Flourless Chocolate Cake

Flourless Chocolate Cake

Flourless Chocolate Cake

A chocolate smackdown. That’s the only way I can describe this Chocolate Flourless Cake. It is a dense cake, with such intense chocolate flavor that I assure you, my food infatuated friends, that a small sliver is all you’ll need. And don’t be alarmed when you take it out of the oven and it seems to slowly deflate and become cracked and dented, that’s what’s supposed to happen. That’s this cake’s natural charm. It’s not about physical perfection in this particular decadent dessert, but about flavor. If you don’t like chocolate, then pal, you came to the wrong blog posting.

I like to serve it lightly dusted with powdered sugar and a dollop of freshly whipped cream. I guarantee, when you serve this to your troops, you’ll look like a real hero. Mama doesn’t lie.

Flourless Chocolate Cake

Flourless Chocolate Cake

Flourless Chocolate Cake

From Tyler’s Ultimate

  • 1 cup (2 sticks) unsalted butter, cut up, plus more to butter the pan
  • 1 pound bittersweet chocolate, chopped into small pieces
  • 9 large eggs, separated
  • 3/4 cup granulated sugar
  • Powdered sugar for dusting

Directions

  1. Preheat the oven to 350 degrees F. Melt 1-2 tablespoons of butter, and using your pastry brush, butter the inside of a 9″ springform pan.
  2. Using a sharp knife on a cutting board, chop your chocolate into small pieces all approximately the same size for even melting. Cut your butter into pieces and place the chocolate and the butter in a medium sized plastic bowl and melt in the microwave in 20 second increments. Using a rubber spatula, stir the chocolate mixture after each 20 seconds. Be very careful not to burn the chocolate as it will seize.
  3. In the bowl of an electric mixer, or with a hand-held mixer, whisk the egg yolks and sugar together until pale yellow in color. Mix a little of the chocolate mixture into the egg yolk mixture to temper the eggs. If you add all the warm chocolate to the egg mixture all at once it will scramble the eggs and we don’t want that. Then add the rest of the chocolate to the eggs.
  4. In the bowl of an electric mixer fitted with the whisk attachment, or with a hand-held mixer, beat the egg whites until stiff peaks are formed. Gently add the egg whites to the chocolate mixture being careful not to deflate your egg whites.
  5. Pour the mixture into your prepared pan.
  6. Bake until the cake is set, the top starts to crack, and when a toothpick inserted into the cake comes out with moist crumbs clinging to it. It took about 50-55 minutes for my cake to bake. All ovens are different, so the time is approximate.
  7. Let the cake sit in the pan for about 10 minutes before releasing the sides.
  8. Serve at room temperature. You can dust with powdered sugar, and serve with a dollop of freshly whipped cream.

Serves 8-10

Flourless Chocolate Cake, right out of the oven in your 9" Springform pan.

Flourless Chocolate Cake, right out of the oven in your 9″ Springform pan.

Mama’s Tips:

When separating your eggs; take good care not to get any yolk in the whites or stiff peaks will not form. Also, make sure that your bowl and beaters used to whip the whites are free of any grease as that will cause your whites not to peak.

When adding stiff egg whites to a batter, always do so gently so that you do not deflate the egg whites. Fold in gently with a metal spatula.

When melting chocolate in the microwave; always do it in small increments of 20 seconds so that you do not burn the chocolate. If the chocolate gets too hot it will seize. Always stir with a rubber spatula after each 20 seconds.

Flourless Chocolate Cake

Flourless Chocolate Cake

Recipe: Easy

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58 Comments on “Flourless Chocolate Cake”

  1. Janet Rörschåch says:

    That maybe the very best thing I’ve seen today. FANTASTIC! Great photography as always. (Thank you so much for making it gluten-free.) YIPEEEEEE!

  2. This looks AMAZING! Wish I had a slice!

  3. Garlic Girl says:

    Seriously, that cake and your photos made me say wow!

  4. This looks wonderful!! :-)
    Kenley

  5. thecatandthecoffeecup says:

    This sounds as well as looks divine! :-) And I’ve been looking for recipes to put my perfectly good springform pan back in to use; Hubby doesn’t like cheesecake, so the pan has been sitting in the back of my pantry.

    Is there a particular brand of bitttersweet chocolate that works best for this? Would perhaps semi-sweet chocolate work as well?

    • I always say purchase the best chocolate you can afford because it does make a difference. Callebaut and Valhrona are good choices. You can certainly make this cake with semi-sweet chocolate as well. :)

  6. Ooooh, lovely. This is a home run for me–it’s totally grain free! WOO HOO! *faints*

  7. Clover says:

    Oh, how great to have a wonderful gluten-free recipe for my GF friends! I can almost smell it by looking at your lovely photos!

