Discover the BEST Flourless Chocolate Cake – a decadent, intensely chocolatey dessert that’s surprisingly simple to make, perfect for gluten-free diets or anyone craving pure chocolate bliss. This recipe delivers an irresistible, rich texture that’s sure to impress without requiring any complicated steps.
Key Ingredients for the BEST Flourless Chocolate Cake
- 1 cup (2 sticks or 226g) unsalted butter, cut into cubes, plus extra for greasing the pan
- 10 ounces (283g) bittersweet or semi-sweet chocolate, finely chopped (use good quality for the best flavor)
- 1 ½ cups (300g) granulated sugar, divided
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Unsweetened cocoa powder, for dusting the pan (optional)
How to Make the BEST Flourless Chocolate Cake
Get ready for an incredibly simple yet profoundly satisfying chocolate experience. This BEST Flourless Chocolate Cake recipe is a masterpiece of pure chocolate flavor and velvety texture, achieved with just a few key ingredients and minimal fuss. Its ease of preparation makes it a go-to for last-minute dessert emergencies or elegant dinner parties, promising a rich, moist crumb that melts in your mouth. Expect to spend about 15 minutes preparing the batter and 40-50 minutes baking, making it a relatively quick indulgence ready for your enjoyment.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter. If desired, dust the greased pan with cocoa powder, tapping out any excess. This helps ensure the cake releases easily and adds an extra layer of chocolatey goodness. Place the prepared springform pan on a baking sheet to catch any potential drips.
- Melt the Chocolate and Butter: In a heatproof bowl set over a saucepan of simmering water (a double boiler), combine the cubed unsalted butter and the finely chopped bittersweet or semi-sweet chocolate. Stir gently and continuously until both the butter and chocolate are completely melted and smooth. Remove the bowl from the heat.
- Incorporate Sugar: While the chocolate mixture is still warm, gradually whisk in 1 cup of the granulated sugar until fully incorporated. The mixture should be smooth and glossy.
- Add Eggs, One at a Time: Let the chocolate mixture cool slightly for a few minutes. Then, add the eggs, one at a time, whisking well after each addition until each egg is fully incorporated into the chocolate mixture. Do not overmix at this stage; you want to emulsify the ingredients.
- Add Vanilla and Salt: Stir in the vanilla extract and the ¼ teaspoon of salt. Mix until just combined.
- Whip the Egg Whites (Optional for extra lift): For a slightly lighter, more airy cake, you can whip the egg whites separately. In a clean, dry bowl, beat the remaining ½ cup of granulated sugar with the 6 egg whites until stiff peaks form. This step is optional; the cake will still be incredibly rich and fudgy if you skip this.
- Fold in Egg Whites (If Whipped): If you whipped the egg whites, gently fold about one-third of them into the chocolate batter to lighten it. Then, carefully fold in the remaining whipped egg whites, being careful not to deflate them. The goal is to incorporate them without overmixing, which would result in a denser cake. If not whipping egg whites, simply proceed to the next step.
- Pour and Bake: Pour the batter into the prepared springform pan, spreading it evenly. Tap the pan gently on the counter a couple of times to release any large air bubbles.
- Bake Until Set: Bake for 40-50 minutes, or until the edges are set and the center is still slightly soft and looks “fudgy” rather than completely liquid. A toothpick inserted into the center should come out with moist crumbs, not wet batter. The cake will continue to set as it cools.
- Cool and Serve: Let the BEST Flourless Chocolate Cake cool in the pan on a wire rack for at least 1 hour. As it cools, it will often sink slightly in the center, which is perfectly normal for this type of cake. Once completely cool, carefully run a knife around the edge of the pan before releasing the springform side. Serve at room temperature or slightly chilled.
Why You’ll Love This BEST Flourless Chocolate Cake
You’ll adore this BEST Flourless Chocolate Cake because its intensely rich, fudgy texture is pure chocolate decadence in every single bite. Unlike lighter chocolate cakes that can sometimes feel dry, this dessert boasts a moist, melt-in-your-mouth quality that’s utterly irresistible, rivaling the best bakery versions without the bakery price tag. Imagine the satisfaction of creating such a showstopper in your own kitchen, its deep chocolate flavor elevated by simple, quality ingredients.
