This Flourless Chocolate Cake is a decadent masterpiece that proves simplicity can be stunning. With its rich, velvety texture and intense chocolate flavor, it’s a dessert that feels indulgent yet effortless to make. In just over an hour, you’ll have a cake that’s crisp on the outside and fudgy on the inside, perfect for any occasion or a quiet moment of self-care.
Every bite melts in your mouth, offering a deep, luxurious cocoa experience that’s both satisfying and elegant. Whether you’re gluten-free or simply a chocolate lover, this cake is a guaranteed crowd-pleaser. Plus, with only 25 minutes of prep, it’s a treat you can whip up without stress, leaving you more time to savor the results.
Ingredients for Flourless Chocolate Cake
- 1 1/3 cup (8oz/225g) bittersweet chocolate (72%)
- 2 sticks (8oz/225g) butter
- 1 ¼ cups (10oz/280g) sugar
- 6 large eggs, room temperature (separate yolks and whites)
- 1 cup (2 ½ oz/70g) cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Ganache:
- 1 1/3 cup (8oz/225g) bittersweet chocolate (72%)
- 1 cup (8floz/250ml) cream
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter a 9-inch springform pan and line it with parchment paper.
- Melt the chocolate and butter together in a microwave-safe bowl (or over a double boiler) until smooth. Let cool slightly.
- Whisk in the sugar into the chocolate mixture. Add egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift the cocoa powder and salt over the chocolate mixture and whisk until fully combined.
- Beat the egg whites in a stand mixer or with a hand mixer at medium-high speed until stiff peaks form.
- Fold in the egg whites: Start by gently mixing a spoonful of egg whites into the chocolate mixture to loosen it. Then, carefully fold in the remaining egg whites, being careful not to deflate them.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until the cake is just set. Avoid overbaking to keep it moist.
- Make the ganache: Heat the cream in a saucepan until it simmers. Pour it over the chopped chocolate and let sit for 3-4 minutes. Whisk until smooth and glossy.
- Drizzle the ganache over the cooled cake, allowing it to drip down the sides. Decorate as desired (e.g., grated chocolate or Easter-themed toppings).
- Let the ganache set before serving. Enjoy your decadent flourless chocolate cake!
Perfect Pairings: Sauce and Topping Ideas
While the ganache is a classic choice, you can elevate your flourless chocolate cake with other toppings. Try a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast. For a fruity twist, drizzle with raspberry coulis or top with fresh berries. A sprinkle of sea salt or crushed nuts like pistachios or hazelnuts adds a delightful crunch.
Storage and Reheating Tips
Store your cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To maintain its moisture, wrap it in plastic wrap before refrigerating. For reheating, let it come to room temperature or warm individual slices in the microwave for 10-15 seconds. Avoid over-reheating to keep the texture perfect.
Recipe Variations to Try
Experiment with different chocolates like dark chocolate (85%) for a richer flavor or milk chocolate for a sweeter taste. Add a hint of espresso powder to enhance the chocolate flavor or mix in orange zest for a citrusy twist. For a nutty version, fold in finely ground almonds or hazelnuts into the batter.
Equipment Guidance for Success
Using a 9-inch springform pan ensures easy removal of the cake. A stand mixer or hand mixer is essential for beating the egg whites to stiff peaks. For melting chocolate, a microwave-safe bowl or double boiler works perfectly. Don’t forget a sifter for the cocoa powder to avoid lumps in your batter.
Common Questions Answered
Can I make this cake ahead of time? Absolutely! Bake it a day in advance and add the ganache just before serving. What if I don’t have a springform pan? Use a regular cake pan lined with parchment paper, but be extra careful when removing the cake. Can I freeze it? Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Flourless Chocolate Cake
Ingredients
Cake
- 1 1/3 cup bittersweet chocolate (72%)
- 2 sticks butter
- 1 1/4 cups sugar
- 6 large room temperature eggs separated
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Ganache
- 1 1/3 cup bittersweet chocolate (72%)
- 1 cup cream
Instructions
- Preheat the oven to 350oF (180oC). Butter a 9 inch spring form pan and line with parchment paper
- In a large microwaveable bowl melt the chocolate and butter together. You can do this over a ban marie or gently in the microwave.
- When the chocolate has cooled, whisk in sugar, then add egg yolks, one at a time. Add in the vanilla extract
- Sift cocoa and salt over chocolate mixture and whisk to combine.
- In a stand mixer (or using a hand mixer) beat the egg white at medium high speed until peaks form and it becomes stiff.
- Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called ‘introducing’. It will loosen up the chocolate mixture. Then follow in with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.
- Pour the batter into the prepared pan and bake 40-45 min or until it is just set. Take care not to over bake or it won’t be as moist.
- To make the ganache: Heat the cream in a heavy bottomend saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.
- Drizzle the ganache over the chocolate cake. It it drip over the sides. This is an easy way to decorate a cake.
- Once the ganache sets you can decorate the top of your easter cake any way you like. I’m grating some chocolate to make a nest and laying some eggs in the center. Enjoy!
