Flourless Chocolate Cake

The first time I made Flourless Chocolate Cake, it was for a friend’s birthday. The idea of a rich, dense chocolate cake without any flour intrigued me. I was a bit skeptical, but the moment I took a bite, I was hooked! The cake was incredibly fudgy, with a deep chocolate flavor that seemed to melt in my mouth. It was a hit at the party, and everyone wanted the recipe. Since then, I’ve made it countless times for various occasions, and each time it brings joy and satisfaction to everyone who tries it. Whether it’s for a celebration or just a sweet treat after dinner, this cake never fails to impress.

What You’ll Need for Flourless Chocolate Cake

To make a truly spectacular Flourless Chocolate Cake, you’ll need a few key ingredients that work together to create a rich and fudgy treat. The combination of bittersweet chocolate and butter gives the cake its deep flavor, while the eggs provide structure. Each ingredient plays a vital role in ensuring the cake rises perfectly without any flour.

• 1 ¾ cups bittersweet chocolate, coarsely chopped – This is the star of the show, providing the deep chocolate flavor that makes this cake unforgettable.
• ¾ cup unsalted butter – Adds richness and helps create that melt-in-your-mouth texture.
• 1 tablespoon vanilla extract – While we avoid using it directly, it often enhances the depth of flavor in desserts like this.
• 5 large eggs – These are essential for binding and providing structure to the cake.
• 1 cup granulated sugar – Sweetens the cake and contributes to its moist texture.
• 6 tablespoons whipping cream – Makes the ganache smooth and luxurious.
• 6 tablespoons corn syrup – Helps to achieve that glossy ganache finish.
• 1 ¼ cups bittersweet chocolate, coarsely chopped – Added to the ganache for extra richness and depth.
• 2 cups sliced almonds, toasted – These add a delightful crunch and contrast to the smoothness of the cake.

Flourless Chocolate Cake Instructions

Making a Flourless Chocolate Cake is a rewarding experience that results in a delicious dessert. Follow these steps to ensure a perfectly baked cake. Trust me, the results will be worth every minute!

1. Begin by greasing a 9-inch springform pan with butter and lining the bottom with parchment paper. This helps to prevent the cake from sticking and makes it easier to remove once baked.
2. Next, preheat your oven to 350℉. This is a crucial step as it ensures your cake bakes evenly.
3. In a heavy-bottomed saucepan, melt the 1 ¾ cups of bittersweet chocolate together with the butter over medium-low heat. Stir occasionally until melted and smooth, and then remove from heat. This mixture should be glossy and rich.
4. Once melted, stir in the vanilla and allow the mixture to cool completely. Cooling is essential to avoid cooking the eggs in the next step.
5. In a mixing bowl, add the eggs and granulated sugar. Use a hand mixer to beat them together until the mixture is light and fluffy. This process typically takes about 5 minutes.
6. Gradually incorporate the cooled chocolate mixture into the egg and sugar mixture. Do this in thirds, stirring gently after each addition until well blended. The batter should be smooth and glossy.
7. Pour the batter into the prepared pan, making sure it’s evenly distributed. This helps ensure an even bake.
8. Carefully transfer the pan to the preheated oven and bake for approximately 45 minutes, or until the cake is lightly cracked on top. You’ll know it’s ready when the center is set but still moist.
9. After baking, run a knife around the edge of the pan to loosen the cake. Allow it to cool in the pan for about 10 minutes before carefully inverting it onto a serving plate. The cake may be delicate, so handle it with care.
10. For the ganache, in the same saucepan, stir the whipping cream with the corn syrup over medium heat until it’s almost simmering. Remove from the heat and add in the remaining bittersweet chocolate, stirring until smooth and glossy.
11. Let the ganache cool for about 10 minutes. Then, pour it over the cooled cake, spreading it to cover the entire surface. This creates a beautiful, luxurious finish.
12. Finally, press the toasted almonds around the edge of the cake for a touch of elegance and extra flavor. Refrigerate the cake for at least one hour before slicing and serving. This helps the ganache set and makes for cleaner slices.

Ways to Customize

There are many ways to put a personal twist on your Flourless Chocolate Cake. Here are some ideas to get you started!

