Flourless Chocolate Raspberry Cake

Who needs flour when you've got rich dark chocolate, Teeccino and eggs? If we're going to indulge, let's be purists! I don't know about you, but my two favorite flavor combinations with chocolate are coffee and raspberry. Teeccino Chocolate Raspberry was born out of that love affair. Now we have a cake to satiate our desire for more of it. Don't forget to brew a hot cup of Teeccino to sip as you savor this cake! Created by Lys Gabriella Poet, celebrity Belgian chef, whose creative impulses are cherished in many people's lives.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Resting time: 2 hours
Total Time: 3 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate
Servings: 12 slices
Calories: 653kcal



  • 1 lb high quality semisweet chocolate about 2 2/3 cups
  • 1 cup high quality butter 2 sticks
  • 3 tbsp Teeccino Chocolate Raspberry
  • 1/3 cup boiling water
  • 1/2 cup sugar
  • 7 eggs
  • 1 tbsp vanilla
  • 1 cup fresh raspberries

Teeccino Chocolate Raspberry Glaze

  • 3 tbsp Teeccino Chocolate Raspberry
  • 1/2 cup boiling water
  • 1 1/2 cup bittersweet chocolate chopped
  • 1/2 cup butter 1 stick
  • 1 tbsp rum
  • 1 tbsp vanilla extract

Raspbery Coulis

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

Decoration (optional)

  • 1 cup fresh raspberries
  • powdered sugar
  • fresh mint or rose petals
  • whipping cream
  • ice cream or sherbet of your choice optional



  • Preheat oven to 325 degrees F.
  • Grease a 9-inch spring-form pan and line the bottom with parchment paper.
  • Pour 1/4 cup boiling water over the 3 tablespoons of Teeccino Chocolate Raspberry grounds. Steep for 10 minutes and strain.
  • Fill the bottom of a medium sized saucepan with water and bring to a boil. Lower heat and simmer.
  • Put the chocolate, Teeccino liquid concentrate and butter in a small saucepan and place over the steaming water. Melt together and stir till smooth. Remove the small saucepan from the heat and let cool to lukewarm.
  • Beat the eggs, sugar and vanilla in a large metal bowl for a few minutes till mixture is pale and thick (5 to 10 minutes).
  • Use a spatula to fold 1/3 of the egg mixture into the chocolate mixture. Repeat this twice till all the egg mixture has been folded in completely.
  • Fold 1 cup of fresh raspberries into the cake batter and pour the batter into the prepared spring-form pan.
  • Place the cake pan in a roasting or pyrex pan and in the oven. Pour enough hot water in the roasting pan to reach halfway up the side of the cake pan.
  • Bake at 325 F until center of cake is set and a toothpick in the middle comes out clean (with a few moist crumb (about 75 minutes).
  • Remove pan from oven (careful! hot water!) and lift the cake pan out of the hot water. Cool slightly.
  • Pour the glaze over the top while still in the moland chill (at least 2 hours)


  • Pour 1/2 cup boiling water over 5 Tablespoons Teeccino Chocolate Raspberry grounds.
  • Steep for 10 minutes. Strain through fine mesh sieve and put in a saucepan.
  • Add the other glaze ingredients.
  • Heat and stir till melted and smooth.
  • Chill till it thickens but is still pourable.
  • Pour over the top of the cake.


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


  • Cut around the pan sides with a knife to loosen the glazed cake and unlatch the spring-form pan.
  • Pour some of the coulis on a pretty dessert plate and place a piece of cake in the middle.
  • Dust with powdered sugar and decorate with fresh raspberries, whip cream and fresh mint or rose petals.


Calories: 653kcal | Carbohydrates: 46g | Protein: 8g | Fat: 49g | Saturated Fat: 29g | Cholesterol: 160mg | Sodium: 246mg | Potassium: 435mg | Fiber: 7g | Sugar: 34g | Vitamin A: 882IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 4mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

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