Flourless Chocolate Cake Recipe

Flourless Chocolate Cake Recipe

Indulge in this luxurious flourless chocolate cake recipe a gluten-free dessert with an intense chocolate flavor and velvety texture. Perfect for special occasions or everyday cravings, this easy to follow recipe requires no flour, making it ideal for gluten sensitive diets. Ready in under an hour, it’s a crowd pleaser that pairs beautifully with berries or whipped cream.

Description

This flourless chocolate cake recipe is a timeless dessert that combines simplicity with sophistication. Unlike traditional cakes, it relies on high quality chocolate and eggs for structure, resulting in a dense, fudgy center and a crackly top. Originating from French cuisine, flourless chocolate cake recipe has become a global favorite for its rich flavor and gluten-free appeal.

Why This Recipe Works

Gluten-Free: No flour needed, making it safe for celiacs or gluten-free diets.
5-Ingredient Base: Minimal ingredients maximize chocolate’s depth.
Versatile: Dress it up with toppings or enjoy it plain.

The Secret to Perfect Texture

The magic lies in whipped eggs, which create a light crumb despite the absence of flour. Using 70% dark chocolate ensures a balanced sweetness, while a touch of espresso powder (optional) enhances the chocolate’s complexity.

Ingredient Insights

Chocolate: Opt for high quality bars (not chips) for smooth melting.
Butter: Unsalted butter allows control over sweetness.
Eggs: Room temperature eggs whip better for volume.

Step by Step Success

Melt Chocolate and Butter: Gentle heating prevents burning.
Whip Eggs and Sugar: Incorporate air for lift.
Fold Together: Maintains airiness for a tender crumb.
Bake Low and Slow: Even cooking without drying out.

Serving Suggestions

Classic: Dust with cocoa powder or powdered sugar.
Gourmet: Add raspberry coulis or salted caramel drizzle.
Festive: Top with fresh berries and mint.

Dietary Modifications

Dairy-Free: Substitute butter with coconut oil.
Low Sugar: Use dark chocolate with 85% cocoa.

Storage Tips

Store at room temperature for 2 days or refrigerate for up to 5 days. Freeze slices for up to 3 months.

FAQs

Can I use milk chocolate? Yes, but reduce sugar to avoid oversweetness.
Why did my cake crack? Overbaking or rapid temperature changes. A water bath helps.

This flourless chocolate cake recipe is a foolproof way to impress guests or satisfy your chocolate cravings. Its simplicity and elegance make it a staple for any dessert lover.

Ingredients

8 oz (225g) high quality dark chocolate (70% cocoa), chopped
1 cup (225g) unsalted butter
1½ cups (300g) granulated sugar
6 large eggs, room temperature
½ cup (50g) unsweetened cocoa powder
1 tsp vanilla extract
¼ tsp salt
Optional: 1 tsp espresso powder

Instructions

Preheat Oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Melt Chocolate and Butter: In a double boiler, melt chocolate and butter until smooth. Stir in vanilla and espresso powder (if using). Let cool slightly.
Whip Eggs and Sugar: Using a stand mixer, beat eggs, sugar, and salt on high for 5–7 minutes until pale and thick.
Combine Mixtures: Gently fold melted chocolate into egg mixture. Sift cocoa powder over the batter and fold until no streaks remain.
Bake: Pour batter into the pan. Bake for 30–35 minutes until edges are set but the center is slightly jiggly.
Cool: Let cool in the pan for 1 hour, then transfer to a wire rack. Chill for 2 hours before serving.

Notes

Gluten-Free: Ensure all ingredients (e.g., cocoa powder) are certified gluten-free.
Cracks Are Normal: They add rustic charm.
Make Ahead: Prepare 1 day in advance for richer flavor.