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Flourless Chocolate Cake Recipe

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★★★★★

4.5 from 149 reviews

This Flourless Chocolate Cake is a rich, dense, and decadent dessert that melts in your mouth. Made without any flour, it highlights the intense flavor of semisweet chocolate combined with a hint of espresso powder and vanilla. The cake is finished with a dusting of powdered sugar and served with freshly whipped cream or ice cream and fresh berries, making it a perfect elegant treat for any occasion.

Ingredients

Scale

Chocolate Mixture

  • 1 ¼ cups (213 grams) semisweet chocolate chips
  • 1 stick (113 grams) unsalted butter

Main Batter

  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon instant espresso powder (optional)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 3 large eggs plus 1 egg yolk
  • 1/2 cup (43 grams) Dutch-process cocoa powder

Whipped Cream

  • ½ cup (120 grams) heavy cream (chilled)

Toppings

  • Powdered sugar for dusting
  • Freshly whipped cream, vanilla ice cream, or 1:1 ganache
  • Fresh strawberries or raspberries

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (177°C). Lightly grease a light-colored 8-inch round cake pan that is 3 inches deep with nonstick cooking spray. Line the bottom with a parchment paper round and spray again to ensure easy release.
  2. Melt chocolate and butter: In a large microwave-safe bowl, heat the semisweet chocolate chips and unsalted butter in 30-second increments, stirring after each, until just melted and smooth. This gentle melting prevents the chocolate from burning.
  3. Add sugar and flavorings: Whisk the granulated sugar, optional espresso powder, fine sea salt, and vanilla extract into the melted chocolate mixture. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
  4. Incorporate eggs: Add the 3 large eggs plus 1 egg yolk all at once into the cooled chocolate mixture. Vigorously whisk immediately until the batter is smooth and slightly thickened.
  5. Add cocoa powder: Whisk in Dutch-process cocoa powder until just combined, ensuring the batter remains thick but uniform in texture.
  6. Whip heavy cream: Using an electric mixer or immersion blender with a whisk attachment, beat the chilled heavy cream in a small deep bowl or measuring cup until medium peaks form.
  7. Fold in whipped cream: Gently fold the whipped cream into the chocolate batter using a rubber spatula. This adds lightness to the dense cake.
  8. Pour and bake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake for 25 to 30 minutes until the cake has puffed up, edges are set, and the center is still slightly wobbly. The internal temperature should be at least 200°F (93°C) when checked with an instant-read thermometer.
  9. Cool and chill: Remove from the oven and cool the cake in the pan on a wire rack for 10 minutes. The cake will slightly deflate as it cools. Loosen the edges carefully with a thin flexible knife for easier unmolding. Let the cake cool completely in the pan, then cover and refrigerate for at least 6 hours, preferably overnight, to set the texture.
  10. Serve: Remove the chilled cake from the pan onto a serving plate. Use a sharp knife dipped in hot water and wiped dry between slices to cut clean pieces. Dust each slice lightly with powdered sugar using a fine mesh strainer. Garnish with freshly whipped cream or a scoop of vanilla ice cream and fresh berries like strawberries or raspberries. Serve immediately for a luxurious dessert experience.

Notes

  • If you do not have instant espresso powder, you can omit it; the cake will still have rich chocolate flavor.
  • Use a light-colored cake pan to better monitor browning during baking.
  • Chilling the cake overnight allows the flavors to deepen and the texture to develop a fudgy consistency.
  • Run the knife under hot water and dry it between cuts to achieve clean slices without crumbling.
  • You can substitute whipped cream topping with a simple chocolate ganache for an even richer finish.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Flourless Chocolate Cake, Gluten Free Chocolate Cake, Rich Chocolate Dessert, Fudgy Chocolate Cake, No Flour Cake

Find it online: https://kitchenbyclara.com/flourless-chocolate-cake-recipe/