A rich and decadent flourless chocolate cake made with ingredients you probably already have one hand!
Flourless Chocolate Cake Recipe
When you invite friends over to celebrate it’s important that the meal ends with a special dessert. To me, special means something rich and chocolaty, which is why I turn to this flourless chocolate cake recipe I’m sharing today. It’s my special cake that I make for very special occasions.
I discovered this recipe in a former life when I was working crazy hours at my job. And by crazy I mean that I went to work at three in the afternoon and arrived back home around midnight. I was often too wound up to go to bed so I would watch TV until wee hours of the morning, which is how I discovered reruns of Wolfgang Puck’s Cooking Class.
I loved that show because you actually learned something. Every episode focused on a specific ingredient or technique or both. When I started watching it I didn’t know much about cooking and I credit a lot of what I’ve learned to that show. I wish they still made new episodes.
I have to say the only good thing that came out of working that crazy schedule was all the things I learned from Wolfgang Puck. I’ve made many things from that show, but, by far, my most favorite is this cake recipe. I’ve made it many times and it’s my go-to dessert for any special occasion.
How to Make a Flourless Chocolate Cake
- The first step is to butter and flour a 9-inch cake pan really well to make it easy to remove the cake from the pan once it’s baked. I like to do this step so the pan is ready to go once the batter is made.
- Melt bittersweet chocolate and butter together either using a double-boiler method or in the microwave. I use the microwave because it’s easier. I nuke the chocolate and butter in 30-second increments, stirring between each round. It usually takes two or three times until it’s all melted. Once the chocolate is cool combine it with the egg yolks and sugar.
- The cake gets its lift from whipped egg whites and after making this cake many times, I’ve learned it’s critical to whip the egg whites to the right consistency. First, beat them on medium speed with an electric mixer (either in a stand mixer with the whisk attachment or with a handheld mixer) until they are stiff enough to hold soft peaks. Then slowly add sugar and beat them just until they tighten up, but are not dry. If you overbeat them your cake will be too dry.
- You’ll want to fold the egg whites into the chocolate mixture carefully so you don’t deflate the eggs. Add the egg whites in a few batches to make this easier. Once combined pour the batter into the prepared cake pan.
- Depending on your oven the bake time will vary. I’ve made this recipe in three different ovens over the years and depending on the oven the time varied. It usually takes anywhere from 45 minutes to an hour at 325°F, but I typically check it at the 30-minute mark first. The cake is done when an inserted toothpick comes out clean.
- The scariest part of this recipe is removing the cake from the pan. I run a dinner knife around the edge of the cake first to loosen it a bit from the pan. Then I place the baking rack on the top of the cake pan. Hold the cake pan in place and turn both the pan and the baking rack to flip them over. The cake should slide out of the cake pan.
- Cool the cake completely. It will sink in the middle. I like to dust the cooled cake with powdered sugar.
More Chocolate Recipes!
- Nutella Pudding Cups Creamy, rich Nutella pudding topped with pillow-soft dollops of whipped cream
- Chocolate Chip Brownies One bowl and 30 minutes are all you need to make these rich and fudgy chocolate chip brownies with melted chocolate in every bite.
- Dark Chocolate Pecan Bars Decadent brownie-like bars with a chocolate shortbread crust.
Wolfgang Puck’s Flourless Chocolate Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
This rich and decadent flourless chocolate cake is a go-to favorite!
Ingredients
- 4 ounces unsalted butter, cut into small cubes
- 8 ounces, bittersweet chocolate, chopped
- 5 eggs, separated
- Pinch of salt
- 2/3 cup of sugar, divided
- Powdered sugar, for dusting the cake (optional)
Instructions
- Preheat the oven to 325°F. Butter and flour a 9-inch round cake pan.
- Melt the chocolate and butter in a bowl by microwaving it in 30 seconds intervals. At the end of each 30-second interval stop to stir. I’m sure Chef Puck would be very upset that I don’t melt my chocolate using the double boiler method, but I have found that it works just as well in the microwave. Just be careful not to cook it too long and stir frequently. In my experience, I have found that it usually takes 2-3 30-second intervals for it to melt.
