Flourless Chocolate Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Cooling Time
1 hr
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Total Time
1 hr 35 mins
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Servings
10
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Calories
2859 kcal
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Course
Dessert
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Cuisine
American-Mediterranean Fusion
Flourless Chocolate Cake
Description
This Flourless Chocolate Cake begins with melting bittersweet chocolate combined with extra virgin olive oil using a gentle double boiler method to preserve flavor and texture. Sugar, cardamom, and almond extract are incorporated while the chocolate mixture cools. Separately, egg whites are whipped with sugar until frothy and then folded carefully into the chocolate base, creating a batter that, once baked, yields a moist, fudge-like crumb with a tender surface.
The inclusion of cardamom and almond extract gives this cake a subtle spiced and nutty aroma that distinguishes it from standard chocolate cakes. The absence of flour makes the dessert naturally dense and rich, emphasizing the chocolate. A dusting of cocoa powder or confectioners’ sugar can be added before serving to enhance its appearance.
This cake pairs well with berry compote or fresh fruit to cut through the richness and add a tangy contrast. Covered and stored at room temperature, it remains fresh for up to a week, making it suitable for making ahead. The careful melting technique prevents burning the chocolate, preserving its smoothness and flavor throughout the cake.
Ingredients
- 8 ounces bittersweet chocolate roughly chopped
- 1/3 cup extra virgin olive oil
- 3/4 cup granulated sugar
- 1 teaspoon ground cardamom
- 1 teaspoon almond extract
- 5 egg large
- cocoa powder for dusting, or confectioners’ sugar
- Berry compote for serving (optional
Instructions
- Get ready. Position a rack in the center of the oven and preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a round of parchment paper.
- Melt the chocolate. Fill a medium pot halfway with water and bring to a simmer. Place a medium heat-safe bowl over the pot of simmering water and make sure the bottom of the bowl does not touch the water. Add the chocolate and olive oil to the bowl. Use a rubber spatula to stir continuously until the chocolate has melted and it’s fully combined with the oil. Remove the bowl from the heat and stir in half the sugar, the cardamom, and almond extract. Set aside and allow the chocolate to cool.
- Meanwhile, separate the eggs. Place the whites in a medium bowl and the yolks in a small bowl.
- Whip the egg whites. Use an electric hand mixer fitted with the whisk attachment to whip the egg whites on medium-high speed until frothy and opaque in color, 3 to 5 minutes. Slowly add in the remaining sugar and beat until the whites become thick, glossy, and have stiff peaks, about 3 to 5 minutes.
- Make the batter. When the chocolate has cooled a bit, whisk the egg yolks one at a time into the chocolate, until fully combined. Then use a rubber spatula to fold one-fourth of the beaten egg whites into the chocolate batter—you just want to lighten the batter a bit. Now, fold the rest of the egg whites into the chocolate mixture by drawing the spatula around the side and up through the center of the chocolate. Do this until the whites are fully incorporated and you have a thick, cohesive batter.
- Bake the cake. Transfer the batter to the prepared pan and bake for 25 to 30 minutes, until the top has puffed up and looks dry—it might even crack a little bit.
- Cool the cake. Let the cake cool in the pan on a rack for about 1 hour. It will deflate and the top will crack. It’s okay! That’s what it’s supposed to do. When the cake has cooled completely, release it from the springform pan. If it looks like the cake might stick to the sides, run a knife around the sides before releasing it from the pan.
- Finish and serve. The cake will have a crackled top and a fudgy middle. Dust the cake with powdered sugar or cocoa powder and serve with berry compote, if desired.
Notes
- Melting the chocolate slowly over simmering water avoids hot spots and burning, preserving its smooth flavor.
- Covered, the cake can stay fresh on the countertop for up to one week.
- Serving with berry compote adds a complementary tartness to the dense, rich cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 2859 kcal
% Daily Value*
| Calories | 285.9kcal | 14% |
| Carbohydrates | 27.2g | 9% |
| Protein | 4.2g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 6.7g | 34% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 8.7g | 44% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 83.2mg | 28% |
| Sodium | 33.9mg | 1% |
| Potassium | 162.2mg | 3% |
| Fiber | 1.9g | 8% |
| Sugar | 23.4g | 47% |
| Vitamin A | 130.1IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 27.4mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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