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Made with ingredients like bittersweet chocolate, sugar, butter, and you guessed it – no flour – this easy Flourless Chocolate Cake is an indulgent slice of heaven that you’ll love sinking your fork into! This gluten free dessert is a decadent, chocolatey treat that you’ll crave time and time again.
Flourless Chocolate Cake
A chocolate cake that’s thick, decadent, and rich as can be that’s also gluten free? Count me in! The term “gluten free” sounds healthy, so clearly eating two slices is good for you. While I’m mostly joking, there is some truth in eating more than one slice. Heavy as this cake may be, I can never seem to stop myself from taking at least one extra bite off my husband’s plate, despite his protests.
Removing the flour from a chocolate cake sounds like a crime, until you realize just how luscious and rich the cake becomes that way. When flourless cakes first became all the rage, I wasn’t biting. It seemed like just another trend that once made in your real kitchen, doesn’t taste like what you thought it would. However, the internet was correct with this one! Flourless chocolate cake has graduated from fad to full on dessert staple.
If you take anything away from this recipe (besides the recipe itself), garnish the cake as I have pictured. A light dusting of powdered sugar and some berries is a simple, yet elegant way to elevate this easy to make cake. Plus, the way that the light, sweet additions compliment the decadent as can be cake is truly magical! While a slice of this cake is delicious all by itself, I’m so spoiled now that I couldn’t imagine eating it without the powdered sugar and berries.
How to Make a Flourless Chocolate Cake
- Prepare. Preheat your oven to 350°F and butter a 9-inch springform pan.
- Melt the chocolate and butter. Put the chocolate and butter into the top of a double boiler, or heatproof bowl, and heat over about 1 inch of simmering water. (Be sure the bowl is above, and not touching, the water.) Stir the chocolate and butter occasionally until melted.
- Whisk the yolks and sugar. In a medium bowl, whisk the egg yolks with the sugar until light in color.
- Combine the chocolate and yolk mixtures. Whisk a little of the chocolate mixture into the egg-yolk mixture to temper the eggs, then whisk in the remaining chocolate.
- Beat the egg whites. In a large bowl, beat the egg whites until stiff peaks form.
- Combine and pour. Slowly fold in the chocolate mixture and then pour the mixture into the springform pan.
- Bake. Bake the cake until it sets and the top starts to crack, approximately 25-30 minutes. A toothpick inserted into the center of the cake should come out with moist crumbs clinging to it.
- Cool. Let the cake stand at room temperature for 10 minutes and then release the sides of the pan.
- Enjoy! Dust the cake with powdered sugar, then slice and enjoy!
How long will this chocolate cake stay fresh?
In an airtight container at room temperature, this flourless cake will stay fresh for up to 2 days. If kept in the same container in the fridge, it’ll stay fresh for about 4-5 days.
Can I freeze flourless chocolate cake?
Yes! It actually freezes VERY well. Just wrap each individual slice first in plastic wrap, then in aluminum foil. Properly stored, it’ll stay fresh in the freezer for up to 3 months. When you’re ready to enjoy a slice, simply pop it in the fridge, where it’ll take about 6 hours to thaw.
Still have a chocolate craving?
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Flourless Chocolate Cake Recipe
Equipment
- 1 springform pan
Ingredients
- 2 sticks unsalted butter, cut up plus more for the pan
- 1 pound good quality bittersweet chocolate, chopped into small pieces
- 9 large eggs, separated
- 3/4 cup granulated sugar
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350 degrees and butter a 9-inch springform pan.
- Put the chocolate and butter into the top of a double boiler, or heatproof bowl, and heat over about 1 inch of simmering water. (Be sure the bowl is above, and not touching, the water.) Stir the chocolate and butter occasionally until melted.
- In a medium bowl, whisk the egg yolks with the sugar until light in color. Whisk a little of the chocolate mixture into the egg-yolk mixture to temper the eggs, then whisk in the remaining chocolate.
- In a large bowl, beat the egg whites until stiff peaks form. Slowly fold in the chocolate mixture and then pour the mixture into the springform pan.
- Bake the cake until it sets and the top starts to crack, approximately 25-30 minutes. A toothpick inserted into the center of the cake should come out with moist crumbs clinging to it.
- Let the cake stand at room temperature for 10 minutes and then release the sides of the pan.
- Dust with confectioners’ sugar and serve at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Kellie! I love your recipes, and this is the next one on my list to try. Do you think it would turn out the same if made with milk chocolate instead of a bittersweet chocolate? Or even white chocolate …. Mmmmm white chocolate!!
Yes, it’s going to be pretty much the same but without the richness of dark or bittersweet chocolate.