Rich and Decadent Delight
Ever sunk your fork into a piece of Flourless Chocolate Cake that just melts in your mouth? This cake is a heavenly blend of rich chocolate flavor and creamy texture that you won’t be able to resist. What’s even better? It’s super easy to make and requires just one bowl! Trust me, your taste buds are in for a treat.
Why Make This Recipe
Why might you want to whip up this luscious cake?
- Easy Cleanup: Since it’s a one-bowl wonder, you won’t spend the rest of your day scrubbing pans. Just mix, pour, and bake!
- Impressive Results: It looks fancy and tastes amazing, so you can impress guests without breaking a sweat. Who doesn’t love a cake that seems gourmet but is so easy?
- No Flour, No Problem: Perfect for gluten-free friends or anyone craving a rich dessert without the extra carbs.
Ready to satisfy those chocolate cravings?
Ingredients
You don’t need fancy stuff — just these basics!
- 145 grams (1/2 cup, plus 2 tablespoons) unsalted butter
- 300 grams (2 cups) good quality dark chocolate or semi-sweet chocolate (45-70% cocoa)
- 5 large eggs, separated
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 40 grams (1/2 cup) cocoa powder, sifted, plus extra for sprinkling
- 1/4 teaspoon salt
- Whipped cream and berries, to serve (optional)
Directions
Let’s get baking! Follow these steps for chocolate perfection:
- Prep the Pan: Grease a 9-inch round springform cake pan with butter and sprinkle the bottom and sides with cocoa. Tip the pan upside down to shake off any excess.
- Preheat the Oven: Heat your oven to 170°C (340°F) standard or 150°C (300°F) fan-forced.
- Melt Butter and Chocolate: In a large heatproof bowl, combine butter and chocolate. Microwave in 30-second bursts, stirring until melted and smooth. Let cool slightly.
- Beat the Egg Whites: In a large bowl, beat egg whites using an electric mixer on medium speed until foamy. Gradually add sugar, one tablespoon at a time. Keep beating until white and glossy with soft peaks.
- Combine Mixtures: Add egg yolks to the chocolate mixture and whisk to combine. Stir in cocoa powder and salt until smooth.
- Fold it All Together: Gently fold about 1/4 of the beaten egg whites into the chocolate mixture using a spatula. Then add the remaining egg whites and continue folding until just combined. Don’t over-mix — you want to keep that fluff!
- Pour and Bake: Pour the mixture into the prepared pan and smooth the top. Bake for approximately 30-35 minutes, or until a crust forms and the middle no longer wobbles.
- Cool Down: Remove from the oven and place on a wire rack to cool completely. Avoid removing from the pan right away — it will sink, and that’s totally normal.
- Serve: Dust the cooled cake with extra cocoa powder. Slice and serve with optional whipped cream or ice cream.
How to Make Flourless Chocolate Cake (Overview)
Making this cake is as simple as pie—err, cake! Start by preparing your pan and preheating the oven. While that bakes, melt together butter and chocolate, then whip your egg whites to fluffy perfection. Combine everything, pour it into the pan, and let the magic happen in the oven. Pro tip: Don’t skip letting it cool in the pan! It’s the secret to that perfect fudgy texture.
How to Serve Flourless Chocolate Cake
Imagine slicing this rich cake, revealing its dark, indulgent layer with a slight sheen. Serve it dusted with cocoa powder, adding a dollop of creamy whipped cream on the side. For that pop of color, toss a handful of fresh berries on top. The contrast of flavors and textures is divine! Just thinking about it makes my mouth water. Who can resist?
How to Store Flourless Chocolate Cake
This cake can hang out in the fridge for up to 5 days without losing its charm. Just wrap it well to keep moisture at bay. If you want to make ahead, freeze slices individually. Reheat in the microwave for a few seconds, and you’ll have that freshly-baked experience again. Spoiler: microwaving it is almost like magic!
Tips to Make Flourless Chocolate Cake
- Don’t Over-Mix: Folding is key! Over-mixing will deflate your airy egg whites, and nobody wants a dense cake.
- Be Careful with Your Chocolate: Good quality chocolate makes a huge difference. Go for 45-70% cocoa for optimal flavor.
- Check for Doneness Early: Every oven is different. Start checking around the 30-minute mark. You want a crust that looks firm but not completely dry.
- Let it Cool in the Pan: This will give your cake that luscious, fudgy texture that’s oh-so satisfying.
Variation
Feeling adventurous? Experiment with flavors! Add a splash of espresso for a coffee kick, or swirl in some peanut butter for a nutty twist. Want to make it vegan? Swap eggs with a flaxseed meal mix or silken tofu – just keep an eye on baking times!
FAQs
1. Can I use milk chocolate instead of dark?
Sure! Just keep in mind that your cake will be sweeter and less rich.
2. Can I make this cake ahead of time?
Absolutely! It stores well for a few days and tastes even better as it sits.
3. How do I freeze leftovers?
Slice and wrap tightly in plastic wrap, then place in a freezer bag. It’s good for up to 3 months!
📌 Pin this recipe for your next cozy dinner night!
Flourless Chocolate Cake
Ingredients
For the Cake
- 145 grams unsalted butter
- 300 grams dark chocolate or semi-sweet chocolate (45-70% cocoa) Use good quality chocolate.
- 5 large eggs, separated Egg whites will be beaten and added to the mixture.
- 150 grams caster sugar or granulated sugar
- 40 grams cocoa powder, sifted Plus extra for sprinkling.
- 1/4 teaspoon salt
- whipped cream and berries, to serve (optional)
Instructions
Preparation
- Grease a 9-inch round springform cake pan with butter and sprinkle the bottom and sides with cocoa. Tip the pan upside down to shake off any excess.
- Preheat the oven to 170°C (340°F) standard or 150°C (300°F) fan-forced.
- In a large heatproof bowl, combine butter and chocolate. Microwave in 30-second bursts, stirring until melted and smooth. Let cool slightly.
- In a large bowl, beat egg whites using an electric mixer on medium speed until foamy. Gradually add sugar, one tablespoon at a time. Keep beating until white and glossy with soft peaks.
- Add egg yolks to the chocolate mixture and whisk to combine. Stir in cocoa powder and salt until smooth.
- Gently fold about 1/4 of the beaten egg whites into the chocolate mixture using a spatula. Then add the remaining egg whites and continue folding until just combined.
Baking
- Pour the mixture into the prepared pan and smooth the top. Bake for approximately 30-35 minutes, or until a crust forms and the middle no longer wobbles.
Cooling and Serving
- Remove from the oven and place on a wire rack to cool completely. Avoid removing from the pan right away — it will sink.
- Dust the cooled cake with extra cocoa powder. Slice and serve with optional whipped cream or ice cream.
Notes
Printable Recipe Card
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