Best Flourless Chocolate Cake Recipe

Best Flourless Chocolate Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: people

Calories: 371kcal

Author: Becky Hardin - Easy Dessert Recipes

This easy flourless chocolate cake recipe is so easy to make with just six simple ingredients! You're going to love how chocolatey, rich, and dense this cake is. When topped with a dollop of whipped cream, a slice this flourless chocolate cake is simply irresistible.

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Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer

Ingredients

1 cup chopped dark chocolate 170 grams
½ cup unsalted butter 113 grams, melted and warm (1 stick)
¾ cup granulated sugar 150 grams
½ cup almond flour 48 grams
4 large eggs 200 grams, room temperature and separated
2 tablespoons Cocoa powder 11 grams, for dusting

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 to 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 Cocoa powder

Video

Notes

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.
I love dusting my flourless chocolate cake with cocoa powder! However, it's also delicious when topped with powdered sugar, fresh berries, and even chocolate ganache.

Storage: Store 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.

Nutrition