Flourless Chocolate Cake with Raspberry Mascarpone Frosting

Posted November 5th, 2011 in Desserts, Recipe


2 cups toasted walnut pieces

1 cup toasted almonds

1 cup sugar, divided

2 ounces bittersweet chocolate, finely chopped

½ cup very fine bread crumbs

¼ cup unsweetened cocoa powder

¼ tsp cinnamon

10 large eggs, separated

1 Tbs. instant coffee

½ cup boiling water

1 tsp lemon juice


1 8oz container Mascarpone at room temperature

1 stick unsalted butter, room temperature

1 can Oregon Fruit Raspberries, well drained (use syrup for another use)

3-4 cups confectioners’ sugar


Preheat oven to 350 degrees.  Grease and flour 2 10inch spring form cake pans or regular round cake pans.  Toast nuts on a baking sheet until fragrant. Be careful as nuts burn quickly.  Let cool completely. Place walnuts, almonds and ½ cup sugar in a bowl of a food processor and process until fine.  Add chopped chocolate and blend until fine.  Combine nut mixture and bread crumbs in a large bowl. Sift the cocoa and cinnamon in to the bowl and mix well.  In a medium bowl, beat the egg whites until stiff peaks form and set aside. In another bowl, beat egg yolks with remaining ½ cup sugar until pale yellow and a firm ribbon forms when beaters are lifted (about 5 minutes). Meanwhile, dissolve the coffee in the boiling water and set aside to cool slightly.  Drizzle the coffee into the egg yolks with mixer running. Add lemon juice.  Carefully fold the egg yolk mixture into the nut mixture then fold in the egg whites until well incorporated but do not over mix.  Divide the batter evenly into the two prepared baking pans.  Bake for 30-35 minutes until a toothpick comes out clean. Cool for 10 minutes on a wire rack and then remove from pans to cool completely.  Frost when cool.


To prepare frosting, beat the mascarpone and butter together until light and fluffy.  Add the raspberries and beat until completely combined. Begin adding the confectioners sugar a cup at a time and beat until you get the consistency you want. Put one top down on a cake plate and frost. Add the second layer top up and frost the top and sides.


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  1. Thanks for another great gluten-free recipe. Yum!

    The flourless chocolate cake with raspberries will be on our holiday table.

    • You know the first time I had flourless chocolate cake was at your house! Always reminds me of you. Thanks for stopping by!
      The Queen

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