• Add a hint of espresso: A teaspoon of instant espresso powder can elevate the chocolate flavor to new heights.
• Incorporate spices: A pinch of cinnamon or a dash of cayenne pepper can add an exciting warmth to the cake.
• Serve with whipped cream: A dollop of freshly whipped cream on top can provide a lovely contrast to the dense chocolate.
• Fresh fruit toppings: Berries like raspberries or strawberries add a burst of freshness that complements the richness of the cake.
• Experiment with nuts: Try using different nuts in place of almonds, such as hazelnuts or walnuts, for varied texture and flavor.

Best Served With

Serving a Flourless Chocolate Cake opens up a world of delicious possibilities. Here are some ideas to enhance your dessert experience:

• Whipped Cream: A light and airy dollop of whipped cream perfectly balances the cake’s richness.
• Fresh Berries: Serve it with some fresh raspberries or strawberries for a refreshing contrast.
• Vanilla Ice Cream: The creaminess of the ice cream pairs beautifully with the dense texture of the cake.
• Coffee: A cup of coffee makes an excellent accompaniment, enhancing the chocolate flavors.
• Seasonal Fruits: Consider serving it with sliced peaches in the summer or poached pears in the fall for a seasonal touch.
• Nutty Accents: Adding chopped nuts as a garnish can provide a delightful crunch.

FAQ

Conclusion

The Flourless Chocolate Cake is not just a dessert; it’s an experience. Its rich, fudgy texture and deep chocolate flavor create a delightful treat that has the power to please anyone. I encourage you to try making it yourself. Once you see how easy it is to prepare and how much joy it brings to your table, it’ll become a go-to recipe in your collection.

Flourless Chocolate Cake

The ultimate indulgence awaits with this decadent Flourless Chocolate Cake! Made with rich chocolate and simple ingredients, this easy dessert is perfect for any occasion. Impress your guests with its fudgy texture and luxurious flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Desserts

Cuisine American

Servings 14 servings

Calories 350 kcal

Equipment

• 9-inch Springform Pan
• 1-Quart Saucepan
• KitchenAid Hand Mixer

Ingredients

  

• 1 ¾ cups bittersweet chocolate coarsely chopped
• ¾ cup butter unsalted
• 1 tablespoon vanilla extract
• 5 large eggs
• 1 cup granulated sugar
• 6 tablespoons whipping cream
• 6 tablespoons corn syrup
• 1 ¼ cups bittersweet chocolate coarsely chopped
• 2 cups sliced almonds toasted

Instructions

 

• Grease a 9-inch springform pan with butter and line the bottom of it with parchment paper. Set aside. Preheat the oven to 350℉.
• In a heavy-bottomed saucepan, melt the 1 ¾ cups of chocolate with the butter over medium-low heat, stirring occasionally. Stir in the vanilla, then let cool completely.
• Add the eggs and sugar to the bowl of your mixer and beat until light and fluffy. Gradually stir in the chocolate, ⅓ at a time, until well blended. Pour into the prepared pan.
• Transfer the pan to the oven and bake until the cake is lightly cracked, about 45 minutes. Run a knife around the edge of the pan to loosen the cake from the pan. Let cool.
• Once the cake has cooled, remove it from the pan. Invert the cake onto a serving plate. Set aside.
• In a heavy-bottomed saucepan, stir the whipping cream with the corn syrup over medium heat until almost simmering. Reduce the heat to low and add in the remaining chocolate. Continue stirring until smooth. Remove from heat and let cool for 10 minutes.
• Pour ganache over cooled cake and spread it to cover the cake completely. Press almonds around the edge of the cake.
• Refrigerate for 1 hour before slicing and serving.

Notes

• Room Temperature Storage: At room temperature this cake will last about 1 – 2 days stored in an airtight container or covered in plastic wrap.
• Refrigeration: If you plan to keep the cake in the fridge to extend the shelf life make sure that you remove it from the fridge for 1 – 2 hours before serving. It will keep well in the fridge for up to 4 days.
• Freezing: This cake freezes exceptionally well. Properly wrapped or sealed in an airtight container the cake will last up to 4 – 6 months!

Keyword chocolate dessert, Easy chocolate cake, Flourless Chocolate Cake, Gluten-Free Cake