Print

Flourless Chocolate Cake Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

A rich and decadent flourless chocolate cake that combines the intense flavor of semisweet chocolate with a smooth and creamy texture, enhanced by a hint of espresso and vanilla. This gluten-free dessert is perfectly complemented by fresh berries and whipped cream or ice cream, making it an indulgent treat for any occasion.

Ingredients

Scale

Chocolate Base

  • 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 sea salt
  • 1 teaspoon vanilla extract

Egg Mixture

  • 3 large eggs plus 1 egg yolk
  • 1/2 cup (43 grams) Dutch-process cocoa powder

Whipped Cream Fold

  • ½ cup (120 grams) heavy cream, chilled

For Serving

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

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Lightly grease a light-colored 8-inch round, 3-inch deep cake pan with nonstick cooking spray. Place a parchment paper round on the bottom of the pan and spray again to prevent sticking.
  2. Melt Chocolate and Butter: In a large microwave-safe bowl, heat the semisweet chocolate chips and butter in 30-second increments, stirring between each interval until just barely melted. Stir thoroughly to achieve a smooth mixture.
  3. Add Flavorings and Sugar: Whisk in the granulated sugar, instant espresso powder (if using), fine sea salt, and vanilla extract. Allow the mixture to cool slightly.
  4. Incorporate Eggs: Add the 3 large eggs plus 1 egg yolk all at once to the chocolate mixture, whisking vigorously until smooth and well combined.
  5. Add Cocoa Powder: Whisk in the Dutch-process cocoa powder until just combined. The batter will be thick and rich.
  6. Whip the Cream: In a separate small bowl or measuring cup, use an electric mixer or immersion blender with a whisk attachment to beat the chilled heavy cream to medium peaks.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the chocolate batter using a rubber spatula until fully combined but still light and airy.
  8. Transfer and Smooth Batter: Pour the batter into the prepared cake pan and smooth the surface evenly.
  9. Bake the Cake: Bake for approximately 25 to 30 minutes or until the cake has puffed up, the edges look set but the center remains slightly wobbly. An instant-read thermometer should register at least 200°F (93°C) in the center.
  10. Cool in Pan: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly during this time. Run a thin flexible knife or offset spatula around the edges to loosen it from the pan for easier removal later.
  11. Refrigerate: Let the cake cool completely in the pan. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight. The cake can be stored this way for up to 3 days.
  12. Serve: When ready to serve, transfer the cake onto a serving plate. Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts. Dust each slice with powdered sugar through a fine mesh strainer. Top with freshly whipped cream or a scoop of vanilla ice cream and garnish with fresh strawberries or raspberries. Serve chilled for best flavor and texture.

Notes

  • Using Dutch-process cocoa powder gives the cake a deeper chocolate flavor and smoother texture.
  • Instant espresso powder is optional but enhances the chocolate intensity.
  • Be careful not to overbake; the center should remain slightly wobbly when removed from the oven.
  • Running a warm knife between cuts keeps slices neat and prevents crumbling.
  • Chilling the cake overnight improves its texture and makes slicing easier.
  • This cake is naturally gluten-free but contains dairy and eggs.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Keywords: flourless chocolate cake, gluten-free chocolate dessert, rich chocolate cake, baking chocolate cake, decadent dessert, chocolate cake without flour

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