Make Chocolate Cake Batter
- Lightly grease a 7-inch springform pan with cooking spray and line the bottom with a parchment round.
- Add butter and semi-sweet chocolate chips in large microwave-safe bowl and heat in 20-second bursts until melted, stirring in between .
- Add sugar, vanilla extract, salt, and cocoa powder and whisk to combine .
- Now add eggs, one egg at a time, whisking until fully combined .
Beat The Egg Whites Or Don’t
This recipe doesnt call for a water bath or any other sort of fanciness. Its not a cheesecake, but its going to fall and crack a bit after its baked. Its meant to. I promise.
You can make the cake without beating the egg whites separately and folding them into the batter. Simply beat the sugar, egg whites, and eggs vigorously until pale yellow in color before whisking in the cocoa powder, melted butter, and chocolate. Your cake will be more dense and even more fudge-like.
What’s The Best Chocolate For This Chocolate Torte
Use the best-quality chocolate you can find, since it’s a cornerstone of this recipe. That means avoiding chocolate chipsand making sure that you’re using dark chocolate, not white chocolate . For white chocolate, you need our recipe for flourless white chocolate cake.
Dark chocolate, also called bittersweet chocolate, is just chocolate that has less sugar and usually no dairy, compared to semi-sweet or milk chocolates. For a slightly less rich chocolate, you can use chopped semi-sweet chocolate in this recipe.
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Dairy Free Flourless Chocolate Cake
If you’d like to make this cake without dairy, it’s relatively easy to find a dairy free dark chocolate. The only other dairy containing ingredient is the butter in this cake, and it can easily be replaced with vegan butter, like Melt or Miyoko’s Kitchen brands.
If you use Earth Balance buttery sticks instead, the cake may rise a bit and fall a bit more, due to the extra moisture, but it will still be rich and fudgy. Make sure eliminate the salt as an added ingredient, since Earth Balance is really salty.
Get The Oven And Pan Ready
Next, get your pan and oven ready. Since this cake batter relies on egg whites for all its lift, its important to have these ready so you can get it into the oven as quickly as possible.
Preheat the oven to 350ºF and grease a nine-inch springform panyep, even if its nonstick. Its best to take every precaution with a delicate cake like this.
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Is This Chocolate Cake Really Flourless
Unlike some other desserts that some like to call flourless, this decadent chocolate creation is actually without flour of any kind. There are no grains or anything ground into a flour-like powder at all used in the making of this cake.
If it calls for almond flour, it’s not flourless. Oats or oat flour? Again, not flourless. If you have some chocolate, butter, eggs, sugar and cocoa powder, you can have flourless chocolate cake.
Since there are so few ingredients in this recipe, the quality of the chocolate and cocoa powder matters quite a lot. Use the best you can come by.
Using Dutch-processed cocoa powder will make for a smoother, less acidic cake. And remember that the melted chocolate is the star of the show, so its quality will shine through as well.
Really Vanilly Whipped Cream:
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Learn How To Make Flourless Chocolate Cake At Home This Cake Is Special Occasion
Flourless chocolate cake is one of those special occasion desserts. You see it on the dessert menu at your favorite steakhouse or served up at elegant parties. While this cake may seem poised for these celebratory occasions, its actually not too complicated to make right at home.
With just five ingredients, you can make this dessert yourself. Its a great finish to any meal. Friends and family will be impressed . Plus, if youve got gluten-free guests, you dont need to sweatthis treat is naturally gluten-free.
With some tips from our Test Kitchen, well show you how to make this decadent cake yourself.
Step By Step Instructions
- STEP 1). Melt butter with chocolate over a double boiler or in a heatproof bowl set over a saucepan with just barely simmering water. Stir often, then set aside to cool for 10 minutes.
- STEP 2). Whip the eggs use a stand mixer or a hand mixer to beat the eggs for 5 minutes. Then gradually beat in the sugar just 1 tablespoon at a time.
- STEP 3). Beat until very pale and thick. It should triple in volume and take almost 7 minutes. This is called the ribbon stage when the whipped eggs fall off the beater back onto itself in pillowy folds.
- STEP 4). Gently fold the whipped eggs into the cooled chocolate mixture in 3 batches. Pause to sift in the cocoa powder and then keep folding gently to combine.
- STEP 5). Pour the batter into the prepared pan and bake!
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Why Youll Love This Recipe
- Its totally flourless so its also gluten-free + grain-free.
- Its rich and fudgy the best kind of chocolate cake!
- All you need are 8 simple ingredients that you probably already have in your pantry!
- Its simple enough to make for a weeknight dessert, but also fancy enough to be served for special occasions like birthdays, Valentines Day, Passover or really any holiday.
Beat The Egg Whites Until Stiff Peaks Form
Taste of Home
This is the magic step. Whipped egg whites are what gives this recipe its body, that oomph that makes the cake light and airy .
