Best Flourless Chocolate Cake Recipe
User Reviews
4.7
Best Flourless Chocolate Cake Recipe
Description
The Best Flourless Chocolate Cake is built from chopped dark chocolate melted with warm butter, combined with sugar and almond flour for texture and sweetness. Egg yolks are folded in, and fluffy egg whites whipped to stiff peaks are carefully incorporated to add lightness. The cake batter is poured into a prepared springform pan and baked until set but still moist inside. Cooling fully before removal helps maintain its structure. Dusting with cocoa powder adds a subtle bitterness balancing the sweetness and highlighting the chocolate. This cake focuses on rich chocolate flavor and a moist, tender crumb without using flour.
It can be served as a simple dessert dusted with cocoa or accompanied by fresh berries or chocolate ganache.
High-quality chocolate is essential to achieve the best taste and texture.
Ingredients
- 1 cup dark chocolate chopped
- ½ cup butter melted and warm (1 stick, unsalted
- ¾ cup granulated sugar
- ½ cup almond flour
- 4 egg room temperature and separated, large
- 2 tablespoons cocoa powder for dusting
Instructions
- Preheat oven to 350°F. Grease a springform pan with butter or nonstick spray. Set aside.
- Place the chocolate into a medium bowl. Pour the warm, melted butter on top and wait for 2 minutes. Stir until all the chocolate is melted.
- Add the sugar and almond flour and stir to incorporate, the batter should be shiny. Stir in the egg yolks and set the bowl aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until stiff peaks form.
- Fold ¼ of the whipped egg whites into the chocolate batter. Repeat the process, ¼ at a time, until all the of the egg whites are incorporated. The batter should be light and airy.
- Pour the batter into the prepared springform pan and bake for 30 to 35 minutes or until done.
- Remove from the oven and let it cool down completely before removing the pan. Dust with cocoa powder before serving.
Notes
- Store the cake airtight at room temperature up to 2 days, refrigerated up to 5 days, or freeze up to 3 months without cutting.
- Chocolate chips can replace chopped chocolate if necessary.
- Melt chocolate and butter together in a double boiler as an alternative to melting them directly.
- Choose good quality chocolate to ensure rich flavor; Callebaut brand is recommended.
- Dusting with cocoa powder is classic, but powdered sugar, fresh berries, or chocolate ganache can also dress the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 371kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 35mg | 1% |
| Potassium | 174mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 484IU | 10% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
