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
Scale
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
