Flourless Raspberry and Shard Cake

Date: 12 Apr 2014 Author: Jacqui Categories: Desserts, Food, Sweets & Treats 0


This is not just for Celiacs! This is quite a popular cake, which I have made even before I was ever diagnosed. It will not be a high cake like a sponge, more fudge-like, but it is certainly a decadently delicious one!

The cake itself is very simple to make. Whilst it is baking, you can prepare the shards and the cream frosting.


  • 150 gr chocolate (dark or milk)
  • 4 eggs
  • 40 gr dark unsweetned cocoa
  • 1/3 cups dark brown sugar
  • 1 tsp instant coffee powder
  • 3 tbsp coconut butter
  • 1/2 cup finely chopped almonds


Melt chocolate and butter.  Add the other the ingredients except for the almonds and stir everything well with a whisk. Add the almonds and stir again. Grease a small pan ( 18cm) and sprinkle well with cocoa powder. Pour in the mixture and bake in a preheated oven for 35 minutes. As mentioned above, it will not be a high cake … this type cake tends to rise during baking but then drops down. So do not think you did something wrong!

In the meantime, you can prepare the shards. Just take two sheets of baking paper. Place one sheet on an upturned baking sheet. Melt some chocolate in the microwave or melt the traditional way, as you prefer. Pour the chocolate over the first sheet and using a spatula, spread it and smooth it into a rectangle, leaving about an inch border all around. Take the second sheet and place over the chocolate. Using a narrow bottle or narrow rolling pin, start at one end and roll the ‘sandwiched’ chocolate round the bottle. Then place seam side down in the fridge to set hard. All you have got to do when it is set is to unravel the roll and the chocolate will break into long shards, ready to decorate your cake.  You might need to trim the bottom of the shards with a sharp knife, so they will be level when assembling the cake.

Whilst that is setting in the fridge, prepare this quick frosting.

  • 200g  icing sugar, sifted
  • 60 g unsweetened cocoa powder
  • 6 tbsp unsalted butter, softened
  • 1/4 cup milk, room temperature
  • 1 tsp almond essence


Combine sugar and cocoa together in a medium bowl. Whisk in the butter, the milk and essence until smooth.

Now to assemble it, you will need some Amaretto and fresh Raspberries. Or you can even use Strawberries if you wish.

Poke some holes in the cake and sprinkle it with Amaretto. Cover the sides of the cake with a little of the frosting so the shards can stick upright to the cake, and use the remaining frosting for on top. Place fresh raspberries neatly, covering the top. Then take the shards, trimming them so they will be straight at the bottom and continue to cover the sides of the cake.  The more jagged, the better it will look. If you wish you can also dust the top with some icing sugar.


Now, tell me, would anyone know that this cake was actually gluten free?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Translate »