Flourless Chocolate Cake is a wealthy, fudgy, and effortlessly elegant dessert! Naturally gluten-free, it seems to be fancy however is surprisingly simple to make.
Flourless chocolate cake proves that you simply don’t want flour to make an unimaginable chocolate dessert! It’s principally a brownie that went to a flowery social gathering and by no means appeared again! Also called a flourless chocolate torte, this decadent deal with pairs completely with contemporary berries, a dusting of powdered sugar, or a scoop of vanilla ice cream. It is one in all my go-to recipes once I want a straightforward but spectacular dessert to shock my household or to wow visitors. If we’re being trustworthy, I additionally whip it up on random weeknights as a result of my chocolate obsession is aware of no bounds. Whether or not it’s Valentine’s Day, Easter, Mom’s Day, or only a Monday chocolate emergency, this cake rocks!
The Ingredient Notes
- Eggs: Correctly whipped eggs are the important thing to the flourless chocolate cake’s construction and texture. Due to this fact, I used massive, room-temperature eggs to attain most quantity when beating. Chilly eggs gained’t whip as effectively, making the cake denser.
- Sugar: I used common granulated sugar, which greatest stabilizes the whipped eggs and balances the bitterness of the chocolate. You should use coconut sugar rather than common sugar.
- Butter: I used unsalted butter to raised management the cake’s saltiness, however you too can use salted butter; simply scale back or omit the added salt. To make it dairy-free, use coconut oil or a high-quality plant-based butter.
- Darkish Chocolate: I used high-quality darkish chocolate with 70 % cocoa.
- Cocoa Powder: A small quantity of cocoa powder enhances the chocolate taste with out making the cake dry. Dutch-process cocoa offers a smoother style, whereas pure cocoa gives a slight acidity that balances the richness. Both works effectively right here.
- Salt: A bit of salt enhances the chocolate’s taste. Wonderful sea salt or kosher salt works greatest. If utilizing salted butter, scale back or skip the additional salt.
Which chocolate must be utilized in flourless chocolate cake?
After I’ve examined this cake with several types of chocolate, I discovered {that a} high-quality darkish chocolate with a minimum of 70% cocoa works the most effective and is the most effective center floor. Something decrease in cocoa share will make the cake too candy, whereas something too excessive (85% or extra) might lead to a barely bitter, drier cake. In case you choose a sweeter cake, combine in some semisweet chocolate. For a barely milder style, you should utilize 60% cocoa chocolate.
Dutch-process versus pure cocoa powder
You should use both Dutch-process or pure cocoa powder on this recipe since no baking powder is concerned. I used pure unsweetened cocoa powder to stability the richness of the cake. Dutch-process cocoa will present a deeper chocolate taste resulting from its increased fats content material. Nevertheless, each varieties improve the chocolate taste with out drying out the cake—Dutch-process gives a smoother style, whereas pure cocoa provides a slight acidity for stability.
How you can make Flourless Chocolate Cake (step-by-step images)
- Notice: That is solely an outline of the recipe with useful step-by-step images. The detailed recipe + the ingredient quantities are on the backside of this submit.
- Prep the Pan & Oven – Preheat to 350°F (175°C) and line a 9-inch cake pan with parchment paper.
- Soften Chocolate & Butter – Mix chopped darkish chocolate and butter in a heatproof bowl. Soften over a double boiler or microwave in 20-second bursts, stirring till clean. Combine in cocoa powder and let cool.
- Whip Eggs & Sugar – Beat eggs and sugar on excessive for 7-10 minutes till pale, thick, and fluffy.
- Fold in Chocolate – Gently fold the cooled chocolate combination into the whipped eggs, preserving as a lot air as potential.
- Bake – Pour into the pan and bake for 37-40 minutes till set. The cake will rise after which deflate—completely regular!
Cool & Serve – Let cool for 10 minutes, then switch to a wire rack. Mud with powdered sugar and prime with berries!
Ideas for Success
- Make it dairy-free with a butter substitute: Substitute butter with an equal quantity of coconut oil or dairy-free butter.
- Soften chocolate correctly: Soften chocolate and butter gently over a double boiler or in brief microwave bursts, stirring regularly to stop burning.
- Whip eggs and sugar effectively: Beating the eggs and sugar till thick and pale creates the construction wanted for a light-weight but wealthy cake.
- Fold gently: Fastidiously fold the chocolate combination into the whipped eggs to keep up as a lot air as potential for a fragile texture.
- Don’t overbake: The cake must be set however nonetheless barely delicate within the heart. A toothpick ought to come out with just a few moist crumbs.
- Texture variation: For a creamier heart, bake for 35 minutes as an alternative of 37-40. For a extra set texture, bake for the complete 40 minutes.
