This flourless chocolate cake needs just four ingredients to make and yields a perfectly light and rich dessert that melts in your mouth!
flourless chocolate cake.
Out of flour but want some cake? This flourless chocolate cake recipe is your answer! It’s ultra rich, fudgy, and decadent in the best ways possible.
Often called a flourless chocolate torte, we’ve been making it for years, and I can’t believe it’s taken so long for me to share it with you all.
Whether you follow a diet that doesn’t include white flour or you simply don’t have flour on hand, this is the cake recipe you need in your kitchen.
Why this recipe works
Just 4 ingredients
. All you need are pantry staples like eggs and butter, and let’s not forget the signature ingredient: chocolate!Naturally gluten-free. This is one of those ‘accidentally’ gluten-free desserts. Because there isn’t any flour or grains in this cake, it’s also grain-free, too!It bakes in 35 minutes
. We make this cake very often because it’s just so fast to make. There’s been MANY times we’ve forgotten a birthday or special holiday that needed a cake to be whipped up in pretty much no time at all.Perfect texture and flavor. It’s a little hard to describe this cake properly- I’d say the texture is between a fudgy brownie and a moist cake. It has a rich chocolate flavor which is perfect for anyone who is a certified chocoholic!
Ingredients needed
As mentioned earlier, this cake calls for just four simple ingredients that I reckon are already in your pantry! Here is everything you will need:
Eggs
. Room temperature eggs are best, especially as the yolks and the whites will be separated.Superfine sugar. Also known as caster sugar (Uk/Australia folks!). Using superfine sugar will yield a lighter cake than standard sugar. You can make it yourself by blending down white sugar. Avoid over-blending or else you will be left with powdered/confectioners sugar.Chocolate. I like using semi-sweet or dark chocolate for this cake as I find the addition of sugar adds plenty of sweetness, but use whichever chocolate you prefer. Try to avoid using chocolate chips because they don’t melt anywhere near as nicely as block chocolate.Unsalted butter
. Softened to room temperature.How to make a flourless chocolate cake
What I love about this cake is just how fuss free it is- no stand mixer, no whisk, no saucepans- just one bowl and spoon and you are set.
Step 1- Melt the chocolate and butter. Combine the chocolate and butter in a microwave-safe bowl and microwave it in 30-second intervals until melted. Let it cool slightly.
Step 2- beat the whites. Add the egg whites to a bowl, and using a hand mixer beat together with the sugar until stiff peaks form.
Step 3- Make the cake batter. Add the yolks to the melted chocolate mixture and stir until combined. Slowly fold through the egg whites until fully incorporated.
Step 4- Bake the cake. Pour the cake batter into a greased 9-inch round cake pan lined with parchment paper. Bake at 180C/350F for 35 minutes.
Step 5- Serve. Let the cake cool completely on a wire rack before slicing and serving. I like to serve this cake with some whipped cream, ice cream, fresh raspberries, or any other fresh berries.
Recipe tips and variationa
Gradually add sugar to the egg whites. If you add the sugar slowly into the egg whites while they are being whipped, you’ll find that achieving stiff peaks is much easier.Let the chocolate mixture cool slightly. Never add eggs or egg yolks to the freshly melted chocolate, or else you’ll end up cooking them! To combat this, let your butter/chocolate mix for around 5-7 minutes before adding in the yolks. Use the time it’s cooling to beat the egg whites!Dust with cocoa powder. Now, this cake is sans frosting on purpose- it’s delicious enough as it is. However, lightly dust some cocoa powder on top to bring out the sweetness even more. Yes, cocoa powder on its own is bitter, but a mouthful of this cake with a touch of unsweetened cocoa powder on top is *chef’s kiss*.Avoid over-baking
. Because this cake needs to be cooled completely before slicing, it naturally will continue to bake as it cools down. Remove the cake from the oven when a slight crust forms on top OR when it reaches an internal temperature of 200F.Use a springform pan. This is my personal preference with any cake, but this pan makes the removal of the cake absolutely seamless.Storage instructions
To store: While this cake keeps very well at room temperature, I prefer keeping it stored in the refrigerator, and it gets a deeper and richer flavor. It will keep at room temperature for up to five days or refrigerated for up to two weeks.
To freeze: Place slices of the cooled cake in a shallow container and store it in the freezer for up to 6 months.
