Flourless Chocolate Cake
Sharing a super simple Flourless Chocolate Cake for your weekend chocolate fix! Oh, and don’t let the word “flourless” scare you away, this chocolate cake is insanely delicious. You would never guess that there wasn’t flour! Made using two kinds of dark chocolate, sweetened simply with only a touch of sugar, and some whipped egg whites to give this cake the airy-deliciousness it needs. The center of the cake is like your favorite fudge-y brownie. It just kind of melts in your mouth. Top with some powered sugar, chantilly cream, or even vanilla ice cream for an extra special dessert. Trust me, this is SO GOOD, and seriously chocolate-y. The absolute best part though? This cake is completely gluten-free!
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About The Recipe
Where are all my chocolate lovers out there? Because this cake is one hundred percent for you! Made with two kinds of chocolate, a splash of vanilla, and some sugar… it really doesn’t get any better! It’s like a little piece of fudge-y chocolatey heaven. You’d never even bother noticing it was gluten-free, just because it tastes so darn good!
It’s actually one of my favorite cakes ever.
Not only is the taste just chocolatey goodness, but the cake itself is so easy to make! So much easier than a traditional chocolate cake.
Within half an hour and minimal effort, you can have a freshly baked cake to enjoy! But, this cake is only a single layer 8 inch cake. So, it makes and cooks quickly, but it’s not a whole lot to go around.
Just be sure to remember this if you’re serving more than a couple of people!
I mean, I almost ate this entire cake by myself. It’s that good.
When it’s finished baking, it’s so hard to resist. I did share some with the rest of my family and everyone agreed that it was the best chocolate dessert that they’d had in a while.
Not too sweet, extra chocolate-y, and seriously so easy to make. This is a recipe you should definitely save for every occasion!
Equipment Needed
- Mixing Bowls
- Medium Sized Pot
- Rubber Spatula
- Hand Mixer
- Whisk
- Sieve/Sifter
- 8 Inch Cake Pan
- Baking Spray
- Parchment Paper
Ingredients
- Salted Butter
- Bittersweet Chocolate
- Cocoa Powder
- Eggs
- Sugar
- Vanilla
Instructions
Using the bain-marie technique, melt the butter and chocolate together.
Whisk in the cocoa powder. This mixture should be very smooth. Set aside and let cool.
Using a hand mixer with whisk attachment, whip the egg whites until foamy, add sugar slowly, and whip until medium peaks form.
Stir egg yolks and vanilla together.
Stir the egg yolk mixture into the chocolate mixture.
Fold in the egg whites. It’s better if you do this in small amounts rather than all at once. So, add about 1/4 of the egg whites, fold it in, another 1/4, fold in, and repeat until no more egg whites remain.
Transfer the batter into a lined and greased cake pan. Bake at 350 for 12-15 minutes.
The Best Chocolate To Use
We are all about some dark chocolate in this household. So, I highly recommend using a bittersweet chocolate. This means it’s a chocolate that is in the 70% cacao range. It makes for a lightly sweet cake that doesn’t make you feel like you just ate a whole lot of sugar.
If you want a bit sweeter cake, you can use a semi sweet chocolate. This is a 60%. It works just as well, but allows for a bit sweeter cake.
What To Serve With Flourless Chocolate Cake…
The best thing about this cake is it goes with pretty much everything! But, here are a few accompaniments that we love to serve along side this delicious cake.
- Chantilly Cream
- Caramel Sauce
- Chocolate Sauce
- Vanilla Ice Cream
- Peppermint Ice Cream
- Cookies and Cream Ice Cream
How To Store
If there is some cake leftover, no worries! Just keep in airtight container or cake plate for a few days. You can also freeze or store this cake in fridge! Just remember to get it out and allow it to come to room temperature before digging in.
Expert Tips
- When choosing your chocolate, be sure to pick one you love the flavor of! This dictates the flavor of the cake.
- We used bittersweet chocolate, but you can use semi-sweet if you want something a little sweeter.
- Make sure to sift the cocoa powder!
When beating the egg whites, be sure nothing else gets in them! No water, no egg yolks. The littlest thing can cause your egg whites not to whip. Be vigilant! - Folding in the egg whites properly can be a bit tricky. Use the fold and cut through technique for best results! Also, be sure to fold in small amounts into the chocolate. It’s much easier than trying to do it all at once!
- When you add the egg yolks to the chocolate mixture, it won’t be smooth. This is okay! Once you fold in the egg whites, the batter will smoothen back out.
- Try not to lose all the air from the egg whites when folding them in! This is what gives the cake some lift and keeps it from being completely dense.
- Use baking spray and line the pan with parchment for the best results!
- The baking time can vary based on your oven, altitude, and weather.
When you make this Flourless Chocolate Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Flourless Chocolate Cake
Ingredients
- ½ cup bittersweet chocolate pieces
- 5 Tablespoons salted butter
- ½ cup dutch processed cocoa powder
- 3 eggs,, separated
- ⅜ cup sugar
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- Spray an 8 inch round pan with baking spray and line bottom with parchment paper. Set aside.
- Put chocolate pieces and butter in a small heatproof bowl and place over a pot of simmering water.
- Stir until melted and smooth.
- Remove from heat.
- Whisk in cocoa powder.
- Set aside to cool.
- Beat egg whites until foamy.
- While continuing to beat, gradually stream in sugar.
- Beat to medium peaks. Set aside.
- In a small bowl, whisk vanilla and egg yolks.
- Add egg yolk mixture to cooled chocolate mixture and whisk until well combined.
- Fold in 1/4 of egg whites into chocolate mixture at a time, continuing until no egg whites remain.
- Spoon into prepared pan and bake for 12-15 minutes, until cake tests done.
Notes + Tips!
- When choosing your chocolate, be sure to pick one you love the flavor of! This dictates the flavor of the cake.
- We used bittersweet chocolate, but you can use semi-sweet if you want something a little sweeter.
- Make sure to sift the cocoa powder!When beating the egg whites, be sure nothing else gets in them! No water, no egg yolks. The littlest thing can cause your egg whites not to whip. Be vigilant!
- Folding in the egg whites properly can be a bit tricky. Use the fold and cut through technique for best results! Also, be sure to fold in small amounts into the chocolate. It's much easier than trying to do it all at once!
- When you add the egg yolks to the chocolate mixture, it won't be smooth. This is okay! Once you fold in the egg whites, the batter will smoothen back out.
- Try not to lose all the air from the egg whites when folding them in! This is what gives the cake some lift and keeps it from being completely dense.
- Use baking spray and line the pan with parchment for the best results!
- The baking time can vary based on your oven, altitude, and weather.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.