- Count on deflation: The cake will rise within the oven and collapse because it cools—that is regular and offers it a fudgy texture.
- Cool fully earlier than serving: Let the flourless chocolate cake totally cool earlier than slicing to permit the construction to set and the feel to agency up. When sizzling, the cake may be very delicate and should collapse or have a too-soft, gooey consistency. Cooling helps it obtain the dense, fudgy texture it is recognized for.
How you can serve flourless chocolate cake
I personally love the basic model. I merely dusted the cake with powdered sugar and served it with contemporary berries like raspberries and blueberries. I additionally added just a few sprigs of contemporary rosemary (and dusted them with sugar!) on prime of the cake for perfume and colour. It makes a wonderful presentation, and berries add a refreshing distinction to the wealthy texture of the cake. Listed below are another concepts:
- Prime with a dollop of flippantly sweetened whipped cream.
- Pair with vanilla, espresso, or salted caramel ice cream.
- Drizzle with caramel sauce and/or heat chocolate ganache. Add only a few sprinkles of sea salt. Or use salted caramel sauce.
- Sprinkle with chopped toasted nuts like hazelnuts or almonds.
- Garnish with orange or lemon zest so as to add a shiny, contemporary word.
Storage Directions
- Fridge: Refrigerate for as much as 5 days. Carry it to room temperature earlier than serving for the most effective texture, however I truly liked it cooled proper from the fridge.
- Freezer: Flourless chocolate cake freezes superbly! Be certain it is fully cool earlier than freezing to stop condensation. Wrap your entire cake (or particular person slices) tightly in plastic wrap, making certain no half is uncovered For further safety, wrap it once more in aluminum foil or place it in an hermetic freezer-safe container. Freeze for as much as 2 months. When able to serve, thaw within the fridge in a single day, then deliver to room temperature earlier than slicing.
Extra Chocolate Desserts
Flourless Chocolate Cake
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Elements
- 5 massive eggs
- ¾ cup white granulated sugar (150 g)
- 7 tablespoons unsalted butter (100 g)
- 8 oz darkish chocolate (220 g) – 70% cocoa or increased, chopped
- 1 tablespoon cocoa powder (7 grams)
- ¼ teaspoon salt
For serving
- contemporary raspberries and blueberries
- powdered sugar
- whipped cream non-obligatory
Directions
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Preheat your oven to 350°F (175°C). Line a 9-inch (23 cm) spherical cake pan with parchment paper, making certain the underside is totally coated and the edges are lined.
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Soften the chocolate and butter. In a heatproof bowl, mix the chopped darkish chocolate and butter. Soften gently over a double boiler or in brief 20-second bursts within the microwave, stirring after every interval till clean. Stir within the cocoa powder and put aside to chill to room temperature.
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Beat the eggs and sugar. In a big mixing bowl, mix the eggs and sugar. Utilizing a hand mixer or stand mixer fitted with the whisk attachment, beat on excessive velocity for 7-10 minutes, till the combination turns into very fluffy, pale, and thick. The quantity ought to improve considerably, and there must be no massive bubbles seen.
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Incorporate the chocolate combination. As soon as the chocolate combination has cooled, gently fold it into the whipped eggs utilizing a spatula. Fold fastidiously to protect as a lot air as potential. Proceed folding till totally mixed and no massive streaks stay.
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Bake the cake. Pour the batter into the ready 9-inch pan. Bake at 350°F (175°C) for 37-40 minutes, till the cake is ready and the toothpick comes out dry, just a few crumbles are okay. The cake will rise considerably whereas baking and can deflate because it cools—that is regular.
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Cool fully. Let the cake cool within the pan for about 10 minutes, then fastidiously switch it to a wire rack to chill fully.
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Serve. As soon as cooled, mud with powdered sugar and garnish with contemporary raspberries and blueberries. Function is, or add a dollop of whipped cream if desired.
Notes
- Chocolate choices: Use high-quality darkish chocolate with a minimum of 70% cocoa for the most effective taste. For a barely milder style, you should utilize 60% cocoa chocolate.
- Butter substitute: In case you choose a dairy-free model, substitute the butter with an equal quantity of coconut oil or dairy-free butter.
- Sugar various: You should use coconut sugar rather than common sugar.
- Texture variation: For a creamier heart, bake for 35 minutes as an alternative of 37-40. For a extra set texture, bake for the complete 40 minutes.
- Serving strategies: This cake pairs effectively with vanilla ice cream, a drizzle of caramel sauce.
- Storage: Refrigerate for as much as 5 days. Carry it to room temperature earlier than serving for the most effective texture, however I truly liked it cooled proper from the fridge.
Diet
