Flourless chocolate cake was one of those recipes I got into when I went through my gluten free phase. This thing just hits y’all. I make it rich with an almost brownie like fudgy texture. Plus I prep the thing in minutes. Having a slice warm with whipped cream and berries is legit the best thing ever. Get at it.
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How to make Flourless Chocolate Cake
Step 1: Preheat oven to 350F. Place rack in middle position.
Prepare 8-inch round cake pan by spraying with cooking spray, layering with a parchment round, then spraying again. In a large bowl, place butter and chopped chocolate. Create a double boiler by pouring one inch of water in medium saucepan and placing over medium heat, then place bowl on rim of the saucepan. (The bottom of the bowl should not touch the simmering water below.) Stir occasionally until most of the chocolate is melted. Remove from heat and continue stirring until all the chocolate is melted.
Step 2: Stir in sugar, vanilla, and dissolved espresso. (Mixture will look grainy.) Whisk in eggs until mixture is thick and smooth, about one minute.
Step 3: Add salt and sift cocoa powder into the batter and evenly combined.
Step 4: Add batter to prepared pan.
Step 5: Bake until top is just set and an inserted toothpick comes out with a few very moist crumbs attached, 16-18 minutes. DO NOT OVERBAKE. Let cool in pan for 5 minutes. Invert cake onto serving platter and allow to cool for 15 minutes. Garnish with whipped cream and berries and serve immediately.
Flourless Chocolate Cake Recipe
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Ingredients
- 8 tbsp unsalted butter cut into ½-inch pieces
- 6 oz high quality bittersweet chocolate chopped
- 2/3 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp instant espresso dissolved in one teaspoon warm water
- 3 large eggs room temperature
- 1/4 tsp kosher salt
- 1/2 cup Dutch-process cocoa powder
- whipped cream and assorted berries for serving
Instructions
- Preheat oven to 350F. Place rack in middle position.
- Prepare 8-inch round cake pan by spraying with cooking spray, layering with a parchment round, then spraying again.
- In a large bowl, place butter and chopped chocolate.
- Create a double boiler by pouring one inch of water in medium saucepan and placing over medium heat, then place bowl on rim of the saucepan. (The bottom of the bowl should not touch the simmering water below.) Stir occasionally until most of the chocolate is melted. Remove from heat and continue stirring until all the chocolate is melted.
- Stir in sugar, vanilla, and dissolved espresso. (Mixture will look grainy.)
- Whisk in eggs until mixture is thick and smooth, about one minute.
- Add salt and sift cocoa powder into the batter and evenly combined. Add batter to prepared pan.
- Bake until top is just set and an inserted toothpick comes out with a few very moist crumbs attached, 16-18 minutes. DO NOT OVERBAKE.
- Let cool in pan for 5 minutes. Invert cake onto serving platter and allow to cool for 15 minutes. Garnish with whipped cream and berries and serve immediately.
Notes
Tips and tricks
- The chocolate matters: Since there aren’t many ingredients in this recipe, it’s essential to use high-quality chocolate for the best flavor and texture.
- Use a double boiler: I can’t stress this enough! To prevent the chocolate from burning or seizing, you must use a double boiler (or a makeshift option).
- Let the chocolate cool: Before adding the eggs, make sure the melted chocolate mixture is not too hot to avoid scrambling them.
- Wrap a springform pan: If you only have a springform pan on hand, wrap the bottom with aluminum foil to prevent any leaks.
What to do with leftovers
- Fridge: Store this flourless chocolate cake covered in the fridge for up to 3-4 days.
- Freezer: Wrap individual slices in plastic wrap and aluminum foil and they will last for up to 3 months in the freezer. Thaw them overnight in the fridge before serving again.
- Reheating: To enjoy the cake slightly warm, reheat each slice in the microwave for 15-30 seconds, or until warmed to your liking.
Nutrition
Recipe Tips
- The chocolate matters: Since there aren’t many ingredients in this recipe, it’s essential to use high-quality chocolate for the best flavor and texture.
- Use a double boiler: This will prevent the chocolate from burning or seizing.
- Let the chocolate cool: Before adding the eggs, make sure the melted chocolate mixture is not too hot to avoid scrambling them.
- Wrap a springform pan: If you only have a springform pan on hand, wrap the bottom with aluminum foil to stop any leaks.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Suggestions
For a simple-yet-elegant presentation, dust it lightly with some powdered sugar. Or you can go with whipped cream or one of these:
Recipe Help
Yep, this flourless chocolate cake recipe is naturally gluten-free, as it does not contain any wheat-based ingredients.
Yep boos, you can divide the batter into lightly greased ramekins or small cake molds instead of an 8-inch cake pan. You will need to adjust the baking time accordingly.
Yes, you can use semisweet chocolate instead of bittersweet chocolate. Just keep in mind the flavor and sweetness may vary a little.
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So decadent! This is perfect for chocolate lovers!
Loved the idea of adding fruit so I topped ours with strawberries. It definitely cured my chocolate craving!!