In a separate clean, large bowl, combine the egg whites with the cream of tartar and start beating on medium speed until they are foamy.
Gradually add the sugar a tablespoon at a time. Continue beating on high after each addition until the sugar is fully dissolved. This gradual addition allows the sugar to incorporate into the whites without becoming gritty.
Editors tip: Cream of tartar is an acid that stabilizes the egg whites, helping them stay fluffy and tall without deflating. You dont strictly need it, but itll help you out.
Keep beating the egg whites until they reach the stiff peak stage. Youll know theyre ready when you lift the beaters out of the bowl and the whites stand straight upno drooping or dripping into the bowl. To be absolutely sure, tilt the bowlstiff egg whites wont budge. One final test: Dip your finger into the mix to make sure the mix is satiny and smooth, not grittyall the sugar should have dissolved.
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Springform Pan Or Regular Cake Pan
The truth is, for flourless chocolate cake, for cheesecake, or anything else, I hate using springform pans. Ill do almost anything to avoid them.
They tend to leak, theyre confusing to assemble if youre not really on your game , and theyre just crazy hard to clean. But for this cake, youre best off using one.
If you dont have a springform pan, though, just use a round cake pan. I do recommend that you chill the cake for at least an hour in the refrigerator before transferring it carefully to a serving dish.
Thats true whether you use a springform pan or not. Once its chilled, the cake will become much more firm and stable.
Flourless Chocolate Cake: Ingredients & Substitutions
I can honestly say I do not recommend making any substitutions in this recipe. It is absolute perfection as-is. But if you must, here are a few possible options.
- Chocolate. This cake will be as good as the quality of chocolate used. My top choices in this recipe are Ghirardelli 60% dark chocolate or any other high-quality variety. The darker chocolate used, the richer the cake will taste.
- Butter. I always use salted butter in baking, but you can use unsalted as well with great results! To make this cake dairy-free, a vegan butter substitute, like Earth’s Balance, can be used.
- Granulated sugar. Regular granulated sugar or organic cane sugar both work really well in this flourless chocolate cake recipe.
- Sea salt. I recommend using pure, fine sea salt. If you use table salt , you may need to use less.
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How To Serve This Cake Recipe
This flourless choc cake is so decadent a little goes a long way! So, you can slice it into 16 pieces trust me, one small slice will cure even the worst chocolate craving.
The only thing better than a slice of this decadent chocolate cake is topping it with garnishes for a finishing touch!
- I love it with fresh raspberries on top, or you can try other fruit that you like.
- Dust the top with powdered sugar.
- Topping it with ganache is also good! You only need a drizzle or two.
- A dollop of whipped cream with a sprig of fresh mint is so pretty.
What Type Of Chocolate Is Best For Flourless Chocolate Cake
Since chocolate is the main ingredient in this cake, it is very important to use a good block. Bittersweet chocolate with 70% cocoa solids is ideal, but anything over 60% cocoa will work.
I would avoid using chocolate chips unless you have bittersweet chips because most chocolate chips have a lower cocoa content and much more sugar.
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Best Flourless Chocolate Cake
This is hands down the BEST flourless chocolate cake ever! Rich, chocolatey, with a light and fluffy texture and an irresistible crackly topping, it is an absolute chocolate lovers dream and might just become your favorite chocolate cake.
Ive long searched for the perfect flourless chocolate cake recipe! It was either too dense, too rich with a fondant-like texture, or too dry. Also, I wanted mine gluten-free but with no complicated ingredients. In short, I wanted it with the same fluffy, fudgy and crispy texture than my French Chocolate Cake . After a few attempts, I finally managed to obtain the same result, minus the flour. Hooray!
This chocolate cake is flourless and naturally gluten-free, prepared with unsweetened cocoa powder and a light and fluffy meringue prepared with egg whites and sugar. This makes the cake airy, fluffy, delicate, with an irresistible crackly topping that is naturally falling apart as you slice the cake. Its also ridiculously simple to make with 5 simple ingredients.
How To Tell When Flourless Chocolate Cake Is Done
It can be tricky to tell when flourless chocolate cake is finished baking because the center will be soft and a little wet, so the toothpick trick isnt a great test. The easiest way to tell its done is by looking for a shell-like layer to form on the top of the cake. Also, an instant thermometer inserted in the center of the cake should read at least 200°F.
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Why Do You Bake Flourless Chocolate Cake In A Water Bath
1. A water bath helps maintain a constant temperature.
Now it’s time for another chemistry lesson ! Do you know why it’s beneficial to bake certain treats in a water bath? Water has a high “heat capacity,” which is the amount of heat needed to increase the temperature of an object by 1 degree Celsius.
The heat capacity of an object depends on the chemical makeup and mass of the substance. If an object has a higher heat capacity, it takes longer for its temperature to change. For example, aluminum has a heat capacity of 0.90 J/goC, while water has a heat capacity of 4.18 J/goC. This means that aluminum’s temperature will fluctuate with its surroundings over 4x faster than water.
