This rich and decadent Flourless Chocolate Cake Recipe is easy to make and the perfect dessert for any occasion! Made with bittersweet chocolate, sugar, butter, and eggs.
This Flourless cake has it all. It is rich, decadent, and the perfect way to indulge.
Truth be told, I had never had a chocolate flourless cake before this one. It was nothing like I had expected. Instead of a light and airy cake I am used to, this is dense and very very rich in flavor.
We call it our special occasion cake. I make this for family birthdays and holidays. It tastes amazing, and looks stunning, served with fresh fruit and a dust of powdered sugar. An easy show stopper that will have everyone in awe of your baking talents.
Recipe Features:
- Gluten-Free: Please be sure to double check your ingredients to ensure a true gluten free treat.
- Chocolate PACKED: Incredibly rich chocolate flavor.
- Make-Ahead: Can be made 2 to 4 days in advance.
What You Need:
Flourless chocolate cake is made with a chocolate custard base. Sometimes called the “fallen” cake, it is dense in texture and rich in flavor. This cake is perfect for those with a sweet tooth or if you are looking to celebrate a special occasion. The ingredient list is as follows:
- water
- salt
- sugar
- bittersweet chocolate
- pure vanilla extract
- butter
- eggs
- egg whites beaten to stiff peaks
Step By Step Instructions:
- Preheat the 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.
- 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 and stir in the vanilla extract.
- Combine the butter and chocolate in a glass or heat proof bowl. Melt in the microwave or over a double boiler.
- 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.
- 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!
Recipe Tips and FAQs:
- Do NOT skip lining your pan. This cake is a tad sticky. Lining the pan will help easily move it to a serving plate.
- This chocolate cake recipe is SO easy to decorate. Give it a dust of powdered sugar for a quick and easy finish.
- Top with fresh fruit for an even more impressive finish!
Should flourless chocolate cake be refrigerated?
This cake recipe does not need to be refrigerated. However, we like ours chilled. The flavor betters with time, so make it a day early and pull it out of the refrigerator 2 hours before you are ready to serve.
Is flourless chocolate cake gluten free?
Flourless chocolate cake is not necessarily gluten free. However, most of the ingredients used should make this a gluten free recipe. Be sure to check all of your ingredients before serving to your gluten free friends.
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Flourless Chocolate Cake
This rich and decadent Flourless Chocolate Cake Recipe is easy to make and the perfect dessert for any occasion! Made with bittersweet chocolate, sugar, butter, and eggs.
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, whipped to stiff peaks
Instructions
- 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.
- 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 and stir in the vanilla extract.
- Combine the butter and chocolate in a glass or heat proof bowl. Melt in the microwave or over a double boiler.
- 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.
- 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!
Notes
This cake will last 2 to 4 days if stored properly.
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Nutrition Information:
Yield: 20 Serving Size: 1 sliceAmount Per Serving: Calories: 217Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 129mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 4g
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Sara
Sunday 26th of February 2017
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.
AEmun
Friday 24th of July 2015
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?
Sandra Lippa
Wednesday 11th of February 2015
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
Wednesday 11th of February 2015
Nope. Just add them straight in.
Sarah
Tuesday 10th of February 2015
Looks so delicious. I can imagine flourless cake being very fudgy which just sounds amazing right now. Ha!
Geanine
Tuesday 10th of February 2015
Ghirardelli bittersweet chocolate chips is a must in this house! The only chocolate chips worth having :)