Indulge in a truly remarkable dessert with this exquisite flourless chocolate cake. This recipe delivers an intensely rich, deeply chocolatey experience that will impress any guest. Naturally gluten-free, it features a dense, fudgy interior crowned with a luscious, glossy chocolate ganache glaze. This elegant flourless chocolate cake is perfect for special occasions, holidays, or simply when you crave an extraordinary treat.
Why You’ll Love This Flourless Chocolate Cake
This isn’t just any dessert; it’s a showstopper you’ll adore for many reasons:
- Intense Chocolate Flavor: Each bite is a luxurious journey into deep, rich chocolate.
- Dense, Fudgy Texture: Experience a wonderfully moist and melt-in-your-mouth consistency.
- Elegantly Impressive: The simple yet sophisticated look makes this cake perfect for entertaining.
- Surprisingly Simple: Despite its gourmet appearance, this flourless chocolate cake is straightforward to prepare, even for beginners.
- Naturally Gluten-Free: A fantastic option for those with dietary restrictions or observing Passover.
Ingredients
Gather these quality ingredients to create your unforgettable flourless chocolate cake. Using good quality chocolate and butter will significantly impact the final taste and texture.
For the Cake
- 1 cup (170g) semisweet or bittersweet chocolate chips
- 8 tablespoons (113g) unsalted butter, room temperature
- 3/4 cup (149g) granulated sugar
- 1/4 teaspoon table salt
- 1 to 2 teaspoons espresso powder, optional (enhances chocolate flavor)
- 1 teaspoon King Arthur Pure Vanilla Extract, optional
- 3 large eggs
- 1/2 cup (42g) Dutch-process cocoa
For the Ganache Glaze
- 1 cup (170g) semisweet or bittersweet chocolate chips
- 1/2 cup (113g) heavy cream
Notes & Substitutions
For optimal results, consider insights on choosing the best chocolate for baking, as the type and quality of chocolate significantly impact the final taste and texture of your dessert. Choose high-quality semisweet or bittersweet chocolate chips for the best flavor. Semisweet offers a sweeter profile, while bittersweet provides a deeper, less sweet intensity. Ensure your butter is at room temperature for smooth melting and mixing. Espresso powder is a secret weapon; it doesn’t make the cake taste like coffee, but it significantly deepens the chocolate notes. To understand how different cocoa powders affect your baking, explore the nuanced differences between Dutch-process and natural cocoa. Dutch-process cocoa creates a darker color and milder chocolate flavor compared to natural cocoa, which is more acidic.
Equipment
You will need a few essential items for baking this flourless chocolate cake:
- 8-inch round cake pan
- Parchment paper
- Microwave-safe bowls
- Medium and large mixing bowls
- Whisk or electric mixer
- Instant-read thermometer
- Rubber spatula or spoon
- Serving plate
Instructions
Creating this divine flourless chocolate cake is a rewarding process. Follow these steps for a perfect result every time.
Prepare the Cake
- Preheat the oven to 375°F (190°C). Lightly grease an 8-inch metal round cake pan. Cut a piece of parchment paper to fit the bottom, grease it, and place it in the pan. This prevents sticking.
- Melt chocolate and butter. Combine the chocolate chips and room temperature butter in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the butter is melted and the chips are soft. Stir until the chocolate chips fully melt and the mixture is smooth. Alternatively, melt them in a heatproof bowl set over a pot of simmering water.
- Stir in sugar, salt, espresso, and vanilla. Transfer the melted chocolate-butter mixture to a mixing bowl. Add the granulated sugar, salt, optional espresso powder, and vanilla extract. Stir until well combined. The espresso powder intensifies the chocolate flavor; use 1 teaspoon for enhancement or 2 teaspoons for a subtle mocha hint.
- Beat in eggs. Add the three large eggs to the chocolate mixture. Beat briefly with a whisk or electric mixer until the mixture is smooth and fully incorporated.
- Add cocoa powder. Gently fold in the Dutch-process cocoa powder. Mix just until no dry streaks remain, being careful not to overmix.
- Pour batter. Spoon the smooth, glossy batter into your prepared cake pan. Ensure it spreads evenly.
- Bake the cake. Bake for 25 to 27 minutes. The top of the flourless chocolate cake will form a thin, slightly crusted layer, and an instant-read thermometer inserted into the center should register at least 200°F (93°C).
- Cool briefly. Remove the cake from the oven and let it cool in the pan for 5 minutes.
- Invert and cool completely. Carefully loosen the edges of the cake from the pan with a table knife or nylon spreader. Invert the cake onto a serving plate. The top will now be on the bottom, which is normal and creates a flat surface for glazing. Some minor crumbling at the edges is also fine. Allow the cake to cool completely before applying the glaze; this is crucial for the glaze to set properly.
Make the Ganache Glaze
- Prepare chocolate. Place the chocolate chips for the glaze in a heatproof bowl.
