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Flourless Chocolate Cake

a slice of cake being removed from the cake.
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4.7 from 9 reviews

This Flourless Chocolate Cake is made with 5 ingredients and is ready in about an hour. It’s one of my favorite chocolate cake recipes – if you love rich and decadent desserts, it’s a must-try.

Ingredients

Scale
  • 4 ounces unsalted butter, sliced
  • 8 ounces dark chocolate, chopped (or the same amount of chocolate chips).
  • 5 eggs, separated (egg yolks in a medium bowl and the egg whites in a large bowl)
  • Pinch of salt
  • 2/3 cup of sugar, divided (3 tablespoons for the egg whites and the rest for the yolks)
  • Powdered sugar for dusting the cake (optional)

Instructions

  1. Preheat the oven to 325°F. Butter and flour a 9-inch round cake pan.
  2. 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. Just be careful not to cook it too long and stir frequently. In my experience, I have found that it usually takes two to three 30-second intervals for it to melt. Set it aside to cool.
  3. 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.
  4. 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 the cake batter into the prepared pan.
  5. 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, continue baking it until an inserted toothpick comes out clean.
  6. Cool the cake in the pan for at least an hour. The cake will sink in the middle as it cools, which is fine.
  7. Once cooled, place a wire baking rack on top of the cake and, holding on to the dish and the rack, flip the cake over. At this point, the cake will be upside down. Place the serving plate on top of it and invert it again onto the plate, so the crispy crust is on top.
  8. Dust with powdered sugar before serving.

Notes

I’ve shared many recipe tips in the post, including different pan options, removing the cake from the pan, and storage tips. If you have a question that’s not covered, please let me know in the comments and I’ll do my best to answer it.

Recipe source: Food Network

Nutrition

Find it online: https://www.girlgonegourmet.com/flourless-chocolate-cake/