This Flourless Chocolate Cake is such a stunning dessert with a rich flavour yet delicate light texture. Since it is flourless, it is completely gluten free, plus it is so quick and easy to make! All you need is 6 simple ingredients and you're just minutes away from a delicious chocolate dessert!
In the absence of flour, this cake gets its structure from two main ingredients: eggs and chocolate.
- Egg proteins provide strength. The yolks help emulsify the chocolate with the liquid from the whites, while the whipped proteins from egg whites provide majority of the structure and add lift to give this cake it's light and airy texture.
- Dark chocolate has a high cocoa content which provides some starchy compounds that will support the batter. Cocoa butter is also very hard at room temperature and will firm up to set the structure of this cake.
STEP BY STEP INSTRUCTIONS
- STEP 1). Melt butter with chocolate over a double boiler or in a heatproof bowl set over a saucepan with just barely simmering water. Stir often, then set aside to cool for 10 minutes.
- STEP 2). Whip the eggs - use a stand mixer or a hand mixer to beat the eggs for 5 minutes. Then gradually beat in the sugar just 1 tablespoon at a time.
- STEP 3). Beat until very pale and thick. It should triple in volume and take almost 7 minutes. This is called the "ribbon stage" when the whipped eggs fall off the beater back onto itself in pillowy folds.
- STEP 4). Gently fold the whipped eggs into the cooled chocolate mixture in 3 batches. Pause to sift in the cocoa powder and then keep folding gently to combine.
- STEP 5). Pour the batter into the prepared pan and bake!
WHAT TYPE OF CHOCOLATE IS BEST FOR FLOURLESS CHOCOLATE CAKE?
Since chocolate is the main ingredient in this cake, it is very important to use a good block. Bittersweet chocolate with 70% cocoa solids is ideal, but anything over 60% cocoa will work.
I would avoid using chocolate chips unless you have bittersweet chips because most chocolate chips have a lower cocoa content and much more sugar.
EXPERT BAKING TIPS
Making this cake is so quick - it takes just about 15 minutes! There are two main processes for making it: the chocolate base and the whipped eggs. Here are tips to ensure you make the best flourless chocolate cake...
- Cool the chocolate mixture – If the chocolate is too hot, it will deflate the eggs when they are folded in. Having a cooled chocolate base will help stabilize the structure.
- Slowly beat in sugar – adding the sugar gradually will ensure that the eggs whip to their maximum volume. If it is added all at once it will deflate them. Gradual addition also gives the sugar a chance to dissolve in the eggs which will create a more moist texture and a stable foam.
- Be gentle – Fold the whipped eggs into the chocolate mixture gently. Use a large flat rubber spatula for big surface area to pick up batter from the bottom and fold it through and over the top. If you fold too vigorously, the air bubbles will deflate.
What pan is best to bake this cake?
The easiest way to bake this flourless chocolate cake is with a springform pan lined with parchment paper on the base because it allows for easy release.
This cake is very delicate so turning it out would risk break it, hence why a pan with removable sides is idea.
How do I know when the cake is baked to perfection?
This cake bakes at 400 degrees F for the first 5 minutes, then finishes baking in a moderate oven. The initial high heat promotes a fast puff. When it’s ready, there should be some small cracks in the center and it should be puffed. It will feel a bit firm, but I promise it will be so soft inside. Give the pan and little nudge and it should still jiggle a bit.
When you take the cake out of the oven, it will start to deflate and that is totally what it is supposed to do! It will have a beautiful soft texture inside. Let it cool completely before slicing and use a hot dry knife.
What can I serve with this cake?
This cake is so delicious on its own, but there are a few things you could do to jazz it up:
- a simple dusting of cocoa powder or icing sugar
- a dollop of lightly sweetened whipped cream with maybe a few fresh berries would be so classic and a wonderful pairing!
- a dollop of Greek yogurt and a drizzle of honey.
How do I store flourless chocolate cake?
If you plan to keep this cake for just a day or two, you can leave it at room temperature in an airtight container. That's assuming you don't live in a very hot humid climate.
If you happen to have any leftovers (ours never lasts longer than 2 days!), it’s best to keep it in an air tight container in the fridge. It will keep there for up to 5 days. When you want to serve it, you can either eat it chilled or let it come to room temperature first.
If you love chocolate cake, then check out these popular recipes too:Espresso Chocolate Mousse Layer Cake6-Ingredient Fallen Chocolate Soufflé CakeThe BEST Moist Chocolate Cake RecipeBEST One Bowl Sour Cream Chocolate Cake
Flourless Chocolate Cake
- 8 oz 227g dark chocolate (60-70% cocoa)
- ½ cup 113g unsalted butter
- 4 large eggs at room temperature
- ½ cup 100g granulated sugar
- ¼ teaspoon salt
- 2 tablespoon 12g cocoa powder
- Preheat oven to 400°F. Lightly grease the sides of an 8-inch round springform pan with butter and line the base with a round of parchment paper. Wrap the bottom of the pan with a double layer of aluminum foil to prevent water from seeping in as it bakes in a water bath.
- Coarsely chop the chocolate and place it in a saucepan with the butter over low heat. Stir constantly until completely melted and smooth. Set aside to cool.
- Place eggs in the bowl of a stand mixer fitted with the whisk attachment and beat for 1 minute on high speed until very foamy. Gradually add sugar one tablespoon at a time and continue to beat for 6 minutes longer on medium-high speed until very pale, thick and voluminous. Add the salt and slowly dribble in the melted chocolate mixture bit by bit while folding gently by hand with a wide spatula. Pause to sift in the cocoa powder and then continue folding gently until evenly combined. Reach down to the bottom of the bowl to lift up the dense chocolate mixture that can sink to the bottom. Try not to over-mix as it will knock the air out of the batter.
- Pour batter into a prepared pan and then place the pan onto a rimmed baking tray. Pour boiling water into the baking tray so that it comes about ½ inch up the sides of the cake pan before carefully placing it in the oven. Bake for 5 minutes. Reduce oven temperature to 350°F and bake for 25-30 minutes until the cake is puffed and slightly cracked on the surface. It will look dry and feel a bit firm, but trust that it will be tender. Transfer cake pan out onto a wire rack to cool completely.
- Run a knife around the edges of the pan and gently release the sides. Dust with cocoa and serve with whipped cream if desired. This cake is best served at room temperature. Slice with a hot dry knife.