This tasty, flourless cake can be whipped up in no time. It is ideal to surprise our partner by cooking it in a Le Creuset heart cocotte , but it can also be cooked in a classic cocotte or even in various mini cocottes . It is ideal to share with that special person. It is delicious freshly made accompanied by a raspberry sauce.

Ingredients (4-6 people)

  • 120g of grated dark chocolate
  • 6 tablespoons unsalted butter
  • 1/2 cup of sugar
  • 3 large eggs
  • 1/3 cup cocoa powder
  • 1/2 teaspoon instant espresso powder
  • a pinch of salt
  • 1 teaspoon vanilla extract

Ingredients for the sauce:

  • 170gr of fresh raspberries (or raspberry, strawberry or red fruit jam)
  • 1/4 cup sugar
  • 2 tablespoons of port wine


  1. Preheat the oven to 190ºC and generously spread the bottom and sides of the cocotte with butter.
  2. Melt and mix the chocolate and butter in a bain-marie, stirring until smooth. Remove from the heat and add the sugar while stirring constantly. Add the eggs, one at a time, beating well each time. Add the cocoa powder, the espresso powder and a pinch of salt, mixing well. Finally add the vanilla extract .
  3. Spoon the mixture into the cocotte (or spread among several mini-cocottes ) and bake for 30 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs. Remove the cocotte from the oven and let it cool for 5 to 10 minutes before serving (the cake will sink a bit).
  4. For the sauce we can use fresh or frozen raspberries or jam. If we have raspberries, mix them with the sugar and port in a saucepan. We simmer over low heat, stirring occasionally, until the berries break down and the sauce has thickened (approximately 15 minutes). The sauce can be served directly like this, or it can be passed through a sieve for a smoother texture. If we don't have raspberries, we can mix four or five tablespoons of jam with the port and half a glass of water and put it on a slow fire, mixing it so that it thickens.
  5. Finally we can spread a little jam on the chocolate cake and serve the rest in a small container like a mini cocotte.
Jordi Manero


MªCarmen said:

Hola. Parece una receta apetitosa, en realidad una especie de mugcake pero hecho en cocotte. ¿Cómo es que dáis las medidas en tazas y cucharas? Sobre todo, el tema de las cucharas de mantequilla lo veo peligroso… puede oscilar mucho para la gente que no tenga los medidores americanos.
¿Podríais poner las medidas en gramos?
Gracias. Saludos

Claudia&Julia said:

¡Muchas gracias Ana! Nos alegra que te haya gustado :)

Ana Coruña. said:

He realizado el pastel, buenisimo, he respetado la receta original, salvo la mermelada que a falta de oporto le añadi ron añejo, RIQUISIMA!!!
No dejeis de probarla!!!!

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