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.
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.
This rich and decadent flourless chocolate cake is a go-to favorite!
- 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)
- 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.
Source: Food Network
- Category: Desserts
- Method: Bake
- Cuisine: American
- 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.