Introduction
Indulge in the rich, decadent delight of flourless chocolate cake! This elegantly simple dessert is surprisingly easy to make, delivering a fudgy, intensely chocolatey experience. Perfect for birthdays, holidays, or any special occasion, this flourless chocolate cake is sure to impress your loved ones.
Table of Contents
Why You’ll Love This Flourless Chocolate Cake
- The intense chocolate flavor is perfectly balanced, creating a rich, satisfying experience.
- Enjoy a unique texture that’s both brownie-like and mousse-like, offering a delightful contrast in every bite.
- This recipe is surprisingly simple, making it accessible even for beginner bakers who want to create a gourmet dessert.
- You can make this cake ahead of time, chilling it overnight to develop even deeper flavors, making it perfect for busy schedules.
Ingredients
Here’s what you’ll need to create this amazing flourless chocolate cake:
- 1 ¼ cups (213 grams) semisweet chocolate chips
- 1 stick (113 grams) unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon instant espresso powder, optional
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3 large eggs plus 1 egg yolk
- 1/2 cup (43 grams) Dutch-process cocoa
- ½ cup (120 grams) heavy cream, chilled
- Powdered sugar
- Freshly whipped cream, vanilla ice cream, or 1:1 ganache
- Fresh strawberries or raspberries
Notes & Substitutions
- Chocolate: Semisweet chocolate chips provide a classic flavor, but you can also use dark or bittersweet chocolate for a richer, deeper taste.
- Cocoa Powder: Dutch-process cocoa powder gives a smoother, less acidic flavor. For more information on why Dutch-process cocoa is favored in certain recipes, explore the benefits of alkalized cocoa in baking. If you only have natural cocoa powder, it will work, but the flavor will be slightly different.
- Eggs: The eggs are essential for structure and richness. Don’t skip the extra yolk!
- Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the recipe, ensuring a balanced flavor.
- Espresso Powder: The espresso powder enhances the chocolate flavor, making it more intense. It’s optional but highly recommended.
Equipment
Gather these essential tools before you start:
- Light-colored 8-inch round 3-inch deep cake pan
- Nonstick cooking spray
- Parchment paper
- Microwave-safe bowl
- Electric mixer or immersion blender
Instructions
Follow these step-by-step instructions to create your delicious flourless chocolate cake:
- Preheat the oven to 350°F. Lightly grease a light-colored 8-inch round 3-inch deep cake pan with nonstick cooking spray. Place a parchment round on the bottom of the pan and spray again to ensure the flourless chocolate cake doesn’t stick.
- In a large microwave-safe bowl, heat the chocolate chips and butter in 30-second increments, stirring between each, until just barely melted. Stir until smooth. Whisk in the sugar, espresso powder, salt, and vanilla. Let cool slightly.
- Add in the eggs and yolk all at once, vigorously whisking until smooth. Whisk in the cocoa powder until just combined. The batter will be thick.
- In a small but deep bowl or measuring cup, use an electric mixer or immersion blender fitted with a whisk attachment to beat the chilled heavy cream to medium peaks.
- Using a rubber spatula, gently fold the whipped cream into the chocolate batter until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake the cake for about 25 to 30 minutes, or until the cake has puffed up and the edges are set. The center should still be slightly wobbly, and reach at least 200°F using an instant-read thermometer.
- Remove from the oven and let cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly as it cools – this is normal. Loosen the edges of the still-warm cake from the pan with a thin flexible knife or offset spatula so it unmolds easier when ready to serve. Let cool completely in the pan.
- Once cool, cover and refrigerate for at least 6 hours, but preferably overnight. At this point, the cake can be kept covered in the fridge for up to 3 days, as well as any leftovers.
- This cake is best served chilled. When ready to serve, remove the cake to a serving plate. Use a sharp knife to cut into slices, running the knife under hot water and wiping off the blade between slices for clean cuts. Place a spoonful of powdered sugar in a small fine mesh strainer and dust over each slice. Top with whipped cream or a scoop of ice cream and a few berries. Serve and enjoy your amazing flourless chocolate cake!
Pro Tips & Troubleshooting
- Properly greasing and lining the pan is crucial to prevent the flourless chocolate cake from sticking.
- Use an instant-read thermometer to check for doneness; the center should reach 200°F.
- A slight fall in the center is normal due to the lack of flour. Avoid overmixing the batter.
