Flourless Chocolate Cake
User Reviews
4.6
138 reviews
Excellent
Flourless Chocolate Cake
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Satisfy your sweet tooth with this ultra-rich flourless chocolate cake! Made with 5 ingredients it's an easy to make dessert everyone will love!
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Ingredients
- 8 eggs chilled
- 16 ounces bittersweet chocolate chopped
- 1 cup unsalted butter cut into small cubes
- ¼ cup brewed coffee at room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
To Garnish
- powdered sugar
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil.
- Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
- Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer). Remove from the heat and stir in the salt and vanilla extract.
- Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.
- Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.
- Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight (the cake can be refrigerated for up to 4 days).
- About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar and serve with a dollop of fresh whipped cream, if desired.
Notes
- Bittersweet chocolate is also known as dark chocolate. For this particular cake, I recommend using chocolate with around a 60% cacao percentage. If you prefer your cake a little more bitter, go higher; if you prefer it a little more sweet, then you can go lower. I do not recommend using milk chocolate in this particular recipe, as it would be much too sweet.
- You might be tempted to add sugar to the recipe to sweeten it up, but it will alter the texture of the cake; instead adjust the chocolate you use, as noted above.
- Coffee does a phenomenal job of enhancing the flavor of chocolate. You cannot taste the coffee in the finished product, so even if you dislike drinking coffee, I recommend you use it here. If you cannot drink coffee for medical, religious, or other reasons, you can substitute water.
- This recipe calls for an 8-inch springform pan, which is less common than its 9-inch cousin. If you don’t have one, I recommend
- this one
- .
- If you do not have an 8-inch pan and prefer not to purchase one, you can still make this recipe in a 9-inch springform pan. Be aware that it will NOT fit inside of a 9x13-inch baking pan for the water bath and you will need to use something larger, like a roasting pan. The cake takes about the same amount of time to bake, but I would start checking at the 18-minute mark just to be safe.
- This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.
- This cake can be made up to one day in advance and kept in the refrigerator. The baked and cooled cake freezes exceptionally well. Wrap it tightly in a double layer of plastic wrap, then place in a freezer-safe zipper bag. Freeze for up to 3 months; thaw in the refrigerator overnight. (You can also freeze individual slices using the same instructions.)
- Nutritional values are based on one serving
- Chocolate: Bittersweet chocolate is also known as dark chocolate. For this particular cake, I recommend using chocolate with around a 60% cacao percentage. If you prefer your cake a little more bitter, go higher; if you prefer it a little more sweet, then you can go lower. I do not recommend using milk chocolate in this particular recipe, as it would be much too sweet.
- Do NOT add sugar! You might be tempted to add sugar to the recipe to sweeten it up, but it will alter the texture of the cake; instead adjust the chocolate you use, as noted above.
- Coffee: Coffee does a phenomenal job of enhancing the flavor of chocolate. You cannot taste the coffee in the finished product, so even if you dislike drinking coffee, I recommend you use it here. If you cannot drink coffee for medical, religious, or other reasons, you can substitute water.
- Springform Pan: This recipe calls for an 8-inch springform pan, which is less common than its 9-inch cousin. If you don’t have one, I recommend this one.
- Converting to 9-inch: If you do not have an 8-inch pan and prefer not to purchase one, you can still make this recipe in a 9-inch springform pan. Be aware that it will NOT fit inside of a 9x13-inch baking pan for the water bath and you will need to use something larger, like a roasting pan. The cake takes about the same amount of time to bake, but I would start checking at the 18-minute mark just to be safe.
- Storage: This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.
- Make-Ahead Instructions: This cake can be made up to one day in advance and kept in the refrigerator. The baked and cooled cake freezes exceptionally well. Wrap it tightly in a double layer of plastic wrap, then place in a freezer-safe zipper bag. Freeze for up to 3 months; thaw in the refrigerator overnight. (You can also freeze individual slices using the same instructions.)
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Cholesterol
152mg
(51%)
Sodium
47mg
(2%)
Potassium
259mg
(7%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
650IU
(13%)
Calcium
44mg
(4%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 152mg | 51% |
| Sodium | 47mg | 2% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 650IU | 13% |
| Calcium | 44mg | 4% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
138 reviews
Excellent
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