- Heat cream. Heat the heavy cream in a small saucepan or microwave until it shows fine bubbles around the edges, just below a simmer.
- Combine. Pour the hot cream directly over the chocolate chips. Stir very briefly once, then let it rest for 5 minutes. This allows the heat from the cream to melt the chocolate thoroughly.
- Stir until smooth. After resting, stir the mixture again, starting slowly and then more vigorously, until the chocolate is completely melted and the ganache is smooth and glossy.
- Reheat if necessary. If any small bits of chocolate remain, gently reheat the ganache briefly in the microwave or over a very low burner. Stir again until it’s perfectly smooth.
Assemble & Serve
- Glaze the cake. Once the flourless chocolate cake is completely cool, spoon the prepared ganache glaze over the top.
- Spread evenly. Gently spread the glaze using an offset spatula or the back of a spoon, allowing it to drip attractively down the sides of the cake.
- Allow to set. Let the glaze set for several hours at room temperature before serving. This ensures a firm, beautiful finish.
Pro Tips & Troubleshooting
Achieve bakery-worthy results with these helpful insights for your flourless chocolate cake.
- Measure Accurately: Baking is a science. Use a kitchen scale for precise ingredient measurements, especially for chocolate and cocoa.
- Pan Preparation is Key: Greasing the pan and parchment paper thoroughly prevents sticking, ensuring easy release and a beautiful cake. You can also use wax paper if parchment is unavailable.
- Check for Doneness: The instant-read thermometer is your best friend. Aim for 200°F (93°C) in the center; the cake will still be fudgy.
- Clean Slicing: For perfect, neat slices, dip your knife in hot water and wipe it clean between each cut.
- Dense Cake/Cracked Top: This usually means the cake was overbaked. Keep an eye on the baking time and thermometer reading. A slight crack is normal for a flourless chocolate cake.
- Crumbling Edges: This can happen when turning out the cake. Don’t worry, the ganache glaze will cover any imperfections beautifully.
Serving, Storage, & Variations
This versatile flourless chocolate cake is wonderful as is, but also shines with thoughtful pairings and creative twists.
Serving Suggestions
Elevate your flourless chocolate cake with simple garnishes. Dust with a sprinkle of cocoa powder, arrange fresh berries (raspberries or strawberries), or scatter toasted almond slivers on top. For an extra treat, serve individual slices with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream.
Storage Instructions
Store your glazed flourless chocolate cake at room temperature, loosely covered with plastic wrap or in an airtight cake dome, for up to 3 days. For longer freshness, refrigerate the cake, covered, for up to a week. Bring it to room temperature for the best texture before serving. You can also freeze individual slices or the whole cake (unglazed or with ganache) wrapped tightly in plastic wrap and then foil, for up to 2 months. Thaw overnight in the refrigerator.
Variations
Experiment with different flavor extracts in the cake batter, such as a hint of peppermint for a festive twist, or almond extract for a nutty undertone. Consider different glazes or toppings; a caramel drizzle or a white chocolate ganache can offer a lovely contrast. This cake is also perfect for holiday themes; dress it with festive sprinkles for Valentine’s Day or serve simply for Passover. For more decadent chocolate creations, explore other chocolate cake recipes.
Nutrition
Enjoy this rich dessert knowing its estimated nutritional value.
- Serving Size: 1 piece (1/12 of cake)
- Calories: 410
- Total Fat: 32g
- Saturated Fat: 19g
- Trans Fat: 0g
- Cholesterol: 105mg
- Sodium: 95mg
- Total Carbohydrates: 32g
- Fiber: 3g
- Total Sugar: 27g
- Protein: 5g
FAQ
Here are answers to common questions about making a flourless chocolate cake.
- Is flourless chocolate cake truly gluten-free? Yes, as it contains no wheat flour, this cake is naturally gluten-free. Just ensure all your ingredients are certified gluten-free if needed.
- Can I make this cake ahead of time? Absolutely! You can bake the cake up to 2-3 days in advance and store it at room temperature before glazing. The finished, glazed cake also keeps well.
- Why did my cake sink/crack? A slight crack is characteristic of a flourless chocolate cake. Significant sinking or cracking often indicates overbaking or opening the oven door too early.
- What’s the best type of chocolate to use? High-quality semisweet or bittersweet chocolate will yield the best flavor. Avoid using chocolate chips specifically designed for baking as they contain stabilizers that affect melting.
- How long does flourless chocolate cake last? Covered, it lasts about 3 days at room temperature, or up to a week in the refrigerator.
Conclusion
This flourless chocolate cake is more than just a dessert; it’s a celebration of rich, intense chocolate flavor and a delightfully fudgy texture. Simple to prepare yet incredibly impressive, it caters to both seasoned bakers and beginners, offering a naturally gluten-free option for everyone to enjoy. We encourage you to try this decadent recipe and elevate your dessert game. Please share your creations and feedback with us – we love seeing your baking triumphs!