Do you have an chocolate lover at home or are you one yourself? Then try my Flourless Chocolate Cake, the ultimate guilty pleasure.
My father always says that a proper cake should be chocolate with chocolate sprinkled with chocolate and not many other things to disrupt the perfect chocolate taste. He was actually the first one I made my Flourless Chocolate Cake for although the whole family fell in love with it really fast and now it’s our favorite chocolate recipe.
It really is just basically chocolate with chocolate plus a little something to hold all that chocolate together in a form of a cake. However, if you want just chocolate you can buy a bar and eat it. So I wanted to give this cake something extra, something that will make it worth baking. And that charm is the texture. If you make it right, the cake will be crispy on the outside and fudgy on the inside.
At the end of the recipe I’ll also give you some ideas for serving. And just to be clear, yes, this is a gluten-free cake recipe😉
And because I have made a bunch of cakes and written the recipes I invite you to check out my Cakes and Sweets category! And I also have Chocolate recipes on my blog where you can learn for example how to make an edible Chocolate box.
Table of Contents
How can I make the Flourless Chocolate Cake taste even better?
If you want your cake to have the most intense chocolate taste, use the highest quality chocolate you can find. That means that the cocoa content should be as high as possible. When it comes to the dark chocolate, I use chocolate with 90 % cocoa content or higher if I can find it. The cocoa content is important also in the milk chocolate. Avoid chocolate that has a high vegetable oil content (cocoa butter is naturally present but watch very high content of other oils) and if you can get your hands on chocolate that is made with real milk instead of vegetable substitutes, grab it!
If you have high-quality cocoa powder (that would be the very dark one without any added sugar), you can one or two tablespoons to the batter.
Can I substitute butter with vegetable fat?
There is a variety of vegetable baking greases and I’d say if you absolutely have to, use them. However, the butter gives the Flourless Chocolate Cake part of it’s awesome taste and the great buttery smell so you’ll loose that if you don’t use real butter.
Supplies
- 14 oz / 400 g of dark chocolate
- 5.3 oz / 150 g of milk chocolate
- 3/4 cup of unsalted butter
- 8 medium sized eggs
- 1/2 cup of brown sugar
- 1/3 cup of white sugar
- 1 tbsp of vanilla extract
- pinch of salt
- powder sugar
- 10 in / 26 cm round cake pan
- baking tray
- spray for the pan
- optional: aluminum foil – if your cake pan has removable side
How to make the Flourless Chocolate Cake
Break all the chocolate in small pieces and put it in a saucepan. Place this saucepan in a larger pan with a few centimeters of boiling water and this way melt the chocolate in the water bath. Make sure that the water doesn’t enter the pan with the chocolate. Add the butter to the chocolate and combine well. Switch off the stove.
Separate the egg yolks from the egg whites. Combine the egg yolks with the brown and white sugar and then add to the melted chocolate. Then add the egg whites, vanilla extract and salt. Make sure everything is well combined.
The cake will bake in water bath as well so if your cake pan has removable side you’ll need to wrap the bottom and an inch or two of the sides with the aluminum foil to prevent the water from entering the pan.
Put some water on the baking tray and place it in the oven. Preheat the oven on 390 °F / 200 °C. Spray the cake pan so the cake doesn’t stick to it and pour the batter in it. Place the cake pan in the oven and bake for 50 – 60 minutes. I know the ten minutes is quite a difference but every oven is a bit different and you’ll have to watch the cake. When it turns very dark brown (almost black) on the right surface, it’s done.
Take the cake out and let it cool down completely. Then sprinkle with powder sugar.
How to serve the cake
The cake is perfect just sprinkled with powder sugar but if you’d like something more, here are some ideas:
- Serve the cake if a generous serving of whipped cream or a scoop of vanilla ice cream.
- If you’d like to add something fresh, serve the cake with some raspberries and blueberries.
- For an extra comfort food vibe mash a few raspberries with a fork, heat them up (a few seconds in a microwave is fine), mix in a little sugar and pour the raspberries over the cake.
