Flourless Chocolate Cake may look fancy, but it is actually very easy to make. You can put everything together right in your saucepan. One pot, no bowls, no sifting and simple ingredients. Sounds good right?
This cake is made without flour so it is very dense, almost like fudge. If you are a chocolate fan, this one is for you.
This decadent flourless chocolate cake is a perfect dessert for both a special occasion like valentine’s day and dinner parties. This gluten free cake combines the intensity of bittersweet chocolate with the richness of butter and the fine texture of cocoa powder, creating a cake that is not only simple to make but also delicious to taste.
Whipped cream and berries or fresh fruit would complement Flourless Chocolate Cake nicely or you could simply sift a bit of cocoa powder or powdered sugar over the top.
If you like rich chocolate desserts you should check out Hot Fudge Sauce, Mexican Chocolate Pudding Cake, Molten Chocolate Cakes, Chocolate Brioche Bread Pudding and Chocolate Pots de Creme which is another gluten-free dessert. You might also like a Chocolate Martini.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose high-quality bittersweet chocolate chips for the best flavor. The quality of chocolate you use will significantly impact the overall taste of the cake. Look for chocolate with at least 60% cocoa for a deep, rich chocolate experience. Read A Taste Test for the Best Chocolate Chips.
- Make sure your eggs are at room temperature before you start. Room temperature eggs blend more smoothly into the batter, ensuring an even texture in the finished cake.
- Espresso powder is optional but highly recommended. Espresso powder can elevate the chocolate flavor in the flourless chocolate cake without making the cake taste like coffee.
SPECIAL EQUIPMENT NEEDED:
- 9-inch Round Cake Pan or Springform Pan: A springform pan has sides of the pan that can be removed from the base, making it easier to release the cake without damaging it. It is ideal for delicate cakes like this flourless chocolate cake.If you don’t have a springform pan, you could use a regular 9″ round cake pan, but make sure to line it with parchment paper and grease it well so you can easily remove the cake from the pan.
- Parchment Paper: Lining the bottom of the pan with parchment paper so the cake can be easily removed after baking. This is particularly important for a flourless cake, as it tends to be more delicate than flour based cakes.
- Whisk and Rubber Spatula: A whisk is needed to ensure that the melted chocolate and butter are thoroughly combined with the egg mixture. A spatula is useful for folding in the cocoa powder and evenly mixing the batter without overworking it.
- Wire Rack: After baking, you will need a wire rack to cool the cake. Cooling it on a rack helps prevent moisture from building up at the bottom of the cake, which could make it soggy.
SUBSTITUTIONS:
- For a slightly sweeter cake, you can use semisweet chocolate chips instead of bittersweet dark chocolate. You could also substitute half of the bittersweet chocolate chips with milk chocolate chips.
- For a dairy-free version, coconut oil can be a good substitute for butter. It will add a slight coconut flavor to the cake, which complements the chocolate nicely. A dairy free margarine can also work if you are avoiding dairy. Choose one that’s suitable for baking.
- If you are looking for a less processed sugar option, coconut sugar can replace granulated sugar one-to-one. Keep in mind that it will slightly alter the flavor of the cake.
- If you prefer a smoother, less acidic taste, Dutch-processed cocoa powder can be used in place of natural cocoa powder. It will give the cake a richer, darker color.
- If you don’t have espresso powder, you can use the same amount of instant coffee powder to enhance the chocolate flavor. If you have coffee granules, it is best to dissolve them in a small amount of hot water before adding to the mix.
- If you are out of vanilla extract or want to try a different flavor, almond extract can be a good substitute.
HOW TO STORE FLOURLESS CHOCOLATE CAKE:
- If you plan to eat the cake within 1-2 days after baking, you can store it at room temperature. Make sure it is completely cooled first. Cover it with plastic wrap or place it into an airtight container to prevent it from drying out. Keep it in a cool, dry place away from direct sunlight.
- For longer storage, the cake can be refrigerated. Once cooled, cover the cake tightly with plastic wrap or aluminum foil, or place it into an airtight container. The cake can be stored in the refrigerator for up to 5 days. To serve, you might want to let the cake sit out at room temperature for an hour or so, as this will help soften the cake and enhance the flavors.
HOW TO FREEZE FLOURLESS CHOCOLATE CAKE:
- Flourless Chocolate Cake can be frozen for up to 3 months. Make sure the cake is completely cooled to room temperature before preparing it for freezing. This prevents condensation from forming. Wrap the entire cake or individual slices tightly in plastic wrap. Be sure to cover all surfaces of the cake to prevent air from getting in. After wrapping the cake with plastic, you can also wrap it in aluminum foil for an extra layer of protection against freezer burn.
- For the best results, transfer the cake from the freezer to the refrigerator and let it thaw overnight. Thawing it slowly in the refrigerator helps maintain its moisture and texture.
Preheat the oven to 375 degrees.
Thoroughly grease a 9 inch round cake pan. Line the bottom with a piece of parchment paper which has been cut to fit the pan. Crisco shortening works well for this. Make sure you have coated the entire pan so the cake does not stick.
Heat the chocolate chips and butter in a large saucepan over low heat, stirring frequently until they have completely melted. Remove the pan from the heat.
Stir the sugar into the melted chocolate mixture.
Whisk in the eggs, one at a time, making sure that each one is thoroughly blended in.
Stir in the salt, cocoa powder, espresso powder and vanilla extract. Stir until well blended.
Pour the flourless chocolate cake batter into your prepared pan. Bake for 25 to 30 minutes until the top of the cake is completely set and a toothpick inserted in center of the cake comes out clean.
Flourless Chocolate Cake
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Ingredients
- 10 ounce package bittersweet chocolate chips
- 12 tablespoons butter (1 ½ sticks)
- 1 cup granulated sugar
- 6 large eggs
- ¼ teaspoon salt
- ½ cup cocoa powder
- 1 teaspoon espresso powder (optional)
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 375 degrees.
Thoroughly grease a 9 inch round cake pan. Line the bottom with a piece of parchment paper which has been cut to fit the pan. Crisco shortening works well for this. Make sure you have coated the entire pan so the cake does not stick.
Heat the chocolate chips and butter in a large saucepan over low heat, stirring frequently until they have completely melted. Remove the pan from the heat. You could also use a double boiler to do this. or place a heat proof bowl over hot water in the saucepan to let the chocolate melt slowly.
Stir the sugar into the melted chocolate mixture.
Whisk in the eggs, one at a time, making sure that each one is thoroughly blended in.
Stir in the salt, cocoa powder, espresso powder and vanilla extract. Stir until well blended.
Pour batter into your prepared pan.
Bake for 25 to 30 minutes until the top of the cake is completely set and a toothpick inserted in center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes. Remove to a wire rack until it is cooled completely to room temperature.
Whip some heavy cream into stiff peaks to top the flourless chocolate cake for serving or add a scoop of vanilla ice cream and garnish with fresh raspberries , strawberries or any other fresh berries that you have on hand.
NOTES
Notes
Espresso Powder gives chocolate a darker, richer flavor. It is mainly used in baking. It will enhance the flavor of the cake but is not required for the cake to be successful.
