Flourless Chocolate-Raspberry Cakes Recipe - Food.com (2024)

16

photo by Midwest Maven

Reviews

1. I made this with real sugar and semi-sweet morsels so the rating is for that. I also added strawberries instead but I think it would be great with any fruit. Someone said this didn't make 12 servings... I found it easily made 10 servings. I didn't have any paper liners and I was worried that they would get stuck so I actually made them in those foil pie pans that you get from a frozen pot pie. It made 5 of them. I shared one with hubby for our intimate valentines dinner.

   Chef Tweaker

2. These are really good and rich and chocolatey. I think I would have liked them better with semi-sweet chips instead of bitter-sweet, though..

   Pamplemoussee

3. Big hit with the whole family. Used what was on-hand: regular sugar instead of Splenda; semi-sweet instead of bittersweet; strawberry pieces instead of raspberries. Still very enjoyable three days later out of the frig. & warmed up.

   JonesCREW

4. I had to fiddle with the recipe a tad, because all I had on hand were Sugar-Free semi-sweet morsels. Also, I only used one raspberry cut in half for each cupcake. They looked perfect and nicely risen while still in the oven, but fell when I removed them. They also had a very undercooked type of feel to the centers, but they passed the toothpick test, so I forged ahead. I ended up with an extremely fudgey (almost kind of wet) and crumbly texture. They were very good, but I think I will omit the fruit all together next time, as I believe that contributed to the near-sogginess. Kicks a chocolate craving in the face, though (in a good way!).

   See Also

   The Best Keto Raspberry Cream Pie Recipe (2g Carbs) | My Keto Kitchen

   Andi Panda

5. I JUST finished baking these and oh my, they smell heavenly! I didn't have any berries on hand, so I used strawberry jam instead, I think this worked wonderfully. I will definitely be making these again, the only thing I wish I had to go with it was some vanilla icecream! :)Thank you!

   macadamia.nut

see 11 more reviews

Tweaks

1. I love flourless chocolate cakes, they are so delicious. I also love Vegan, so decided that is what I'd do with these. I used powdered sucanat instead of splenda, I used ground flax seed mixed with water instead of eggs and I didn't have raspberries so used a dab of lingonberry jam on the top of each cake. This did change the texture of the cake and made it quite gooey. The cakes sunk in the middle, so I filled them with Vegan Coconut Whipped Cream http://www.recipezaar.com/Coconut-Whipped-Cream-219030 and then froze the cakes still in the baking pan. I was able to peel them out of the paper cups. This would be a refreshing dessert to serve in the summer. Thanks for this, I'll make it again. I know everyone will love this.

   Chef Joey Z.

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