This recipe is a fantastic way to save money while still serving a show-stopping dessert, and it’s surprisingly adaptable to your favorite flavor combinations. Think of adding a hint of espresso to deepen the chocolate notes, or topping it with a dusting of powdered sugar and a dollop of fresh whipped cream or vibrant berries. It’s the perfect gluten-free alternative to a traditional chocolate cake, offering pure indulgence everyone can enjoy. So, why wait? Give this unbelievably delicious BEST Flourless Chocolate Cake a try and prepare to be amazed!
Storing and Reheating Tips
Proper storage is key to ensuring your BEST Flourless Chocolate Cake remains a delicious treat. It can be stored at room temperature for up to 2 days if kept in an airtight container, though refrigeration is recommended for longer storage.
- Refrigeration: Wrap the cooled cake tightly in plastic wrap, then place it in an airtight container. It will keep well in the refrigerator for up to 5 days.
- Freezing: For longer storage, you can freeze the cake. Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil or a freezer-safe bag. It can be frozen for up to 2-3 months.
- Reheating: To reheat a chilled slice, you can microwave it for 10-15 seconds, or let it come to room temperature naturally before serving. Frozen slices should be thawed in the refrigerator overnight before reheating or serving.
Final Thoughts
This BEST Flourless Chocolate Cake is a true testament to the magic of simple ingredients and pure chocolate flavor. We wholeheartedly encourage you to embark on this delightful baking journey and experience the unadulterated joy of this exquisite dessert.
BEST Flourless Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter. If desired, dust the greased pan with cocoa powder, tapping out any excess. This helps ensure the cake releases easily and adds an extra layer of chocolatey goodness. Place the prepared springform pan on a baking sheet to catch any potential drips.1 cup unsalted butter, unsweetened cocoa powder
- In a heatproof bowl set over a saucepan of simmering water (a double boiler), combine the cubed unsalted butter and the finely chopped bittersweet or semi-sweet chocolate. Stir gently and continuously until both the butter and chocolate are completely melted and smooth. Remove the bowl from the heat.1 cup unsalted butter, 10 ounces bittersweet or semi-sweet chocolate
- While the chocolate mixture is still warm, gradually whisk in 1 cup of the granulated sugar until fully incorporated. The mixture should be smooth and glossy.1.5 cups granulated sugar
- Let the chocolate mixture cool slightly for a few minutes. Then, add the eggs, one at a time, whisking well after each addition until each egg is fully incorporated into the chocolate mixture. Do not overmix at this stage; you want to emulsify the ingredients.6 large eggs
- Stir in the vanilla extract and the ¼ teaspoon of salt. Mix until just combined.1 teaspoon vanilla extract, 0.25 teaspoon salt
- For a slightly lighter, more airy cake, you can whip the egg whites separately. In a clean, dry bowl, beat the remaining ½ cup of granulated sugar with the 6 egg whites until stiff peaks form. This step is optional; the cake will still be incredibly rich and fudgy if you skip this.1.5 cups granulated sugar, 6 large eggs
- If you whipped the egg whites, gently fold about one-third of them into the chocolate batter to lighten it. Then, carefully fold in the remaining whipped egg whites, being careful not to deflate them. The goal is to incorporate them without overmixing, which would result in a denser cake. If not whipping egg whites, simply proceed to the next step.
- Pour the batter into the prepared springform pan, spreading it evenly. Tap the pan gently on the counter a couple of times to release any large air bubbles.
- Bake for 40-50 minutes, or until the edges are set and the center is still slightly soft and looks “fudgy” rather than completely liquid. A toothpick inserted into the center should come out with moist crumbs, not wet batter. The cake will continue to set as it cools.
- Let the BEST Flourless Chocolate Cake cool in the pan on a wire rack for at least 1 hour. As it cools, it will often sink slightly in the center, which is perfectly normal for this type of cake. Once completely cool, carefully run a knife around the edge of the pan before releasing the springform side. Serve at room temperature or slightly chilled.