Description
This rich and indulgent Flourless Chocolate Cake is a decadent dessert perfect for chocolate lovers and those avoiding gluten. Made with premium chocolate, butter, eggs, and cocoa powder, it delivers intense chocolate flavor with a moist, fudgy texture. Optional chocolate ganache and homemade whipped cream provide extra indulgence for serving.
Ingredients
Scale
Chocolate Mixture
- 12 tablespoons unsalted butter (170 g)
- 6 oz coarsely chopped premium chocolate bar (60% cocoa recommended)
- 1 teaspoon instant coffee (optional)
- 1 teaspoon vanilla extract
Egg Mixture
- 4 large eggs, room temperature
- 1 cup sugar
- ¼ teaspoon salt
Dry Ingredients
- ½ cup unsweetened cocoa powder (50 g)
Optional Toppings
- 1 batch chocolate ganache
- homemade whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and line the bottom of an 8-inch springform pan with parchment paper to prevent sticking.
- Melt Chocolate Mixture: Combine butter and chopped chocolate in a medium heatproof bowl. Microwave in 15-second intervals, stirring well between each, until the mixture is fully melted and smooth. Stir in instant coffee and vanilla extract, then set aside to cool slightly.
- Beat Eggs and Sugar: In a separate large bowl or stand mixer bowl with whisk attachment, combine eggs, sugar, and salt. Beat on high speed until the mixture doubles in volume—about 5 minutes by hand mixer or 1-2 minutes with a stand mixer.
- Combine Mixtures: With mixer on low speed, slowly drizzle the melted chocolate mixture into the egg mixture. After fully added, increase speed and continue mixing until completely combined.
- Fold in Cocoa Powder: Sift the unsweetened cocoa powder over the batter and gently fold it in using a spatula until fully incorporated without deflating the batter.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 35 minutes. The edges should appear set and firm, while the center may still have a slight jiggle.
- Cool and Chill: Allow the cake to cool completely at room temperature. Then transfer it to the refrigerator and chill for 6 hours or overnight to set fully.
- Add Optional Toppings and Serve: Before serving, optionally top the cake with cooled chocolate ganache and homemade whipped cream. For clean slicing, dip a knife in hot water, dry it, and cut the cake using the warmed blade. Serve with fresh berries if desired.
Notes
- Using good quality chocolate with at least 60% cocoa provides a deep chocolate flavor.
- Instant coffee intensifies the chocolate taste but can be omitted if preferred.
- Beating the eggs and sugar until doubled in volume ensures a light texture despite the cake having no flour.
- Folding in cocoa powder gently prevents losing volume in the batter.
- Chilling the cake thoroughly is essential for proper texture and slicing.
- Warm the knife between slices to keep clean edges without cracking the cake.
- Chocolate ganache and whipped cream add richness but the cake is delicious on its own.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 110 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 150 mg
