There are very few recipes on my site that are much simpler than this flourless chocolate cake. Made with just 5 ingredients, it’s dense, rich, and chocolatey! I use real melted dark chocolate and almond flour to achieve a super fudgy texture. This cake is perfect for dinner parties and special events alike. I love to make it on Valentine’s Day for me and my husband to enjoy!
Flourless Chocolate Cake Recipe
Sometimes, I just need a rich chocolate dessert to really lose myself in. This flourless chocolate cake is just the thing! Without flour to give the cake a fluffy body, it bakes and settles into a thin, incredibly dense dessert. It has the perfect balance of rich chocolate flavor and a hint of nuttiness thanks to almond flour. I think this is the perfect dessert to serve to gluten-free friends and family. I never feel like I am missing out when I dig into it.
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How to Store
Store leftover flourless chocolate cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. If you decide to freeze the cake, don’t cut it beforehand! The whole cake will freeze much better than slices of the cake.
Tips for Success
- You can use chocolate chips in place of the chopped chocolate
- If your butter is not warm, you can also melt the chocolate and butter together using a double boiler.
- This cake is as good as the chocolate you use. Make sure you are using good-quality chocolate. I used Callebaut chocolate.
- If baked too long, this cake will dry out quickly and you’ll lose the moist fudgy texture that makes it so desirable. To be as precise as possible, use an instant-read thermometer to help gauge the doneness of the cake. If it reads at least 200°F on the thermometer, the cake is baked!
Flourless Chocolate Cake Recipe
Ingredients
- 1 cup chopped dark chocolate
- ½ cup unsalted butter melted and warm (1 stick)
- ¾ cup granulated sugar
- ½ cup almond flour
- 4 large eggs room temperature and separated
- 2 tablespoons unsweetened cocoa powder optional, for dusting
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
Instructions
- Preheat oven to 350°F. Grease a springform pan with butter or nonstick spray. Set aside.
- Place the chocolate into a medium bowl. Pour the warm, melted butter on top and wait for 2 minutes. Stir until all the chocolate is melted.1 cup chopped dark chocolate, ½ cup unsalted butter
- Add the sugar and almond flour and stir to incorporate, the batter should be shiny. Stir in the egg yolks and set the bowl aside.¾ cup granulated sugar, ½ cup almond flour, 4 large eggs
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until stiff peaks form.
- Fold ¼ of the whipped egg whites into the chocolate batter. Repeat the process, ¼ at a time, until all the of the egg whites are incorporated. The batter should be light and airy.
- Pour the batter into the prepared springform pan and bake for 30-35 minutes or until done.
- Remove from the oven and let it cool down completely before removing the pan. Dust with cocoa powder before serving.2 tablespoons unsweetened cocoa powder
Notes
How to Make Flourless Chocolate Cake Step-by-Step
Melt the Chocolate: Preheat your oven to 350°F, grease a springform pan with butter or nonstick spray, and set aside. Place 1 cup of chopped dark chocolate into a medium bowl. Pour ½ cup of warm, melted unsalted butter on top and wait for 2 minutes. Stir until all the chocolate is melted.
Mix the Batter: Add ¾ cup of granulated sugar and ½ cup of almond flour and stir to incorporate, the batter should be shiny. Stir in 4 large egg yolks and set the bowl aside.
Whip the Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, whip 4 large egg whites on medium speed until stiff peaks form.
Fold in the Egg Whites: Fold ¼ of the whipped egg whites into the chocolate batter. Repeat the process, ¼ at a time, until all of the egg whites are incorporated. The batter should be light and airy.
Bake the Cake: Pour the batter into the prepared springform pan and bake for 30-35 minutes or until done.
Dust with Cocoa: Remove from the oven and let it cool down completely before removing the pan. Dust 2 tablespoons of cocoa powder before serving.
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