Flourless Chocolate Cake Recipe

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Combine this gluten-free dessert with an angel food pie, raspberry coulis and extra chocolate icing, and plenty of homemade whipped cream. For other awesome desserts, like Baked Peanut Butter Bars, click and sharpen your treats.

It seems like everyone has their own favorite flourless chocolate cake recipe, including Ina, Martha, and Nigella. But this tried and true version is what I like to do the most when I feel like spoiling the ones I love. It is very easy to do and practically fail-safe. And most importantly, it totally satisfies any chocolate craving.

Moist, rich and so tender, each bite is like sinking your teeth into the best truffle in the world. If you don't believe it, well … just give it a try. The recipe makes an 8-inch round cake, which is more than enough for 8 people … even if some want seconds. And with something so luxurious, they will.

Flourless Chocolate Cake Ingredients:

  • Cocoa powder Good quality cocoa powder without sugar. All you need is a small amount to sprinkle the inside of the cake pan, to prevent sticking. Because it disappears on the cake, it is a great alternative to flour.
  • Chocolate. Sweet and sour chocolate contributes to the deep and rich flavor. Try to find chocolate that has a minimum of 60% cocoa.
  • Butter. Unsalted butter is recommended. If you don't have it, skip the salt.
  • Egg yolks.
  • Sugar.
  • Espresso or dark rum. Choose a double drink in your favorite coffee, or make a strong coffee with instant coffee or a darker roast. If you are not a coffee drinker, Trader Joe’s sells small instant coffee sticks that you can have in the pantry to have on hand.
  • Vanilla extract.
  • Salt.
  • Egg whites. You'll have some leftover egg whites from making this cake, so freeze and tag them for another use, such as a Lemon Meringue Pie or Schaum Torte.

Chocolate Icing Ingredients:

This 3-ingredient chocolate frosting is fabulous throughout, but it dresses this cake beautifully.

  • Butter.
  • Sweet and sour chocolate. Again, go with the best quality you can find.
  • Corn syrup. A little corn syrup helps the enamel flow and makes it super shiny and beautiful.

Tips for making an unforgettable flourless chocolate cake:

  • Use the best chocolate you can find. The key to this recipe! Because chocolate is the star of the show in this cake, it's important to find the most delicious chocolate you can. It makes all the difference in the world. Start with a bittersweet or semi-sweet chocolate that has a minimum of 60% cocoa. The best brands like Callebaut, Scharfenberger, Cacao-Barry, Valrhona and Ghirardelli are good bets.

By the way, you can definitely use the same variety of chocolate for cake and frosting. However, it can become even more forgiving if you use two distinctly different chocolate flavor profiles, one for the cake and one for the frosting.

  • Use ingredients at room temperature. Heat the eggs by leaving them outside for a few hours or soaking them in a glass of warm water for a few minutes before starting.
  • Do not over bake. Since the cake is flourless, you only need to bake long enough to place the eggs in the dough. Check the temperature of your oven and make sure it is not too hot. And take the cake out of the oven when a toothpick inserted in the center comes out damp, but not wet with liquid dough.
  • Do not rush. Let the cake cool completely and cool completely before frosting. Installs like a truffle and melts in your mouth.

Preparing the cake pan:

  1. First, make your cake pan by lining the bottom with a circle of parchment paper. You need an 8 "round cake pan for this recipe. It can be a standard cake pan, a spring pan, or a removable bottom pan.
  2. Place the pan on a piece of parchment and trace around its circumference. Then cut the circle with scissors and lower it into the cake pan. Then coat the inside of the pan with nonstick spray or butter.
  3. Sprinkle the inside of the pan with the cocoa powder, tapping it to disperse the cocoa evenly down the sides of the pan. Then set it aside while you make the dough.

