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Decadent Flourless Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 122 reviews
  • Author: Jasmine
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 6 to 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Flourless Chocolate Cake is a rich, fudgy, and decadent dessert that chocolate lovers will adore. Made without any flour, it boasts an intense chocolate flavor and a velvety texture, perfect for special occasions or as an elegant treat. The cake is baked to perfection with a slightly wobbly center and served chilled, topped with powdered sugar, whipped cream, or ice cream, and fresh berries for a delightful presentation.

Ingredients

Scale

Cake

  • 1 ¼ cups (213 grams) semisweet chocolate chips
  • 1 stick (113 grams) unsalted butter
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon instant espresso powder (optional)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 3 large eggs plus 1 egg yolk
  • 1/2 cup (43 grams) Dutch-process cocoa powder

Whipped Cream

  • ½ cup (120 grams) heavy cream (chilled)

Toppings

  • Powdered sugar
  • Freshly whipped cream, vanilla ice cream, or 1:1 ganache
  • Fresh strawberries or raspberries

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease a light-colored 8-inch round cake pan that is 3 inches deep with nonstick cooking spray. Place a parchment paper round at the bottom of the pan and spray again to ensure easy removal of the cake after baking.
  2. Melt chocolate and butter: In a large microwave-safe bowl, heat the semisweet chocolate chips and unsalted butter in 30-second increments, stirring well between each interval, until the mixture is just barely melted. Stir continuously until smooth and combined.
  3. Add sugar and flavorings: Whisk the granulated sugar, instant espresso powder (if using), fine sea salt, and vanilla extract into the chocolate mixture. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
  4. Incorporate eggs: Add the 3 large eggs plus 1 egg yolk all at once to the cooled chocolate mixture. Vigorously whisk until the batter is completely smooth and homogeneous.
  5. Add cocoa powder: Whisk in the Dutch-process cocoa powder until just combined. The batter will be thick at this stage.
  6. Whip cream: In a small deep bowl or measuring cup, use an electric mixer or immersion blender with a whisk attachment to beat the chilled heavy cream until it forms medium peaks.
  7. Fold whipped cream into batter: Using a rubber spatula, gently fold the whipped cream into the chocolate batter until just combined, being careful not to deflate the whipped cream.
  8. Bake the cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for about 25 to 30 minutes, or until the cake has puffed up, edges are set, and the center remains slightly wobbly. Check doneness by ensuring the center temperature reaches at least 200°F (93°C) with an instant-read thermometer.
  9. Cool the cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. The cake will slightly deflate as it cools. Loosen the edges with a thin flexible knife or offset spatula to help unmold later. Allow the cake to cool completely in the pan.
  10. Refrigerate: Once cooled, cover the cake and refrigerate for at least 6 hours, preferably overnight. This chilling step enhances the texture and flavor. The cake can be kept refrigerated for up to 3 days covered.
  11. Serve: To serve, transfer the chilled cake to a serving plate. Use a sharp knife warmed under hot water and wiped dry before slicing to achieve clean cuts. Dust powdered sugar over each slice through a fine mesh strainer. Top slices with freshly whipped cream, vanilla ice cream, or ganache and garnish with fresh strawberries or raspberries. Serve immediately.

Notes

  • Flourless Chocolate Cake is ideal for chocolate lovers wanting an intense, fudgy dessert without flour.
  • The espresso powder is optional but helps enhance the chocolate flavor.
  • Using a light-colored cake pan helps even baking and prevents over-browning.
  • Do not overbake; the center should remain slightly wobbly for the perfect fudgy texture.
  • Chilling the cake overnight improves the texture and flavor.
  • Warm the knife before slicing for clean cuts and wipe between slices.
  • Toppings like whipped cream, ice cream, or berries add a nice contrast to the rich cake.

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of cake)
  • Calories: 390
  • Sugar: 35g
  • Sodium: 110mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 155mg

Find it online: https://jmrecipes.com/decadent-flourless-chocolate-cake-recipe/