There’s something deeply comforting about a dessert that’s simple in ingredients, yet luxurious in taste. This is exactly what Helene’s Signature Flourless Chocolate Cake offers—a rich, velvety indulgence that never fails to impress.
Made without flour, this cake is naturally dense and decadent, with deep chocolate flavour and a melt-in-your-mouth texture. It’s finished with a cool, tangy dollop of crème fraîche and a scattering of fresh raspberries—bringing a bright, elegant contrast to every bite.
Whether you're gathering for Easter, celebrating Passover, or simply sharing something sweet with loved ones, this cake is a beautiful, crowd-pleasing finale.
Trust us—it’s one you’ll want to make year after year.
Helene’s Signature Flourless Chocolate Cake with Crème Fraîche & Fresh Raspberries
Serves: 10
INGREDIENTS
8 oz (250 g) bittersweet chocolate, chopped
3 large eggs
3/4 cup (175 mL) sugar
3 tbsp (45 mL) dark rum
1 tbsp (15 mL) vanilla extract
2 cups (500 mL) whipping cream
1/2 cup (125 mL) unsweetened cocoa powder
crème fraîche, for serving
fresh raspberries, for serving
Instructions:
Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) round springform pan with parchment paper. Set aside.
Melt the chocolate in a heatproof bowl over a pot of simmering water. Stir until smooth, then remove from heat and let cool to room temperature.
In a large bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 5 minutes. Beat in the rum and vanilla.
In a separate bowl, using clean beaters, whip the cream until soft peaks form. Sift the cocoa powder into the whipped cream and beat until stiff peaks form.
Stir the melted chocolate into the egg/sugar mixture until combined. Stir in one-quarter of the cocoa whipped cream mixture to lighten it, then gently fold in the rest until fully combined. The batter should resemble chocolate mousse.
Spoon the batter into the prepared pan. Place the springform pan in a larger baking pan and pour in enough boiling water to come 1 inch (2.5 cm) up the sides (this is the bain marie).
Bake for 1 hour at 350°F (180°C). Then reduce the oven temperature to 300°F (150°C) and bake for an additional 30 minutes. The top will crack slightly, and a cake tester inserted in the centre should come out clean.
Cool the cake completely in the pan. Then carefully remove the springform ring and transfer the cake to a serving platter. (For best results, make the cake a day ahead, wrap well with plastic wrap, and refrigerate overnight.)
To Serve:
Top each slice with a dollop of crème fraîche and a handful of fresh raspberries. Garnish with chocolate curls and a light dusting of icing sugar if desired. Use a hot wet knife for clean slices.
Photos via Simply Delicious