Flourless Chocolate Cake
User Reviews
5
Flourless Chocolate Cake
Description
The Flourless Chocolate Cake is made by melting bittersweet chocolate and salted butter together, then whisking in sugar and eggs followed by sifted cocoa powder to create a smooth, thick batter. The mixture is baked in a greased and lined springform pan at 375 °F until the top forms a thin crust while the interior remains soft and slightly jiggly. This baking method produces a dense yet tender cake with a fudgy consistency. The chocolate glaze, made separately by melting bittersweet chocolate with butter, is spread over the cooled cake, adding a glossy and rich topping. The cake's richness means it yields many servings, making it suitable for sharing at celebrations or special occasions.
The cake's texture is moist and dense without any flour, focusing on chocolate's intense flavor. The top crust contrasts subtly with the soft center, providing an inviting mouthfeel. Cooking it just until the center jiggles ensures a fudgier result. The chocolate glaze rounds out the experience with additional smooth chocolate butter flavor.
Serving this cake as a standalone dessert or accompanied by a dollop of whipped cream or fresh berries complements its richness. The absence of flour suits those avoiding gluten. Careful whisking of sugar when mixing helps avoid graininess in the final cake.
Properly cooked, the cake reaches an internal temperature of 165 °F to ensure egg safety. Cooling it before removing from the pan prevents breakage. The cake is best consumed within a few days for freshness.
Ingredients
- 8 ounces bittersweet chocolate NOT unsweetened, chopped into small pieces
- 1 cup butter salted
- 1 1/2 cups white sugar
- 6 egg large
- 1 cup cocoa powder sifted to ensure there are no lumps, unsweetened
Chocolate Glaze Ingredients:
- 6 ounces bittersweet chocolate
- 1/4 cup butter salted
Instructions
- Pre-heat your oven to 375 °F. Grease (with butter) a 10 inch spring form pan, cutting out a parchment circle for the bottom as well as a liner.
- Place chocolate and butter in the top bowl of a double boiler (or like me, a small pot inside a larger pot that has boiling water in it!) and melt together, stirring constantly, until smooth.
- Remove the pot from the heat and whisk the sugar in for 2-3 minutes. The more you whisk at this point, the less chance that your cake will be grainy from the sugar.
- Add in the eggs and beat in well, using the whisk. Whisk in the cocoa until smooth.
- Pour the batter into the prepared pan. Cook in the oven for 22-25 minutes, until the middle is sightly jiggly when moved and the top of the cake has a slight crust. The less you cook it, the fudgier it will be! Make sure that the temperature in the middle reaches 165°F for raw egg safety.
- Cool in the pan for 5 minutes, then unhook the sides. Invert onto your serving stand/plate, remove the parchment paper carefully.
Chocolate Glaze
- Melt together the chocolate and the butter until smooth. Pour over the cake and let harden slightly.
Notes
- Whisk sugar thoroughly into the melted chocolate and butter to avoid grainy texture in the cake.
- Check doneness by gently shaking the pan; the center should be slightly jiggly for optimal fudginess.
- An internal temperature of 165°F is recommended for food safety due to the eggs.
- Cool the cake in the pan briefly before unmolding to maintain its shape.
- This rich cake serves many people due to its intense flavor and density.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 100mg | 33% |
| Sodium | 153mg | 6% |
| Potassium | 248mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 545IU | 11% |
| Calcium | 36mg | 4% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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