If you love a rich, chocolatey dessert that feels special but comes together in a snap, the Flourless Nutella Raspberry Cake is about to become your new obsession. This gorgeous cake is impossibly fudgy, bursting with tangy raspberries, and shockingly easy for something that tastes this decadent! Whether you’re baking for a holiday, a birthday, or just a Wednesday night that needs sweetening, this recipe is the showstopper you’ll make again and again.
Ingredients You’ll Need
What I love about this cake is the way a few simple, quality ingredients create a dessert with so much flavor and elegance. Each addition is purposeful — nothing fussy, just delicious magic happening in your mixing bowl!
- Nutella: The star of the show, bringing creamy chocolate-hazelnut richness and acting as the main structure of the cake.
- Large eggs (room temperature): Whipped until airy, they make the cake rise and give that irresistible light-but-chewy crumb.
- Vanilla extract: Adds a soft warmth that rounds out all the flavors beautifully.
- Salt: Just a pinch sharpens the sweetness and highlights the Nutella’s flavor.
- Fresh raspberries: Their juicy, tart pop is the perfect contrast to the rich cake, plus they look beautiful scattered on top!
- Powdered sugar (optional): A finishing dusting for a pretty, bakery-style look and a hint of extra sweetness.
How to Make Flourless Nutella Raspberry Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grab an 8-inch springform pan, line the bottom with parchment paper, and lightly grease the sides — this step ensures your Flourless Nutella Raspberry Cake pops out perfectly, no sticking or fussing!
Step 2: Whip Eggs, Vanilla, and Salt
In a large mixing bowl, add your room-temperature eggs, vanilla extract, and salt. Using an electric mixer on high speed, whip the mixture for about 5 minutes, until it’s thick, pale, and doubled in volume. This step is key for achieving a light texture even without flour!
Step 3: Melt and Loosen the Nutella
Spoon your Nutella into a microwave-safe bowl and give it a quick 20-second zap in the microwave. It should end up slightly runny, making it easy to fold gently into your whipped eggs without deflating all that air you worked in.
Step 4: Fold Nutella into the Egg Mixture
Using a spatula, fold the warm Nutella into your fluffy egg mixture in three parts. Be gentle here — think sweeping motions, turning the bowl as you go — to keep everything airy. You’ll end up with a gorgeous, glossy chocolate batter.
Step 5: Layer in Raspberries and Bake
Pour your batter into the prepared pan, then gently scatter fresh raspberries over the top. Slide it into the oven and bake for 25-30 minutes. You’ll know it’s done when the edges are set, but the center is just slightly fudgy for that coveted molten texture.
Step 6: Cool and Finish
Let the cake cool in the pan completely to help it set up and slice neatly. If you’re feeling fancy, dust with powdered sugar just before serving for a little extra flair.
How to Serve Flourless Nutella Raspberry Cake
Garnishes
I love to finish this cake with a delicate shower of powdered sugar, but don’t stop there! Pile on extra fresh raspberries or even add a few curls of chocolate for a dramatic effect. A dollop of whipped cream or a spoonful of vanilla ice cream takes it totally over the top for special occasions.
Side Dishes
The Flourless Nutella Raspberry Cake is rich enough to stand on its own, but you can pair it with a scoop of lightly whipped crème fraîche or Greek yogurt for a tangy counterpoint. For a more indulgent spread, set out bowls of fresh berries or a glass of cold milk or espresso for a classic dessert moment.
Creative Ways to Present
Try baking the cake in individual ramekins for adorable single-servings at dinner parties, or cut it into thin wedges and stack with layers of whipped cream for a mini layer cake sensation. You can even serve it slightly warm with berries roasted in a splash of Chambord to make it restaurant-worthy at home!
Make Ahead and Storage
Storing Leftovers
Any leftover slices of the Flourless Nutella Raspberry Cake can be covered and stored in the refrigerator for up to three days. The texture actually gets even fudgier as it sits, making it an ideal make-ahead dessert.
Freezing
This cake freezes beautifully! Once cooled completely, wrap it tightly in plastic wrap and foil. Freeze for up to one month. To serve, thaw overnight in the fridge, then bring to room temperature before slicing.
Reheating
If you love a warm, melty center, pop a slice in the microwave for 15-20 seconds before serving. This revives the gooey Nutella and softens the berries for an out-of-this-world treat.
FAQs
Can I use frozen raspberries in the Flourless Nutella Raspberry Cake?
Yes, you can use frozen raspberries if fresh aren’t available! No need to thaw; just scatter them on top straight from the freezer and bake as normal, though you may need to add a few extra minutes to the baking time.
What if I don’t have a springform pan?
A regular 8-inch cake pan works just fine. Just be sure to line it well with parchment paper for easy removal, since this cake is wonderfully moist and tender.
Is it possible to make this cake dairy-free?
Since Nutella contains dairy, you’d need a dairy-free chocolate hazelnut spread as a substitute. Look for one in the health food aisle to create a dairy-free version of this cake.
Can I make Flourless Nutella Raspberry Cake ahead for a party?
Absolutely! This cake is actually better the next day as the flavors deepen and the fudgy texture sets beautifully. Just store it covered in the fridge until ready to serve.
How do I know when the cake is done?
The cake is finished baking when the edges are set but the center still has a slight jiggle—it will continue to firm up as it cools. Overbaking will make it dry, so start checking at 25 minutes for that perfect texture.
Final Thoughts
If you adore desserts that wow with minimal fuss, this Flourless Nutella Raspberry Cake is about to earn a top spot in your baking rotation. Give it a try, and don’t be surprised if you look for any excuse to make it again — it’s truly decadence made easy!
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Flourless Nutella Raspberry Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in this decadent Flourless Nutella Raspberry Cake that is rich in chocolate flavor and studded with juicy raspberries. This gluten-free dessert is easy to make and perfect for any special occasion.
Ingredients
Ingredients:
- 1 1/2 cups Nutella
- 4 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
- Whisk the Eggs: In a large bowl, whisk the eggs, vanilla extract, and salt until pale and doubled in volume, about 5 minutes using an electric mixer on high speed.
- Prepare Nutella Mixture: Place the Nutella in a microwave-safe bowl and warm it for about 20 seconds until slightly runny. Gently fold the Nutella into the whipped eggs in three additions, using a spatula to maintain as much air as possible.
- Bake the Cake: Pour the batter into the prepared pan and gently scatter the raspberries on top. Bake for 25-30 minutes or until the cake is set but still slightly fudgy in the center. Let cool completely in the pan.
- Serve: Dust with powdered sugar if desired and serve.
Notes
- Use room-temperature eggs for best volume.
- Serve with extra fresh raspberries or a dollop of whipped cream.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 70mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg
