This simple & easy flourless chocolate cake is the best! Dense and decadent, every bite is packed with rich chocolate flavor.
This cake is amazing. I mean, really and truly pretty much the best thing I ever tasted.
Imagine your favorite chocolate bar made into a moist, rich cake. That's exactly what you will get with this cake. If you like the chocolate you put into it, you will love the cake at the end.
Whether you are gluten-free or not, you should try this flourless chocolate cake. Its texture is unlike any other cake I've ever had, more like a dense brownie than a traditional light and airy cake.
To make this cake, you need to separate your eggs. The best way to do this is using an egg separator. I have had the one I linked for close to 20 years, and it is great.
You will also need a mixer. I think a hand mixer would work the best (and that one is on my wish list), but I don't have one and so used my stand mixer the next time I made this cake. It worked really well although it is a little bit of a pain to haul it out just to whip some eggs. On the other hand, it is more of a pain to actually do the whipping of the egg whites by hand, so haul out the stand mixer I will.
All that said, this cake is very worthwhile because it is fudgy and amazing. Seriously, just make the cake. You're going to love it.
If you are looking for more gluten-free desserts, check these out:
Have I mentioned yet how amazing this flourless chocolate cake is? I'm not a big cake fan (although I do really love all three that I just linked above), but I really really loved this one. There was something about tasting a dense, fudgy cake that tasted just like my favorite Hershey bar that just really tickled me.
Flourless Chocolate Cake (Gluten-Free)
Ingredients
- 1 lb chocolate note that your final cake will taste exactly like the chocolate that you use. I used an entire pound of Hershey bars, and I adored the final product. Some of the other Daring Bakers used mostly bitter dark chocolate, and they were less pleased with their final product.
- ½ cup plus 2 tablespoons butter unsalted
- 5 large eggs separated
Instructions
- Melt chocolate and butter in a double boiler, stirring often. (I am going to try to pre-melt the butter next time since it took a lot longer than the chocolate to melt and become smooth.)
- While the chocolate and butter mixture is cooling, butter an 9" springform pan; line with a parchment circle, then butter the parchment. This is an important step!
- Separate the egg yolks from the egg whites and put into two medium bowls.
- Whip the egg whites in a large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). If you try to do this by hand, your arms will be so tired that you'll think they are falling off and the egg whites will not become stiff enough. Learn from my mistake, and use some kind of electric mixer. A hand mixer would be best.
- With the same beater, beat the egg yolks together. Add the egg yolks to the cooled chocolate.
- Fold one-third of the egg whites into the chocolate mixture and follow with the remaining two-thirds. Carefully fold until no white remains without deflating the batter.
- Pour batter into the prepared pan. The batter should fill the pan ¾ of the way.
- Bake at 375F for about 25 minutes.
- The top of the cake will look similar to a brownie and a cake tester will appear WET.
- Cool cake on a rack for 10 minutes then unmold.
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