Enjoy this Flourless Chocolate Cake recipe with it's rich and dense texture made with just four ingredients for a full on chocolate cake that requires no gluten.
Table of Contents
Ingredients and substitutions for Flourless Chocolate Cake
- Eggs: As well as adding structure and richness to the cake, the eggs will bind everything together and help give it the perfect texture.
- Butter: Unsalted was used as this is fresher than salted, however, you could absolutely substitute salted butter and omit salt from the recipe.
- Chocolate: Finely chopped chocolate with 50% cocoa solids helps to avoid making our ganache too sweet. If you use a chocolate that has cocoa solids above 70%, it is best to increase the sugar in your ganache to help balance the bitterness.
- Sugars: The superfine or caster sugar helps add sweetness to balance out the deep chocolate flavor in the darker chocolate.
See recipe card for quantities.
How to make Flourless Chocolate Cake:
Step 1: Double boiler: Melt the butter and chocolate in a double boil, stirring until smooth. Set aside.
Step 2: Whip those whites: Beat the whites until stiff, adding in tablespoonfuls until lightly glossy.
Step 3: Yolk it: Add the egg yolks to the egg whites and beat until just combined.
Step 4: Pour it in: Pour the cooled chocolate mixture into the eggs and fold until combined.
Step 5: Bake: Pour into your prepared cake tin and bake until risen and a skewer comes out clean.
Step 6: Cool: Leave to cool in the tin.
Step 7: Serve: Sprinkle over a little powdered sugar, slice and serve. Dig in!
FAQ's for the best Flourless Chocolate Cake
Yes, flourless chocolate cake is naturally gluten-free. Since it does not contain any flour, it is a great option for those with gluten sensitivities or following a gluten-free diet.
A flourless chocolate cake has an intensely rich and indulgent flavor. It is deeply chocolatey, with a dense and fudgy texture that melts in your mouth. The absence of flour allows the chocolate flavor to shine through, making it a favorite among chocolate lovers.
Absolutely! While this is delicious on its own, you can easily customize it to your liking. You can add different flavors like espresso, orange zest, or even a splash of liqueur to enhance the taste prior to baking. Additionally, you can serve it with whipped cream, fresh berries, or a dusting of cocoa powder for an extra touch of elegance.
More chocolate cakes you'll love
Flourless Chocolate Cake
Ingredients
- 225 grams / 7.9 ounes butter cubed
- 200 grams / 7 ounces dark chocolate broken into pieces
- 330 grams / 6 large eggs separated
- 200 grams / 1 cup superfine/caster sugar
Instructions
- Preheat the oven to 190ยฐC/375F and line a 20 cm or 8 inch round cake tin with parchment paper.
- Heat a saucepan with water 2 inches high on medium heat and place the chocolate and butter into a bowl and sit on top of the simmering water.
- Stir the chocolate and butter until smooth and no lumps remain.
- Set aside to cool.
- In a bowl, whip the egg whites until stiff, approximately 3-4 minutes with a hand beater.
- Add the sugar a tablespoonful at a time while continuing to beat the egg whites, incorporating for 20-30 seconds until the sugar has dissolved.
- Add the egg yolks into the fluffy egg whites and beat on medium until well combined, approximately 1 minute with a hand beater.
- When the bowl of the chocolate feels cool to the touch, pour into the egg mixture and fold until well incorporated.
- Pour into your prepared cake tin and bake for approximately 50 minutes until the cake has risen and a skewer comes out clean in the center.
- Remove and allow to cool, the cake will fall in the center within 5 minutes of being removed from the oven.
- Allow to cool in the tin and then place on a serving plate.
- Sprinkle a little powdered sugar on top.
- Slice and serve with a dollop of thick Greek yogurt or cup of milk.
- Dig in!
Notes
- Temperature of melted chocolate and butter: The chocolate and butter mix needs to have cooled enough that the bowl is cool to the touch before you can add to the eggs so that you do not lose any volume in those eggs.
- Folding the chocolate through the eggs: Due to the density of the butter and chocolate being heavier than the whipped eggs, the chocolate will remain at the bottom of the bowl so you want to scrape the base of your bowl as you fold them together.
- Color of the top of your cake: Due to the amount the cake rises in baking, often one side will become quite dark, this is common and won't affect the taste of your cake, if the entire top becomes dark, remove it from the oven, lower the temperature to 170C/340 if a skewer doesn't come out clean and return at the lowest shelf to continue baking with aluminum foil over the top until a skewer comes out clean.
- Cake tin: A round spring form tin was used, however, a standard cake tin of similar size would also work well.ย It is not recommended to use a cake tin larger than 23cm's or 9 inches as the result would be cake that is very flat.
- Best stored: The cake will keep well covered in a container for up to 4 days.
Nutrition
Subscribe to receive a free weekly newsletter using seasonal produce as well as exclusive content!
Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Leave a Reply