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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.
This cake has it all. It is rich, decadent, and the perfect way to indulge.
Truth be told, I had never had a 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.
Flourless chocolate cake ingredients:
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
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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How to make flourless chocolate cake:
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
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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 and stir in the vanilla extract.
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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!
Pin for later:
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.