Ultra Rich Flourless Chocolate Cake
This rich Flourless Chocolate Cake is a chocolate lover's dream come true! It's got a crisp exterior, but is moist and mousse-like in texture with a rich, decadent chocolate flavor. The cake is also naturally gluten-free, making it a great option for those with dietary restrictions. Perfect for any occasion and easy enough for novice bakers (including kids!).
Servings: 10 servings
Calories: 479kcal
Equipment
Ingredients
- 12 ounces (340g; 1½ cups) semi-sweet chocolate, chopped or chocolate chips
- 12 Tbsp (170g) unsalted butter, cut into pieces
- 1½ cups (300g) granulated sugar, divided
- 6 large eggs, room temperature, separated
- 1 tsp pure vanilla extract
- 1 tsp espresso powder
- Pinch of Kosher salt
Instructions
- Prepare the pan. Preheat an oven to 300°F / 150°C, then butter a 9-inch springform pan on all sides. Line with enough parchment paper to hang over the sides generously (this will make it easier to remove later).
- Melt chocolate and butter. Place 12 ounces (340g) chocolate and 12 Tbsp (170g) butter in a large microwave-safe bowl, then heat on high in 30 second increments, stirring after each addition, until both the butter and chocolate are completely melted. Let cool slightly.
- Beat the egg whites. Place 6 egg whites in the bowl of a stand mixer, then whisk until soft peaks form. With the mixer on low, slowly pour in ¾ cup sugar (150g), then continue whisking until the egg whites are glossy and have stiff peaks.
- Add the egg yolks. To the cooled chocolate mixture (it must be cool or you’ll scramble the eggs!), whisk in the remaining ¾ cup (150g) sugar until smooth. Next, whisk in 6 large egg yolks, 1 tsp vanilla extract, 1 tsp espresso powder, and a pinch of Kosher salt.
- Fold in the egg whites. Gently fold the egg white mixture into the chocolate mixture in 3 additions, being sure that the egg whites are fully incorporated before adding more. Try hard not to deflate the egg whites as you fold them into the batter.
- Bake, then serve! Pour the flourless cake batter into the prepared pan, then smooth into a flat layer with an offset spatula. Bake for 50-55 minutes, or until the cake has puffed up and a cake tester inserted into the center comes out clean. The cake will deflate and crack as it cools – this is the best part!
- For serving: The cake can be enjoyed warm, room temperature, or cold. I prefer it warm, but it will slice more neatly if allowed to cool (you can then reheat individual slices in an oven or microwave). Dust with cocoa powder and serve with lightly whipped cream (or creme fraiche) and berries.
Notes
- Tip for slicing: Cool completely (chilled is even easier). Run a sharp knife under hot water, wipe dry, slice, and wipe between cuts.
- Make ahead: Bake 1 day in advance, cover, and refrigerate. The flavor deepens and the texture improves.
- Storage: Keep covered 3 days at room temp or up to 1 week refrigerated.
- Freeze: Wrap slices in plastic wrap, then foil, and store in an airtight container 2–3 months. Thaw overnight in the fridge; enjoy cold, room temp, or warm at 350°F for 10–15 minutes.
- Pan tip: A springform pan makes removal easier, but a well-lined cake pan works too.
Nutrition
Calories: 479kcal | Carbohydrates: 48g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 156mg | Potassium: 243mg | Fiber: 3g | Sugar: 43g | Vitamin A: 605IU | Calcium: 42mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
