Almost Flourless Chocolate-Orange Cake Recipe

Introduction

This Almost Flourless Chocolate-Orange Cake is rich, moist, and bursting with citrus and chocolate flavors. With minimal flour and a hint of orange liqueur, it’s a perfect elegant dessert for any occasion.

Ingredients

• 1/2 cup (1 stick) unsalted butter, cut into 1/2″ pieces, plus more for pan
• Unsweetened cocoa powder, for dusting
• 9 oz. bittersweet chocolate (70% cacao), coarsely chopped
• 6 large eggs, separated
• 2/3 cup (145 g) packed dark brown sugar
• 2 tablespoons all-purpose flour
• 2 to 3 tablespoons Cointreau or other orange-flavored liqueur
• 2 tablespoons finely grated orange zest
• 1/2 teaspoon kosher salt
• 5 tablespoons granulated sugar
• Candied orange peel, for serving

Instructions

1. Step 1: Place a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9″ springform pan with butter and dust it with cocoa powder, shaking out the excess.
2. Step 2: In a medium heatproof bowl set over a pot of simmering water, melt the chopped bittersweet chocolate and butter together, stirring until smooth, about 4 to 5 minutes. Remove from heat and let cool slightly.
3. Step 3: In the large bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and dark brown sugar on medium speed until thickened and pale, about 5 minutes.
4. Step 4: Stir the flour into the cooled chocolate mixture until combined. Add the chocolate mixture, Cointreau, orange zest, and kosher salt to the egg yolk mixture. Mix on low speed until just combined. Transfer this batter to a clean large bowl.
5. Step 5: Clean the mixer bowl and fit it with the whisk attachment. Beat the egg whites on medium speed until frothy, about 2 minutes. Increase to medium-high speed and slowly add the granulated sugar, beating until glossy and soft peaks form, about 1 to 2 minutes.
6. Step 6: Fold the egg whites gently into the chocolate batter in three batches, taking care not to deflate the mixture. Once combined, scrape the batter into the prepared pan.
7. Step 7: Bake the cake for 30 to 35 minutes, until the edges are set but the center is still slightly jiggly. Remove from the oven and transfer the pan to a wire rack to cool. The cake will collapse in the center as it cools, which is normal.
8. Step 8: Carefully unmold the cake onto a serving platter. Dust the top with cocoa powder and garnish with candied orange peel before serving.

Tips & Variations

• Use a high-quality bittersweet chocolate for the best depth of flavor.
• If you prefer a non-alcoholic version, substitute the Cointreau with freshly squeezed orange juice or omit it entirely.
• For an extra moist cake, serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• Make sure to fold in the egg whites gently to keep the cake light and airy.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring to room temperature before serving. Reheat gently in a warm oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute bittersweet chocolate with semisweet chocolate, but the cake will be slightly sweeter. Avoid using milk chocolate as it will alter the texture and flavor significantly.

Why does the cake collapse in the center?

This cake is meant to have a dense, fudgy texture, so it naturally collapses as it cools. This is normal and does not affect the taste or quality of the cake.

Almost Flourless Chocolate-Orange Cake Recipe

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★★★★★

4.8 from 252 reviews

This Almost Flourless Chocolate-Orange Cake is a rich and decadent dessert with intense chocolate flavor balanced by bright notes of orange zest and liqueur. Featuring a moist, fudgy texture and a delicate crumb from just a touch of flour, this cake is perfect for chocolate lovers craving a sophisticated, slightly boozy treat. The cake is baked until it’s set on the edges but still slightly jiggly in the center, then dusted with cocoa powder and garnished with candied orange peel for an elegant finish.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

For the Cake

• 1/2 cup (1 stick) unsalted butter, cut into 1/2″ pieces, plus more for pan
• Unsweetened cocoa powder, for dusting
• 9 oz. bittersweet chocolate (70% cacao), coarsely chopped
• 6 large eggs, separated
• 2/3 cup (145 g) packed dark brown sugar
• 2 tbsp. all-purpose flour
• 2 to 3 tbsp. Cointreau or other orange-flavored liqueur
• 2 tbsp. finely grated orange zest
• 1/2 tsp. kosher salt
• 5 tbsp. granulated sugar

For Serving

• Candied orange peel

Instructions

1. Prepare Oven and Pan. Place a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9-inch springform pan with butter and dust it with unsweetened cocoa powder to prevent sticking and add a subtle chocolate flavor.
2. Melt Chocolate and Butter. In a medium heatproof bowl set over a pot of simmering water, melt the chopped bittersweet chocolate and butter together, stirring frequently until the mixture is smooth and fully combined, about 4 to 5 minutes. Remove from heat and let cool slightly.
3. Beat Egg Yolks and Brown Sugar. Using a stand mixer fitted with the paddle attachment, beat the egg yolks and dark brown sugar together on medium speed until the mixture is thickened and pale, approximately 5 minutes.
4. Combine Chocolate Mixture with Egg Yolk Mixture. Stir the all-purpose flour into the cooled chocolate mixture until smooth. Add the chocolate mixture, orange-flavored liqueur (Cointreau), finely grated orange zest, and kosher salt to the egg yolk mixture. Beat on low speed just until combined, then transfer the batter to a clean large bowl.
5. Beat Egg Whites. Clean the mixer bowl and fit it with the whisk attachment. Beat the egg whites on medium speed until frothy, about 2 minutes. Increase the speed to medium-high and slowly add the granulated sugar, continuing to beat until the whites are glossy and hold soft peaks, about 1 to 2 minutes.
6. Fold Egg Whites into Batter. Gently fold the beaten egg whites into the chocolate batter in three batches, making sure there are no streaks remaining but taking care not to deflate the batter.
7. Bake the Cake. Pour the batter into the prepared springform pan and bake in the preheated oven until the edges are set but the center still jiggles slightly, about 30 to 35 minutes. Remove from oven and transfer the pan to a wire rack to cool. The center will collapse slightly as it cools, which is normal.
8. Unmold and Garnish. Once cooled, carefully remove the cake from the springform pan and transfer to a serving platter. Dust the top with cocoa powder and garnish with candied orange peel before serving.

Notes

• The cake’s center will collapse slightly when cooling — this is expected and adds to its fudgy texture.
• Use high-quality 70% cacao bittersweet chocolate for the best intense chocolate flavor.
• If you don’t have orange liqueur, you can substitute with fresh orange juice or omit it, though the liqueur adds an important depth of flavor.
• Make sure egg whites are beaten to soft peaks for the lightest texture without deflating the batter.
• Allow the cake to fully cool before unmolding to avoid breaking.

Keywords: Chocolate cake, Flourless cake, Chocolate orange cake, Decadent dessert, Orange zest, Bittersweet chocolate, Springform cake