If you’re looking for a rich and indulgent dessert that’s also gluten-free, this Flourless Chocolate Cake is perfect for you! It’s a delicious way to satisfy your chocolate cravings while keeping things simple and quick. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress!
Why Make This Recipe
This Flourless Chocolate Cake is not only easy to make but also incredibly tasty. It’s great for those who need a gluten-free option and doesn’t require fancy ingredients or complicated steps. Plus, it’s a crowd-pleaser! You can enjoy this cake any day of the week, but it’s especially fun to share with family over the weekend.
How to Make Flourless Chocolate Cake
Ingredients:
- 1 bag (10 ounces) dark chocolate chips
- ¾ cup (1 ½ sticks / 170 g) unsalted butter
- 1 teaspoon vanilla extract
- 6 large eggs (room temperature)
- 1 cup (200 g) granulated sugar
- 1 tablespoon espresso powder
- 1 teaspoon kosher salt
Directions:
- Preheat your oven to 325°F. Grease a 9-inch springform pan with nonstick cooking spray. Line the bottom and sides with parchment paper. Wrap heavy-duty aluminum foil around the bottom and sides of the pan. Set aside.
- In a microwave-safe bowl, mix the chocolate chips and butter. Heat them in 20-second intervals, stirring until melted and smooth.
- Stir in the vanilla extract and let the mixture cool while you prepare the eggs.
- In a stand mixer, whisk together the eggs, sugar, espresso powder, and salt on medium speed. Keep whisking until the mixture is light, thick, and has doubled in volume (about 8-9 minutes).
- Slowly add the melted chocolate and butter mixture into the whipped eggs. Mix for another 1-2 minutes until well combined. Pour the batter into the prepared springform pan.
- Place the springform pan in a larger pan and fill the larger pan with boiling water halfway up the sides of the springform pan. Bake for 45-50 minutes. The center should look wet, while the edges are set.
- Remove from the oven and let the cake cool in the springform pan for 5 minutes. Take out the pan from the water bath and carefully drain the hot water.
- Refrigerate the cake for at least 4 hours or overnight.
- To serve, run a knife under hot water, wipe it dry, and slice the cake. Repeat for each slice. If it helps, freeze the cake for a bit before cutting.
How to Serve Flourless Chocolate Cake
Serve this cake chilled for the best fudgy texture. You can add a dusting of powdered sugar or a dollop of whipped cream on top. Fresh berries also make a lovely garnish!
How to Store Flourless Chocolate Cake
Store any leftovers in an airtight container in the refrigerator. It will last for about a week. You can also freeze slices for up to three months. Just thaw in the fridge before serving.
Tips to Make Flourless Chocolate Cake
- Make sure your eggs are at room temperature for better mixing.
- Don’t skip the water bath; it helps keep the cake moist.
- You can use semi-sweet or milk chocolate chips if you prefer a sweeter cake.
Variation
Try adding a pinch of cayenne pepper or a splash of orange juice to the batter for a unique twist!
FAQs
Can I use chocolate bars instead of chocolate chips?
Yes, you can chop up dark chocolate bars and use them instead of chocolate chips.
Is this cake suitable for people with nut allergies?
Yes, this recipe is nut-free but always check your ingredients to ensure no cross-contamination.
How do I know when the cake is done?
The outer edge will be set while the center looks slightly wet. It will continue to firm up as it cools.
Enjoy making this decadent Flourless Chocolate Cake! Your friends and family will be asking for seconds!
