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The Best Flourless Chocolate Cake Recipe! This flourless chocolate cake is a wonderful gluten-free dessert recipe, but you don’t have to be gluten-free to enjoy this rich and chocolatey cake!
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Have you ever had a flourless chocolate cake? It may be hard to believe that a cake can be made without any flour at all, but the truth is that a flourless chocolate cake is a decadent, rich and fudgy chocolate cake – maybe the best cake you’ve ever had!
What is a flourless chocolate cake made of?
This flourless chocolate cake has butter, bittersweet chocolate, eggs, sugar, vanilla extract and a pinch of kosher salt. Because the ingredients list is so short, it is important to use high quality chocolate.
Is a Flourless Chocolate Cake Gluten-Free?
Yes, this Flourless Chocolate Cake is naturally gluten free because it does not contain wheat flour or any other gluten.
How to Make Flourless Chocolate Cake?
Making a Flourless Chocolate Cake is pretty easy.
This recipe is best made in a springform pan. Cut a circle of parchment paper to fit in the bottom of the pan. Lightly butter the pan and the parchment paper. Preheat the oven to 350 degrees Fahrenheit.
Next, chop your chocolate. Because chocolate is the star of this cake, it is important to use high quality chocolate. I used the pound plus bar from Trader Joe’s. Ghirardelli or Guittard would also be good choices. Be sure to use bittersweet or semi -sweet chocolate with a high cocoa content, at least 60%.
Melt the butter and chocolate over a double broiler, whisking until smooth. Alternately, you could melt the chocolate and butter in the microwave in 30 second intervals, stirring in between each time. Set the chocolate aside and add the eggs, sugar, salt and vanilla to the bowl a stand mixer fitted with the whisk. Whisk for 5-8 minutes, until pale, thick and doubled in size. If you don’t have a stand mixer, you can use a hand mixer. You could even do this by hand with a whisk, although it will take some arm muscles and time!
Add 1/3 of the egg mixture to the chocolate, carefully folding it in. Once mixed, another 1/3, folding it in. Add the chocolate mixture to the remaining egg mixture, folding until mixed. Pour the batter into the prepared pan. Bake in the oven for 35-45 minutes, or until top is not shiny and center doesn’t jiggle. Allow to cool completely before cutting and serving.
Can Flourless Chocolate Cake be made ahead of time?
Yes! I actually prefer to serve this the next day. This flourless chocolate cake and be made the day before. Allow to cool completely, then cover in an airtight container and refrigerate until the next day. Allow to come to room temperature before serving if possible.
Does flourless chocolate cake need to be refrigerated?
I prefer to refrigerate my flourless chocolate cake since it has eggs and butter in it.
How long does flourless chocolate cake last?
This cake will keep in the fridge in an airtight container for 2-3 days.
If you like this recipe, you will also love these chocolate desserts!
Molten Chocolate Lava Cakes for Two
Raspberry Swirl Skillet Brownie For Two
Easy Chocolate Fondue
Flourless Chocolate Cake
By Meghan McMorrow | Fox and Briar
5 from 1 vote
Prep 15 minutes mins
Cook 45 minutes mins
Cooling Time 4 hours hrs
Total 1 hour hr
Servings 16 Servings
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The Best Flourless Chocolate Cake Recipe! This flourless chocolate cake is a wonderful gluten-free dessert recipe, but you don't have to be gluten-free to enjoy this rich and chocolatey cake!
Ingredients
- 1 1/2 stick unsalted butter 12 tablespoons, plus more for the pan
- 12 ounces bittersweet chocolate chopped
- 6 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla
- pinch kosher salt
Instructions
Preheat the oven to 350°F. Cut a circle of parchment paper to fit in the bottom of a 9 inch springform pan. Lightly butter the pan and the parchment paper.
Combine the butter and chocolate in a heat proof bowl over simmering water *don't let the water touch the bottom of the bowl) whisking until smooth.
Alternately, you could melt the chocolate and butter in the microwave in 30 second intervals, stirring in between each time.
Set aside to cool slightly.
Add the eggs, sugar, salt and vanilla to the bowl a stand mixer fitted with the whisk. Whisk for 5-8 minutes, until pale, thick and doubled in size.
Add 1/3 of the egg mixture to the chocolate, carefully folding it in. Once mixed, another 1/3, folding it in. Add the chocolate mixture to the remaining egg mixture, folding until mixed. Pour the batter into the prepared pan. Bake in the oven for 35-45 minutes, or until top is not shiny and center doesn't jiggle. Allow to cool completely before cutting and serving.
Notes
Because this cake gets it's structure from eggs, it will deflate as it cools and the top will be crackly - that is normal!
If you don't have a stand mixer, you can use a hand mixer. You could even do this by hand with a whisk, although it will take some arm muscles and time!
Cake can be made one day ahead of time and stored in an airtight container in the fridge. Allow to come to room temperature before serving.
Store leftovers in an airtight container in the fridge for 2-3 days.
Nutrition
Serving: 1Slice | Calories: 248kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 27mg | Potassium: 146mg | Fiber: 2g | Sugar: 14g | Vitamin A: 365IU | Calcium: 25mg | Iron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Baked Goods/Breads, Breakfast, Brunch, Dessert
Cuisine: American
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