This simple healthy and easy cake is low carb, keto, paleo, and gluten-free. If you use sugar-free chocolate, the cake would also have no sugar. You can use any chocolate, so it is entirely customizable to your tastes and dietary preferences. 3 simple ingredients. Cake is rich, fudgy, dense, and moist. Makes one small cake.
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 - and that's the main thing I love about it!
Why Youโll Love This Flourless Chocolate Cake Recipe
Made with simple ingredients: This simple recipe requires no special ingredients. You probably have everything you need already in your pantry! If not, a quick trip to your local grocery store will provide the rest.
Easy to make: This recipe comes together in just a few simple steps. It's easy and quick. There is no gluten-free flour to mess around with, and you don't have to ice and decorate it after it's baked.
Crowd pleaser: There's a lot to love about this easy cake. Its rich chocolate flavor and moist, dense texture make it a perennial crowd-pleaser.
What you'll need to make a flourless chocolate cake
Equipment
Double boiler: There are other methods to melt chocolate, but a double boiler (a medium-sized pan of water with a smaller pan floating in it - you can buy a double boiler or stack two similarly sized pans) is the most reliable method and least likely to burn your chocolate. The water in the larger pan boils and melts the chocolate slowly and evenly at a consistent 212ยบF (the boiling water temperature will never get hotter than this). If you don't use a double boiler, it is very easy to burn the chocolate. Burnt chocolate is grainy, hard, and usually smells terrible. There's no way to fix burnt chocolate; you must throw it away and start over.
Parchment paper: This cake is dense and moist and tends to stick to the pan. Cutting a circle of parchment paper to place on the bottom of the pan will help it to release more easily after baking.
Springform pan: This is what you'll bake the cake in. I like a springform pan for this cake because removing the cake from the pan is easier. The baked cake is dense and moist and difficult to remove from a traditional cake pan. I used a 9-inch springform pan in my photos below. If you want your cake to be thicker, use a smaller pan. If you do this, you may need to adjust the cooking time, as a thicker cake will require more time in the oven.
Egg separator: I use this egg separator to remove the egg whites from the yolks. I've had it for 20 years and use it at least weekly. Use what you know if you have another method that works for you.
Paper towel: Wipe your bowl with vinegar to ensure no residue prevents your egg whites from whipping properly. You must do this to avoid having runny egg whites and no cake.
Handheld electric or stand mixer: Whip the egg whites into stiff peaks. (More on what that means below.) 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 likely not become stiff enough. You need to use an electric mixer; a handheld mixer is best.
Silicone or rubber spatula: This folds the whipped egg whites into the chocolate mixture.
Wire rack: This allows air to circulate around the springform pan on all sides so that the cake cools more quickly than if you set it straight on the counter or stovetop to cool.
Ingredients
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
Chocolate: Note that your final cake will taste exactly like the chocolate that you use. I used a pound of Hershey bars (milk chocolate) and adored the final product. I have also tried using half milk and half dark chocolate, and I was less than pleased with the final product.
Unsalted butter: I always use unsalted butter in baking. Melt it with the chocolate to make a smooth, rich "batter" before adding the egg yolks.
Vinegar: This is not actually in the cake, but you need a little bit to wipe the bowl clean that you'll use to whip the egg whites. The egg whites will only whip properly if the bowl is entirely free of oils or residue.
Eggs: The eggs turn your melted chocolate into a cake. You will use the yolks and the whites, but you'll need to separate them and use them at different times.
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.
How to make a flourless chocolate cake
- Preheat the oven to 375ยบF.
- Chop the chocolate.
- Add the chopped chocolate to a double boiler, then pour melted butter on top. Heat the butter and chocolate until the mixture is smooth, stirring often.
- While the chocolate and butter mixture is cooling, cut a circle of parchment paper the same size as the bottom of the springform pan. Butter the bottom and sides of a 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.
- Wipe a large glass or metal bowl with a paper towel soaked in white vinegar. This ensures that there is no grease in the bowl prior to add your egg whites. If there's any grease in the bowl, the egg whites will not whip into peaks.
- Use an electric mixer or stand mixer to beat the egg whites until they form stiff peaks. That means that, when you pull the beater up out of the egg whites, the little mountain that forms holds its shape and does not fall over. (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 until they're frothy.
- Add the egg yolks to the cooled melted 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, being careful to not deflate the batter.
- Pour batter into the prepared pan. The batter should fill the pan ยพ of the way.
- Bake at 375ยบF for about 25 minutes. The top of the cake will look similar to a brownie, and the center of the cake will still be jiggly when the cake is fully cooked. A cake tester will come out WET. Observe the cake to ensure that you take it out of the oven when the edges start separating from the sides of the springform pan. A flourless chocolate cake is unpleasant if overbaked, so watch it carefully.
- Cool cake on a rack for 10 minutes then un-mold.
- For best results, chill for 4-6 hours before serving.
Cookโs Tips
Gently tap the cake pan on the counter 2-3 times before putting it in the oven. This will release any air bubbles that might have formed when you poured the cake batter in.
Do not add sugar to this recipe! It will be grainy and unpleasant. If you want a sweeter cake, use sweeter chocolate (such as milk chocolate, which I prefer).
This cake can be served chilled or at room temperature. It needs time to rest and cool before serving. I recommend letting it cool on a wire rack for at least 10 minutes and then chilling for 4-6 hours before serving. If it's warm, it will be slightly melted and may not be set up like a cake.
Substitutions
This cake only has three ingredients, so there's little to substitute. You can use whatever chocolate you like to make the cake but be warned that the finished cake will taste exactly like the chocolate you use. So, if you go for bitter dark chocolate, your cake will also be bitter.
You could use salted butter instead of unsalted without impacting the finished cake.
Variations
Lower calorie: You can use low-sugar or sugar-free chocolate to lower the cake's calorie and carb content.
Add nuts: I love cakes with nuts; this flourless chocolate cake is no exception. Add a handful of chopped pecans or walnuts to the batter for a nice crunch in the finished cake.
Add coffee: I don't usually have coffee in the house, but I know from experience that it makes chocolate taste even better. So, if you're feeling adventurous, add 2-4 tablespoons of liquid coffee or one teaspoon of espresso powder to the melted chocolate.
Add vanilla: I don't think milk chocolate needs vanilla. However, if you're using a darker or more bitter chocolate, add a teaspoon of vanilla bean paste or vanilla extract to the melted chocolate.
Add orange zest: I love chocolate and orange together, so sometimes, I zest a whole orange and throw that in with the melted chocolate.
Add spices: For a slightly different flavor, add one teaspoon of cinnamon or a half teaspoon of cayenne pepper to the melted chocolate.
Add liqueur: You could add a splash of your favorite liqueur to the melted chocolate. Kahlua, Chambord, or Bailey's would be tasty!
Bake in a smaller pan: If you want your cake to be thicker than mine, use a smaller springform pan, such as a six-inch pan. Remember that your cake will need additional time to bake, so remove it from the oven when the edges have just started pulling away from the sides of the pan.
Storage
To store: Store any leftover cake in an airtight container in the refrigerator for three days.
To freeze: Wrap the cake tightly in plastic wrap followed by aluminum foil, then store it in the freezer for up to three months. Thaw it in the fridge overnight before serving.
Serving Suggestions
This cake is lovely, just as written, but here are some additional serving suggestions that you might enjoy:
You can sprinkle the cake with powdered sugar, as I have done here.
You can make chocolate ganache and pour it over the cooled cake. Note that you should use the same chocolate for the ganache you used to make the cake.
Add a scoop of homemade vanilla ice cream or a dollop of real whipped cream to your cake.
You could drizzle the cake with homemade caramel sauce. To make some, mix one packed cup of dark brown sugar, ยฝ cup (1 stick) unsalted butter, a pinch of salt, and ยฝ cup heavy cream in a small saucepan. Whisk gently and cook over medium-low heat for 7 to 10 minutes. Allow to cool for at least 15 minutes before drizzling over your cake.
