Flourless Chocolate Cake
In short: A dense, fudgy cake made with just chocolate, butter, eggs and sugar. Naturally free of wheat flour, rich and easy to make in one bowl. It takes about 48 min in total and makes 12 servings.
- Prep
- 20 min
- Cook
- 28 min
- Resting
- 1 h 30 min
- Total
- 48 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 300 kcal
Flourless chocolate cake is closer to a baked chocolate truffle than a sponge. Melted chocolate and butter are whisked with sugar and eggs, then baked just until the edges set and the center stays soft. There is no flour to weigh, and nothing to sift apart from a little cocoa. It is rich, so cut small slices and serve them with raspberries, whipped cream or a spoonful of crème fraîche.
Instructions
- Heat the oven to 175°C (350°F). Grease a 20 cm (8 inch) springform pan and line the bottom with parchment paper.
- Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from the heat and let cool for 5 minutes.
- Whisk the sugar into the chocolate mixture. Add the eggs one at a time, whisking well after each.
- Whisk in the cocoa, vanilla and salt until the batter is smooth and glossy.
- Pour the batter into the pan and tap it on the counter to release air bubbles. Bake for 25 to 30 minutes, until the edges are set and the top looks matte with fine cracks, while the center still wobbles slightly.
- Cool in the pan on a rack for 30 minutes, then run a knife around the edge and release the ring. The center will sink a little as it cools, which is normal.
- Cool completely, dust with icing sugar if you like, and serve in thin slices at room temperature.
Tips
- Use chocolate you enjoy eating, because the flavor of the cake is almost entirely the flavor of the chocolate.
- Dip a knife in hot water and wipe it between cuts for neat slices. Chilling the cake first gives even cleaner edges.
Questions and answers
Why did my flourless chocolate cake sink?
A small dip in the center is normal because there is no flour to hold the cake up. A deep crater suggests the batter was whisked too much or the cake was underbaked.
Can I make flourless chocolate cake ahead?
Yes. It improves after a day in the refrigerator. Cover it and keep it for up to 5 days, then serve at room temperature.
Is flourless chocolate cake gluten-free?
The ingredients contain no wheat, but check that the chocolate and cocoa are labeled gluten-free if you are serving someone with celiac disease.
How long does it take to make Flourless Chocolate Cake?
About 48 min in total: 20 min of preparation and 28 min of cooking.
How many calories are in Flourless Chocolate Cake?
About 300 kcal per serving, with 4 g of protein, 23 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 23 g |
| Fat | 21 g |
| Fiber | 3 g |
| Sugar | 17 g |
| Sodium | 80 mg |
Estimated values, calculated from the ingredients.
