Why make this recipe
Flourless Chocolate Cake is a delightful dessert that is rich and indulgent. Many people love this recipe because it’s simple to make and doesn’t require flour. This makes it a perfect choice for those who are gluten-free or for anyone who just wants to enjoy a chocolate treat without the extra ingredients. The cake is incredibly moist and has a deep chocolate flavor that will satisfy any chocolate lover’s craving.
How to make Flourless Chocolate Cake
Ingredients
- 145 grams (1/2 cup, plus 2 tablespoons) unsalted butter
- 300 grams (2 cups) good quality dark chocolate or semi-sweet chocolate (45-70% cocoa)
- 5 large eggs, separated
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 40 grams (1/2 cup) cocoa powder, sifted, plus extra for sprinkling
- 1/4 teaspoon salt
- Whipped cream and berries, to serve (optional)
Directions
- Grease a 9-inch round springform cake pan with butter and sprinkle with cocoa powder.
- Preheat your oven to 170°C (340°F) or 150°C (300°F) for fan-forced ovens.
- In a large heatproof bowl, combine the butter and chocolate. Heat in the microwave, stirring every 30 seconds, until melted and smooth. Allow to cool slightly.
- In a separate bowl, beat the egg whites until foamy. Gradually add sugar while continuing to beat until the mixture is glossy and forms soft peaks.
- Add the egg yolks to the cooled chocolate mixture and whisk until smooth. Mix in the sifted cocoa powder and salt.
- Gently fold 1/4 of the egg whites into the chocolate mixture, then fold in the remaining meringue until well combined.
- Pour the mixture into the prepared pan, smooth the top, and bake for 30-35 minutes or until set.
- Once baked, cool completely in the pan. Dust with cocoa powder before serving, and optionally serve with whipped cream or ice cream.
How to serve Flourless Chocolate Cake
Serve the Flourless Chocolate Cake warm or at room temperature. You can dust the top with extra cocoa powder for an elegant touch. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream, and add fresh berries on the side for a burst of color and flavor.
How to store Flourless Chocolate Cake
To store the cake, let it cool completely, then cover it with plastic wrap or place it in an airtight container. You can keep it in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it well in plastic wrap and foil to prevent freezer burn.
Tips to make Flourless Chocolate Cake
- Use high-quality chocolate for the best flavor. Dark chocolate between 45% and 70% cocoa works well.
- Make sure the butter and chocolate mixture has cooled slightly before adding the egg yolks to avoid cooking them.
- Be gentle when folding the egg whites into the chocolate mixture to keep the batter light and airy.
- Don’t overbake the cake; it should be set but still soft in the center.
Variation
You can add a hint of flavor by incorporating a teaspoon of vanilla extract into the chocolate mixture. Another option is to fold in some chopped nuts or chocolate chips for added texture.
FAQs
-
Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. It tastes even better after it sits for a few hours or overnight, allowing the flavors to develop. -
Can I use chocolate chips instead of bars?
Yes, chocolate chips can be used, but make sure they are high-quality for the best results. -
Is there a substitute for eggs in this recipe?
Since eggs provide structure and moisture in this recipe, it is best to use a substitute specifically designed for baking, such as a flaxseed meal or commercial egg replacer, although the texture may slightly change.
Flourless Chocolate Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A rich and indulgent flourless chocolate cake that’s perfect for gluten-free dessert lovers.
Ingredients
- 145 grams (1/2 cup, plus 2 tablespoons) unsalted butter
- 300 grams (2 cups) good quality dark chocolate or semi-sweet chocolate (45-70% cocoa)
- 5 large eggs, separated
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 40 grams (1/2 cup) cocoa powder, sifted, plus extra for sprinkling
- 1/4 teaspoon salt
- Whipped cream and berries, to serve (optional)
Instructions
- Grease a 9-inch round springform cake pan with butter and sprinkle with cocoa powder.
- Preheat your oven to 170°C (340°F) or 150°C (300°F) for fan-forced ovens.
- In a large heatproof bowl, combine the butter and chocolate. Heat in the microwave, stirring every 30 seconds, until melted and smooth. Allow to cool slightly.
- In a separate bowl, beat the egg whites until foamy. Gradually add sugar while continuing to beat until the mixture is glossy and forms soft peaks.
- Add the egg yolks to the cooled chocolate mixture and whisk until smooth. Mix in the sifted cocoa powder and salt.
- Gently fold 1/4 of the egg whites into the chocolate mixture, then fold in the remaining meringue until well combined.
- Pour the mixture into the prepared pan, smooth the top, and bake for 30-35 minutes or until set.
- Once baked, cool completely in the pan. Dust with cocoa powder before serving, and optionally serve with whipped cream or ice cream.
Notes
Serve warm or at room temperature with whipped cream or ice cream. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
