A Decadent Gluten-Free Pairing

Rich, velvety, and effortlessly elegant—this flourless chocolate cake is the kind of dessert that makes any gathering feel special.

Originally published in the November 1997 issue of Gourmet, the recipe is beautifully simple yet indulgent, with just a handful of ingredients coming together for a fudgy, sophisticated finish. Paired with a glass of our Lange Estate Pinot Noir, it’s a match made in culinary heaven—decadent chocolate and vibrant Pinot weaving together for an unforgettable bite. Whether you’re entertaining or just treating yourself, this gluten-free showstopper is always a crowd-pleaser.

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Recipe

INGREDIENTS

  • 4 ounces bittersweet chocolate (our bar contained 70% cacao)
  • 1/2 cup (1 stick) cold butter, plus more to grease the pan
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder plus more for sprinkling
  • 1/2 cup raspberries washed and dried
  • a pinch of flake sea salt, if desired

EQIPMENT

8″ cake pan buttered and lined with parchment paper

Instructions

Preheat the oven to 375° and place a rack at the center of the oven.

While the oven is heating, chop the chocolate and butter into small pieces, and place them in a stainless steel mixing bowl. Fill a small saucepan halfway full with water and heat until the water comes to a simmer. Place the mixing bowl on top of the saucepan. Melt the chocolate and butter together, stirring frequently, until the mixture is smooth.

Remove the mixing bowl from the heat and whisk in the sugar. Add the eggs, one at a time, and whisk until they are incorporated into the batter. Stir in the cocoa powder and mix, until just combined. Pour the batter into the cake pan and bake for 25 minutes or until a knife inserted into the center comes out clean.

Cool the cake on a rack, then turn it out onto a pedestal. Dust with cocoa powder and sprinkle with sea salt if desired. Arrange fresh raspberries on the top of the cake and serve.