- For perfectly clean slices, run a sharp knife under hot water and wipe it clean between each cut.
Serving, Storage & Variations
- For an elegant presentation, dust with powdered sugar and top with fresh berries.
- Add a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of ganache for extra decadence.
- Store leftover cake covered in the refrigerator for up to 3 days.
- To freeze, wrap the entire cake or individual slices tightly in plastic wrap and then in foil. Freeze for up to 2 months.
- Thaw frozen cake in the refrigerator overnight before serving.
Nutrition
Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 25g |
| Saturated Fat | 15g |
| Cholesterol | 100mg |
| Sodium | 100mg |
| Carbohydrates | 30g |
| Sugar | 25g |
| Protein | 5g |
FAQ
- What does flourless chocolate cake taste like? It tastes intensely chocolatey, with a rich and fudgy texture. The absence of flour allows the chocolate flavor to really shine through.
- Is flourless chocolate cake gluten-free? Yes, this flourless chocolate cake is naturally gluten-free since it doesn’t contain any flour. According to the FDA, foods labeled “gluten-free” must contain less than 20 parts per million of gluten.
- Why does flourless chocolate cake fall after baking? A slight fall is normal due to the absence of flour, which provides structure in traditional cakes.
- Do I have to chill this cake before serving? Chilling is highly recommended. It enhances the flavor and improves the texture, making it even more decadent.
Conclusion
This flourless chocolate cake is a guaranteed showstopper, blending rich chocolate flavor with a delightfully unique texture. Easy enough for beginners yet elegant enough for special occasions, this recipe is sure to become a new favorite. So go ahead, bake this incredible flourless chocolate cake and create some unforgettable moments!
Decadent Flourless Chocolate Cake Recipe
This rich and elegant flourless chocolate cake is made with semisweet chocolate, butter, cocoa, and eggs, resulting in a dense, fudgy texture. It is best served chilled with a dusting of powdered sugar and fresh berries.
Equipment
- 8-inch round 3-inch deep cake pan
- parchment round
- large microwave-safe bowl
- electric mixer or immersion blender with whisk attachment
- Rubber spatula
- wire rack
- thin flexible knife or offset spatula
- sharp knife
- small fine mesh strainer
- Instant Read Thermometer
Ingredients
Cake
- 1 ¼ cups semisweet chocolate chips (213 grams)
- 1 stick unsalted butter (113 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 teaspoon instant espresso powder optional
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3 large large eggs plus 1 egg yolk
- 1/2 cup Dutch-process cocoa (43 grams)
- ½ cup heavy cream chilled (120 grams)
For Serving
- Powdered sugar
- Freshly whipped cream vanilla ice cream, or 1:1 ganache
- Fresh strawberries or raspberries
Instructions
Preparation
- Preheat the oven to 350°F. Lightly grease an 8-inch round cake pan with nonstick cooking spray, place a parchment round on the bottom, and spray again.
- In a large microwave-safe bowl, gently melt chocolate chips and butter in 30-second increments, stirring until smooth. Whisk in the sugar, espresso powder, salt, and vanilla, then set aside to cool.
- Add the eggs and egg yolk all at once, vigorously whisking until smooth, then whisk in the cocoa powder until just combined; the batter will be thick.
- In a small, deep bowl, use an electric mixer or immersion blender to beat the chilled heavy cream to medium peaks. Gently fold the whipped cream into the chocolate batter until thoroughly combined.
- Pour the prepared batter into the cake pan and smooth the top evenly.
- Bake for approximately 25 to 30 minutes, or until the cake is puffed, the edges are set, the center is slightly wobbly, and an instant-read thermometer reads at least 200°F.
- Remove the cake from the oven and cool in the pan on a wire rack for 10 minutes; the cake will deflate slightly. Loosen the edges with a thin knife or offset spatula, then allow it to cool completely in the pan before covering and refrigerating for at least 6 hours or preferably overnight.
- Serve the cake chilled by removing it to a serving plate and cutting slices with a sharp knife, running it under hot water and wiping it clean between cuts. Dust each slice with powdered sugar and top with whipped cream, ice cream, or berries.
Notes
The cake will deflate slightly as it cools. Refrigeration for at least 6 hours (preferably overnight) is crucial for setting and enhancing the texture. The cake can be stored covered in the fridge for up to 3 days. It is best served chilled, and using a hot, wiped knife will yield cleaner slices.