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This Flourless Chocolate Cake is the perfect dessert. Its romantically rich dark chocolate flavor and decadent texture makes it irresistible. One taste and you will be in love!
Rich and Fudgy Flourless Chocolate Cake
Friends, I’m a sucker for all things chocolate, and this cake is certainly no exception. This delicious and stunning gluten-free cake has a smooth, ultra-rich texture and is a low carber’s BFF! Packed with dark chocolate and creamy butter, it’s like a mocha latte in the form of dessert. Flourless chocolate cakes are moist and fudge-like in consistency, and because they’re so rich, they are usually served without any frosting because they don’t need any! ? I like to top mine with just a light dusting of powdered sugar and fresh raspberries.
This cake is a total win, trust me! It’s as simple to whip up as a boxed mix, but the flavor is like something straight out of a fancy bakery or upscale restaurant. I’m telling you, you’ll be blown away by its taste, and yet it’s just so easy and simple to make.
Is Flourless Cake Gluten-Free?
Yes, in fact, this cake is made without flour, not even to prepare the pan, so it’s a gluten-free treat you can feel great about. And it’s so good, you won’t even miss the flour.
Flourless Chocolate Cake Ingredients
The ingredients here are very simple. You’re essentially making a rich chocolate ganache-like mixture with egg yolks and melted chocolate, and then folding that gently with a meringue to create the flourless chocolate cake batter. So delicious!
- Eggs: You’ll need 5 large eggs, at room temperature, separated. It’s very important to the success of the cake to let the eggs come to room temperature for about twenty to thirty minutes before you get started separating them and making the batter.
- Dark or Semisweet Chocolate: I like to use 70% cacao sugar-free dark chocolate for this recipe, but regular semisweet chocolate is also fine.
NOTE: IF using dark chocolate, you will need to add more sugar/sweetener because, if you don’t, the cake will be more bitter than sweet. - Butter: You’ll need 3/4-cup of butter, cut into ½-inch cubes.
- Cream of Tartar: This is usually found in the spices and herbs section of the grocery store. It’s a byproduct of fermenting grapes for wine, and helps to stabilize the meringue.
- Sugar: For this recipe, I use powdered sweetener. If you prefer using regular sugar, that’s great, too.
- Salt: Just a 1/4-teaspoon to give some contrast to the cake.
- Vanilla: Use pure vanilla extract for the best flavor.
- Confectioner’s Sugar/Sweetener or Cocoa Powder: For garnish.
- Chocolate Shavings: For garnish.
- Raspberries: For garnish.
How to Make Flourless Chocolate Cake
- Prepare Oven, Cake Pan, and Double-Boiler: Preheat your oven to 350˚F. While it heats, grease a 9-inch springform pan with a little bit of butter, and line the bottom with a round piece of parchment paper.
- Melt Butter & Chocolate: Pour about two inches of water into a small saucepan and set it over medium heat; bring to a boil, then reduce to a steady simmer. Place a metal or thick glass bowl over the saucepan. You can also use a double boiler for this. To the bowl (or top portion of the double boiler), add the chocolate pieces and the butter. Using a rubber spatula, stir over the steaming saucepan until the chocolate and butter are completely melted and blended.
- Beat Egg Yolks & Add Chocolate: In another large bowl, beat the egg yolks with an electric mixer until thickened and bright yellow (you can also do this by hand, using a whisk). Then, beat the chocolate mixture into the egg yolks and set aside.
- Make Meringue Mixture: Beat the egg whites together with the cream of tartar. Add the sugar one tablespoon at a time. Beat on high after each spoonful of sugar until the sugar is completely dissolved and stiff, glossy peaks form.
- Fold Meringue Mixture into Chocolate Mixture: Using a spatula, fold ¼ of the meringue mixture into the chocolate. Fold in the remaining egg whites. Fold, not mix! Mixing breaks down the egg whites, undoing all your hard work.
- Bake: Gently transfer the egg white and chocolate batter to the cake pan. Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs. Remove the cake from the oven and let it cool on a wire rack.
- Unmold & Decorate Cake: Once the cake has completely cooled, loosen the sides of the cake by running a knife all around the edges of the pan. Detach the rim from the pan, and dust the cake with powdered sugar. Decorate your flourless chocolate cake with chocolate shavings and raspberries.
Tips for Success
Getting the bake right on this dish is crucial since it depends on eggs for its texture. Here are my very best tips for baking and flavoring this flourless cake.
- Steam It Up: So many baked goods depend on the humidity of the baking environment. For this flourless chocolate cake, you may or may not find that your cake does better with an ovenproof dish of hot water in the oven to add some steam. If you’re not sure whether you need this step, go ahead and try it. It won’t hurt and can only help.
- Don’t Over Bake: I think this cake turns out the best when you remove it from the oven a little “early,” meaning that a toothpick inserted into the center will come out with a few moist crumbs stuck to the sides. It’s also okay to take it out when the toothpick comes out clean, but you’re increasing your odds of overbaking it at that point.
