Today we are diving head first into this overly decadent treat. This flourless chocolate cake is almost like a dense brownie. It is packed with an insane amount of chocolate goodness. Seriously, this dessert is not for the faint of heart. I kid you not when I say it is indulgent and something you probably only make once a year or on very special occasions. Like Valentines Day *wink wink*.
I’ve been lucky enough to try a few different versions from various friends and family members, but until recently have never thought to try it on my own. I am so glad I did. It is one of the easiest cakes and has a beautiful presentation. I am in love with how the edges curl up ever so slightly. Top things off with some fresh berries, maybe a sprig or two of mint, and a light dusting of powdered sugar and you have got yourself a cake that is bakery quality!
One of the best things I discovered while making this cake was the fact that Ghirardelli has bittersweet chocolate chips! That saves so much time when it comes to measuring things out. No more cutting down chocolate bars for this blogger! I’ll reach for those easy to use bags, thank you very much!
Make sure you’ve got fresh fruit, whipped cream, or vanilla ice cream around. You are going to want it to cut down on the sweetness a bit. I also make sure to slice my pieces extremely thin and not too many people have managed to finish the entire piece.
Before I go I wanted to share a fun blog hop I’m participating in today! A few super talented gals have gotten together to share some of our absolute favorite Valentine recipes! Make sure you click and hop around to all of the sites and see what they’ve got cooking!
Flourless Chocolate Cake
Ingredients
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3-1/2 cups bittersweet chocolate I used chips
- 1 teaspoon vanilla extract
- 1 cup butter
- 3 whole eggs
- 3 egg whites
Instructions
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Preheat your oven to 300 degrees. Line the inside of a 10 inch spring form pan with parchment. Lightly mist with non-stick spray and set aside.
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Combine the water, salt, and sugar in a small sauce pan. Heat to a simmer and stir until all of the sugar has dissolved. Remove from the heat.
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Combine the butter and chocolate in a glass or heat proof bowl. Melt in the microwave or over a double boiler.
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Place your melted chocolate into the bowl of an electric mixer and whip until cool. Add the dissolved sugar mixture followed by the eggs and egg whites. Stir until fully incorporated and pour into your prepared pan.
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Bake 45 minutes. The middle will look wet, but don’t worry it is finished. Allow to cool 20 minutes then transfer to your refrigerator for at least 4 hours. Serve with ice cream or your favorite fruit!
Cindy Eikenberg says
Hi Jessica – This cake looks amazing and is a perfect addition to dinner for two! Thanks so much for sharing and pinned – have a happy Monday and a wonderful Valentine’s Day!
Rachel Cooks says
What a beautiful cake. I love the richness of flourless cakes and this one is perfect for Valentine’s Day.
Chelsea @ Gal on a Mission says
I have never had a flourless cake before! It looks so rich and fudgy, just how I like my chocolate cakes to be! This would be a fantastic option for dessert on Valentine’s Day! Pinned 🙂
Maggie @ The Love Nerds says
This cake is absolutely gorgeous!! There is no way I can’t make this, especially after my husband saw the picture. 🙂
kungphoo says
This looks great! I do enjoy a flourless cake when its in front of me.
Jenn says
What a great cake idea! Having celiac disease, i’m always looking for a flourless option!
Bismah says
This cake looks so rich and delicious! I have been wanting to try and make a flourless cake for some time now. I think I will try this recipe. Thank you for sharing!
Sandra says
Hello – lover…and yes, I am talking to the cake. I love this recipe girl, thanks for sharing and being apart of the hop! xo San
Aimee @ Like mother like daughter says
what a beautiful cake! I’ve been wanting to try a flourless chocolate cake too, but haven’t gotten around to it yet. Yours looks absolutely perfect for Valentine’s day!
Stephanie Keeping says
This sounds amazing. I can’t believe that it’s flourless!
Amy | Club Narwhal says
Jessica, this cake looks absolutely dreamy! It’s the perfect Valentine’s (or any day 🙂 treat!
Vanessa Barker says
This looks seriously incredible. I love that it’s dense and chocolately. I can’t wait to try it.
Geanine says
Ghirardelli bittersweet chocolate chips is a must in this house! The only chocolate chips worth having 🙂
Sarah says
Looks so delicious. I can imagine flourless cake being very fudgy which just sounds amazing right now. Ha!
Sandra Lippa says
Do the egg whites have to be whipped to stiff peaks before adding? Other recipes call for this but your recipe just says add egg whites.
Jesseca says
Nope. Just add them straight in.
AEmun says
I’m assuming you put the vanilla extract in at step #4? It doesn’t say when to add it in…
Also, this has to stay refrigerated or can it be stored at room temperature? Mine is not really staying together when I cut it…it falls apart, any remedy to that?
Sara says
I use cocoa powder instead of chocolate chips, same amount as the recipe. And I put extra 2 cups of sugar ( yes, lots of sugar , I know) and extra butter (half cup). The cake come out so beautiful, and no need to refrigerate. Just cool it down an hour before serve.
Thanks for sharing this wonderful recipe, I have been looking for a good flour less chocolate cake recipe for long time, this one is my favour.