How to make a flourless chocolate cake:

  1. Preheat oven to 300 degrees; this cake is baked at low temperature to keep moist. Then create a makeshift double boiler by placing a glass or metal container over a pot of boiling water. Above all, keep the container out of direct contact with water. What you need is the heat of the steam to melt the chocolate.
  2. Meanwhile, add the chocolate and butter to the bowl and beat gently until melted and completely incorporated. Then remove the bowl from the heat and let cool.
  3. For the next step, you need a stand mixer or an electric hand mixer and a paddle attachment. Beat egg yolks, 1/4 cup sugar, vanilla, espresso (or dark rum) and salt on medium-high speed until mixture is pale yellow, thick, and fluffy.
  4. Then pour in the slightly chilled chocolate / butter mixture and beat until combined. Pour this mixture into a separate large bowl, scraping to get every last piece of chocolate. Then wash the bowl well to beat the egg whites.
  5. To beat the egg whites, swap the paddle attachment for the whisk attachment. Beat the egg whites on medium-high speed until foamy. Then add the remaining 2 tablespoons of sugar and continue beating until fairly firm peaks form.
  6. When ready, pour about half of the beaten egg whites into the chocolate mixture and gently fold the eggs with a silicone or rubber spatula. Then fold the remaining egg whites, just until there are no more stripes on the dough.
  7. Finally, pour the cake batter into the prepared cake pan and gently smooth the top.
  8. Bake the cake on the center rack of the preheated oven for about 35 minutes, until the cake swells slightly.
  9. To determine if the cake is ready to come out of the oven, you can insert a toothpick into the center of the cake. If the toothpick comes out wet but not quite liquid, remove the cake and place it on a wire rack to cool for at least 30 minutes.
  10. To remove the cake from the pan, carefully run a small, thin knife around the inside of the pan to help loosen the edges. Then invert it on a plate and carefully lift the pan. Finally, remove the parchment paper.
  11. Let the cake cool completely, then cover and chill for 4 hours or overnight. At this point, the cake is ready to eat as is, with just a layer of unsweetened cocoa or powdered sugar. However, the chocolate glaze is worth it and very easy to make.

How to make chocolate icing:

  1. Put that double boiler back together. Place a glass or metal container over a pot of gently boiling water. Make sure the container is very dry and out of direct contact with water – chocolate and water do not mix!
  2. Add the chocolate and butter to the bowl to melt. Whisk until smooth and mixed.
  3. Then add the corn syrup and beat the frosting until it is very smooth and shiny.
  4. To glaze the cake, very carefully move the cold cake to a wire rack placed on a baking sheet to catch the icing as it drips from the cake.
  5. Then slowly pour the warm frosting over the cake, starting in the center. Hopefully, there should be enough glaze to spill over the edges of the cake and run down the sides. To encourage the flow of the glaze, you can even carefully tilt the grid, without touching the cake.
  6. Refrigerate, uncovered, until glaze is firm and ready, at least 2 hours. To serve the chocolate cake, move it onto a nice plate or plate for your presentation. Make a reverence!

How to cut a dense chocolate cake:

Because of how fabulous the kitchen smells, you're probably thinking about eating all the cake at once.

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But in case you feel compelled to share your masterpiece, this is the best way to cut a flourless cake or a chocolate cake. When it comes to this recipe, even a small portion makes a big impact. It's richer than you think!

First, find a very sharp knife with a thin blade. Then fill a pan or other deep container with hot water. Then have a clean dish towel nearby to clean the blade between cuts.

Cut thin slices of the cake. Between slices, immerse the blade in the hot water and pat dry. This additional step keeps the cake slices neat, tidy, and perfect.

Make flourless chocolate cake (Keto) without sugar:

If you are following the Keto diet, or simply trying to limit your consumption of processed sugar, you can make this recipe with the following substitutions.