Flourless Chocolate Cake FAQs
What does flourless chocolate cake taste like?
The texture is like a mixture of a fudge brownie, a cake, and a chocolate truffle. This cake's flavor will be exactly the same as the chocolate you put into it, so you determine what it will taste like.
Is flourless chocolate cake healthier than traditional cake?
Yes, it is. Because this cake contains no flour, it has fewer carbs than a traditional cake. It also has no added sugar, which further decreases the carbs and calories in the cake.
If you use sugar-free or keto chocolate, this cake could have very few carbs.
Is flourless chocolate cake gluten-free?
It should be, given that it contains no flour. However, you should always check the labels of the ingredients you're using to ensure the safety of any dish.
What are flourless cakes made of?
Flourless cakes are typically made from only three ingredients: chocolate, butter, and eggs. That's all there is to it! Some people get fancy and add things like nuts, coffee, or vanilla, but those are completely optional.
Whatโs the best chocolate for a flourless cake?
The best chocolate is the one you prefer to eat since the cake will taste exactly like the chocolate you used to make it. My favorite chocolate for this recipe is plain old Hershey bars made from milk chocolate. Some people will say you need to use dark chocolate or chocolate made with 60% cacao, but I don't like those as much as my Hershey bars.
As I have said above several times, if you use bitter chocolate, you will end up with a bitter cake.
Why did my flourless chocolate cake fall after baking?
Because there is no flour in this cake, there is nothing to hold up the structure - there's no way to prevent it from falling a bit. However, if yours puffed way up and fell a lot, you overmixed it. Next time, mix just enough to incorporate the egg whites and no more.
Can I freeze this flourless chocolate cake?
Yes. Cool the cake completely to room temperature. Wrap the cooled cake tightly in plastic wrap followed by aluminum foil, then store it in the freezer for up to three months. Thaw it in the fridge overnight before serving. Serve chilled.
What is the best way to store leftover flourless chocolate cake?
Store any leftover cake in an airtight container in the refrigerator for three days.
Check out these other delicious gluten-free desserts while you're here:
- Gluten Free Chocolate Cherry Cake - Easy Black Forest Cake
- Baked Gluten Free Glazed Donut Recipe with Almond Flour
- The Best Crustless Gluten-Free Pecan Pie Recipe
- Pecan Crust Cheesecake (Gluten-Free)
- Gluten-Free Hot Fudge Brownie Sundaes
- The Best Coconut Macaroon Recipe (Quick & Easy Gluten-Free Cookies)
- Gluten-free Gingerbread Apple Cake
- Gluten-free Oatmeal Cake
- Gluten-free Chocolate Chip Brownie Cheesecake
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.
Recipe
Flourless Chocolate Cake (Gluten-Free)
Ingredients
- 1 pounds 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. If you use bitter dark chocolate, you may be less pleased with your final product.
- ยฝ cup plus 2 tablespoons butter unsalted
- 5 large eggs separated
Instructions
- Chop the chocolate and add to a double boiler, then pour melted butter on top. Heat the butter and chocolate until the mixture is smooth, stirring often.
- While the chocolate and butter mixture is cooling, cut a circle of parchment paper the same size as the bottom of the springform pan. Butter the bottom and sides of a 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.
- Wipe a large glass or metal bowl with a paper towel soaked in white vinegar. This ensures that there is no grease in the bowl prior to add your egg whites. If there's any grease in the bowl, the egg whites will not whip into peaks.
- Use an electric mixer or stand mixer to beat the egg whites until they form stiff peaks. That means that, when you pull the beater up out of the egg whites, the little mountain that forms holds its shape and does not fall over. (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. Add the egg yolks to the cooled melted 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, being careful to not deflate the batter.
- Pour batter into the prepared pan. The batter should fill the pan ยพ of the way.
- Bake at 375ยบF 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 un-mold.
Nutrition
This article originally appeared on Pink When.
Comments
No Comments