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Flourless Raspberry Mocha Cake

Prep Time: 25 Minute(s)
Cook Time: 27 Minute(s)
Yield: 10 servings


  • Crisco® Original No-Stick Cooking Spray
  • 1 (12 oz.) package semi-sweet chocolate chips
  • 1/2 cup butter (1 stick)
  • 1/4 cup sugar
  • 4 large eggs, at room temperature, separated
  • 1 tablespoon water
  • 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals
  • 1 cup cold heavy cream (1/2 pt.)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1/2 cup Smucker's® Seedless Red Raspberry Jam


  1. HEAT oven to 350°F. Coat 8-inch springform pan with no-stick cooking spray.
  2. MICROWAVE chocolate chips and butter in large microwave-safe bowl 1 to 1 1/2 minutes or until melted and smooth when stirred. Stir in sugar. Whisk in egg yolks, one at a time. Stir water and coffee crystals in small cup until dissolved. Stir into chocolate mixture.
  3. BEAT egg whites in large bowl with mixer on high speed until almost stiff. Gradually fold in chocolate mixture until no whites are visible. Spread evenly in prepared pan. Bake 27 to 33 minutes or until edges puffed and firm. Cool on wire rack 30 minutes. Cover and chill.
  4. BEAT cream and vanilla in medium bowl with mixer on medium-high speed until soft peaks form. Add powdered sugar. Beat until stiff.
  5. REMOVE sides of pan. Microwave jam in small microwave-safe bowl 10 seconds or until slightly warm. Stir. Spread over cake. Garnish cake with whipped cream.

Nutrition Facts

Serving Size (1 slice, 1/8 of recipe), Calories 540 (Calories from Fat 340), Total Fat 39g (Saturated Fat 23g, Trans Fat 1g), Cholesterol 190mg, Sodium 160mg, Total Carbohydrate 49g (Dietary Fiber 3g, Sugars 43g), Protein 6g; Percent Daily Value*: Vitamin A 20%, Vitamin C 0%, Calcium 6%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

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