Description
This Flourless Chocolate Cake is a rich, dense dessert made with premium chocolate and cocoa powder, delivering intense chocolate flavor without any flour. Perfect for special occasions or when you want a decadent treat that’s naturally gluten-free. The recipe involves melting butter and chocolate, whisking eggs and sugar to a fluffy consistency, and gentle folding of cocoa powder before baking. Chilling enhances its texture, making it a luscious and indulgent dessert best served with optional chocolate ganache, berries, or whipped cream.
Ingredients
Scale
Main Ingredients
- 12 tablespoons unsalted butter (170 g)
- 6 oz coarsely chopped premium chocolate bar (60% cocoa recommended)
- 1 teaspoon instant coffee (optional)
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 cup sugar
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder (50 g)
Optional Toppings
- 1 batch chocolate ganache
- Homemade whipped cream
- Fresh berries
Instructions
- Prepare Pan and Oven: Preheat the oven to 325°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper to prevent sticking.
- Melt Butter and Chocolate: In a medium heatproof bowl, combine the butter and chopped chocolate. Microwave in 15-second intervals, stirring well between intervals, until the mixture is completely melted and smooth. Stir in the instant coffee (if using) and vanilla extract, then set aside to cool slightly.
- Whip Eggs and Sugar: In a large bowl or stand mixer fitted with a whisk attachment, combine eggs, sugar, and salt. Beat on high speed until the mixture doubles in volume and becomes pale and thick—about 5 minutes with a hand mixer or 1-2 minutes with a stand mixer.
- Incorporate Chocolate Mixture: With the mixer on low speed, slowly drizzle the melted chocolate mixture into the whipped eggs. After all the chocolate is added, increase the speed and mix until fully combined.
- Fold in Cocoa Powder: Sift the unsweetened cocoa powder over the batter. Use a spatula to gently fold it into the mixture until evenly incorporated, being careful not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 35 minutes. The edges should appear set and baked while the center remains slightly jiggly.
- Cool and Chill: Remove the cake from the oven and allow it to cool completely at room temperature. Then transfer it to the refrigerator and chill for 6 hours to fully set the cake.
- Add Toppings and Serve: Before serving, optionally top with cooled chocolate ganache, homemade whipped cream, and fresh berries. To slice, run a knife under hot water, dry it, and use the warmed blade to cut clean slices.
Notes
- Use high-quality chocolate with at least 60% cocoa content for best flavor.
- Room temperature eggs whip better and produce a lighter texture.
- If you don’t have a microwave, melt butter and chocolate using a double boiler over simmering water.
- Folding in the cocoa powder gently helps maintain the lightness of the batter.
- Chilling the cake is essential for the proper texture and ease of slicing.
- Warm the knife before slicing to get clean, smooth cuts without cracking the cake.
- Ganache can be made ahead and refrigerated; bring to room temperature and stir before topping.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 130 mg
