Flourless Chocolate Loaf Cake with Berry Coulis

This flourless chocolate loaf cake is rich and fudgy beyond words! A quick mixed berry coulis is the perfect accompaniment.

Flourless Chocolate Loaf Cake with Berry Coulis

Greetings, friendly bakers! I'm still very much on a flourless desserts kick, and I've been testing and tweaking lots of new recipes like this swoon-worthy chocolate cake. It's probably the most intensely chocolate dessert I've ever made or tasted!

Through my tasting and testing, I felt that chocolate cake this deeply profound needed a foil, which came in the form of a bag of mixed berries in my freezer. I've made berry coulis many times in my confectionery history, but I sort of forgot about it for a while. It's so easy and bright tasting, I silently scolded myself for not making it more often. I'm convinced it is this cake's soul mate, and should never be omitted from the recipe.

Flourless Chocolate Loaf Cake with Berry Coulis

Always begin with really great chocolate. I used 3 bars of organic 65% semisweet chocolate. Whatever excellent chocolate you choose, chop it fine with a large chef's knife because it is melted alongside lots of butter. This mixture may seem familiar, because it is how many wonderful brownie recipes begin.

I went the quick-and-easy route by melting the chocolate and butter together in the microwave, but you could also do this over a double boiler. However, I prefer and recommend using the microwave. It removes the risk of getting water from a double boiler's steam in your chocolate, which will make it seize and become a chunky mess.

Flourless Chocolate Loaf Cake with Berry Coulis

You'll use lots of eggs, and they'll need to be whipped with sugar for a good long while until they become voluminous and light in color, just like the picture above.

Flourless Chocolate Loaf Cake with Berry Coulis

The chocolate and butter mixture is combined with the eggs, along with a couple of pantry staples, and then it's poured into a parchment-lined loaf pan.

The cake will need to bake in a water bath so it doesn't crack and retains its moist, fudgy texture. If you suspect your loaf pan is not leak-proof, wrap the bottom in a double thickness of aluminum foil before placing it in the water bath.

Flourless Chocolate Loaf Cake with Berry Coulis

The cooled cake is topped with yet another layer of chocolate! A simple ganache speckled with chocolate pearls. If you're making this for gluten-free dietary considerations, be sure to use gluten-free decors or pure chocolate sprinkles. The pearls I had on hand have a tiny toasted biscuit center (Callebaut Crispearls) which is not a gluten-free product.

Flourless Chocolate Loaf Cake with Berry Coulis

Chilled, this cake has a texture similar to fudge. Although it is delicious chilled, I recommend letting letting the cake come to room temperature before serving it. It's softer and the flavors are more developed.

Flourless Chocolate Loaf Cake with Berry Coulis

This is a cake you'll want to share, because a little goes a long way. It is absolutely special occasion-worthy, and just the thing for the chocolate fanatic in your life!

Flourless Chocolate Loaf Cake
with Berry Coulis
Yields one 9x5-inch loaf

5 large eggs, at room temperature
1 cup (200g) granulated sugar
3/4 cup (12 tablespoons/173g) unsalted butter
12 oz. (3 bars, 4 oz. ea.) semisweet chocolate, finely chopped
1/4 cup (25g) dark cocoa powder
1/2 cup (53g) finely ground almonds (almond flour, or another nut flour)
1/8 teaspoon fine grain sea salt

1 cup (6 oz.) semisweet chocolate chips
1/2 cup (120 ml) heavy cream
Chocolate pearls or gluten-free chocolate sprinkles, for garnish

Berry coulis
1 lb. frozen mixed berries, thawed (tested with blueberry, blackberry, and raspberry mix)
1/2 to 1 cup (100-200g) granulated sugar (to taste)
1 tablespoon Chambord or blackberry brandy *optional

For the cake: Preheat the oven to 320°F. Grease a 9x5-inch loaf pan with solid vegetable shortening (Crisco) and line with parchment paper so that it overhangs the two long sides of the pan.

NOTE: my loaf pan was slightly larger, which made my loaf cake short. Using a 9x5 pan with straight sides will yield a taller cake.

In the bowl of an electric mixer fitted with the whip attachment, beat the eggs and sugar together at high speed until thick and lightened in color, about 5-7 minutes.

Meanwhile, in a large microwave-safe bowl, combine the butter and chopped chocolate. Heat in the microwave at 100% power in 45 second intervals. Stir well with each heating, until the mixture is melted and can be stirred smooth.

Lower the mixer speed and gradually add the melted chocolate mixture a little at a time. Mix in the dark cocoa powder, ground almonds and salt. Scrape down the bowl to make sure all the ingredients are incorporated and pour into the prepared pan.

