Flourless Chocolate Cake
A rich, decadent Flourless Chocolate Cake is a dessert that captivates the senses and leaves an imprint of indulgence with every bite. With its deep chocolate flavor and luscious, fudgy texture, this cake manages to feel both luxurious and comforting, making it a perfect treat for special occasions or simply when you want to elevate your dessert game at home. The beauty of this cake lies not just in its taste but also in its simplicity—requiring only a handful of ingredients to create something extraordinary.
Crafting a Flourless Chocolate Cake is a delightful experience that seamlessly bridges the realms of baking and culinary artistry. Although it may seem complex at first, the gentle melting of butter and chocolate, followed by the airy incorporation of eggs, creates a rich batter that bakes into a beautifully smooth and dense cake. It’s an excellent choice for those who are gluten-free, as the absence of flour does not compromise the richness and depth of flavor that chocolate lovers crave. Each bite melts in your mouth, paired perfectly with a dollop of whipped cream or a scoop of vanilla ice cream.
Why make this recipe
Flourless Chocolate Cake is a classic dessert that speaks volumes of elegance while being surprisingly easy to make. It comes with the bonus of being gluten-free and can be adapted to accommodate various dietary restrictions, making it versatile for gatherings with friends and family. The cake’s dense and fudgy consistency is often a hit among chocolate lovers; the way it melts in your mouth is simply unforgettable. Serving this cake not only showcases your baking prowess but also provides a comforting and indulgent experience to share with loved ones.
Moreover, it’s a fantastic alternative for those who may find traditional cakes dense or unappealing. The absence of flour allows the chocolate flavor to take center stage while providing a rich, velvety texture that complements a variety of toppings and accompaniments. Whether you’re looking to impress at a dinner party or simply want to treat yourself, this cake is sure to evoke joy and satisfaction with every glance and taste.
How to make Flourless Chocolate Cake
Making Flourless Chocolate Cake begins with assembling the right ingredients and preparing your kitchen. Start by preheating your oven and preparing your baking pan, ensuring that it is lined and wrapped properly to facilitate the water bath technique for even baking. This method not only prevents the cake from overbaking but ensures it retains a moist texture that is essential for a flourless cake.
The key steps involve melting the butter and chocolate together until completely combined and smooth. Taking care to let this mixture cool slightly ensures that it doesn’t cook the eggs when they’re folded in. Beating the eggs until they become airy and nearly triple in volume plays a crucial role in providing the structure and lightness to the cake. Folding the cooled chocolate mixture gently into the beaten eggs is a delicate step that should be done with care to maintain the airy texture of the batter.
When poured into the prepared pan and subjected to the moist environment of the water bath, the cake bakes into a rich, luscious creation. The process of cooling the cake completely before refrigerating it overnight allows the flavors to meld beautifully, resulting in a taste that’s even more intense the next day. This cake truly exemplifies how a few simple ingredients can transform into a masterpiece that is both simple to make and utterly delicious.
Ingredients
- 225g (8oz) unsalted butter, cut into pieces
- 500g (1lb) dark chocolate (about 50% cocoa/cacao), broken into pieces
- 7 large eggs
- 100g (½ cup) granulated sugar (optional; can be omitted)
Directions
- Preheat oven to 170°C/340°F. Grease and line a 20cm (8in) springform pan, wrap the outside with foil, and set it inside a larger pan for a water bath.
- Melt butter and dark chocolate in short microwave bursts, stirring until smooth; cool almost completely.
- Beat eggs (and sugar, if using) about 10 minutes until very airy and tripled in volume. Gently fold in the cooled chocolate until combined.
- Pour into the prepared pan. Add boiling water to the outer pan (about halfway up the sides) and bake 30–35 minutes until edges are set and top looks glossy; center should reach about 60°C/140°F.
- Cool completely in the pan, then cover and refrigerate overnight. Unmold to serve; keep refrigerated up to 4 days.
