Flour-less Bittersweet Chocolate Cake


  • 1/8 cup Sue Bee® Honey
  • 8 ounces bittersweet chocolate
  • 1/3 cup seedless raspberry preserves
  • 1/3 cup heavy cream
  • 4 ounces bittersweet chocolate
  • 2 tablespoons granulated sugar
  • 1/2 cup granulated sugar
  • 6 large eggs
  • 2 tablespoons cognac
  • 1/2 cup unsalted butter
  • 3 ounces milk chocolate



  • Position a rack in the center of the oven and preheat to 350 F.
  • Butter the bottom and sides of a 9-inch spring-form pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper.
  • In a medium saucepan, combine the chocolate and butter.
  • Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
  • Gently whisk until smooth.
  • Remove from the heat and stir in the cognac.
  • Let cool.
  • In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
  • Stir in the melted chocolate mixture.
  • In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
  • Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
  • One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
  • Continue beating until the egg whites are stiff but not dry.
  • Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions. Do not over mix.
  • Pour the batter into the prepared pan.
  • Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
  • Transfer the pan to a wire rack and cool for 10 minutes.
  • Using a small sharp knife, cut around the sides of the cake to loosen it.
  • Release the pan side.
  • Invert the cake onto a wire rack.
  • Peel off the parchment paper and cool the cake completely.
  • Wrap in plastic and refrigerate overnight.

Chocolate glaze

  • Place the chocolate in a medium bowl.
  • In a small saucepan, bring the heavy cream to a gentle boil.
  • Using a wire whisk, stir in the Sue Bee® honey.
  • Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
  • Whisk the mixture until smooth.
  • Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
  • Assemble the cake.
  • Remove the cake from the refrigerator and remove the plastic wrap from the cake.
  • Place the cake on a wire rack set over a baking sheet.
  • Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
  • Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
  • Drizzle the top of the glazed cake with the melted milk chocolate.
  • Serve the cake immediately, or refrigerate.
  • Bring the cake to room temperature before serving.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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