Flourless Chocolate Cake with Raspberry Cream

Tuesday, February 14, 2017

Flourless Chocolate Cake with Raspberry Cream 

Last year during Valentine's week, a kind lady passed out little heart-shaped notes of encouragement to everyone who walked through the doors of our church. Mine said, "Are you ready for an adventure? Let's go!"

Those words may seem simple, but they unfurled a glimmer of hope in my adventure-starved heart. And I started to believe again. That after a long season of difficult years there would be a time of joy - days of laughter, places to go, things to experience. And you know what? That's exactly what happened. Last year was filled with one bright adventure after another, starting with quitting my day job in March and ending with a glorious trip to beautiful Sonoma and Napa in December.

So if you've been going through hard times, lift your chin and take a deep breath, because things can change JUST LIKE THAT, and before you know it you'll pull out of the darkness into the beautiful light of hope.

Happy Valentine's Day!

Flourless Chocolate Cake with Raspberry Cream 


by Diana Henry in "Simple"

Serves 8


For the Cake:

1 2/3 sticks unsalted butter
11.5 ounces high-quality dark chocolate, at least 70%, broken into pieces
3/4 cup superfine sugar
5 large eggs, separated
1/2 cup ground almonds, or almond flour
Confectioner's sugar for dusting

For the raspberry cream (this is my version):

1 1/4 cups heavy cream
3 tablespoons confectioner's sugar
A handful of raspberries, crushed


Preheat the oven to 350 degrees F. Line an 8-inch springform pan with parchment paper.

Put the chocolate, butter and sugar into a heatproof bowl set over a pan of simmering water (the bowl shouldn't touch the water). Melt the mixture, stirring a little. Remove the bowl and let it cool for about four minutes. Stir in the egg yolks, one at a time.

Beat the egg whites with a mixer until they form medium peaks (stiff but with the peaks drooping slightly). Using a big metal spoon, fold the ground almonds into the chocolate mixture along with half the egg whites, then fold in the rest of the whites.

Scrape the batter into the pan and bake for about 40 minutes. (It should have a slight jiggle in the center when you remove the pan from the oven.) Cool completely, then carefully unlatch the sides of the pan. Transfer to a serving plate.

Whip the cream, adding the fresh raspberries and confectioner's sugar. Dust the cake with confectioner's sugar and garnish with the raspberry cream.


  1. Hi Naomi! Thought I'd say hi because I've been admiring your work. Very inspirational blog post.
    Such small gestures can reignite a passion for life! Also, I love your photography style. These photos take me to an english tea-party! Is this chocolate cake inspired by the french chocolate cakes? Posted a similar recipe recently so I was wondering!
    Izz | Tea For Turmeric

  2. Thanks so much! For some reason, I didn't notice your comment earlier. I hope you have a lovely day.

  3. That is looking delicious! I will definitely try this at home