This flourless chocolate cake is rich, fudgy, made with both dark chocolate and dutch cocoa powder, and is made with a few simple ingredients! This flourless chocolate cake is also naturally gluten-free, so everyone can enjoy it!
Our flourless chocolate cake is a combination between brownies and chocolate mousse. It's so fudgy and chocolaty and is super satisfying. We like topping this cake with cocoa powder to make it more rich and chocolaty.
You can also add whipped cream, fresh berries, powder sugar, etc. the options are endless!
I have a bit of an obsession when it comes to chocolate, if you can tell, most of my recipes contain chocolate and something fudgy. This chocolate cake definitely exceeded all my expectations and definitely will exceed yours!
Ingredients:
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Eggs– you will need 5 eggs for this recipe. We separate the egg whites from the egg yolks. The egg yolks go in the chocolate mixture. We whip the egg whites to medium-stiff peaks. the whipped egg whites will give this cake the structure, and the egg yolks give this cake the fudginess.
Vanilla extract– Vanilla extract Is an essential ingredient for baking.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Dark chocolate- use the best quality dark chocolate for the best flavor. You will need the dark chocolate for the cake batter, and for the add-ins.
Espresso powder- this is optional, we like adding espresso powder to our chocolate cake, you can't taste the espresso powder, it enhances the chocolate flavor. we highly recommend not skipping this step.
Butter- use refrigerated unsalted butter.
This cake is:
- Extremely easy to make.
- Extra chocolaty and fudgy chocolate cake.
- Made with simple ingredients.
- Perfect to make when you need a dessert to impress.
- Made in under an hour from start to finish.
- The perfect dessert for any occasion.
- Gluten-free!
Instructions
Step 1: Preheat an oven to 180c (350f) and prep an 8-9 inch springform baking pan with parchment paper.
Step 2: In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Mix with a spoon until the mixture is silky and smooth. Let the chocolate mixture cool completely.
Step 3: Gently separate the egg yolks from the egg whites. Be careful not to break the yolk, if there's a bit of yolk in your egg whites, they wouldn't whip to stiff peaks.
Step 4: Add the egg yolks in the chocolate mixture along with the espresso powder, vanilla extract, salt, and cocoa powder. we sift the cocoa powder to prevent cocoa powder lumps in the mixture. Mix with a whisk until well combined.
Step 5: Into a big clean mixing bowl, add the egg whites, and start mixing with an electric hand mixer or in a stand mixer. Start mixing and gradually add the sugar. (as seen in the video) Mix to medium to stiff peaks.
Step 6: In a big mixing bowl, add the chocolate mixture and ¼ of the egg white mixture. Fold lightly until combined.
Step 7: Add another ¼ of the egg whites, fold lightly, and repeat with the rest of the egg mixture. Make sure that you don't overmix this mixture.
Tips: It is important that you don't overmix this batter and deflate the whipped egg whites. The cake's texture and structure depend on the egg whites, so fold the batter until the mixture is just combined and you cant see streaks of egg whites.
Step 8: Pour the batter into an 8-9 inch springform baking pan lined with parchment paper. Smooth out the top with a spatula.
Step 9: Bake in a 180c (350f) preheated oven for about 30 minutes, depending on the oven.
The cake should rise and develop a crust on top. You will know the cake is ready if a skewer inserted into the cake comes out with moist crumbs and a bit of unbaked batter.
Let the cake cool for about 40 minutes. Then release from the pan and top the chocolate cake with cocoa powder or powder sugar. Serve as is or with fresh fruit, whipped cream, vanilla ice cream, the options are endless!
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you will want to mix the batter by folding it lightly with a spatula. It is important that you don't overmix this batter and deflate the whipped egg whites. The cake's texture and structure depend on the egg whites, so fold the batter until the mixture is just combined and you cant see streaks of egg whites.
- Weigh your ingredients! to make sure that your cake turns out amazing and perfect, weigh and measure your ingredients correctly! For every recipe, I use my food scale to weigh all my ingredients. That way your cake will turn out the same every time!
