This gluten-free, flourless chocolate cake is dense, moist and bursting full of wood-fired flavor. The homemade raspberry sauce adds a light and tart finish for a sweet and smokin’ dessert.
nonstick cooking spray
3 TBSP COCOA POWDER (FOR DUSTING THE PAN)
12 OZ SEMI-SWEET CHOCOLATE, SUCH AS GUITTARD, COARSELY CHOPPED OR IN SMALL PIECES
12 TBSP (1 1/2 STICKS) UNSALTED BUTTER
1/2 TSP SALT
1 TSP VANILLA EXTRACT
6 EGGS, ROOM TEMPERATURE
1 1/2 CUPS PLUS 2 TBSP GRANULATED CANE SUGAR
2 CUPS FRESH RASPBERRIES OR FROZEN RASPBERRIES, DEFROSTED
1 tsp FRESH LEMON JUICE
When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.
Spray 8 small ramekins or a 9” springform pan with nonstick cooking spray. Dust with cocoa powder.
In a medium saucepan over low heat, melt the butter. Stir in the chocolate and salt and whisk until melted. Remove immediately from the heat and stir in the vanilla.
Combine the eggs and 1-1/2 cups of sugar in the bowl of a stand mixer. Beat on high for 3-4 minutes until light and fluffy. Alternatively, use a hand mixer.
Fold the chocolate into the egg mixture and stir until combined.
Pour the cake batter into the prepared pan or ramekins (if baking later, cover and refrigerate).
Place the pan on the grill grate and bake, about 35-40 minutes, or until the top of the cake looks crispy, yet the center is still slightly sticky when a toothpick is inserted in the center.
For the Raspberry Sauce: Place the raspberries, remaining 2 Tbsp of sugar, and lemon juice in a blender or food processor. Blend for 30 seconds, or until a puree is formed. Strain the sauce to remove the seeds. Taste, adding more lemon juice or sugar if desired.
Place each cake on a small plate and drizzle with the raspberry sauce. Serve immediately. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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