Name: Flourless Chocolate Cake with Wineberries
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 8 oz (225g) dark chocolate (70% or higher), chopped; 1/2 cup (115g) unsalted butter; 3/4 cup (150g) granulated sugar; 4 large eggs; 1/4 cup (25g) unsweetened cocoa powder; 1/4 tsp salt; 1/2 cup fresh wineberries (plus extra for garnish); Powdered sugar (optional, for dusting); 1 tsp vanilla extract (optional)

Flourless Chocolate Cake with Wineberries

Why You’ll Love This Recipe

This cake is a dream come true for anyone who loves deep chocolate flavor and naturally gluten-free desserts. The absence of flour results in a dense, almost truffle-like texture that melts in your mouth. The addition of wineberries adds a tangy, slightly sweet contrast that cuts through the richness, balancing each bite. Whether you’re avoiding gluten, want a sophisticated dessert, or simply love chocolate, this cake delivers on all fronts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dark chocolate (70% or higher), chopped
Unsalted butter
Granulated sugar
Eggs
Unsweetened cocoa powder
Salt
Fresh wineberries (or raspberries as an alternative)
Powdered sugar (optional, for dusting)
Vanilla extract (optional for added depth)

Directions

Preheat your oven to 375°F (190°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.
Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth and remove from heat.
Stir in the sugar and let the mixture cool slightly.
Add the eggs one at a time, beating well after each addition.
Sift in the cocoa powder and salt, then gently fold the mixture until fully combined.
Gently fold in half of the wineberries, saving the rest for garnish or topping.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until the top has set and the center is just barely jiggly.
Let the cake cool in the pan for 10 minutes, then remove the springform ring and allow it to cool completely.
Garnish with the remaining wineberries and a dusting of powdered sugar, if desired.

Servings and timing

This recipe yields approximately 8 servings.
Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooling time: 30–45 minutes
Total time: about 1 hour 30 minutes

Variations

Berry Swap: Substitute wineberries with raspberries, blackberries, or cherries.
Spiced Touch: Add a pinch of cinnamon or chili powder for a hint of warmth.
Nutty Crunch: Fold in chopped toasted hazelnuts or almonds for texture.
Liqueur Boost: Add a tablespoon of raspberry liqueur or Chambord to the batter for a more complex flavor.
Vegan Option: Use dairy-free chocolate, vegan butter, and egg substitutes like flax eggs (results may vary in texture).

Storage/Reheating

Store leftovers covered in the refrigerator for up to 5 days.
To freeze, wrap the cake tightly in plastic wrap and then in foil; it can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
To reheat, warm individual slices in the microwave for 15–20 seconds or enjoy cold for a fudgier bite.

FAQs

What makes this cake “flourless”?

It uses no flour of any kind, relying on eggs and melted chocolate to create structure, resulting in a dense, rich texture.

Can I make this cake ahead of time?

Yes, it actually tastes better the next day once the flavors have settled. Store it in the fridge and serve at room temperature.

Are wineberries the same as raspberries?

No, wineberries are similar in appearance and taste, but they have a slightly more tart and juicy profile. They’re often foraged and have a short season.

Can I use frozen wineberries?

Yes, but thaw and drain them first to avoid excess moisture in the batter.

Is this cake gluten-free?

Yes, it’s naturally gluten-free as it contains no wheat or flour.

What type of chocolate is best for this cake?

Use high-quality dark chocolate (70% or higher) for the best flavor and texture.

Can I skip the berries?

Yes, the cake is delicious on its own, but the berries add a lovely contrast.

How do I know when it’s done baking?

The top should look set, but the center may still jiggle slightly—this ensures a fudgy texture once cooled.

What size pan should I use?

A 9-inch springform pan works best for easy removal and even baking.

Can I add a glaze or sauce?

Absolutely! A drizzle of ganache or berry coulis pairs beautifully with this cake.

Conclusion

This Flourless Chocolate Cake with Wineberries is everything a dessert should be: indulgent, rich, and unforgettable. Its naturally gluten-free makeup makes it inclusive, and the addition of tart berries brings an unexpected twist to a classic favorite. Whether served at a dinner party or as a cozy treat for yourself, it’s a guaranteed crowd-pleaser.