Flourless Chocolate Cake is a wealthy, fudgy, and effortlessly elegant dessert! Naturally gluten-free, it appears to be like fancy however is surprisingly straightforward to make.
Flourless chocolate cake proves that you simply don’t want flour to make an unimaginable chocolate dessert! It’s principally a brownie that went to a elaborate social gathering and by no means seemed again! Also called a flourless chocolate torte, this decadent deal with pairs completely with recent berries, a dusting of powdered sugar, or a scoop of vanilla ice cream. It is one among my go-to recipes once I want a simple but spectacular dessert to shock my household or to wow friends. If we’re being sincere, I additionally whip it up on random weeknights as a result of my chocolate obsession is aware of no bounds. Whether or not it’s Valentine’s Day, Easter, Mom’s Day, or only a Monday chocolate emergency, this cake rocks!
The Ingredient Notes
- Eggs: Correctly whipped eggs are the important thing to the flourless chocolate cake’s construction and texture. Due to this fact, I used giant, room-temperature eggs to attain most quantity when beating. Chilly eggs received’t whip as nicely, making the cake denser.
- Sugar: I used common granulated sugar, which finest stabilizes the whipped eggs and balances the bitterness of the chocolate. You should use coconut sugar rather than common sugar.
- Butter: I used unsalted butter to higher management the cake’s saltiness, however you may as well use salted butter; simply scale back or omit the added salt. To make it dairy-free, use coconut oil or a high-quality plant-based butter.
- Darkish Chocolate: I used high-quality darkish chocolate with 70 % cocoa.
- Cocoa Powder: A small quantity of cocoa powder enhances the chocolate taste with out making the cake dry. Dutch-process cocoa offers a smoother style, whereas pure cocoa gives a slight acidity that balances the richness. Both works nicely right here.
- Salt: A bit salt enhances the chocolate’s taste. Fantastic sea salt or kosher salt works finest. If utilizing salted butter, scale back or skip the additional salt.
Which chocolate must be utilized in flourless chocolate cake?
After I’ve examined this cake with several types of chocolate, I discovered {that a} high-quality darkish chocolate with at the very least 70% cocoa works one of the best and is one of the best center floor. Something decrease in cocoa share will make the cake too candy, whereas something too excessive (85% or extra) could lead to a barely bitter, drier cake. In case you favor a sweeter cake, combine in some semisweet chocolate. For a barely milder style, you should utilize 60% cocoa chocolate.
Dutch-process versus pure cocoa powder
You should use both Dutch-process or pure cocoa powder on this recipe since no baking powder is concerned. I used pure unsweetened cocoa powder to stability the richness of the cake. Dutch-process cocoa will present a deeper chocolate taste as a consequence of its greater fats content material. Nonetheless, each sorts improve the chocolate taste with out drying out the cake—Dutch-process gives a smoother style, whereas pure cocoa provides a slight acidity for stability.
Methods to make Flourless Chocolate Cake (step-by-step pictures)
- Be aware: That is solely an outline of the recipe with useful step-by-step pictures. The detailed recipe + the ingredient quantities are on the backside of this put up.
- Prep the Pan & Oven – Preheat to 350°F (175°C) and line a 9-inch cake pan with parchment paper.
- Soften Chocolate & Butter – Mix chopped darkish chocolate and butter in a heatproof bowl. Soften over a double boiler or microwave in 20-second bursts, stirring till easy. Combine in cocoa powder and let cool.
- Whip Eggs & Sugar – Beat eggs and sugar on excessive for 7-10 minutes till pale, thick, and fluffy.
- Fold in Chocolate – Gently fold the cooled chocolate combination into the whipped eggs, preserving as a lot air as doable.
- Bake – Pour into the pan and bake for 37-40 minutes till set. The cake will rise after which deflate—completely regular!
Cool & Serve – Let cool for 10 minutes, then switch to a wire rack. Mud with powdered sugar and high with berries!
Suggestions for Success
- Make it dairy-free with a butter substitute: Substitute butter with an equal quantity of coconut oil or dairy-free butter.
- Soften chocolate correctly: Soften chocolate and butter gently over a double boiler or briefly microwave bursts, stirring continuously to forestall burning.
- Whip eggs and sugar nicely: Beating the eggs and sugar till thick and pale creates the construction wanted for a light-weight but wealthy cake.
- Fold gently: Fastidiously fold the chocolate combination into the whipped eggs to take care of as a lot air as doable for a fragile texture.
- Don’t overbake: The cake must be set however nonetheless barely comfortable within the heart. A toothpick ought to come out with a couple of moist crumbs.
- Texture variation: For a creamier heart, bake for 35 minutes as a substitute of 37-40. For a extra set texture, bake for the complete 40 minutes.
