Flourless Chocolate Cake
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Cake without flour is a pure chocolate indulgence. This recipe for flourless chocolate cake is rich in both taste and healthfulness. Dense, creamy dark chocolate goodness, almost like a chocolate custard that melts in the mouth.
If you are a chocoholic then one of your absolute favorite chocolate desserts would have to be a flourless chocolate cake or chocolate torte. Right? It’s that dense chocolate goodness – rich and decadent. That chocolaty, fudgy goodness that melts in your mouth.
This is Ziv’s favorite chocolate cake, and I have lost count of how many times I keep making this.
Why make this cake?
- Its dense and rich chocolate flavor is close to mud cake or a brownie.
- It’s soft because there is no flour and it’s loaded with chocolate so a perfect treat for anyone craving chocolate.
- The recipe doesn’t get any easier similar to a one-bowl cake, no electric mixers, stand mixers, or such needed. So yes, a no-fuss recipe. Not much clean-up and only five ingredients to fetch.
- You don’t need any decorations – just a sprinkle of powdered sugar or cocoa powder – or leave it on its own as I have here with a lone strawberry on top.
Ingredients and substitutes
- 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. Use large eggs!
- Vanilla – always use good quality vanilla extract, a little goes a long way.
- 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 no compound chocolate
- Espresso or Coffee – You can use your favorite espresso, just 1/4 cup, or take one teaspoon of coffee powder and dissolve it in 1/4 cup of water.
Flourless chocolate cake
- Preheat the oven to 300°F/ 150°C / Gas Mark 2
- Spray a 9-inch round springform round cake pan with cooking spray or line parchment paper on the inside and wrap it 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 (chocolate chips) and butter in a microwave-safe bowl until all the chocolate has melted. Then, add the sugar to the melted chocolate 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. Use a whisk to combine well.
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 on a wire rack for at least 10 minutes 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.
Glaze (optional)
- Melt the chocolate and cream in a safe microwave bowl 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
Variations
- Flourless raspberry 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 mixed berries instead of just raspberries.
- Chocolate 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 for Success
- 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 and then fold them into the batter.
- When baking in a water bath make sure to keep the water 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.
How long does a flourless chocolate cake keep?
This flourless chocolate cake will keep in the fridge for up to 3 days. Thaw for at least 2 hours before serving. It can be frozen for up to 3 months (though I have not tried freezing it yet)
Do I have to bake this cake in a water bath?
Custard-based batters without flour are delicate with lots of eggs and benefit from the hot water. Cooking on indirect heat with the help of water helps keep the temperature constant for a long period of time and in a moist environment. This creates humidity which helps to keep flourless cakes and cheesecakes moist without breaking.
How to tell if this flourless chocolate cake is baked?
Unlike regular cakes, a flourless cake should not be baked until it comes away from the sides. Every cake is different. Such custard-like cakes usually stay a little soft in the center and finish off in the fridge as it cools. Personally, I think it’s better to have a slightly underbaked flourless cake than an over-baked out.
Flourless Chocolate Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 359kcal
Adjust Servings Here: 9 servings
Description
This flourless chocolate cake is the perfect dessert for any occasion. Dense, creamy dark chocolate goodness, almost like a chocolate custard that melts in the mouth. Naturally gluten-free this is an absolute treat.
Video
Ingredients
Torte
- 8 oz (225 g) Chocolate
- 4 oz (113 g) Butter ((2 stick) unsalted, room temperature)
- ½ cup (100 g) White sugar
- 4 Eggs (large)
- 2 tsp Vanilla extract
- ¼ cup Espresso or coffee (brewed)
- ¼ tsp (1) Salt
Glaze
- 4 oz (110 g) Chocolate
- 2 tbsp Whipping cream
Instructions
- Preheat the oven to 300°F/ 150°C / Gas Mark 2
- Pan – Spray an 8-inch round springform round cake pan with cooking spray or line parchment paper on the inside and wrap it with aluminum foil on the outsidePro 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.
- Eggs – Next, add the eggs one at a time making sure to incorporate each egg before you add the next. Finally, add the salt, coffee, and vanilla extract. Pro tip – adding eggs one at a time will emulsify with the butter better and incorporate easily.
- Water bath – 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
- Cool – Let cool in the pan for at least 10 minutes 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.
Glaze (optional)
- Prep – Melt the chocolate and cream in a safe microwave bowl and combine until smooth.
- Glaze – 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
Recipe Notes & Tips
Featured Recipe – This same flourless chocolate cake but I wrapped it in wafer cigar rolls for a celebration cake.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 359– kcalCarbohydrates: 32– gProtein: 3– gFat: 26– gSaturated Fat: 15– gCholesterol: 98– mgSodium: 210– mgPotassium: 97– mgFiber: 1– gSugar: 29– gVitamin A: 590– IUCalcium: 20– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Hey Veena,
Is the two tablespoons of cream correct for the glazing? It looks way more in your video, also when I used two tablespoons to make the glazing, it was super thick.
Hey Laura. You can add up to 1/2 cup of cream but some people found the glaze too soft so I reduced it. I like a soft glaze…. !
I have made this dessert many times now and it is always delicious. It disappears so fast.
It was probably one of the best things I’ve ever eaten! I love that the ingredients are so simple.
Thank you so much for the lovely feedback, Imsen. It sure made my day.
I don’t often make flourless chocolate cakes, but I really should make them more often! This one looks so rich and decadent. And I totally appreciate the tips you have incorporated throughout the post! Thanks for a great recipe!
Thank you, Leanne. You will enjoy this one.
I’m a lover or tortes so this recipe is right up my alley! I am also a chocoholic. Loving how informative this post is. Such great tips in here!! These types of cake recipes are not easy so having all these step by step instructions really help!!
Thank you Amanda. Happy you found this post useful. Thanks