Flourless Chocolate Cake with Sweet Wine Sauce and Fresh Berries

This cake has a beautiful presentation, with a gooey center and a crunchy outside.

Serves: 12Prep: 15 minutesCook: 40 minutesTotal: 55 minutesDifficulty: Medium

Serves: 12


  • 1 1⁄2 sticks salted butter, plus additional for pan
  • 1 bag (12 oz.) semisweet chocolate chips
  • 6 eggs
  • 2 1⁄4 cups sugar, divided
  • 1 teaspoon vanilla
  • 2 cups cabernet sauvignon
  • 1 teaspoon fresh lemon juice
  • 3 cups fresh berries
  • Note: Choose Kosher ingredients if you are looking to make the recipe Kosher.


  • Preheat oven to 350°F.
  • Coat the bottom and sides of a 9” springform pan with butter. Line bottom of pan with parchment paper, and coat with butter.
  • Melt butter and chocolate in a microwavable bowl. Stir and let cool.
  • Combine eggs and 1¼ cup sugar in a large bowl and beat for 8-10 minutes. Add vanilla. Fold in the melted chocolate, stirring well until completely combined.
  • Pour batter into pan and bake 40-50 minutes.
  • Cool 10 minutes. Run a knife around the inside of the pan. Loosen sides to release cake and continue to cool cake.
  • Combine wine and remaining 1 cup sugar in a medium saucepan and cook on medium heat until sugar dissolves and sauce thicken, around 20-30 minutes. Stir in fresh lemon juice.
  • Drizzle wine sauce over cake and top with fresh berries.