Time Breakdown
• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Baking Time: 35 minutes
• Chilling Time: Overnight
• Total Time: Approximately 24 hours
• Servings: 12
How to serve Flourless Chocolate Cake
Serving a Flourless Chocolate Cake is an opportunity to elevate the presentation of this already stunning dessert. The cake can be served simply, presenting its glossy top that is just begging to be admired. You can dust it lightly with powdered sugar for a touch of elegance or garnish it with fresh berries, which provide a delightful contrast to the rich chocolate flavor. A dollop of whipped cream or a scoop of vanilla ice cream also complements the dense texture perfectly, adding a creamy element that enhances the overall experience.
For special occasions, consider drizzling a rich chocolate sauce or a fruit coulis over the top to make it visually appealing and further elevate the flavor profile. It can be served at room temperature or chilled, depending on how you prefer your desserts. The beauty of this cake is that it stands confidently on its own, and with a few thoughtful additions, it can become the highlight of your dessert table.
How to store Flourless Chocolate Cake
Flourless Chocolate Cake can be conveniently stored in the refrigerator because of its ingredients and texture. After it has cooled completely and been unmolded, cover the cake tightly with plastic wrap or an airtight container to prevent it from drying out and absorbing any odors from your fridge. This cake can be stored in the refrigerator for up to four days, allowing the flavors to deepen over time.
If you’re planning to enjoy it later, it can also be frozen for extended storage. To do this, ensure that it’s well wrapped in plastic wrap and then aluminum foil to avoid freezer burn. When ready to enjoy, you can simply thaw it in the refrigerator overnight, allowing it to regain its original texture, maintaining that fudginess that comes with a freshly made Flourless Chocolate Cake.
Tips to make Flourless Chocolate Cake
To ensure the best possible outcome for your Flourless Chocolate Cake, consider a few helpful tips. First, utilizing high-quality dark chocolate will significantly enhance the flavor of the cake. Look for chocolate that is at least 50% cocoa, as this will deliver a rich taste with some bitterness that balances the sweetness of the eggs and sugar, if used.
When beating the eggs, the goal is to achieve maximum volume, so take your time and don’t rush this step. A stand mixer is often beneficial for this, keeping the mixer on medium-high speed to incorporate air effectively. Pay attention to the cooling stage of the chocolate; should it be too hot when mixed with the eggs, you may end up cooking them, which could ruin the texture of the cake.
Lastly, patience is key. Allowing the cake to chill overnight sets the flavors and enhances the overall experience, so resist the urge to dive in prematurely. The wait will be worth it when you finally slice into a velvety piece of chocolate bliss.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 350 kcal
• Protein: 7 g
• Carbohydrates: 29 g
• Fat: 23 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 50 mg
FAQs
Q: Can I use milk chocolate instead of dark chocolate?
A: While you can use milk chocolate, it will alter the flavor profile, making the cake sweeter and less rich compared to using dark chocolate.
Q: What can I do if my cake doesn’t come out smooth?
A: If the cake cracks or doesn’t have a glossy appearance, it may have baked too long or at too high a temperature. Next time, ensure you monitor the time closely and check for doneness.
Q: Is it necessary to use a water bath?
A: Yes, using a water bath helps maintain a consistent temperature around the cake, preventing it from drying out while baking. It also promotes even cooking for the perfect fudgy texture.
Flourless Chocolate Cake
Ingredients
Main ingredients
- 225 g unsalted butter, cut into pieces
- 500 g dark chocolate (about 50% cocoa/cacao), broken into pieces
- 7 large eggs
- 100 g granulated sugar (optional; can be omitted)
Instructions
Preparation
- Preheat oven to 170°C/340°F. Grease and line a 20cm (8in) springform pan, wrap the outside with foil, and set it inside a larger pan for a water bath.
- Melt butter and dark chocolate in short microwave bursts, stirring until smooth; cool almost completely.
- Beat eggs (and sugar, if using) about 10 minutes until very airy and tripled in volume.
- Gently fold in the cooled chocolate until combined.
Baking
- Pour into the prepared pan. Add boiling water to the outer pan (about halfway up the sides) and bake 30–35 minutes until edges are set and top looks glossy; center should reach about 60°C/140°F.
Cooling
- Cool completely in the pan, then cover and refrigerate overnight. Unmold to serve; keep refrigerated up to 4 days.
