chocolate flourless cake

A classy, elegant cake that&#x27;s ultra rich, fudgy, and tastes better than what you&#x27;d get in a fancy restaurant and it&#x27;s so EASY!! Your friends and family will think you slaved over it and be so impressed!!

Flourless Chocolate Cake

chocolate

unsalted butter, diced into about 8 pieces

sugar

cocoa powder,

eggs

vanilla extract

salt

strawberries,

Preheat oven to 300F and spray a 9-inch...

Preheat oven to 300F and spray a 9-inch round cake pan with cooking spray and dust with cocoa powder to "flour" the pan (don't use actual flour if needing to keep this recipe gluten-free); set aside.

To a large, microwave-safe bowl add the chocolate,...

To a large, microwave-safe bowl add the chocolate, butter, and heat on high power for 1 minute. Stop to check and stir. Heat in 30 second bursts until mixture can be stirred smooth.

Add all remaining ingredients and beat with a...

Add all remaining ingredients and beat with a handheld electric mixer on high power until mixture is smooth and incorporated; the batter is quite thick.

Turn batter out into prepared pan and bake...

Turn batter out into prepared pan and bake for about 40 to 44 minutes, or until a toothpick comes out clean or with a few moist crumbs. All ovens, climates, pans, etc. vary and I recommend starting to check at the 30 minute mark for doneness and bake accordingly, as needed. Watch your cake and not the clock.

Allow cake to cool in pan for about...

Allow cake to cool in pan for about 20 minutes before inverting onto a serving plate. Allow cake to fully cool before dusting it with cocoa powder.

Serve with berries, ice cream, etc. if desired....

Serve with berries, ice cream, etc. if desired. Depending on your personal preference, you may wish to keep this cake in the fridge and serve it chilled. Cake will keep airtight at room temp or in the fridge for up to 5 days.

Made with just 6 ingredients, this Flourless Chocolate Cake is a rich dessert guaranteed to satisfy any chocolate craving. Ready in just 20 minutes!

cooking spray

oz 60% Ghirardelli Chocolate

pumpkin puree

tbsp maple syrup

tsp vanilla extract

kosher salt

Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on...

Egg white

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Preheat oven to 350°F. Spray 8 (4 oz) ramekins with cooking spray. Place on a large baking tray.

Melt chocolate in medium microwaveable bowl for 45 second intervals, mixing until melted and set aside to cool a few minutes.

Add the pumpkin puree to the melted chocolate along with vanilla, 1 whole egg, and maple syrup; mix well.

In a separate bowl, with a hand mixer beat the egg whites until soft peaks form.

Fold the egg whites into the chocolate mixture, add salt.

Spoon 1/4 cup mixture into ramekins and bake about 15 minutes, until the cakes rise. Serve right away.

I love this recipe. So much, it’s going to be my birthday cake this year.

Amazing! Easy to make and it was the perfect after dinner dessert! I topped mine with a small scoop of light vanilla ice cream. Will definitely make this again!

I decided to try this for Easter Dinner because my daughter eats gluten free.
It was a tremendous hit.  It is as decadent as any souffle' or lava cake that we have
had in a restaurant.
The directions and ingredients are simple and I will definitely prepare it again!

I made this tonight and it was so good! My husband loved it and said I need to make it again! I didn’t have the ramekins so I put it all in a 9 in pan and it came out great, it was probably just a little thinner than it would have been. Thank you!! 

This is restaurant quality!  Or even better - because it has awesome ingredients.  Make this.  It's so good.  I doubled the recipe.  Baked it in lined muffin pans.  Served with whipped cream and strawberries. Came out perfectly.

Whipped egg white collapses and turns liquid in standing. Perhaps if you whip the egg white at location, then bake right away.

Wow my new favorite, guilt free indulgence! Everything went well. After baking mine shrunk and turned rather ugly but I consider it part of the gourmet  experience. The flavor was great. Anyone tried this with white or milk chocolate?  My son loves white chocolate.

I liked this very much, although I found that better chocolate--Scharffen Berger unsweetened, with some semi-sweet chips mixed in--deepened the flavor considerably. I also baked them longer than the recipe notes, maybe 6-7 mins more. And I put about 5-6 oz in a larger little bowl, and made one larger portion, which worked well. Used a cake tester, and baked that one even longer.

I'll definitely make this again. Good one.

I wanted to like this but it seemed lacking in richness and flavor.  Not gross by any means....just not something I wanted seconds of.

This was so delicious! Will be making it again soon. I only had 4 ramekins, so I used a muffin pan for the rest and it worked well. One of my favorite Skinnytaste recipes!

I made this tonight in my instant pot - high pressure for 7 min. So good! I was worried I’d taste the pumpkin, but not at all. I did add a tablespoon of peanut butter, mixed w a little powdered sugar. Glad I tried the skinny taste recipe instead of one w 1/2 cup of butter!! 

Top 2 chocolate flourless cake recipes from across the web

The most viewed chocolate flourless cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Flourless Chocolate Cake

Flourless Chocolate Cake

Top 2 chocolate flourless cake recipes from across the web

The most viewed chocolate flourless cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flourless Chocolate Cake

Flourless Chocolate Cake

The most viewed chocolate flourless cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine