flourless chocolate cake

The BEST Flourless Chocolate Cake Recipe. This Simple, Smooth And Fudgy Cake Is Sure To Get Rave Reviews And Is A Great Cake To Add To Your Favorite Go-To Desserts.

Flourless Chocolate Cake recipe

salted butter

chocolate chips

sugar

vanilla

eggs

cocoa

Tbsp butter

Line a round 8" cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.

Melt butter in a large glass bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.

Whisk the sugar and vanilla into the chocolate mixture.&nbsp;Add the three eggs and whisk till well blended. Stir in the cocoa powder.

Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.&nbsp;

Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.

Combine butter and chocolate chips in a glass bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.

Spread glaze over cake. Let sit for several hours till chocolate sets.&nbsp;

Serve cake as is, or with fresh berries, whipped cream, or ice cream.

Glaze

A 1 bowl recipe, this naturally gluten free flourless chocolate cake is indulgently rich, moist, and fudge-like. For best taste, texture, and so you don’t waste your time (and money!), I do not recommend any ingredient substitutions.

Flourless Chocolate Cake

cup (115 grams; 1 stick) unsalted butter

(135 grams) granulated sugar

espresso powder

vanilla extract

eggs,

(28 grams) unsweetened natural or dutch-process cocoa powder

salt

baking powder*

water

cup (240 milliliters) cold heavy cream or heavy whipping cream

Tablespoons (22 grams) confectioners’ sugar (see note)

Tablespoon (6 grams) unsweetened natural or dutch-process cocoa powder

raspberries and a dusting of confectioners’ sugar

Preheat oven to 350°F (177°C). Make sure you have a bottom oven rack and a center oven rack in place for step 5. Grease an 8-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. The cake WILL stick unless it&#8217;s lined and generously greased. (Trust me!)

Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. You can use a double boiler for this step if desired.

Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt, and baking powder (if using).

Pour and spread batter into prepared cake pan.

Prepare the steamy oven: 

Place a large roasting pan or baking dish on the bottom oven rack. Pour boiling water about 2 inches up the sides of the pan. (I just boil a kettle of water.) Quickly place the cake on the center rack and shut the oven door, trapping steam inside. The steamy oven helps guarantee an extra moist cake.

Bake for 30 minutes until the edges are set. The cake is done when a toothpick inserted into the center of the cake comes out clean OR comes out with just a few moist crumbs. It&#8217;s important to not over-bake this cake, which dries it out. Begin checking it at 25 minutes. Don&#8217;t be alarmed if the cake rises extra tall around some of the edges and slightly cracks&#8211; this is normal (it&#8217;s the eggs expanding) and will flatten out as it cools.

Remove from the oven, place cake on a cooling rack, and cool for only 10 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. (If it cools completely in the pan, it&#8217;s very difficult to release from the pan.) Cake will be a little crumbly on the edges. Cool completely. I usually stick it in the refrigerator for 1-2 hours.

Once the cake is cool, top with your choice of toppings. My suggestions are listed above this recipe. I love it with my mocha whipped cream.

Mocha Whipped Cream

Using a fork, mix the espresso powder and warm water together in a very small bowl. Cool down for a few minutes. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Serve cake with whipped cream or pipe it on top. I used Ateco 849 piping tip. Decorate with raspberries and a dusting of confectioners&#8217; sugar, if desired.

Cover and store leftover cake in the refrigerator for up to 5 days.

This was sooooooo divine. I've never made a flourless cake like this and this was far better (and less work!) than all the recipes I've tried before. It was heavenly. It was rich without being sickeningly so, incredibly chocolatey, and the mocha whipped cream was heavenly. One of my favorite desserts.

This was soooo delish!!! I impressed my husband and two friends on New Years serving this dessert! I even made the mocha whip which my husband is obsessed with. Raspberries were a create fresh fruit touch! Will be adding this to my favorites! It wast actually pretty easy to bake/make. I did use the baking soda, and did the steam bath you recommended. But I did have to bake mine for almost 45 min. Maybe my oven isn’t calibrated or something. 
So good!! :-)

I am a beginner baker. Found this recipe for my son in laws birthday cake and was super easy to follow. Steam baking was a great tip, the cake was moist, fluffy and delicious! He doesn't care for mocha so i did simple vanilla bean whipped cream and berries and the cake was superb. I've baked it again since and shared with my neighbours who absolutely love you Sally :-)

No luck with this one. Cake didn’t bind together and just fell apart.

I tried 4 recipes for flourless chocolate cake and this was definitely the worst one. The texture was grainy and the taste was not nearly as decadent and appetizing as the other three. I followed the recipe exactly, but will NOT be making it again. Epicurious.com, Kingarthurbaking.com and foodnetwork.com have much better recipes.

I've made this twice and it's a big hit! Do you think I could make a graham cracker crust for it? I think it would awesome as a s'mores-ish cake ☺️

https://www.youtube.com/watch?v=mm0kyMsURAE

A 1 bowl recipe, this naturally gluten-free flourless chocolate cake is indulgently rich, moist, and fudge-like. For best taste, texture, and so you don’t waste your time (and money!), I do not recommend any ingredient substitutions.

Ingredients
1/2 cup (115g; 1 stick) unsalted butter
6 ounces (170g) high-quality semi-sweet chocolate, finely chopped*
2/3 cup (135g) granulated sugar
2 teaspoons espresso powder
1 and 1/2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1/3 cup (28g) unsweetened natural or dutch-process cocoa powder
1/8 teaspoon salt
optional: 1/2 teaspoon baking powder*

Mocha Whipped Cream
1 teaspoon espresso powder
1 teaspoon warm water
1 cup (240ml) cold heavy cream or heavy whipping cream
3 Tablespoons (22g) confectioners’ sugar (see note)
1 Tablespoon (6g) unsweetened natural or dutch-process cocoa powder
optional: raspberries and a dusting of confectioners’ sugar

Get the full recipe: https://sallysbakingaddiction.com/flourless-chocolate-cake-recipe/

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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Flourless Chocolate Cake | Sally's Baking Addiction

This Flourless Chocolate Cake has a gorgeous chocolate glaze and makes a stunning finale to any meal. And if that’s not enough, a vibrant raspberry sauce takes this decadent chocolate dessert over the top.

cocoa powder (for dusting)

chocolate (chopped)

butter

granulated sugar (divided)

espresso ((see note 2))

corn syrup

Raspberry coulis (optional (see note 3))

Preheat oven to 300 degrees. Coat an 8-inch round cake pan with nonstick spray, then line it with parchment paper (I trace the outside of the pan on parchment and cut it out). Coat the parchment with nonstick spray, then dust with coca powder.

Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let the water touch the bowl). To the bowl, add chocolate and butter to melt, whisking until smooth and blended. Set aside and cool slightly.

In a standing mixer fit with the paddle attachment on medium-high speed, or with an electric hand mixer, add together egg yolks, 1/4 cup sugar, espresso or rum (if using), vanilla, and salt. Beat until pale and very thick.

Gradually pour in the melted chocolate mixture and beat until blended. Transfer to a large bowl and wash out the mixer bowl so you can beat the egg whites.

In a standing mixer fit with the whisk attachment on medium-high speed, or with an electric hand mixer, beat egg whites until foamy. Add remaining 2 tablespoons sugar and continue to beat until medium-firm peaks form.

Scoop half the egg whites into the chocolate mixture and fold in gently. Fold in remaining egg whites until no streaks remain. Pour batter into prepared pan and smooth the top.

Bake until the cake puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 35 minutes. Do not over-bake. Cool on a rack for at least 30 minutes.

Run a small knife around the inside of the pan to loosen the cake, then invert on to a plate. Lift off the pan and carefully peel off parchment paper. Cool completely, then cover and refrigerate until very cold, at least 4 hours or overnight.

To make the cake:

Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let the water touch the bowl). To the bowl, add chocolate and butter to melt, whisking until smooth and blended.

Remove from heat and whisk in corn syrup until smooth and glossy. Set the chilled cake on a wire rack set over a baking sheet or large plate. Slowly pour the warm glaze over the center of the cake. The glaze should cover the top of the cake evenly and spill over the edges, running over the sides.

Refrigerate until firm, at least 2 hours. Transfer to a flat serving plate. Using a thin-bladed knife, cut the cake into small slices, dipping the knife into hot water and wiping it dry before each cut. Serve with Raspberry Coulis if desired.

To make the glaze:

Flourless Chocolate Cake is dense, fudgy, and super easy to make with only 5 ingredients! The ultimate Valentine's dessert!

semi- sweet chocolate,

eggs separated, room temperature

cream of tartar

Preheat oven to 350°F. Coat a 9- inch springform pan with baking spray. Set aside.

In a heat-safe bowl set on top of a sauce pot of simmering water, melt the chocolate and butter together until smooth. Remove the bowl from the heat and allow to cool slightly.

Separate the eggs, placing the yolks in a large bowl and the whites into the bowl of your stand mixer fitted with the whisk attachment.

Using a hand mixer, beat the egg yolks in the large bowl until the are a pale yellow color and thickened, 3-4 minutes. Slowly add in the melted chocolate and mix until combined. Set aside.

Add in cream of tartar into the bowl of your stand mixer with the egg whites. Beat the whites on medium-high speed until foamy. Add in the granulated sugar a little bit at a time with the mixer still on medium high speed. Once all the granulated sugar is added, continue mixing egg whites until thick, glossy, and stiff peaks form.

Fold the egg whites into the chocolate mixture.

Pour the batter into the prepared pan. Place the pan on a larger baking sheet and bake for 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Be careful not to over-bake. Cake will puff up and get crackly.

Allow the cake to cool in the pan placed on a wire rack.

When the cake is completely cooled loosen the cake from the sides using a butter knife. Remove the sides of the springform pan.

Dust with powdered sugar or top with whipped cream and raspberries if desired.

A simple 3 ingredient flourless chocolate cake made from just eggs, dark chocolate and butter! An irresistibly rich and fudgy mousse-style dessert cake that everyone will love.

3 Ingredient Flourless Chocolate Cake | Gluten-Free

eggs (large)

unsalted butter

chocolate

Preheat the oven to 160 degrees celsius (fan-forced).

Grease the base and sides of a 20cm springform tin very well. Line the base with baking paper. Cover the outside of the tin with foil.

Place the springform tin into a baking tray that is large enough to fit the cake tin (sitting flat).

Place the eggs into a bowl and beat with a stand mixer or beaters on high for at least 5 minutes or until the eggs have doubled in size.

Break the chocolate into pieces and place into a microwave safe bowl. Chop the butter into chunks and add to the chocolate.

Melt on 50% power in the microwave on 30 second bursts for 2-3 minutes or until the chocolate and butter has melted (stir every 30 seconds with a dry metal spoon). You can use a double-boiler on the stovetop if you prefer.

Gently fold 1/4 of the egg mixture into the chocolate. Repeat 3 more times with the remaining egg mixture.

When the mixture is completely combined, pour it into the prepared springform tin.

Boil water and carefully pour it into the large baking tray until it covers 2/3 of the sides of the springform pan.

Bake in the oven for approximately 30-35 minutes or until the chocolate cake begins to set on the outside edges (not in the middle).

Remove the pan from the oven and set aside until the boiling water has cooled slightly.

When it's safe to do so, carefully remove the springform tin from the water bath and set aside to cool completely.

Place the cake (still in the tin) into the fridge and leave until it&#039;s completely cold. For best results, leave in the fridge overnight. Allow to come to room temperature before serving.

Before serving, carefully remove the cake from the springform tin and discard and baking paper.  Decorate with chocolate ganache, icing sugar, fresh berries, whipped cream or sifted cocoa powder or icing sugar.

Conventional Method

 Preheat the oven to 160 degrees celsius (fan-forced).

Insert the butterfly into the Thermomix bowl. Add the eggs and beat for 8 minutes on Speed 4, 37 degrees. Pour the eggs into a separate bowl and set aside.

Clean and dry the Thermomix bowl. Add the chocolate to the Thermomix and grate on Speed 8 for 10 seconds. Scrape down the sides of the bowl.

Add the chopped butter and melt for 5 minutes on Speed 3, 50 degrees.

Using a rubber spatula, gently fold 1/4 of the egg mixture into the chocolate mixture. Repeat 3 more times with the remaining egg mixture.

Bake in the oven for approximately 30-35 minutes or until the chocolate cake begins to set on the outside edges (not in the middle). Remove the pan from the oven and set aside until the boiling water has cooled slightly.

When it’s safe to do so, carefully remove the springform tin from the water bath and set aside to cool completely.

Thermomix Method

Fudgy and dense, fragrantly spicy with cinnamon and chipotle chile, this flourless Mexican hot chocolate cake is unforgettably delicious! Fabulous with a just a dollop of whipped cream or dressed up with ganache for an extra special occasion!

Flourless Mexican Hot Chocolate Cake

dark chocolate, chopped

(1 stick) unsalted butter,

grapeseed or canola oil

cinnamon

chipotle chile powder

Confectioners’ sugar cream

Preheat oven to 350ºF. Spray bottom and sides...

Preheat oven to 350ºF. Spray bottom and sides of a 9-inch springform pan with nonstick cooking spray, then line bottom of pan with parchment paper, and spray parchment paper with nonstick cooking spray.

Bring 2 inches of water to a boil...

Bring 2 inches of water to a boil in a saucepan. Carefully place a heat-proof bowl over boiling water (so that it’s not touching water) and add chocolate and butter to bowl. Stir constantly until chocolate is melted and combined with butter (see note).

Remove from heat, stir in oil, and add...

Remove from heat, stir in oil, and add vanilla, cinnamon, chile powder, and salt, stirring until completely blended together. Set aside to cool.

Meanwhile, In a separate large bowl, beat eggs...

Meanwhile, In a separate large bowl, beat eggs and sugar with an electric mixer on medium-high speed until mixture is light in color and fluffy in texture, about 4 minutes. 

Fold in the chocolate mixture until just combined....

Fold in the chocolate mixture until just combined. Pour batter into prepared springform pan. Bake until the cake is just set and the top is beginning to crack, about 35 minutes. 

Let cool completely in the pan on a...

Let cool completely in the pan on a wire cooling rack, about 1 hour. Remove the pan sides and cover the cake and refrigerate for at least 3 hours or up to 3 days. 

Flavor and texture of cake is best if...

Flavor and texture of cake is best if you let it stand at room temperature for 30 minutes prior to serving. Use a very sharp knife to cut slices, cleaning the knife between cuts.

Serve topped with confectioners’ sugar, whipped cream, ganache,...

Serve topped with confectioners’ sugar, whipped cream, ganache, or fresh fruit.

Flourless Chocolate Cake Recipe - This rich and fudgy flourless chocolate cake tastes just like a decadent brownie from your favorite box mix, but is homemade in minutes with only a handful of gluten free ingredients.

Flourless Chocolate Cake (Gluten Free Brownie Cake Recipe)

instant coffee granules (or instant espresso)

pistachios (optional)

heavy cream

Preheat the oven to 375 degrees F. Set out a 9 inch cake pan and a piece of parchment paper. Trace the bottom of the cake pan onto the parchment and cut out the circle. Line the pan with the parchment, then thoroughly spray (or grease) the sides of the pan and the paper.

In a microwave-safe mixing bowl, melt the chocolate and butter together. Microwave in 1 minute increments, for 2-3 minutes, stirring in between, until the mixture is completely smooth.

Then stir in ¾ cup sugar, instant coffee, vanilla, and salt. Once very smooth, whisk in the eggs. Finally stir in the pistachios, if using.

