Flourless chocolate cake
- Energy Kcal 606
- Carbohydrates g 55.2
- of which sugars g 53.1
- Protein g 9
- Fats g 38.8
- of which saturated fat g 22.31
- Fiber g 6
- Cholesterol mg 130
- Sodium mg 360
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 35 min
- Serving: 8 people
- Cost: Low
Flourless chocolate cake is a dessert with a unique consistency, as it stays compact – soft but at the same time dense and moist inside. It’s quick and easy to make, too: Just whip the butter with the sugar, add the eggs one at a time, stir in the other ingredients, the melted dark chocolate, and voilà, your cake is ready! This flourless chocolate cake is suitable for celiacs; just make sure to use gluten-free cocoa powder and powdered sugar. With its truly tempting taste, this is a chocolate cake recipe that’s really perfect for everyone!
- Dark chocolate 12 oz (340 g)
- Sugar 1 cup (200 g)
- Butter ¾ cup (170 g)
- Unsweetened cocoa powder 5.3 oz (150 g)
- Eggs 3 - medium
- Vanilla extract 1 tsp (5 g)
- Fine salt ½ tsp (3 g)
- For the topping
- Powdered sugar to taste
How to prepare Flourless chocolate cake
To make the flourless chocolate cake, first melt the dark chocolate in the microwave or a bain-marie, and then allow to cool slightly 1. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the butter, softened beforehand and at room temperature, and sugar 2 to get a creamy mixture. You can also whip the butter using a hand mixer with a whisk attachment. Add the eggs one at a time, waiting until the one before one has been mixed in well 3.
Now add the vanilla extract 4; separately, sift the cocoa powder 5 and then add it to the butter, egg, and sugar mixture, one spoonful at a time 6.
Then add the salt 7 and finally the lukewarm chocolate 8. Mix all the other ingredients together using a spatula 9.
Butter a 9–9.5-inch (22–24-cm) 10 cake pan and line with parchment paper, then pour the cake batter in 11 and level it using the back of a spoon, distributing it evenly in the pan 12.
Bake the cake in a conventional oven preheated to 350°F (180°C) for 30-35 minutes (320°F (160°C) for 20-25 minutes in a convection oven). Once a delicate crust has formed, remove the cake from the oven and leave to cool 13. You can keep the cake with the crust on the top, or else turn it over using a dinner plate. Sprinkle with plenty of powdered sugar 14 and your flourless chocolate cake is ready to go 15!
Store the flourless chocolate cake under a glass cake dome for 3-4 days. You can also freeze the flourless chocolate cake since it’s unleavened: Cut it into pieces and leave to defrost when you want to serve it.
Moist on the inside, with a light crispy crust, this cake definitely has a strong flavor since it doesn’t skimp on the chocolate! If you’d like to tone the flavor down a little – and at the same time stuff yourself with tasty treats, something we always recommend – you can serve it with a delicate mascarpone cream or a scoop of cream-flavored gelato: both winning combinations!