Flourless Chocolate Cake Recipe

Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don’t have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings.

Flourless Chocolate Cake

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A thick icing of chocolate ganache glaze takes it over the top. Depending on how you observe Passover, this cake can make a great addition to your Seder since it contains neither flour nor leavening; and of course, it’s also ideal for those looking to avoid gluten. Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in “tips,” below.

Prep: 15min

Total: 1h38min

Yield: 12

Serving Size: 1 piece (76g)

Nutrition Facts: servingSize 1 piece (76g), calories 300 calories, Carbohydrate 33g, Cholesterol 80mg, Fiber 4g, Protein 4g, Sodium 75mg, Sugar 27g, Fat 20g, Saturated Fat 13g, Trans Fat 0g

Ingredients:

• 1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
• 8 tablespoons (113g) unsalted butter room temperature
• 3/4 cup (149g) granulated sugar
• 1/4 teaspoon salt
• 1 to 2 teaspoons espresso powder optional
• 1 teaspoon King Arthur Pure Vanilla Extract optional
• 3 large eggs
• 1/2 cup (42g) Dutch-process cocoa
• 1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
• 1/2 cup (113g) heavy cream

Instruction:

Preheat the oven to 375°F. Lightly grease a metal 8″ round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See “tips,” below., To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl., Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake., Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine., Spoon the batter into the prepared pan., Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center., Remove it from the oven, and cool it in the pan for 5 minutes., Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing., To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it’s not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth., Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Flourless Chocolate Cake

This is the BEST Flourless Chocolate Cake recipe. It is easy to make, gluten-free, and oh so decadent! It is the perfect dessert for any occasion.

Prep: 15min

Total: 100min

Serving Size: 16 g

Nutrition Facts: servingSize 16 g, calories 292 kcal, Carbohydrate 27 g, Protein 4 g, Fat 20 g, Saturated Fat 11 g, Cholesterol 57 mg, Sodium 55 mg, Fiber 4 g, Sugar 19 g

Ingredients:

• For the cake:
• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs (slightly beaten)
• 1/2 cup Dutch process cocoa powder
• For the chocolate ganache:
• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup heavy cream

Instruction:

1. Preheat oven to 375 degrees F. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
2. To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
3. Add the sugar, salt, and vanilla extract and stir to combine.
4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
5. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
7. While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
8. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
9. Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

Flourless Chocolate Cake

Flourless Chocolate Cake is the perfect recipe for any chocolate lover! Decadent and rich, this fudgy flourless chocolate cake is easy to make and will satisfy even the biggest chocolate craving. Simple yet elegant dessert!

Prep: 40min

Total: 425min

Yield: 6

Ingredients:

• 1 ¼ cups (213 grams) semisweet chocolate chips
• 1 stick (113 grams) unsalted butter
• 3/4 cup (150 grams) granulated sugar
• 1 teaspoon instant espresso powder, (optional)
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract
• 3 large eggs plus 1 egg yolk
• 1/2 cup (43 grams) Dutch-process cocoa
• ½ cup (120 grams) heavy cream, (chilled)
• Powdered sugar
• Freshly whipped cream, vanilla ice cream, or 1:1 ganache
• Fresh strawberries or raspberries

Instruction:

1. Preheat the oven to 350°F. Lightly grease a light colored 8-inch round 3-inch deep cake pan with nonstick cooking spray.* Place a parchment round on the bottom of the pan and spray again.
2. In a large microwave-safe bowl, heat the chocolate chips and butter in 30-second increments, stirring between each, until just barely melted. Stir until smooth. Whisk in the sugar, espresso powder, salt, and vanilla. Let cool.
3. Add in the eggs and yolk all at once, vigorously whisking until smooth. Whisk in the cocoa powder until just combined. Batter will be thick.
4. In a small but deep bowl or measuring cup, use an electric mixer or immersion blender fitted with a whisk attachment to beat the heavy cream to medium peaks. Using a rubber spatula, gently fold the whipped cream into the batter until combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake the cake for about 25 to 30 minutes, or until the cake has puffed up, the edges are set but the center is still slightly wobbly, and the center is at least 200°F using an instant-read thermometer.
7. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly as it cools. Loosen the edges of the still-warm cake from the pan with a thin flexible knife or offset spatula so it unmolds easier when ready to serve. Let cool completely in the pan. Once cool, cover and refrigerate for at least 6 hours but preferably overnight. At this point, the cake can be kept covered in the fridge for up to 3 days as well as any leftovers.
8. This cake is best served chilled. When ready to serve, remove the cake to a serving plate. Use a sharp knife to cut into slices, running the knife under hot water and wiping off the blade between slices. Place a spoonful of powdered sugar in a small fine mesh strainer and dust over each slice. Top with whipped cream or a scoop of ice cream and a few berries. Serve.

One Bowl Flourless Chocolate Cake | Preppy Kitchen

FAQ

How to make a chocolate cake without flour?

1. Melt the chocolate and butter. …
2. Add the sugar, espresso powder (if using), salt and vanilla. …
3. Add the eggs. …
4. Mix in the cocoa powder. …
5. Whip the heavy cream. …
6. Fold the whipped cream into the chocolate mixture. …
7. Pour into the prepared pan and bake. …
8. Allow to cool completely.

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