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.
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Wolfgang Puck’s Flourless Chocolate Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
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Pin RecipeDescription
This rich and decadent flourless chocolate cake is a go-to favorite!
Scale
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
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: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 499
- Fat: 33.8g
- Carbohydrates: 42.2g
- Fiber: 3g
- Protein: 7.7g
Keywords: flourless chocolate cake
I was making this for for my daughter and her husband as they both have Celiac. As I was getting ready to pour into the pan I realized there was flour In the Recipe. Not a Lot, but they would have felt it. You might want to consider making a note of that.
Looking Forwad to trying it.☺
★★★
I used a gluten-free flour that I do all my baking for my niece who is celiac and for myself and mother who are gluten-intolerant and it worked great!
I’m dairy free as well as gluten free. Do you think I could change out the butter for coconut oil or coconut butter?
I haven’t tried it with those substitutions so I’m not sure if you’d get the same results, but if you try it please let me know how it goes!
I have done similar. Often after they fall a bit, I would use strained Raspberry or Blackberry jam and a schmear of creme frische on the side at service. Super good and as someone who has Celiac’s.. a good go to dessert.
★★★★
Good morning, April…?
Haven’t tried the recipe yet and was about to. The ingredients lists salt, but the method doesn’t state what to do with the salt. I’m assuming it would be added with the butter & chocolate prior to melting?
Is this cake suitable to apply multilayers and fill with choc ganache, then cover in fondant to be used as a celebration cake??
Thank you.
Patricia
Hi Patricia, the salt should be added in step 3 — thank you for pointing that out! I’ve updated the recipe. As far as turning this into a layer cake – I’m not sure how well it would stand up to the layers since it’s flourless and doesn’t have a whole lot of structure/stability. The bottom layer may get a little smashed. That said, you could always try – the idea sounds delicious 🙂
Can I make this in a 10 inch tart pan with a removable bottom?
Hi Susanne, I used a 9-inch spring form pan the last time I made it. I think a 10-inch tart pan should be fine, but the cake won’t be as thick.
After reading this comment I decided to use a 9” cake pan for my cake because I wanted it nice and thick. It has risen WAY above the sides of the pan. Leason learned for next time. It smells delicious though!
Jess, thanks for letting me know!
CAn I make this a day ahead? I have made it several times as I have his cookbook, but never a day ahead.
Thanks
You can make it a day ahead- just cover it tightly with plastic wrap and it should be fine.
I just made this and it was BRILLIANT! Thanks for the recipe and detailed instructions! I actually used only 1/3 cup of sugar and it was perfect as I don’t like my desserts too sweet. And I put raw cocoa powder into the mix. Perfect breakfast for Valentine’s day with my chef husband tomorrow 🙂
★★★★★
So glad you liked it! It’s still one of my favorites and so perfect for Valentine’s Day 🙂
The show sounds awesome! And the cake looks amazing! I love a good chocolate cake. .. but who doesn’t 🙂
★★★★★
I used to work till three in the morning on a regular basis. I remember so well getting home and being too keyed up to sleep. You picked a great way to wind down!
It’s just amazing to me this lovely cake has no flour! Food is such a science!
I have never heard of Wolfgang Puck, but he…
a) Has a Genius name
b) Lead you to a stonkingly great looking cake 🙂
★★★★★
This looks so good April!! Yum!
mmmm… this looks so rich and delicious!!!
This looks so decadent!! I can’t wait to try this recipe.
Hi April, this looks delicious and its chocolate can’t get any better than that. I have never made a flourless cake before, looking forward to trying yours.
Let me know how you like it! It’s one of my favorites 🙂
Oh My! This is my kind of cake! Yummy!
★★★★★
For the question about the oven temperature–you should preheat the oven to 325
at what temperature should i bake the cake?
I like to make chocolate dessert, too.
Beautiful cake, that makes my mouth watering!
Ja
This looks so good. The photos are amazing. I can’t wait to try it!
Beautiful cake! Your blog is lovely and the widget looks great – thanks for using it! Keep in touch! Natasha
My friend shared this recipe with me a while back- it makes a perfect dessert. We love it! Thanks for posting- spread the joy : )
Wow, this is great. I didn’t realize you can make cakes without flour. Well, maybe the angel food cake. But I never thought you can make a chocolate cake too. Great recipe:)
No one says no to chocolate cake. No one!
RFM, Thanks for the comment about altitude issues– it’s most likely the reason for the shorter bake time, which is why it’s so important to start checking the cake early.
Looks beautiful! I made this once and my family loved it. I’m thinking of doing it again this week… hmmm!
Wow that looks amazing! I am going to try this at the next opportunity. I wonder if the cooking time is lessened because of the altitude in New Mexico?
– RFM
I will make this! Thanks so much for the critical tips too!
This looks sinfully delicious!!! A chocoholic’s dream!
I’ve always wanted to try those flourless cakes, looks delicious and moist.
Looks fantastic! I’m hosting a birthday party in a few weeks. I’ll have to give this a try.