Place a large roasting pan on the center rack in the oven. Place the loaf pan in the pan and fill with hot water to about 1/3 up the loaf pan (hot tap water is fine, or boil a pot on the stove top). Bake for 30 minutes at 320°F. Increase temperature to 350°F and bake for about 20 minutes more, until the cake is set. The cake should have a slight dip in the center, this is normal. Allow the cake to cool completely in the pan. Transfer to the refrigerator for faster cooling, if desired.

For the toppings: Combine the chocolate chips and cream in a large microwave-safe glass measure. Microwave at 100% power for 1 minute. Allow the hot mixture to stand for 1 minute. Whisk together until a glossy ganache forms; pour over the cooled cake in the pan. Immediately garnish with pearls or sprinkles. Let stand until set, or refrigerate to speed setting.

For the coulis: combine the thawed berries and ½ cup of sugar in a medium saucepan. Cook until the berries give off their juices, about 7 minutes. Add more sugar to taste (berry tartness will vary). Cook until the sugar is completely dissolved. Remove from the heat and let cool. Place berries in a food processor or blender and pulse until pureed. Place a sieve over a large bowl and pour the berry puree through; press using the back of a spoon or rubbery spatula to force the liquid through the sieve. Discard the solids. Stir in the tablespoon of liquor if using. Transfer the coulis to a jar or cover the bowl and store in the refrigerator until ready to serve.

Run a knife between the cake pan and the cake and remove from the pan using the overhanging parchment paper; peel away the paper and discard. Allow the cake to come to room temperature before serving.

To serve, pour berry coulis on dessert dishes and plate chocolate loaf slices on top. This cake is also excellent served with unsweet whipped cream or vanilla ice cream.

link Flourless Chocolate Loaf Cake with Berry Coulis By Published: Flourless Chocolate Loaf Cake with Berry Coulis Recipe


  1. I don't think I need to wait till I try this to say I think I am already in love with it! It looks so rich and decadent! Pinned to try later, thanks for sharing!

    Kadie | The Great Canadian Housewife & A Story About A Girl

  2. Wow, this is a true chocolate overload! I felt like I was eating pure fudge - in a good way!
    I had a few issues with the top cracking but I guess that's my fault because I didn't have the correct baking pan and used a 25cmx8cm loaf.

    1. It is like eating fudge! My first few cakes cracked when I baked it at 350°F without a water bath. It could be your pan, or if your oven runs hot that could be the cause too. Thank you so much for trying the recipe!

  3. Very tempting but since i do not have almond flour for the moment can I substitute for coconut flour ? what’s the quantity
    Thank you Heather

  4. Hi Dina! Coconut flour is so very absorbent and can be drying to baked goods - even one like this recipe with lots of eggs. But you could probably make it work with a smaller amount. I would recommend using only 1/4 cup of coconut flour in place of the 1/2 cup of almond meal. Good luck!

  5. HI Heather.... I just took the cake out of the oven and did EVERYTHING that your instructions say. My cake looks much taller than yours... thicker if you will. I followed your written instructions to the Tee. Any thoughts?

    I am assuming it will taste delish though!

    1. Hi Jackie!
      Thank you for trying this recipe. I hope it was delicious and you enjoyed it. I know why your cake was taller - I re-measured my pan, and it flares out at the top to 5 1/2 inches by 9 3/4! So, it holds more than a standard 9x5-inch pan. I don't think your cake being taller will affect the recipe's taste or consistency. Thanks for reporting back! I'll plan to re-test this in a 9x5 pan with straight sides. xo

  6. Mine is in the oven but I think I may have beaten the eggs and sugar at a higher speed. They looked fluffier than yours but I bet it will still be SO good! I have really enjoyed the recipes you have posted during this weird time in our lives. Note: I wish recipes would tell specific speeds used on a KitchenAid mixer....is 6 or 8 high? 10 would be ridiculous!! Thanks and looking forward to tasting this!!

  7. Mine is taller too but at that top of my 9X5 pan, so once it is cooled I am going to try to add the top layer with the parchment pulled up, otherwise any suggestion for adding the top chocolate layer?

    1. Hi! Yes - you could cover the cake with ganache by removing from the pan and pouring ganache over the entire cake. You could also allow the ganache to thicken to spreading consistency (refrigerate, stirring intermittently),frost just the top.

      I hope you enjoyed the recipe! I didn't realize how much my loaf pan flared out at the top. That is certainly why yours is taller.

      Thank you for trying the recipe. xo

  8. Hello Heather! Your blog is my go-to for any desserts when I want to make something wow-worthy. I am making this cake right now for my twins' birthday :) I believe for the ganache, 1/2 cup of whipping cream is 118 mL. Thanks for your wonderful artistry!


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