Flourless Chocolate Birthday Cake

This flourless chocolate cake recipe is rich, dense, fudgy, and loaded with chocolate. Naturally gluten-free this is the perfect dessert to entertain or just when you craving a decadent chocolate dessert.

Table of Content

• Why make this cake?
• Ingredients and substitutes
• Flourless birthday cake
• Variations
• Tips
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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This is the cake of all cakes and in our home one that gets made more often than we make brownies. Ziv loves this cake very much so this is the perfect birthday cake for him. I've used some gluten-free

This makes a great dessert for Valentine's day, new-years Day, mother's day, father's day.

Why make this cake?

• This cake is rich and creamy that tastes like a chocolate torte but dresses for the occasion.
• It's soft because there is no flour and it's loaded with chocolate so you must love a rich chocolate flavor to appreciate this cake.
• The recipe doesn't get any easier with four ingredients, chocolate, butter, eggs, and sugar with one bowl with a whisk. You don't need any electric mixer but you can certainly use your stand mixer on no higher than medium speed.
• The torte is delicious on its own with or without the chocolate glaze.
• You don't need any decorations to go with this. But you can certainly dress it for a birthday as I have with wafer rolls.

Ingredients and substitutes

• Chocolate - The chocolate you use will determine how delicious this cake turns out. Get a chocolate bar from the supermarket but pick one you would enjoy eating. NO cooking chocolate, and not compound chocolate. You can also use chocolate chips but no baking chocolate.
• Butter - I always use unsalted butter so I can control the quantity of salt in my baked recipe but if salted butter is all you have, feel free to use it. Just omit the salt in the recipe.
• Eggs - The eggs make for the volume. Otherwise, it's just butter and chocolate! Remember there is no flour in this cake so the eggs are also the leavening.
• Vanilla - always use good quality vanilla, a little goes a long way.
• Sugar - this recipe has white chocolate, and it does add sweetness. However, if you prefer you can reduce it by a little.
• Espresso or Coffee - You can use your favorite espresso, just ¼ cup, or take one teaspoon coffee powder and dissolve it in ¼ cup water.

Flourless birthday cake

Torte

• Preheat the oven to 300°F/ 150°C / Gas Mark 2
• Line a 9-inch round springform round cake pan with parchment paper on the inside and wrap with aluminum foil on the outside
  Pro tip - the parchment on the inside is for easy removal and the foil will prevent water from getting into the pan when baked in a water bath (similar to a cheesecake)
• Melt the chocolate and butter in a microwave-safe bowl until all the chocolate has melted. Then, add the sugar and combine until all the sugar has almost dissolved.
  Pro tip - the heat in the chocolate will help dissolve the sugar and the sugar will help cool the chocolate before the eggs go in.
• Next, add the eggs one at a time making sure to incorporate each egg before you add the next.
  Pro tip - adding eggs one at a time will emulsify with the butter better and incorporate easily.
• Finally, add the coffee/espresso mixture and vanilla extract.
  Pro tip - The color of your chocolate torte will depend on the chocolate you use. A higher percentage of cocoa will give a dark chocolate torte.

• Pour into the prepared baking pan. Place the pan in a baking tray on the center rack. Pour hot water on the outside of the pan – about 2 cups.
  Pro tip - the water outside the pan will create moisture in the oven preventing the cake from drying out. So the cake essentially bakes in a wet steam oven rather than dry air.
• Bake for about 50 to 60 minutes. When done the center should be almost set.
  Pro tip - It will continue to cook in the residue heat and will set further as it cools.
• Let cool in the pan for at least 10 minutes then on the wire rack before you glaze. Do not remove it from the pan yet.
  Pro tip - the cake will be slightly puffed up when just baked, but it will sink as it cools.

Chocolate glaze (optional)

• Melt the chocolate and cream in a heatproof bowl or small saucepan and combine until smooth.
• Pour over the cake, gently swirl the pan and encourage the glaze to coat the entire top surface. Leave the glaze to set for an hour
  Pro tip - you can let the cake chill in the fridge for up to 2 days before you decorate with the wafer cigars.

Decorate

• Unmold the cake from the springform pan and transfer it to a cake stand or serving platter.
  Pro tip - if the cake is cooled you may need to use an off-set spatula around the cake. If chilled dip the blade of a knife in hot water to make a clean separation from the pan
• Then place the wafer cigar rolls along the side trimming them as necessary.
  Pro tip - if the chocolate around the cake has set you may need to use some melted chocolate to stick the wafers to the cake.
• Enjoy

Variations

• Flourless raspberry birthday cake - Add fresh raspberries to the chocolate batter before baking. Alternatively, you can also drop dollops of raspberry filling into the batter before baking.
• Fresh berries - You can also use fresh mixred berries instead of just raspberries.
• Chocoate ganache - you can use dark or white chocolate ganache for the top of the torte.
• Coffee flourless cake - Add espresso powder to the chocolate mixture.

Tips

• The chocolate you use will determine how delicious this cake turns out. Get a chocolate bar from the supermarket but pick one you would enjoy eating. NO cooking chocolate, and not compound chocolate.
• Melt the chocolate and butter in a microwave or double boiler. Chocolate can burn easily and holds its shape even when melted unless agitated so don't overheat it. Make sure to stir then heat some more as necessary.
• Always add eggs to a butter mixture one at a time otherwise the eggs will not emulsify.
• The amount of air you add to the eggs will determine the density of the cake. I like a dense flourless chocolate cake so I do not whip too much air into it. But you can whip the eggs when then fold them into the batter.
• When baking in a water bath make sure to keep the water to at least an inch above the pan.
• Also, don't forget to wrap the outside of the pan with aluminum flour to prevent water from getting into the pan.

Frequently asked questions

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