Flourless Chocolate Cake
User Reviews
5
Flourless Chocolate Cake
Description
The Flourless Chocolate Cake starts with melting bittersweet baking chocolate and butter together to form a silky base. Separately, eggs, sugar, vanilla, and salt are beaten for several minutes until thick and pale, incorporating air to provide structure in the absence of flour. The warm chocolate mixture is folded in carefully to preserve the whipped egg's volume, resulting in a mousse-like batter.
Baked in a springform pan lined with parchment paper, the cake requires about 70 minutes in a moderate oven. The long bake time gently cooks without drying, allowing the center to remain fudgy while the edges become slightly set. Cooling completely before removal from the pan helps maintain this texture.
This cake is served plain or dusted with powdered sugar or cocoa powder, showcasing the intense chocolate flavor and dense texture. It offers a refined dessert option for those needing gluten-free or flourless indulgence.
For best results, use quality bittersweet chocolate, and take care to beat the egg mixture long enough to achieve the necessary volume. A stand mixer is preferable, but a hand mixer can work with longer mixing times. Salted butter can be used, adjusting added salt accordingly.
Ingredients
- 12 ounces bittersweet baking chocolate chopped
- 3/4 cup butter
- 6 egg large
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- powdered sugar optional
- cocoa powder optional
Instructions
- Preheat oven to 325 F. Line a 9-inch springform pan with parchment paper, and spray parchment paper with nonstick cooking spray. Set aside.
- In a heavy saucepan over low heat, begin to melt butter.
- When butter is partially melted, add chocolate.
- Stir regularly until chocolate and butter are melted and combined.
- Set aside to cool.
- In a large bowl, beat eggs, sugar, vanilla, and salt on low for 30 seconds.
- Increase speed to medium-high if using a stand mixer (see the note below if using a hand mixer), and continue beating for 7-8 minutes, or until batter is thick and pale yellow. This step is key, so please don't cut the mixing time short.
- Stream in cooled chocolate mixture until combined. Batter should look like thick chocolate mousse at this point.
- Pour batter into prepared pan.
- Bake for about 70 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let cool completely on a wire cooling rack.
- Gently remove the springform pan ring.
- Dust with cocoa powder or powdered sugar, if desired.
Notes
- Choose quality bittersweet baking chocolate or good bittersweet chocolate chips for rich flavor.
- Using salted butter is acceptable; if using unsalted, increase salt to 1/2 teaspoon kosher salt or 1/4 teaspoon table salt.
- When using a hand mixer instead of a stand mixer, mix eggs on high longer to reach thick, pale texture.
- Nutrition values are approximate due to ingredient variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 112mg | 37% |
| Sodium | 211mg | 9% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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