Flourless Chocolate Cake is a dessert that’s a dream come true for chocolate lovers. Dense, moist, and incredibly rich, this cake is the perfect treat for any occasion, whether it’s a special celebration or a simple indulgence. Despite its elegant appearance, this cake is surprisingly easy to make with just a handful of ingredients—making it a true showstopper that never fails to impress.
What makes this cake special is its lack of flour, which results in an ultra-dense, fudgy texture that’s somewhere between a cake and a chocolate mousse. It’s naturally gluten-free, making it a fantastic choice for those with dietary restrictions, and its deep, intense chocolate flavor is absolutely irresistible. The cake is often topped with a light dusting of powdered sugar or a dollop of whipped cream, but it’s rich enough to stand on its own.
Let’s dive into this indulgent dessert that’s perfect for any chocolate lover.
Ingredients:
- 1 cup (6 oz) semisweet or bittersweet chocolate, coarsely chopped
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 5 large eggs, at room temperature
- 1/2 cup heavy cream (for serving, optional)
- Powdered sugar, for dusting (optional)
- Fresh berries or a sprig of mint (optional, for garnish)
Instructions:
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring the sides are well-greased as well. This will make removing the cake easier once it’s baked.
Step 2: Melt the chocolate and butter
- In a medium saucepan, melt the chopped chocolate and butter together over medium heat, stirring frequently. Once melted and smooth, remove from the heat and allow it to cool slightly.
Step 3: Mix the batter
- To the melted chocolate and butter mixture, whisk in the granulated sugar, cocoa powder, vanilla extract, and salt until fully combined.
- Add the eggs, one at a time, whisking each one in until fully incorporated. The batter will be quite thick and shiny.
Step 4: Bake the cake
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top of the cake is set but still slightly soft in the center. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- The cake will rise during baking, but it will sink slightly as it cools, which is perfectly normal and adds to its dense texture.
Step 5: Cool and serve
- Allow the cake to cool completely in the pan on a wire rack. Once cooled, run a knife around the edges to loosen the cake, and then invert it onto a serving plate. Peel off the parchment paper carefully.
- Dust the top of the cake with powdered sugar and garnish with fresh berries or mint, if desired. For an extra indulgent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Chef’s Tip:
For an even richer flavor, you can substitute the semisweet chocolate with bittersweet chocolate or even a combination of both dark and milk chocolate, depending on your preference for sweetness. Additionally, a small splash of liqueur (such as Grand Marnier, Chambord, or Baileys) in the batter can enhance the chocolate flavor and add a subtle depth.
FAQ – Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! This cake actually gets better after a day or two. The flavors deepen, and the texture becomes even more fudgy. Store it covered at room temperature for up to 3 days, or refrigerate it for longer storage.
2. Can I freeze the flourless chocolate cake?
Absolutely! This cake freezes very well. After cooling completely, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2-3 months. To serve, allow it to thaw in the refrigerator for several hours or at room temperature for about an hour.
3. Can I use a different type of chocolate?
Yes! You can use any type of chocolate you like, but keep in mind that the sweetness of the cake will change depending on the type of chocolate. Dark chocolate will give a more intense flavor, while milk chocolate will be sweeter and lighter. Just adjust the sugar in the recipe if you prefer a sweeter cake.
4. Why does my cake sink in the middle?
It’s completely normal for flourless chocolate cake to sink a bit in the center as it cools. This is due to the high egg content and the absence of flour, which makes the cake denser and more delicate. Don’t worry—this won’t affect the flavor or texture, and it will still taste incredible!
This Flourless Chocolate Cake is the epitome of indulgence—rich, fudgy, and packed with deep chocolate flavor. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself, this cake is sure to impress. With its simple ingredients and minimal prep time, it’s a dessert that looks and tastes like it came from a high-end bakery but is easy enough to make at home. Enjoy a slice (or two) of this decadent treat—you deserve it!