Pour the batter into the prepared pan. Bake for 25 minutes, until the top is puffed. Remove from the oven and cool in the pan for 10 minutes. Then carefully flip the cake out of the pan, peel off the paper, and set it on a cake plate. Allow the cake to cool to room temperature.

Meanwhile, set out a clean mixing bowl. Pour the heavy cream and remaining 2 tablespoons sugar. Whip on high until peaks form.

Scoop the whipped cream on top of the cake. Sprinkle with extra pistachios or cocoa powder if desired.

https://content.jwplatform.com/videos/thNEEMap.mp4

Flourless Chocolate Cake (Gluten Free Brownie Cake)

This is the BEST Flourless Chocolate Cake recipe. It is easy to make, gluten-free, and oh so decadent! It is the perfect dessert for any occasion.

For the cake:

semisweet chocolate chips chocolate

eggs (slightly beaten)

cocoa powder

For the chocolate ganache:

Preheat oven to 375 degrees F. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 

To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. 

Add the sugar, salt, and vanilla extract and stir to combine. 

Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix. 

Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.

Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 

While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. 

Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 

Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

Made with just nine simple ingredients, this flourless chocolate cake is a decadent dessert that requires minimal prep work. Dust with confectioners&#039; sugar and serve a la mode for an extra special treat! 

semi-sweet chocolate bars (roughly chopped (226 grams))

(1 stick) unsalted butter

sugar ((150 grams))

cocoa powder ((30 grams))

espresso powder (optional but recommended)

baking powder

Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.

In a large microwave safe bowl, add the chopped chocolate and cubed butter. Microwave in 20 to 30-second intervals, stirring in between each increment, until the chocolate is completely melted and the mixture is smooth. Allow to cool for 5 minutes before proceeding with the next step.

Add the granulated sugar and vanilla to the cooled chocolate mixture and whisk until well combined, then whisk in the eggs.

Add the cocoa powder, espresso powder, baking powder, and salt into the bowl and mix until just combined. Don’t overmix the batter.

Transfer the cake batter to the greased pan and use a knife or spoon to spread the batter into an even layer.

Place the pan on the center rack of the oven and bake for 28 to 33 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.

Remove from the oven and cool in the pan for 5 to 10 minutes. Carefully invert the cake onto a cooling rack, immediately flip right side up onto another cooling rack, and allow to cool completely.

Top the cake with confectioners sugar, whipped cream or chocolate ganache! Alternatively, serve with a scoop of vanilla ice cream.

Made with just nine simple ingredients, this flourless chocolate cake is a decadent dessert that requires minimal prep work. Dust with confectioners' sugar and serve a la mode for an extra special treat! 

Full the full blog post and recipe here: https://www.livewellbakeoften.com/flourless-chocolate-cake/

If you are a chocolate lover, this recipe is for you! This cake has a fudgy bottom with a silky smooth, rich ganache on top. The result of this cake is actually a single round layered cake but in the photo here, you can see two slices laid side by side, giving the illusion of ...

(170 grams) semisweet or bittersweet chocolate chips

(113 grams) unsalted butter, room temperature

(113 grams) heavy cream

(149 grams) granulated sugar

espresso powder (optional)

vanilla extract (optional)

(43 grams) Dutch-process cocoa

Preheat the oven to 375°F. Lightly grease a metal 8&quot;-inch round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. 

To make the cake, using a bain-marie, place 1 cup chocolate chips and 8 tablespoons butter in a metal bowl and rest over a pot of simmering water (the bottom of the bowl should not be touching the water). Stir until melted and smooth.

Stir in the sugar, salt, espresso powder and vanilla. You can add an additional teaspoon of espresso powder if you want a mocha flavor.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at at least 200°F on an instant-read thermometer inserted into its centre.

Remove it from the oven, and cool it in the pan for 5 minutes.

Loosen the edges of the pan with a table knife and turn it out onto a serving plate. The top will now be on the bottom; that&#39;s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

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