  8. Ha ha! “A chocolate smackdown.” Classic!

  9. A delicious molten cake, with a beautiful chocolate crack…sublime! I love that it’s not meant to be perfect and that you see a kind of flaky layer over the top of that sultry, dark chocolate. As for the Gf factor, it’s wonderful to know that eggs, butter and chocolate just marry so beautifully and everyone should have a great GF torte in their repertoire and this is one of them.

  10. cloclyde says:

    nice presentation as always. Your words and pictures tell the complete story!

  11. sweetcraving says:

    oh my, yet again i want to dive into that photo. YUM!!!!!

  12. Oh my goodness, I would like a piece please… :D Gorgeous photography Sheryl.

  13. Luksana says:

    Beautiful cake Mama. the top look like lava bed. never make flour less cake and this cake is high volume. I wish to try this some day…:)

  14. ohlidia says:

    Oh Mama! That does look wonderful! Great photos!

  15. Carolyn Chan says:

    Chocolate smack down is the perfect description!

  16. Ooh yum this looks delicious! I love chocolate cake with raspberries!

  17. Mmmm…that looks incredibly luscious, rich and decadent. I can’t believe it doesn’t have any flour in the recipe. I can’t wait to try this one, Mama.

  18. df says:

    My older son was looking over my shoulder as I read this and intoned: ‘Make that now!’ I love the whole notion of a flourless cake.

  19. sarahlouisek says:

    Oh that chocolate cake is full of goodness. Yummy!

  20. The top of the cake looks so delicious and crunchy while the inside is so dense looking! Beautiful!

  21. laurasmess says:

    Hi there mama! Your cake looks absolutely gorgeous…. this is my first visit to your blog and you’ve definitely got a new follower! I love the photography, the recipe… everything! Can’t wait to delve through your archives for more goodness!

  22. whitsendmom says:

    I am signed up for “desserts” at my Boy Scouts upcoming function. I think I will bring this cake–it has been a bit since I have baked a flourless chocolate cake. Thanks for stopping by my blog.

  23. If you ever want to try another recipe, the one I use is from Cook’s Illustrated–drop dead good.

    • I subscribe to Cook’s Illustrated and have that recipe. I have never tried it though. On your recommendation I will give it a try!

      • You especially will adore this recipe. I have made it for clients for years and they always want the recipe–which I keep a secret! Tip: I do not grease the 8 inch springform–simply line interior with one sheet of plastic wrap and then place in water bath. When cooled overnight in fridge, plastic comes right off and then I dust top with cocoa. YUM! Let me know how it turns out for you! Diane

      • And you will get 16 slices out of that CI recipe, just dip and wipe the knife between cuts.

  24. AmyS says:

    This looks great!

  25. petit4chocolatier says:

    This is divine!

    I hope you don’t mind if I reblog your link on my 2nd reblog page?

  26. Looks delicious. Just once questions how much is 1 pound of chocolate?

  27. That is beautiful but I’d definitely couldn’t eat it…wow 9 eggs! lol! That is a lot of eggs in one cake, but it sure is pretty. Beautiful photos. :)

  28. Deanna says:

    I love this cake. (just finished a piece now!) I’ve made it several times. I serve it with a raspberry sauce or fresh cherries and whip cream. I find that the tart fruit is a nice balance to all that chocolate. I’ve managed to get 1 cake to serve 16 people. A small slice is all you really need.

  29. Tina Evans says:

    Wow. This looks outstanding. Can’t wait to try it :)

  30. saim64 says:

    Looks delicious, will try it.

  31. Heather says:

    This looks delicious! I wanted to take the time & thank you for all the likes, coming from an obviously seasoned baker it’s truly appreciated! I’m self taught, trial & error, and have only been doing this a couple of months, but I had to do something to help other veterans like myself who have to fight for everything. So thank you and many blessings! #gratitude

  32. Terri says:

    This looks amazing. Can’t wait to make it. Do you think it can be made days ahead of time? Maybe freeze until used?

    • Hi Terri, I think you can make the cake a day ahead of time, but like anything that doesn’t have preservatives in it, I think the fresher the better. I am also not a big fan of freezing things. It’s funny, because my mother freezes everything and swears it doesn’t change the taste or the consistency. That’s just my personal preference, I’m a non-freezer.

  33. HLeigh says:

    You mentioned you could use semi-sweet. If you did, how much sugar would you use then? I usually have a good dark chocolate. Would that work and if so, would I cut back the sugar? Thank you.

  34. ma says:

    Thank you for this recipe, but i have one question. This evening i baked this cake and …… the top of my cake was not crunchy, it was more like biscuit….. what i did wrong? :(

    • Well, the top of the cake is not supposed to be crunchy. Because it’s flourless, it has more the consistency of a cheesecake, a dense, creamy texture. I don’t know how you incorporated your eggwhites, or if you baked it a little too long, but there’s many factors that alter the end result of a cake. I wish I could be more helpful.


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