Okay, picture this: I’m Is it a chilly evening, the rain’s pattering against the window, and you’re craving something? Is chocolatey? What are some of the best chocolate desserts? What is Flourless Chocolate Cake? I know flourless cakes can be…dense. But trust me, this isn’t that kind of cake. Think of it as the sophisticated, more grown-up cousin of a chocolate brownie – all the fudgy, smoky goodness. Is gluten free?
What is flourless chocolate cake?
Is it a chocolate lover’s dream come true? No flour means the pure chocolate flavor really shines through. Think of it as a super-intense, incredibly moist chocolate experience. What is a cake made without flour? Instead of flour, it uses eggs and melted chocolate to create a smooth texture. Is there a dense brownie-like texture? Is it gluten free? Is this a good diet for people with dietary restrictions? What is chocolate happiness?
Why you’ll love this recipe?
What I love about Flourless Chocolate Cake is that it’s *deceptively* easy to make. I don’t need to be a master baker to make this recipe. What is the best dessert to eat without spending hours in the kitchen? Plus, the flavor is just out of this world. We’re talking deep, dark, intensely chocolatey. It’s rich without being heavy, and the texture is just divine – fudgy, moist, & smooth. What is What is the benefit of cost-effectiveness? You probably already have most of the ingredients in your pantry. What are some of the best examples of versatility? Can you serve it plain, with a dusting of cocoa powder, ice cream, or generous drizzle? What are the possibilities? Is it really that easy to make lava cake? My family goes crazy for this cake every single time.
How do I make Flourless Chocolate Cake?
Quick Overview
How do I make a delicious cake? How do you melt chocolate with butter, whisk in some sugar and eggs, pour it into a pan, and serve. What should I do if I want to overbake it? How do I make a delicious dessert?
Ingredients
For the Main Batter: What is the difference between
* 8 ounces bittersweet chocolate, finely chopped. I prefer a chocolate that’s around 70% cacao for the best flavor.
* 1 cup (2 sticks) unsalted butter, cut into cubes. Make sure it’s real butter and not margarine!
* 1 1/4 cups granulated sugar. If you have caster sugar on hand, you can use regular granulated sugar.
* 5 large eggs. Let them come to room temperature for easier mixing.
* 1 teaspoon vanilla extract. Adds a touch of warmth to the chocolate flavor.
* 1/4 teaspoon salt. Enhances the sweetness and brings out the chocolate.
For the Glaze:
* 4 ounces bittersweet chocolate, finely chopped. I recommend a chocolate that’s around 70% cacao.
* 1/2 cup heavy cream. This is what makes the glaze so luscious.
* 1 tablespoon unsalted butter. Adds richness and smoothness to the glaze.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Grease and flour a 9-inch springform pan. I always line the bottom with parchment paper too – it makes it so much easier to remove the cake. What is your opinion on this one?
Step 2: Melt Chocolate and Butter
In a heatproof bowl set over simmering water (or in the microwave in 30-second intervals) stir together the contents of the bowl and the water. Set aside. In a small saucepan, melt the chocolate and butter together, stirring until smooth. Set aside. Do not let the chocolate touch the water, or it will overheat.
Step 3: Whisk Sugar and Eggs
In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt until light and fluffy. Set aside. Is there a I usually whisk for 2-3 minutes.
Step 4: Combine Wet and Dry Ingredients
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until smooth. Don’t overmix! Just combine until everything is nicely incorporated.
Step 5: Pour into Pan
How do I spread the batter in a springform pan?
Step 6: Bake
Bake for 30-35 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted into the center should come out with moist crumbs attached. Why do you want your hair to be fudgy, not dry?
Step 7: Cool
Let the cake cool in the pan for 15 minutes before releasing it from the springform pan. I’m transferring it to a wire rack to cool completely. I know it’s tempting, but resist the urge to cut into it while it’s still warm – it needs to cool down! What is the best texture?
Step 8: Make the Glaze
While the cake is cooling, make the glaze. In a heatproof bowl set over simmering water (or in the microwave in 30-second intervals), melt the water and stir. What is the best way to melt the chocolate, heavy cream, and butter together, stirring until smooth.
