Flourless Chocolate Cake Recipe
User Reviews
5
Flourless Chocolate Cake Recipe
Description
This Flourless Chocolate Cake combines coarsely chopped dark bittersweet chocolate and butter melted gently over simmering water. Cocoa powder, sugar, salt, espresso powder, and eggs are whisked in to create a thick batter. After optional vanilla addition, the mixture is poured into a buttered, parchment-lined 8-inch pan and baked at 350°F for approximately 22-25 minutes. The finished cake has a set edge with a crusty top and a fudgy, slightly gooey center.
The texture contrasts a crisp top layer and edges with a moist, dense core, delivering a rich chocolate experience. The espresso powder enhances the chocolate notes subtly without adding coffee flavor. The absence of flour allows the chocolate and eggs to shine, producing an indulgent dessert for chocolate lovers.
Serve dusted with cocoa, powdered sugar, or topped with fresh berries or a smooth ganache for extra flavor and decoration. This cake suits small gatherings or special occasions where a dense, intensely chocolaty dessert is desired. Cooling completely before topping ensures decorations do not slide off.
Use quality baking chocolate and cocoa powder for the deepest flavor. Avoid overbaking to maintain the desired moist center. Properly greasing and lining the pan ensures easy release and clean edges when unmolding.
Ingredients
- 4 oz dark bittersweet chocolate coarsely chopped, (113g)
- 1/2 cup butter cut into pieces, (113g, unsalted
- ½ cup cocoa powder (50g)
- ¾ cup sugar (150g)
- 1 teaspoon espresso powder optional
- ¼ teaspoon salt
- 4 large egg
Optional toppings
- cocoa powder
- berries
- ganache
- powdered sugar
Instructions
- Preheat to 360F, butter an 8 inch cake pan and line with parchment paper.
- Chop chocolate and butter then place in a bowl over a pot of simmering water and melt stirring occasionally. Sift in the cocoa powder, whisk in the sugar, salt, espresso powder and eggs mix very well. You may add a teaspoon of vanilla at this point but it is optional.
- Pour into prepared pan and bake at 350F for 22-25 minutes. The top will have a crust and the edge will have risen and set.
- Allow to cool in pan for a few minutes then run a knife along the edge and invert onto a cake plate. Allow to cool then dust with powdered sugar, cocoa or cover in ganache. Top with berries and enjoy!
Notes
- Use high-quality dark chocolate and cocoa powder meant for baking to maximize flavor.
- Consider stirring in 1 teaspoon pure vanilla extract with the melted chocolate mixture for added depth.
- Melt chocolate and butter gently using a double boiler method to avoid burning and maintain smoothness.
- Butter and line the cake pan with parchment for easy removal and sharp edges.
- Watch baking time closely; remove when edges are set and crust forms but center is still slightly gooey for ideal texture.
- Cool cake completely before adding toppings to prevent melting or sliding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 99mg | 33% |
| Sodium | 90mg | 4% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 397IU | 8% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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