Description
This Flourless Chocolate Cake is a rich, dense, and fudgy dessert made without flour, featuring premium dark chocolate and a silky texture. It’s perfect for chocolate lovers and is topped optionally with chocolate ganache and homemade whipped cream for an indulgent finish.
Ingredients
Scale
Chocolate Mixture
- 12 tablespoons unsalted butter (170 g)
- 6 oz coarsely chopped premium chocolate bar (60% Ghirardelli is recommended)
- 1 teaspoon instant coffee (optional)
- 1 teaspoon vanilla extract
Egg Mixture
- 4 large eggs, room temperature
- 1 cup sugar
- ¼ teaspoon salt
Dry Ingredient
- ½ cup unsweetened cocoa powder (50 g)
Optional Toppings
- 1 batch chocolate ganache
- Homemade whipped cream
Instructions
- Prepare Oven and Pan: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) and line the bottom of an 8-inch springform pan with parchment paper to prevent sticking.
- Melt Chocolate and Butter: In a medium heatproof bowl, combine butter and chopped chocolate. Microwave in 15-second intervals, stirring thoroughly between each, until completely melted and smooth. Stir in instant coffee and vanilla extract, then set aside to cool slightly.
- Beat Eggs, Sugar, and Salt: In a large bowl or a stand mixer fitted with the whisk attachment, combine eggs, sugar, and salt. Beat on high speed until the mixture doubles in volume, approximately 5 minutes with a hand mixer or 1 to 2 minutes with a stand mixer.
- Incorporate Chocolate Mixture: With the mixer on low speed, slowly drizzle the melted chocolate mixture into the egg mixture. Once combined, increase mixer speed and mix thoroughly until smooth and homogenous.
- Fold in Cocoa Powder: Sift the unsweetened cocoa powder over the batter. Using a spatula, gently fold it in until fully incorporated, taking care not to deflate the airy batter.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 35 minutes. The edges should be set and the center may appear slightly jiggly but not liquid.
- Cool and Chill: Allow the cake to cool completely at room temperature. Then, transfer it to the refrigerator to chill for 6 hours to fully set and develop flavor.
- Add Toppings and Serve: If using, pour chocolate ganache that has cooled for at least 15 minutes evenly over the cake before serving. Slice the cake using a knife warmed under hot water and dried between slices for clean cuts. Top with homemade whipped cream and berries if desired.
Notes
- Using room temperature eggs helps the batter to whip up better and achieve a lighter texture.
- If you don’t have a microwave, melt the chocolate and butter bain-marie style over simmering water.
- Sifting cocoa powder prevents lumps and ensures it folds in smoothly.
- The cake center may seem slightly underbaked, but it will firm up after chilling.
- Warm the knife blade before slicing to ensure clean, neat pieces.
- For the richest flavor, use a high-quality dark chocolate with at least 60% cocoa content.
- Optional instant coffee enhances the chocolate flavor without adding a coffee taste.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 100 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 150 mg
