Chocolate lovers, rejoice! This flourless chocolate cake is a dream come true for anyone who craves rich, dense, and fudgy desserts. It’s a simple recipe that uses just a few ingredients to create a decadent treat perfect for any occasion.
Whether you’re celebrating a special event or just treating yourself, this cake is bound to impress with its intense chocolate flavor and melt-in-your-mouth texture. Grab your favorite cocoa powder and let’s get baking!
Steps
- Preheat your oven to 350°F and lightly grease an 8-inch round pan with cooking spray. Line the bottom with a parchment paper round and spray again.
- In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring in between until smooth. Add sugar, espresso powder, salt, and vanilla, then let this mixture cool.
- Whisk in the eggs and yolk vigorously until the mixture is smooth, then gently fold in the cocoa powder until just incorporated.
- In a separate bowl, beat the heavy cream to medium peaks using an immersion blender or mixer. Carefully fold the whipped cream into the chocolate batter with a spatula.
- Pour the batter into your prepared pan, smoothing the top, and bake for 25-30 minutes. The cake should be puffed, with set edges and a slightly wobbly center, reaching 200°F in the center when done.
- Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully loosen the edges with a knife. Once fully cooled, cover and refrigerate for at least 6 hours or overnight.
- To serve, transfer the cake to a plate, slicing with a hot knife. Dust with powdered sugar and garnish with whipped cream or ice cream and fresh berries.
Ingredients
- 1 ¼ cups (213 grams) semisweet chocolate chips
- 1 stick (113 grams) unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon instant espresso powder (optional)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 3 large eggs plus 1 egg yolk
- 1/2 cup (43 grams) Dutch-process cocoa powder
- ½ cup (120 grams) heavy cream, chilled
- Powdered sugar
- Fresh whipped cream, vanilla ice cream, or a 1:1 chocolate ganache
- Fresh strawberries or raspberries
FAQ
- What is the texture of a flourless chocolate cake like?
- The texture is unique, combining elements of a brownie, cake, mousse, and truffle, resulting in a silky smooth and decadent dessert.
- Is flourless chocolate cake gluten-free?
- While it doesn’t contain flour, flourless chocolate cake isn’t always gluten-free. Ensure all ingredients are labeled gluten-free, especially if serving someone with celiac disease, and avoid cross-contamination with gluten-containing products.
- What type of chocolate should be used in a flourless chocolate cake?
- You can use semisweet, dark, or bittersweet chocolate. For a special occasion, opt for high-quality chocolate like Guittard or Callebaut for a richer flavor.
- How should I store flourless chocolate cake?
- Store the cake in an airtight container in the refrigerator for up to three days, or freeze it for up to two months, wrapped well in plastic wrap and placed in an airtight container.
- Why does the flourless chocolate cake deflate after baking?
- It’s normal for the cake to deflate slightly due to the lack of flour, which provides structural support. Overmixing can cause excessive collapsing, so mix gently in the final steps.
Tips
- For best results, use high-quality chocolate such as Guittard or Callebaut to enhance the richness and flavor of the cake.
- Ensure your eggs are at room temperature for a smooth batter and optimal texture.
- To achieve a fudgy consistency, allow the cake to cool completely and refrigerate for at least 6 hours, or ideally overnight, before serving.
- When slicing the cake, warm your knife under hot water and wipe it clean between cuts to maintain clean, smooth edges.
Equipment
- Digital Instant-Read Thermometer – Useful to accurately check the cake’s internal temperature.
- Immersion Blender with Whisk Attachment – For whipping the heavy cream efficiently.
- 8-inch Light Colored Round Baking Pan (3-inch deep) – Ensures even baking without overflow.
- Parchment Paper Rounds with Tabs – Helps in easily removing the cake from the pan.
- Oven Thermometer – To ensure your oven is at the correct temperature for baking.
