Flourless Chocolate Cake Recipe
Indulging in a rich and decadent dessert can transform any occasion into a celebration. If you’re a chocolate lover, this Flourless Chocolate Cake Recipe is about to become your new favorite. With its luxurious texture and deep chocolate flavor, this cake is a showstopper that’s surprisingly easy to make. It relies on just a few simple ingredients to create a dessert that’s perfect for any gathering, yet elegant enough for special occasions. Let’s dive into this delightful recipe that promises to satisfy your sweet tooth!
Why This Recipe Belongs in Your Rotation
There are countless reasons why this Flourless Chocolate Cake should be a staple in your baking repertoire. First, it’s incredibly rich and fudgy, making it a dream for anyone who adores chocolate. The absence of flour allows the chocolate to shine through, resulting in a cake that’s dense and satisfying. Furthermore, it’s naturally gluten-free, which means it can be enjoyed by those with gluten sensitivities without sacrificing flavor. With simple ingredients and straightforward steps, this cake is perfect for both novice bakers and seasoned pros alike.
Ingredient List
- 8 large eggs, chilled
- 16 ounces (453.59g) bittersweet chocolate, chopped
- 1 cup (227g) unsalted butter, cut into small cubes
- 1/4 cup (59.25ml) brewed coffee, at room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Hardware & Gadgets
- 9-inch round cake pan – Perfect for baking your cake.
- Double boiler or heatproof bowl – Ideal for melting chocolate without burning it.
- Electric mixer – A must for whipping the eggs to achieve that light and airy texture.
- Spatula – For folding ingredients together gently.
- Parchment paper – To line your cake pan for easy removal.
Flourless Chocolate Cake Recipe Cooking Guide
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). Grease your 9-inch round cake pan with butter or cooking spray, then line the bottom with parchment paper for easy removal later.
Step 2: Melt the Chocolate and Butter
In a double boiler or a heatproof bowl set over a pot of simmering water, combine the chopped bittersweet chocolate and cubed unsalted butter. Stir gently until both are completely melted and smooth. Remove from heat and let it cool slightly.
Step 3: Whip the Eggs
In a large mixing bowl, use an electric mixer to beat the chilled eggs on high speed until they are thick and tripled in volume, which should take about 5-7 minutes. This step is crucial for incorporating air into the mixture, helping the cake rise.
Step 4: Combine Ingredients
Once the chocolate mixture has cooled slightly, add the brewed coffee, salt, and vanilla extract. Stir until well combined. Gently fold about one-third of the whipped eggs into the chocolate mixture to lighten it. Then, carefully fold in the remaining eggs until no streaks remain.
Step 5: Bake the Cake
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until the edges are set and the center is slightly soft and jiggly. Remember, it will continue to cook as it cools.
Step 6: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then invert the cake onto a plate. Peel off the parchment paper, and let it cool completely. Dust with powdered sugar before serving for an elegant touch.
Variations for Dietary Needs
- Dairy-free: Substitute the unsalted butter with coconut oil or a dairy-free butter alternative.
- Vegan: Replace eggs with a suitable egg substitute like flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
- Lower sugar: Use a sugar substitute like erythritol or monk fruit sweetener in the chocolate.
- Nut-free: Ensure that any chocolate used is made in a nut-free facility.
Behind-the-Scenes Notes
This Flourless Chocolate Cake Recipe is not only scrumptious but also versatile. The coffee enhances the chocolate flavor, making it richer and deeper. If you’re not a coffee fan, you can easily omit it for a pure chocolate experience. Additionally, make sure to use high-quality bittersweet chocolate for the best results. The quality of chocolate will significantly affect the final flavor of your cake.
Storing, Freezing & Reheating
To store leftover cake, simply cover it with plastic wrap or foil and keep it in the refrigerator for up to 5 days. If you want to freeze it, wrap the cake tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and serve at room temperature, or warm it slightly in the microwave for a few seconds.
Questions People Ask
Can I use semi-sweet chocolate instead of bittersweet?
Yes, you can use semi-sweet chocolate if you prefer a slightly sweeter cake. Just keep in mind that it will alter the overall flavor profile slightly.
Why is my cake sinking in the middle?
A sinking cake can occur if it’s underbaked or if the eggs weren’t whipped enough to incorporate enough air. Make sure to bake until the edges are set and the center has a slight jiggle.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day after it has had time to set. Just be sure to store it properly to maintain its texture and flavor.
What should I serve with this Flourless Chocolate Cake?
This cake pairs beautifully with fresh berries, a scoop of vanilla ice cream, or a drizzle of chocolate sauce. You can also serve it with whipped cream for an extra touch of indulgence.
Don’t Miss These
- Sally’s Baking Addiction: Classic Chocolate Cake
- Pinch of Yum: Vegan Chocolate Cake
- Minimalist Baker: Easy Vegan Chocolate Cake
In Closing
If you’re looking for a dessert that delivers on flavor and simplicity, this Flourless Chocolate Cake Recipe is sure to impress. Whether it’s a birthday, holiday, or just a weeknight treat, this rich cake will satisfy all your chocolate cravings. With a few basic ingredients and minimal effort, you can create a stunning dessert that’s bound to become a beloved favorite in your home. So gather your ingredients, preheat that oven, and get ready to bake a masterpiece!
Flourless Chocolate Cake Recipe
Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Grease your 9-inch round cake pan with butter or cooking spray, then line the bottom with parchment paper for easy removal later.
- In a double boiler or a heatproof bowl set over a pot of simmering water, combine the chopped bittersweet chocolate and cubed unsalted butter. Stir gently until both are completely melted and smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, use an electric mixer to beat the chilled eggs on high speed until they are thick and tripled in volume, which should take about 5-7 minutes.
- Once the chocolate mixture has cooled slightly, add the brewed coffee, salt, and vanilla extract. Stir until well combined. Gently fold about one-third of the whipped eggs into the chocolate mixture to lighten it. Then, carefully fold in the remaining eggs until no streaks remain.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until the edges are set and the center is slightly soft and jiggly.
- Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then invert the cake onto a plate. Peel off the parchment paper, and let it cool completely. Dust with powdered sugar before serving for an elegant touch.
Notes
- Store leftover cake covered in the refrigerator for up to 5 days.
- For freezing, wrap tightly in plastic wrap and aluminum foil for up to 3 months.
- This cake tastes even better the next day!