- Add Espresso or Cocoa: If you’d like to intensify the flavor, you can add a spoonful of espresso or cocoa powder to the melted chocolate mixture, blending well. Some cooks add a pinch of cayenne pepper, as well! It’s actually pretty dang good!
Chocolate Cake Toppings
If you don’t have raspberries on hand (or they’re just not your thing!), there are so many more delicious ways to top your flourless chocolate cake. Here are a few ideas, but you really can’t go wrong here. The options are endless, so feel free to get creative!
- consider adding a dollop of whipped cream
- a drizzle of caramel sauce or chocolate
- a handful of fresh strawberries
- a smooth vanilla glaze
- a sprinkling of sea salt
- Heath Bar crumbles, for something extra indulgent
- slivered almonds can also add that perfect crunchy touch
How to Store Leftover Cake
- To Refrigerate: Place leftovers in an airtight food storage container or wrap well, and place in the refrigerator for up to one week.
- To Freeze: This cake freezes well. Simply wrap the leftovers and place them in freezer bags, pressing out as much air as possible before sealing. Keep frozen for 2 to 3 months.
- To Serve: You can serve leftovers chilled, or allow the desired portion to come to room temperature before serving.
ENJOY!
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Flourless Chocolate Cake
Ingredients
- 5 large eggs,, at room temperature, yolks and whites separated
- 12 ounces sugar free dark chocolate,, chopped, (you can also use semi-sweet chocolate, milk chocolate, etc.)
- ¾ cup butter,, cut into ½-inch cubes
- ¼ teaspoon cream of tartar
- ¾ cup powdered sweetener,, or powdered sugar. If using 70% dark chocolate, add ¼-cup to ½-cup more sweetener.
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
- cocoa powder, powdered sugar, berries, chocolate shavings, etc.,, for garnish, optional
Instructions
- Preheat oven to 350˚F.
- Grease a 9-inch springform pan with some butter and line the bottom with parchment paper. Set aside.
- Pour water in a small saucepan; water should come up about 2 inches; set it over medium heat and bring to a simmer; decrease heat to low.
- Put a metal bowl (or a heat-proof bowl) over the saucepan; to the top bowl, add the chocolate and butter; using a rubber spatula, stir until melted and smooth. Remove from heat and let cool slightly.
- In the meantime, in a separate large mixing bowl, beat egg yolks with an electric mixer for 5 minutes, or until thickened and bright yellow.
- Gradually beat in the melted chocolate mixture. Set aside.
- In a separate large bowl add the egg whites and cream of tartar.
- Clean the beaters and beat the egg whites on medium speed until foamy.
- Gradually add the powdered sweetener or sugar, one tablespoon at a time. Continue to beat on high after each addition until the sugar is completely combined.
- Add in the salt and vanilla, and continue beating on high until stiff and glossy peaks form.
- Using a spatula, fold ¼ of the egg whites mixture into the chocolate mixture.
- Then, fold in the remaining egg whites. Fold, do not mix, until incorporated, smooth, and chocolaty.
- Transfer the mixture to the springform cake pan.
- Bake for 30 to 32 minutes, or until a toothpick inserted in the center of the cake comes out with moist crumbs. Start checking for doneness around the 28-minute mark.
- Remove the cake from the oven and let it cool on a wire rack.
- Once cooled, loosen the sides of the cake by running a knife all around the edges of the pan.
- Remove the rim from the pan.
- Dust the cake with cocoa powder or confectioner’s sugar.
- Add chocolate shavings and raspberries.
- Serve.
Notes
- Separating Eggs: Let eggs sit at room temperature for 20 minutes before separating.
- Chocolate: You don’t have to use sugar-free dark chocolate. You can also use semi-sweet chocolate, milk chocolate, etc.
- Sweetener: To keep the carbohydrates lower, I used powdered sweetener, but you can also use regular powdered sugar.
- Create Steam: This flourless chocolate cake may benefit from a steamy baking environment. Try placing an ovenproof dish with hot water in the oven to generate steam while the cake bakes. It’s a simple step that will enhance the cake’s texture.
- Avoid Overbaking: For the best result, consider taking the cake out of the oven slightly “early,” or when a toothpick inserted into the center has a few moist crumbs on it.
- Enhance the Flavor: To deepen the chocolate flavor, consider blending a spoonful of espresso or cocoa powder into the melted chocolate. Some cooks even add a pinch of cayenne pepper for a unique twist.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Need metric measurements please !
I’ve converted the measurements to metric for you, though I want to note that I haven’t personally tested the recipe with these metric measurements. I used the assistance of AI to convert the amounts. Please keep this in mind as you make the cake.
5 large eggs, at room temperature, yolks and whites separated
340 grams of sugar-free dark chocolate, chopped
170 grams of butter, cut into cubes
1.25 grams of cream of tartar
90 grams of powdered sweetener or powdered sugar (add 30 to 60 grams more if using 70% dark chocolate)
1.40 grams of salt
15 ml of pure vanilla extract