- Anticipate deflation: The cake will rise within the oven and collapse because it cools—that is regular and provides it a fudgy texture.
- Cool utterly earlier than serving: Let the flourless chocolate cake absolutely cool earlier than slicing to permit the construction to set and the feel to agency up. When scorching, the cake may be very delicate and will crumble or have a too-soft, gooey consistency. Cooling helps it obtain the dense, fudgy texture it is recognized for.
Methods to serve flourless chocolate cake
I personally love the basic fashion. I merely dusted the cake with powdered sugar and served it with recent berries like raspberries and blueberries. I additionally added a couple of sprigs of recent rosemary (and dusted them with sugar!) on high of the cake for perfume and shade. It makes a stupendous presentation, and berries add a refreshing distinction to the wealthy texture of the cake. Listed here are another concepts:
- High with a dollop of calmly sweetened whipped cream.
- Pair with vanilla, espresso, or salted caramel ice cream.
- Drizzle with caramel sauce and/or heat chocolate ganache. Add just some sprinkles of sea salt. Or use salted caramel sauce.
- Sprinkle with chopped toasted nuts like hazelnuts or almonds.
- Garnish with orange or lemon zest so as to add a brilliant, recent be aware.
Storage Directions
- Fridge: Refrigerate for as much as 5 days. Convey it to room temperature earlier than serving for one of the best texture, however I truly beloved it cooled proper from the fridge.
- Freezer: Flourless chocolate cake freezes fantastically! Be sure that it is utterly cool earlier than freezing to forestall condensation. Wrap your entire cake (or particular person slices) tightly in plastic wrap, guaranteeing no half is uncovered For additional safety, wrap it once more in aluminum foil or place it in an hermetic freezer-safe container. Freeze for as much as 2 months. When able to serve, thaw within the fridge in a single day, then deliver to room temperature earlier than slicing.
Extra Chocolate Desserts
Flourless Chocolate Cake
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Substances
- 5 giant eggs
- ¾ cup white granulated sugar (150 g)
- 7 tablespoons unsalted butter (100 g)
- 8 oz darkish chocolate (220 g) – 70% cocoa or greater, chopped
- 1 tablespoon cocoa powder (7 grams)
- ¼ teaspoon salt
For serving
- recent raspberries and blueberries
- powdered sugar
- whipped cream optionally available
Directions
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Preheat your oven to 350°F (175°C). Line a 9-inch (23 cm) spherical cake pan with parchment paper, guaranteeing the underside is absolutely lined and the perimeters are lined.
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Soften the chocolate and butter. In a heatproof bowl, mix the chopped darkish chocolate and butter. Soften gently over a double boiler or briefly 20-second bursts within the microwave, stirring after every interval till easy. Stir within the cocoa powder and put aside to chill to room temperature.
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Beat the eggs and sugar. In a big mixing bowl, mix the eggs and sugar. Utilizing a hand mixer or stand mixer fitted with the whisk attachment, beat on excessive velocity for 7-10 minutes, till the combination turns into very fluffy, pale, and thick. The quantity ought to enhance considerably, and there must be no giant bubbles seen.
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Incorporate the chocolate combination. As soon as the chocolate combination has cooled, gently fold it into the whipped eggs utilizing a spatula. Fold fastidiously to protect as a lot air as doable. Proceed folding till absolutely mixed and no giant streaks stay.
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Bake the cake. Pour the batter into the ready 9-inch pan. Bake at 350°F (175°C) for 37-40 minutes, till the cake is about and the toothpick comes out dry, a couple of crumbles are okay. The cake will rise considerably whereas baking and can deflate because it cools—that is regular.
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Cool utterly. Let the cake cool within the pan for about 10 minutes, then fastidiously switch it to a wire rack to chill utterly.
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Serve. As soon as cooled, mud with powdered sugar and garnish with recent raspberries and blueberries. Function is, or add a dollop of whipped cream if desired.
Notes
- Chocolate choices: Use high-quality darkish chocolate with at the very least 70% cocoa for one of the best taste. For a barely milder style, you should utilize 60% cocoa chocolate.
- Butter substitute: In case you favor a dairy-free model, substitute the butter with an equal quantity of coconut oil or dairy-free butter.
- Sugar different: You should use coconut sugar rather than common sugar.
- Texture variation: For a creamier heart, bake for 35 minutes as a substitute of 37-40. For a extra set texture, bake for the complete 40 minutes.
- Serving strategies: This cake pairs nicely with vanilla ice cream, a drizzle of caramel sauce.
- Storage: Refrigerate for as much as 5 days. Convey it to room temperature earlier than serving for one of the best texture, however I truly beloved it cooled proper from the fridge.
Diet
