Teeccino Flourless Chocolate Raspberry Cake

  • Category: Desserts

  • Difficulty: Moderate

  • Servings: 12 slices

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Ultra decadent and superbly well-rounded, this recipe will bring you double the chocolate and double the pleasure! Sinfully rich and topped with a lustrous ganache glaze, this soul-satisfying dessert combines chocolate and raspberries: two ingredients that transcend the ages. When combined, they become a powerful force that will be tantalizing your taste buds days after the first blissful bite. This cake contains no flour or leavening agents making it perfect for Passover and ideal for those who are following a gluten-free diet. Cut through some of the sin by topping the cake with the refreshing and bright burst of raspberry coulis or simply fresh raspberries. Ultimately, if chocolate is your second language, this recipe will have you speaking fluently.



  • 1 cup semisweet or bittersweet chocolate morsels
  • 8 tbsp unsalted butter, room temperature
  • ¾ cup granulated sugar (can substitute with any 1:1 sugar alternative. However, the cake will bake and brown more quickly, so be sure to test earlier than the suggested cooking time)
  • ¼ tsp kosher salt
  • 1-2 tsp [Chocolate Raspberry Chicory Herbal Coffee](https://teeccino.com/products/chocolate-raspberry-herbal-coffee), finely ground
  • 3 large eggs, room temperature
  • 1 tsp vanilla
  • ½ cup Dutch-process cocoa (60-100% cacao or undutched, if preferred)

Teeccino Chocolate Raspberry Glaze

Raspberry Coulis, optional

  • 1 1/2 cup fresh raspberries
  • 3 tbsp fresh lemon juice preferably Meyer Lemon
  • 1 tbsp aged balsamic vinegar
  • 2 tbsp confectioner’s sugar
  • 1 tsp vanilla extract

Teeccino Chocolate Raspberry Herbal Coffee

Fresh, juicy raspberry highlights dark chocolate and coffee notes from dark roasted ramón seeds and chicory roots. Teeccino Chocolate Raspberry is one of Teeccino’s unsweetened Maya blends featuring roasted ramón seeds from the Maya Biosphere Reserve in Guatemala. Satisfy your chocolate cravings with 7 delicious Teeccino chocolate flavor blends.

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Prep Time: 15 Minutes , Cook Time:23-27 Minutes , Calories per serving:310


  1. Preheat oven to 375° F.
  2. Butter and flour a 8-inch round cake pan and line the bottom with parchment paper. Click here for a quick and painless parchment cutting technique for round cake pans: http://www.roadtopastry.com/blog/tips/tip-make-parchment-paper-round
  3. Place the butter and chocolate morsels in the microwave in a heat-proof bowl; heat in 10-20 second intervals, stirring in between, until the morsels are soft and melting. Do not overheat or the chocolate will seize!
  4. When the chocolate and butter are melted and glossy smooth, stir in the sugar, salt, finely ground Teeccino French Roast, and vanilla.
  5. Add the eggs and beat briefly until smooth.
  6. Add the cocoa powder and mix just to combine.
  7. Pour the batter into the prepared cake pan and bake for 25 minutes, checking half-way through as the cake begins to pull away from the pan. (If your oven runs hot, consider baking this cake at a lower temperature, like 350° F.) Check for doneness with a cake tester or knife inserted into the center of the cake. The knife or tester should come out clean. If you choose to use a thermometer, the internal temperature of the cake should be around 200°F.
  8. When the cake is done, leave it to cool in the oven for 5-10 minutes so that it doesn’t cave in.
  9. Remove the cake from the oven and allow it to cool for 5-10 minutes before loosening the edges with a butterknife, then turn the cake out onto a serving plate. The top of the cake will now be the bottom.
  10. Cool completely before glazing.


  1. Heat the heavy cream and Teeccino Chocolate Raspberry grounds in a small saucepan until just barely simmering. Meanwhile, pour 1 cup of chocolate morsels in a heatproof bowl.
  2. Allow the cream and Teeccino to steep for 5 minutes then strain through a fine sieve onto the chocolate morsels.
  3. Briefly stir to combine and let the mixture sit for 5 minutes; stir again, slowly, then more vigorously, until the chocolate is completely smooth. Avoid overmixing to prevent air bubbles in the finished glaze.
  4. Allow the glaze to cool slightly then pour over the cake, letting it drip softly down the sides.


  1. To make the coulis: Combine the ingredients in a blender, puree on high for a few minutes. Strain through a sieve (discard the seeds).