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Flourless Chocolate Cake

Flourless Chocolate Cake
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This Flourless Chocolate Cake is SO good! Intense chocolate flavor, melt-in-your-mouth texture. Get the recipe and enjoy! 

Made with just a few simple ingredients—rich dark chocolate, butter, eggs, and sugar—this cake is naturally gluten-free and perfect for chocolate lovers seeking a decadent treat. Whether for a special occasion or a luxurious everyday dessert, Flourless Chocolate Cake offers a pure, unadulterated chocolate experience that’s sure to impress.

Serving Suggestions

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Serve Flourless Chocolate Cake either warm or at room temperature, dusted with a light sprinkle of powdered sugar or cocoa powder. Pair it with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a handful of fresh berries to add a touch of contrast and additional flavor.

For a more elegant presentation, garnish with a few mint leaves or a drizzle of raspberry sauce.

Pairing Ideas

Flourless Chocolate Cake pairs beautifully with a variety of accompaniments. It complements a glass of dessert wine, such as port or a rich red wine, which enhances the chocolate’s depth of flavor.

For a non-alcoholic option, enjoy it with a strong cup of coffee or espresso to balance the cake’s sweetness. It also pairs well with light and fresh sides, such as a citrusy fruit salad or a simple green salad with a tangy vinaigrette.

Tips and Notes

  • Chocolate: Use high-quality dark chocolate with at least 70% cocoa for the best results. Avoid chocolate chips, as they often contain stabilizers that may affect the texture.
  • Butter: Ensure the butter is fully melted and slightly cooled before mixing with the chocolate to prevent any graininess.
  • Eggs: Beat the eggs well to help the cake rise and achieve a smooth texture. They should be at room temperature for best results.
  • Baking: Bake the cake until it is set around the edges but still slightly gooey in the center. Overbaking can lead to a dry texture.
  • Cooling: Allow the cake to cool in the pan before removing it to prevent cracking. Use parchment paper for easier removal.

Enjoy the rich, chocolatey goodness of Flourless Chocolate Cake, a luxurious dessert that’s both simple to make and irresistibly satisfying!

Flourless Chocolate Cake

Flourless Chocolate Cake

This rich and decadent cake is perfect for any chocolate lover. It’s also gluten-free, making it a great option for those with dietary restrictions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 448 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Hand mixer or stand mixer
  • Whisk
  • Spatula
  • Medium saucepan

Ingredients
  

  • 10 oz dark chocolate - chopped
  • 1 cup unsalted butter - cut into cubes
  • 1 cup granulated sugar
  • 6 large eggs - separated
  • 1 tsp vanilla extract
  • Powdered sugar - for dusting
  • Optional toppings: whipped cream - fresh berries, or chocolate shavings

Instructions
 

  • Preheat your oven to 350°F (180°C).
  • Grease the bottom and sides of your springform pan and line it with parchment paper.
  • In a saucepan, melt the chopped chocolate and butter over low heat, stirring constantly until smooth. Let it cool for a few minutes.
  • In a mixing bowl, beat the egg yolks and sugar until light and fluffy.
  • Gradually add the chocolate mixture to the egg yolk mixture, stirring until well combined.
  • In a separate bowl, beat the egg whites until stiff peaks form.
  • Gently fold the egg whites into the chocolate mixture, using a spatula until no white streaks remain.
  • Pour the batter into the prepared pan and smooth the top with the spatula.
  • Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before removing it and placing it on a wire rack.
  • Once cooled, dust the top with powdered sugar and add any desired toppings before serving.

Notes

For a richer flavor, use a high-quality dark chocolate.
You can also add a tablespoon of instant coffee or espresso powder to the chocolate mixture for a subtle coffee flavor.
This cake can be made ahead of time and stored in the fridge for 3-4 days.
To make it dairy-free, substitute the butter with coconut oil or margarine.
This cake is also delicious served with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

Nutrition

Calories: 448kcal
Keyword Cakes, Chocolate
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