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Flourless Chocolate Cake with Raspberry Sauce

Amanda Haas


Flourless Chocolate Cake with Raspberry Sauce

Prep Time

15 Minutes

Cook Time

40 Minutes

Effort
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Pellets

Cherry

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.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      When ready to cook, set the grill temperature to 325℉ and preheat, lid closed for 15 minutes.
    • 2

      Spray 8 small ramekins or a 9” springform pan with nonstick cooking spray. Dust with cocoa powder.
    • 3

      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.
    • 4

      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.
    • 5

      Fold the chocolate into the egg mixture and stir until combined.
    • 6

      Pour the cake batter into the prepared pan or ramekins (if baking later, cover and refrigerate).
    • 7

      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.
      Grill Icon
      Grill325˚
    • 8

      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.
    • 9

      Place each cake on a small plate and drizzle with the raspberry sauce. Serve immediately. Enjoy!

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