Step 9: Glaze & Serve
How do you spread the glaze over a cooled cake? Let the glaze set for a few minutes before slicing and serving. I like to sprinkle a little cocoa powder on top for extra flair. Enjoy!
What should I serve it with?
This Flourless Chocolate Cake is amazing all on its own, but it’s also fantastic with a variety of other desserts. What are
For Breakfast:How do I enjoy a good cup of coffee in the morning? I like to dust it with cocoa powder to make it feel a bit more…acceptable for breakfast.
For Brunch:Serve with whipped cream and fresh berries. What is a good ending to scrumptious brunch?
As Dessert:Where it shines is in music. A scoop of vanilla ice cream, a drizzle of raspberry sauce, or even just plain sugar. What makes powdered sugar a restaurant-worthy dessert? My family loves it with a scoop of mint chocolate chip ice cream – the coolness of the mint. What contrasts with the richness of chocolate?
For Cozy Snacks:Sometimes you just need a little chocolate pick-me-up. A small slice of this cake with a glass of milk is the ultimate comfort food.
We often serve it at family gatherings. It always disappears quickly and it is a super easy way to make everyone happy.
How do I make a Flourless Chocolate Cake?
I’ve made this cake countless times, and I have learned a few tricks along the way to ensure it turns out perfectly. Is there a way to get the perfect time
Chocolate Quality: High qualityWhat is the best chocolate flavor? I prefer using 70% cacao, but you can adjust the percentage to your liking.
What is the temperature of Let the eggs come to room temperature before mixing. This helps them incorporate more easily and creates a smoother batter.
Don’t overbak This is crucial! You want the cake to be slightly fudgy in the center. Overbaking will result in a dry, crumbly cake, and nobody wants that. Start checking for doneness around 30 minutes, and remember that it will continue to set as it cools.
Cooling Time: Allow the cake to cool completely before frosting. This prevents the frosting from melting and sliding off. I usually let it cool in the fridge for about an hour.
Glaze Consistency: Adjust the amount of heavy cream in the glaze to achieve your desired consistency. If you want a thicker glaze, use less cream. If you want a thinner glaze, use more cream.
Pan Prep: Generously grease and flour the baking pan to prevent the cake from sticking. I also like to line the bottom with parchment paper for extra insurance.
Ingredient Swaps: You can use brown sugar instead of granulated sugar for a slightly more molasses-y flavor. You can also add a tablespoon of coffee liqueur or espresso powder to the batter for an extra boost of chocolate flavor.
I actually made this one time when I only had almond milk. So I substituted the heavy cream and it actually made the cake even creamier!
Storing and Reheating Tips
This Flourless Chocolate Cake is so good, it rarely lasts more than a day in my house! But if you do have leftovers, here’s how to store them:
Room Temperature: You can store it at room temperature for up to 2 days, but make sure to cover it tightly to prevent it from drying out. I usually wrap it in plastic wrap or place it in an airtight container.
Refrigerator Storage: For longer storage, keep it in the refrigerator for up to a week. Again, make sure to cover it tightly to prevent it from absorbing any unwanted flavors from the fridge.
Freezer Instructions: You can also freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning on freezing the cake, I recommend waiting to glaze it until after it has thawed. This will prevent the glaze from cracking or becoming discolored.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for a decadent Flourless Chocolate Cake. It’s the perfect dessert for any occasion, whether you’re celebrating a special event or just craving a little something sweet. What I really love about this cake is that it’s so simple to make, but it tastes like you spent hours in the kitchen. If you’re a chocolate lover like me, you absolutely have to try this recipe! It’s rich, fudgy, and intensely chocolatey – everything you could ever want in a chocolate cake. If you enjoyed this, you should also try my triple chocolate brownies (super similar) and my chocolate lava cake. Happy baking! And please, please let me know how yours turns out. I’m dying to hear if you love it as much as we do!
Flourless Chocolate Cake
Ingredients
Main Ingredients
- 6 oz unsweetened chocolate
- 1.5 cups sugar
- 6 large eggs
- 1 tsp vanilla extract
- 0.5 cup butter melted
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Melt the chocolate and butter together. Let cool slightly.
- In a separate bowl, whisk together the sugar and eggs until light and fluffy.
- Gradually add the melted chocolate mixture to the egg mixture, mixing until combined.
- Stir in the vanilla extract.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before serving.
