min until top feels dry and springy, and the cake doesn’t wobble when you shake the tin slightly. Cool in tin on a wire rack.
- To make the raspberry coulis, heat raspberries and icing sugar in a medium pan until raspberries break down and mixture is syrupy, about 8-10min. Strain through a sieve into a jug or bowl and leave to cool.
- Carefully remove cooled cake from tin and peel away lining parchment. Transfer to a cake stand or plate, dust with icing sugar and serve with coulis and crème fraîche, if you like.
Notes
- Nutrition per serving: Calories: 418, Fibre: 3 g, Total carbs: 36 g, Sugars: 35 g, Total fat: 27 g, Saturated fat: 16 g, Protein: 6 g