If you’re a fan of rich, indulgent chocolate with a fudgy, dense texture, this Flourless Chocolate Cake is the perfect treat for you! With its deep, luxurious cocoa flavor, this cake is a showstopper that’s perfect for any special occasion or whenever you crave a decadent dessert. Whether you’re celebrating a birthday, holiday, or simply want to indulge in something sweet, this cake is sure to impress!
Table of Contents
Ingredients for Flourless Chocolate Cake
| Ingredient | Measurement |
|---|---|
| Semi-sweet Chocolate | 8 oz, chopped |
| Unsalted Butter | 8 Tablespoons |
| Granulated Sugar | 1 cup |
| Vanilla Extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Eggs | 4 large |
| Unsweetened Cocoa Powder | 1/2 cup |
For Serving:
- Whipped cream
- Fresh raspberries or strawberries
How to Make Flourless Chocolate Cake
1. Preheat & Prepare
Preheat your oven to 375°F (190°C). Line an 8-inch round cake pan with parchment paper, then lightly spray with cooking spray to ensure the cake doesn’t stick.
2. Melt the Chocolate
In a microwave-safe bowl, melt the semi-sweet chocolate and unsalted butter in 20-second intervals, stirring between each. After the mixture is melted and smooth, pour it into a large mixing bowl.
3. Mix the Wet Ingredients
To the melted chocolate, add granulated sugar, vanilla extract, and salt. Whisk until fully combined. Add eggs, one at a time, whisking after each addition until the mixture is smooth.
4. Add Cocoa Powder
Sift the unsweetened cocoa powder into the bowl and mix until fully incorporated, creating a thick, rich batter.
5. Bake the Cake
Transfer the batter into the prepared cake pan, spreading it out evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Let the cake rest in the pan for 10 minutes to cool. Then, run a knife around the edges and invert the cake onto a serving dish to cool completely.
6. Serve and Enjoy
After cooling, lightly dust the cake with powdered sugar. Serve each slice with a dollop of whipped cream and garnish with fresh raspberries or sliced strawberries for a burst of freshness.
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Pro Tips for Perfect Flourless Chocolate Cake
- Use High-Quality Chocolate: The chocolate flavor is the star of this cake, so opt for a high-quality semi-sweet variety.
- Don’t Overmix: When adding the eggs and cocoa powder, mix just until combined to maintain the cake’s rich, fudgy texture.
- Test for Doneness: Start checking for doneness around 35 minutes. The cake should be set, but slightly moist on the inside. Use a toothpick to check—moist crumbs are the perfect sign of doneness.
- Let the Cake Cool Before Serving: Cooling the cake allows the flavors to settle and gives the cake a better texture when sliced.
Variations and Substitutions
- Gluten-Free: This cake is naturally gluten-free! Just ensure you’re using certified gluten-free ingredients.
- Dairy-Free: Substitute the butter with dairy-free butter and use a non-dairy chocolate to make this cake dairy-free.
- Extra Chocolatey: Add a handful of chocolate chips to the batter before baking for an extra indulgent experience.
FAQs
What makes Flourless Chocolate Cake different from regular chocolate cake?
Flourless Chocolate Cake is rich, dense, and fudgy, with a deep chocolate flavor. Unlike regular chocolate cakes, it doesn’t contain any flour, making it naturally gluten-free.
Can I make Flourless Chocolate Cake ahead of time?
Yes! Bake the cake a day or two ahead of time and store it tightly wrapped in plastic wrap at room temperature. Add the whipped cream and berries just before serving.
How should I store Flourless Chocolate Cake?
Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Allow it to reach room temperature before serving for optimal texture.
Can I freeze Flourless Chocolate Cake?
Absolutely! Wrap the unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
What’s the best cocoa powder for this cake?
For the best results, use Dutch-processed cocoa powder, which gives the cake a deeper, smoother flavor and a darker color.
Why is my cake dry?
Dryness can result from overbaking or incorrect ingredient measurements. Stick to the recommended baking time and ensure you’re properly measuring your ingredients.
Can I use a different frosting?
Yes! While whipped cream and fresh berries are a classic pairing, you can try pairing this cake with a rich chocolate ganache, chocolate buttercream, or even a tangy cream cheese frosting.
Do I need to use food coloring?
No, food coloring isn’t necessary for this cake. The chocolate alone makes it incredibly rich and indulgent!
Flourless Chocolate Cake
Ingredients
- 8 oz semi-sweet chocolate chopped
- 8 tbsp unsalted butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened cocoa powder
Instructions
- Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line with parchment paper.
- Melt chocolate and butter together, stirring until smooth.
- Add sugar, vanilla extract, and salt. Stir in eggs, one at a time.
- Mix in cocoa powder and combine.
- Pour batter into prepared pan and bake for 25-30 minutes.
- Cool in the pan for 10 minutes, then invert onto a plate to cool completely.
- Dust with powdered sugar before serving with whipped cream and fresh berries.
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