So, how does this apply to baking? ! If you bake something in a water bath it helps maintain a constant temperature.
Once the water reaches a warm temperature, if anything causes your oven to shift in temperature at all , the water bath will hold that temperature without changing.
2. Indirect source of heat = even baking
A water bath also delivers a more indirect source of heat to the flourless chocolate cake! This translates to a more evenly baked Flourless Chocolate Truffle Cake
3. A water bath adds moisture.
A water bath also adds moisture to the oven, keeping the flourless chocolate cake from drying out or cracking!
Can I Freeze It
Absolutely! Flourless chocolate cake is very easy to freeze. You can freeze the whole cake or cut it into slices and freeze them individually. Cool the cake to room temperature before freezing.
Make sure to wrap the cake, or each slice, in a couple of layers of plastic wrap and make it air-tight. Place it into a large freezer zip-lock bag, label, and freeze for up to 4 months.
Thaw it in the refrigerator.
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Best Flourless Chocolate Cake Recipe
This is the Best Flourless Chocolate Cake Recipe you’ll ever make or eat. It is a gluten-free dessert for serious chocolate lovers that’s made with only 7 ingredients. It’s a delicious & elegant make-ahead treat for any special occasion. Watch the video and follow our step-by-step instructions to ensure it turns out perfectly.
When people say that a dessert is “too fudgy” or “too chocolatey” I never, ever understand what they mean. I just say, “Umm, well then pass it over here!”
This Flourless Chocolate Cake is truly a show-stopper. It has been one of my most requested recipes for years. This cake is pure chocolatey & fudgy goodness, and is a gluten-free dessert for serious chocolate lovers, !
It’s made with only 7 ingredients and is the perfect make-ahead dessert for a special occasion! Serve it with homemade whipped cream for an extra special touch!
How To Serve Chocolate Torte
This recipe is splendid on its own and needs little more than a light dusting of powdered sugar to shine. If you want to make it extra special, here are some ideas:
- Flourless Chocolate Torte with Ganache. You can try serving the chocolate torte with ganache , but be warned it will be exceptionally, over-the-top decadent .
- Flourless Chocolate Torte with Raspberry Sauce. Raspberry pairs beautifully with the chocolate. The raspberry sauce on top of these mini cheesecakes is lovely .
- Mini Chocolate Tortes. Ive had a few requests to make this recipe as mini chocolate tortes. I havent tried this yet myself, but one reader reported having success dividing the batter between three mini springform pans and baking for 19 minutes.
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Is There A Difference Between Flourless And Gluten
Flourless does not necessarily mean that it is gluten-free! A lot of celiacs will indeed eat flour, but they avoid wheat flour. Gluten-free means no gluten which is the protein that can be found in wheat, barley, and rye. because we are scratching the flour altogether today this cake is indeed, gluten-free!
Flourless Chocolate Cake Toppings
I actually love this cake just the way it is. But if you want to go the extra mile, which I highly recommend, its best served with my homemade Raspberry Sauce included in the recipe box below. Its tartness somehow balances the richness of the cake. Other than the raspberry sauce, you may also top this chocolate cake from scratch with any of the following below:
- chocolate ganache
- crushed candy canes
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Alternate Method: Bake It In The Oven
No Instant pot? No problem! Follow these directions and bake it in an oven:
Preheat the oven to 350°F . This cake benefits from a steamed baking environment. To create that, pour 2 cups of boiling water into an oven-safe dish and place it in the bottom rack of the oven.
Now place the chocolate cake pan on the middle rack and bake for 30 minutes until the edges are set.
Check for doneness by inserting a toothpick in the center of the cake. The cake is done when it comes out clean, or with just a few moist crumbs.
What Is In Flourless Chocolate Cake
There are just a handful of ingredients in a flourless chocolate cake . Each is essential to making a cake, rather than rich, chocolate fudge, which is lovely, but another recipe entirely.
- Chocolate Avoid using chocolate chips here, no matter how accessible they are, since they all contain some wax so they keep their shape during baking.
- Butter Good quality unsalted butter is melted with the chocolate, and added to the mixture of whole eggs, sugar, and cocoa powder.
- Eggs Flourless chocolate cake gets all of its rise from eggs, so they do a lot of work here separate those whites carefully one at a time, because even a touch of yolk will prevent them from whipping into soft peaks.
- Sugar Most of the sweetness comes from granulated sugar, especially if you’re using dark chocolate, which has less sugar sugar is also a tenderizer, so don’t skimp!
- Cocoa powder I have big containers of Rodelle brand Dutch-processed cocoa powder, since I bake so often, but you can also use natural cocoa powder here just add 1/8 teaspoon baking soda to neutralize the acidity.
- Vanilla extract Good-quality vanilla extract helps bring out the rich chocolate flavors, and adds some complexity.
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