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Decadent Flourless Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 119 reviews
  • Author: Lauren
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 6 to 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Flourless Chocolate Cake is a decadent, fudgy dessert perfect for chocolate lovers seeking a rich and elegant treat. Made without any flour, it features melted semisweet chocolate, cocoa powder, and whipped cream folded into the batter for a luscious texture. Chilled overnight, it develops a velvety interior and is served dusted with powdered sugar and topped with fresh berries and whipped cream or ice cream for a perfect finish.

Ingredients

Scale

Main Ingredients

  • 1 ¼ cups (213 grams) semisweet chocolate chips
  • 1 stick (113 grams) unsalted butter
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon instant espresso powder (optional)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 3 large eggs plus 1 egg yolk
  • 1/2 cup (43 grams) Dutch-process cocoa powder

Whipped Cream

  • ½ cup (120 grams) heavy cream (chilled)

For Serving

  • Powdered sugar
  • Freshly whipped cream, vanilla ice cream, or 1:1 ganache
  • Fresh strawberries or raspberries

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F. Lightly grease a light-colored 8-inch round, 3-inch deep cake pan with nonstick cooking spray. Place a parchment paper round on the bottom of the pan and spray again to ensure easy removal.
  2. Melt Chocolate and Butter: In a large microwave-safe bowl, heat the semisweet chocolate chips and unsalted butter in 30-second increments, stirring between each, until just barely melted. Stir until the mixture is completely smooth.
  3. Mix Sugar and Flavorings: Whisk the granulated sugar, instant espresso powder (if using), fine sea salt, and vanilla extract into the melted chocolate mixture. Allow the mixture to cool slightly.
  4. Add Eggs: Add the 3 large eggs plus 1 egg yolk all at once to the chocolate mixture. Vigorously whisk until the batter is smooth and fully incorporated.
  5. Incorporate Cocoa Powder: Whisk in the Dutch-process cocoa powder until just combined. The batter will be thick and glossy.
  6. Whip the Cream: Using an electric mixer or immersion blender fitted with a whisk attachment, beat the chilled heavy cream in a small, deep bowl to medium peaks.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the chocolate batter using a rubber spatula until the mixture is uniform and no streaks remain.
  8. Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, until the cake has puffed, edges are set but the center remains slightly wobbly, and the internal temperature reaches at least 200°F as checked with an instant-read thermometer.
  9. Cool the Cake: Remove from the oven and cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly. Loosen edges with a thin flexible knife or offset spatula to help with unmolding. Let the cake cool completely in the pan.
  10. Refrigerate: Cover the cooled cake and refrigerate for at least 6 hours, preferably overnight. The cake can be kept refrigerated covered for up to 3 days and is best served chilled.
  11. Serve: To serve, transfer the cake to a serving plate. Use a sharp knife dipped in hot water and wiped clean between slices to cut the cake. Dust with powdered sugar through a fine mesh strainer. Top each slice with freshly whipped cream, a scoop of vanilla ice cream, or ganache along with fresh strawberries or raspberries. Serve immediately.

Notes

  • Flourless Chocolate Cake is perfect for chocolate lovers craving a fudgy, rich dessert that’s easy to make yet elegant.
  • The optional espresso powder enhances the chocolate flavor but can be omitted if preferred.
  • Using Dutch-process cocoa powder provides a deep, smooth chocolate taste and affects the cake’s texture.
  • Be sure to chill the heavy cream before whipping for best results.
  • Letting the cake rest overnight in the fridge improves its texture and richness.
  • Use a light-colored cake pan and parchment paper to ensure even cooking and easy release.
  • Cut slices with a warm knife to achieve clean, neat pieces.

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of cake)
  • Calories: 380 kcal
  • Sugar: 30 g
  • Sodium: 90 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 140 mg

Find it online: https://tastyrates.com/decadent-flourless-chocolate-cake-recipe/