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This gluten-free, flourless chocolate cake is dense, moist and bursting full of wood-fired flavor. The homemade raspberry sauce adds a light and tart finish for a sweet and smokin’ dessert.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.1 As Needed | cooking spray |
3 Tablespoon | Cocoa Powder |
12 Tablespoon | Butter, unsalted |
12 Ounce | semisweet chocolate, coarsely chopped |
1/2 Teaspoon | salt |
1 Teaspoon | vanilla extract |
6 Whole | Eggs, room temperature |
1 5/8 Cup | granulated sugar |
2 Cup | fresh raspberries |
1 Teaspoon | fresh lemon juice |
1
When ready to cook, set the grill temperature to 325℉ and preheat, lid closed for 15 minutes.
2
Spray 8 small ramekins or a 9” springform pan with nonstick cooking spray. Dust with cocoa powder.
3
In a medium saucepan over low heat, melt the butter. Stir in the chocolate and salt and whisk until melted. Remove immediately from the heat and stir in the vanilla.
4
Combine the eggs and 1-1/2 cups of sugar in the bowl of a stand mixer. Beat on high for 3-4 minutes until light and fluffy. Alternatively, use a hand mixer.
5
Fold the chocolate into the egg mixture and stir until combined.
6
Pour the cake batter into the prepared pan or ramekins (if baking later, cover and refrigerate).
7
Place the pan on the grill grate and bake, about 35-40 minutes, or until the top of the cake looks crispy, yet the center is still slightly sticky when a toothpick is inserted in the center.
325 ˚F / 163 ˚C
00:40
8
For the Raspberry Sauce: Place the raspberries, remaining 2 Tbsp of sugar, and lemon juice in a blender or food processor. Blend for 30 seconds, or until a puree is formed. Strain the sauce to remove the seeds. Taste, adding more lemon juice or sugar if desired.
9
Place each cake on a small plate and drizzle with the raspberry sauce. Serve immediately. Enjoy!
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