  • Replace sweet and sour chocolate with stevia-sweetened dark chocolate, like Lily’s, which is easy to find online.
  • Use a 1: 1 baking sugar substitute instead of the small amount of sugar in the recipe, such as monk fruit / erythritol or Swerve.
  • Similarly, make a sugar-free chocolate frosting with stevia-sweetened chocolate and a corn syrup alternative.

Another good idea is to make a sugar-free chocolate ganache with equal parts unsweetened chocolate and heavy cream. While it's a little thicker than dark chocolate frosting and not as bright, it's just as delicious.

Keto friendly chocolate ganache:

First, melt 8 ounces of minced chocolate in a double boiler, remove from heat, and mix 1/2 cup heavy cream until smooth.

Then pour over the cake while it is still hot, using an offset spatula to spread the ganache, if necessary. Chill the cake until ready to serve.

Type of American cuisine Preparation time: 5 minutes Cook time: 55 minutes Total time: 1 hour Servings: 11 servings Calories: 489 kcal

For the cake

  • 1 tablespoon unsweetened cocoa powder
  • 10 ounces bittersweet chocolate, chopped
  • 3/4 cup butter, cut into pieces (1 1/2 sticks)
  • 5 large egg yolks (3 reserved whites)
  • 1/4 cup + 2 tablespoons of sugar divided
  • 1 tablespoon of espresso or dark rum (optional)
  • 1 teaspoon of vanilla extract
  • 1/8 teaspoon of salt
  • 3 large egg whites (from the yolks above)

For the frosting:

  • 1/2 cup butter cut into pieces (1 stick)
  • 8 ounces bittersweet chocolate, chopped
  • 2 tablespoons of corn syrup

At your service:

  • Optional raspberry coulis

To make the cake:

  • Preheat oven to 300 degrees. Cover 8-inch round cake pan with nonstick spray, then cover with parchment paper (I trace the outside of the parchment pan and cut it). Cover the parchment with nonstick spray, then sprinkle with powdered coke.
  • Place a glass or metal container over a pot of gently boiling water to create a double boiler (don't let the water touch the container). In the bowl, add the chocolate and butter to melt, whisking until smooth and mixed. Set aside and cool slightly.
  • In a stand mixer, place the paddle attachment on medium-high speed, or with an electric hand mixer, add the egg yolks, 1/4 cup sugar, espresso or rum (if used), vanilla, and salt . Beat until pale and very thick.
  • Gradually pour in the melted chocolate mixture and beat until mixed. Transfer to a large bowl and wash the mixer bowl so that you can beat the egg whites.
  • In a stand mixer, set the mixer on medium-high speed, or with an electric hand mixer, beat the egg whites until foamy. Add the remaining 2 tablespoons of sugar and continue beating until fairly firm peaks form.
  • Place half of the egg whites into the chocolate mixture and gently fold. Fold the remaining egg whites until there are no streaks. Pour the dough into the prepared pan and smooth the top.
  • Bake until the cake swells slightly and a toothpick inserted in the center comes out very moist but not liquid, about 35 minutes. Do not bake too much. Let cool on a rack for at least 30 minutes.
  • Run a small knife through the inside of the pan to loosen the cake and then invert it onto a plate. Raise the pan and carefully remove the parchment paper. Chill completely, then cover and refrigerate until very cold, at least 4 hours or overnight.

To make the enamel:

  • Place a glass or metal container over a pot of gently boiling water to create a double boiler (don't let the water touch the container). In the bowl, add the chocolate and butter to melt, whisking until smooth and mixed.
  • Remove from heat and beat in corn syrup until smooth and shiny. Place the cold cake on a rack on a baking sheet or large plate. Slowly pour the hot frosting over the center of the cake. The glaze should cover the top of the cake evenly and spill over the edges, past the sides.
  • Refrigerate until firm, at least 2 hours. Transfer to a flat plate to serve. Using a thin-bladed knife, cut the cake into small slices, soak the knife in hot water, and dry it before each cut. Serve with Raspberry Coulis if desired.


Calories :: 489kcal

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