Flourless Chocolate Cake

slice of cake sitting with the rest of the cake on a white plate with plates and glasses behind

Flourless Chocolate Cake

Rich, moist, extra chocolatey, and so good! This Flourless Chocolate Cake is the dessert that will always have you coming back for more. Bonus? It's completely gluten free!

Course: Cakes and Cupcakes

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: slices

Calories: 199kcal

Ingredients

½ cup bittersweet chocolate pieces
5 Tablespoons salted butter
½ cup dutch processed cocoa powder
3 large eggs separated
⅜ cup granulated sugar
½ teaspoon vanilla extract

Instructions

Preheat oven to 350℉/177℃.
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 ¼ 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

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!
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 smooth 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.

Nutrition