- In a large bowl, whisk the egg yolks, the salt and all but 3 tablespoons of the sugar. Stir the melted chocolate into the yolks until combined.
- As I mentioned, I’ve made this cake quite a few times and have discovered there are two critical steps in the recipe. The first critical step is whipping the egg whites to the right consistency. First, beat them on medium speed with an electric mixer in a large bowl until they are stiff enough to hold a soft peak. Then slowly add the 3 tablespoons of sugar and beat them just until they tighten up, but are not dry. If you overbeat them your cake will be too dry. Gently fold the egg whites into the chocolate mixture until combined and then pour all of it into the cake pan.
- The second critical step is baking the cake. The original recipe says to bake it for an hour and fifteen minutes, but I have discovered it takes less time. Every oven varies, so I recommend baking it for 45 minutes to an hour. Start checking it at 45 minutes and, if necessary, continuing baking it until an inserted toothpick comes out clean.
- Remove it from the oven and turn it out onto a wire rack to cool. The center of the cake may sink a bit, which is fine. Once cooled, place the serving platter on top of the cake and, holding on to both the dish and the rack flip the cake over. Garnish with powdered sugar before serving.
Notes
Source: Food Network
- Category: Desserts
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 499
- Sugar: 36g
- Sodium: 91.1mg
- Fat: 33.8g
- Saturated Fat: 19.2g
- Carbohydrates: 42.2g
- Fiber: 3g
- Protein: 7.7g
- Cholesterol: 197.9mg
Keywords: flourless chocolate cake, gourmet chocolate cake
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
Kelly Wesolek says
I too am a huge fan of Wolfgang Puck and used to watch his cooking show. I have made this cake several times and every time I make it someone asks for the recipe.
I can’t thank you enough for sharing the recipe. I highly recommend it. It is my favorite go to cake!
★★★★★
April Anderson says
Oh, I’m so happy that you love this recipe – it’s one of my all-time favorites!
Jo chapman says
Can you use a sugar substitute if you’re on a KETO diet?
April Anderson says
I haven’t tested this with an alternative sweetener, so I’m not sure. Since some of the sugar substitutes are not a 1 to 1 swap for regular sugar I can’t say how you would do it. Sorry I can’t be more of a help – let me know if you try it!
NRS says
This was delicious! Thanks so much for the recipe!
NRS says
Thanks so much! And do you place a baking sheet under the springform pan when you bake it? I know some recipes say to do that to catch drips but do you know if it alters the texture of the cake in any way?
April Anderson says
I usually just wrap the bottom of the pan with foil – mine doesn’t have a tendency to leak.
NRS says
Thanks! I’ve also just put a piece of foil on the rack below.
NRS says
Hi April! I plan to use a 9 inch springform pan. When you used a springform, did you still invert and remove the bottom right after out of oven or did you just remove the sides and let it cool (and serve) on the bottom of the pan? Thanks!
April Anderson says
I usually let it cool completely before removing the sides, but I think you could do it sooner. I would just let it cool for at least five to 10 minutes first before releasing it – should be fine! You can slide it off the bottom to a serving plate but I would wait until it’s totally cool (I usually just leave it on there).
NRS says
Thanks so much! If you let completely in pan before removing sides, I’ll do the same. Thanks!!!!
NRS says
Sorry, for the additional question, but when you let it cool completely in the pan, do you still go for clean toothpick or few moist crumbs? Many thanks!
April Anderson says
Don’t apologize for questions – happy to help! So, you should do the toothpick test once you take it out of the oven. It should come out clean with only a few crumbs – if it comes out with batter clinging to it, the cake will need more time. I do this whether I leave it to cool completely in a regular pan or springform. Hope this helps.
Renee says
So good. I’ve made this 4 times now. 45 min is too long for my oven. I have found 35 min is about perfect. LOVE this cake❤️❤️
★★★★★
April Anderson says
So glad you like it! Thanks for letting me know 🙂