Description
This Flourless Chocolate Cake is a rich, decadent dessert made without flour, perfect for chocolate lovers and those seeking a gluten-free treat. Featuring a smooth, velvety texture from premium chocolate and butter, it’s enhanced with a hint of vanilla and optional coffee for depth. The cake is baked in a springform pan and chilled to set, then topped with optional chocolate ganache and homemade whipped cream for an indulgent finish.
Ingredients
Scale
Main Ingredients
- 12 tablespoons unsalted butter (170 g)
- 6 oz coarsely chopped premium chocolate bar (60% cacao recommended)
- 1 teaspoon instant coffee (optional)
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 1 cup sugar
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder (50 g)
Optional Toppings
- 1 batch chocolate ganache
- Homemade whipped cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (160°C) and line the bottom of an 8-inch springform pan with parchment paper to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl, combine the butter and chopped chocolate. Microwave in 15-second intervals, stirring thoroughly between each until smooth and fully melted. Stir in instant coffee and vanilla extract; then set aside to cool slightly.
- Beat Eggs and Sugar: In a large bowl or stand mixer fitted with a whisk attachment, combine eggs, sugar, and salt. Beat on high speed until the mixture doubles in volume and becomes pale and fluffy, about 5 minutes with a hand mixer or 1-2 minutes with a stand mixer.
- Combine Chocolate with Eggs: With the mixer running on low speed, slowly drizzle the melted chocolate mixture into the egg mixture. Once fully incorporated, increase the mixer speed to combine thoroughly.
- Fold in Cocoa Powder: Sift the cocoa powder over the batter. Gently fold it in using a spatula until fully incorporated, taking care not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared springform pan and bake in the preheated oven for 35 minutes. The edges should appear set and baked, while the center may still be slightly jiggly.
- Cool and Chill: Remove the cake from the oven and let it cool completely at room temperature. Then transfer it to the refrigerator and chill for 6 hours to allow it to set fully.
- Add Toppings and Serve: If desired, spread a batch of cooled chocolate ganache over the cake and top with homemade whipped cream and fresh berries. To slice cleanly, run a knife under hot water, dry it, and use the warm blade for smooth slices.
Notes
- Ensure eggs are at room temperature for better volume when whipped.
- Using high-quality chocolate (60% or higher) greatly enhances flavor.
- Instant coffee is optional but helps deepen the chocolate taste without making it taste like coffee.
- Do not overbake; the center should remain slightly jiggly to keep the cake moist and fudgy.
- Chilling the cake overnight improves its texture and flavor.
- For a gluten-free dessert, verify the cocoa powder and chocolate used are certified gluten-free.
- Warm the knife blade in hot water between slices for cleaner cuts and neater presentation.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 130 mg