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 40 minutes so it will be more firm and won’t crumble up. This chocolate cake is extra moist, fudgy, and melt in your mouth delicious, so it will be worth it to wait these 40 minutes.
- Make sure you line your baking pan with parchment paper to prevent the cake to stick to the pan.
Faq's
We like to use Dutch prosses cocoa powder because it gives the cake a deeper rich chocolate taste, but the natural cocoa powder will work! It’s just a personal preference.
The best way to serve this chocolate cake is with cocoa powder on top and a cold cup of milk on the side. another way we like to serve brownies is with a big scoop of vanilla ice cream on top and powder sugar on top.
Another way to serve brownies is next to fresh fruit with whipped cream and chocolate syrup.
This flourless chocolate cake will last up to 5 days stored in an airtight container in the fridge, or for up to 3 days stored in an airtight container at room temperature.
Cover this cake with plastic wrap or foil to prevent them from drying out. This cake tastes amazing the day after.
Yes! to freeze the cake, you will need to wrap the cake in plastic wrap or foil, sealed in an airtight container or in an airtight resealable bag. You can freeze this cake for up to 2 months.
Tools for this recipe:
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
More chocolate recipes:
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious. Since we started making this double chocolate banana bread, it become our favorite banana bread recipe ever!
Best ever chocolate muffins- This is the most amazing chocolate cupcake recipe. These chocolate cupcakes are moist, fluffy, full of rich chocolate flavor, and come together in one bowl.
Favorite chocolate cake- This is the best ever chocolate cake ever. I’ve been searching for the best one bowl chocolate cake recipe for so long and found it and can’t wait to share it with you!
Best fudgy brownies- These fudgy brownies are made from scratch brownies are loaded with chocolate chunks, and take under an hour to make. These brownies are fudgy, rich in chocolate flavor, have a crinkly top, and are gooey on the inside.
Chewy double chocolate cookies- These double chocolate cookies are chewy, soft, have slightly soft edges, and are loaded with chocolate flavor and chocolate chips!
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Fudgy Flourless Chocolate Cake
Ingredients
- 115 g Butter
- 230 g Dark chocolate
- 1 teaspoon Vanilla extract
- 5 Eggs
- ½ teaspoon Salt
- ¼ cup Cocoa powder (plus more for the top)
- 1 teaspoon Espresso powder
- ¾ cup Granulated sugar
Instructions
- Preheat an oven to 180c (350f) and prep an 8-9 inch springform baking pan with parchment paper.
- In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Mix with a spoon until the mixture is silky and smooth. Let the chocolate mixture cool completely.
- Gently separate the egg yolks from the egg whites. Be careful not to break the yolk, if there’s a bit of yolk in your egg whites, they wouldn’t whip to stiff peaks.
- Add the egg yolks in the chocolate mixture along with the espresso powder, vanilla extract, salt, and cocoa powder. we sift the cocoa powder to prevent cocoa powder lumps in the mixture. Mix with a whisk until well combined.
- Into a big clean mixing bowl, add the egg whites and start mixing with an electric hand mixer or in a stand mixer. Start mixing and gradually add the sugar. (as seen in the video) Mix to medium to stiff peaks.
- In a big mixing bowl, add the chocolate mixture and ¼ of the egg white mixture. Fold lightly until combined.
- Add another ¼ of the egg whites, fold lightly, and repeat with the rest of the egg mixture. Make sure that you don’t overmix this mixture.
- Pour the batter into an 8-9 inch springform baking pan lined with parchment paper. Smooth out the top with a spatula.
- Bake in a 180c (350f) preheated oven for about 30 minutes, depending on the oven.
- The cake should rise and develop a crust on top. You will know the cake is ready if a skewer inserted into the cake comes out with moist crumbs and a bit of unbaked batter.
- Let the cake cool for about 40 minutes. Then release from the pan and top the flourless chocolate cake with cocoa powder or powder sugar. Serve as is or with fresh fruit, whipped cream, vanilla ice cream, the options are endless!
Emily
The best chocolate cake I've ever had in my life. Cant believe I made it myself!