Simple Flourless Chocolate Cake
A simple flourless chocolate cake recipe is one you want to keep in your arsenal. Simple steps for a cake that will WOW your friends and enemies alike.
The Story
Jump to RecipeIf you have more than a half dozen chickens, every year you reach a point of egg overload. Eggs coming out of your ears. Last summer as I was flipping through my worn copy of How to Bake Everything by Mark Bittman, I came across his recipe for flourless chocolate espresso cake. This puppy uses TEN EGGS. Ten WHOLE eggs. And it is amazingly delicious.
With a tweak here and there, the chocolate espresso cake simply became a simple to make flourless chocolate cake that even a novice baker can nail every time.
Is Flourless Chocolate Cake Gluten Free?
Yes! There are no gluten-containing ingredients in this recipe.
Is Flourless Chocolate Cake Vegan?
There are probably some recipes out there but this one is definitely not. It contains many eggs and lots of butter.
Tools for Making Flourless Chocolate Cake
While the process of making this cake is relatively simple, it does require a couple slightly more specialty kitchen items.
- 3 Medium-Large Mixing Bowls
- Rubber Spatula
- Hand Mixer
- 9-Inch Spring Form Pan
- Sifter
Ingredients for Flourless Chocolate Cake
- 2 Sticks of butter, plus more for greasing the pan
- 14 oz Dark Chocolate Chips
- 3/4 + 1 Tbsp Sugar
- 10 Eggs, separated
- 1/2 tsp salt
- 1 tsp vanilla
- Cocoa powder for dusting
- Powdered Sugar for Dusting
How to Make Flourless Chocolate Cake
Begin by greasing a 9 inch spring form pan liberally with butter.
Next, sift a few tablespoons of cocoa powder into the pan.
Lift, tilt, and smack the sides of the pan until you have coated the whole bottom and sides with the cocoa powder.
In a bowl, melt two sticks of butter.
Whisk to make sure it is smooth. Pour in 14 oz of chocolate chips. Allow them to sit for a minute or two, to get melty. Then whisk them into the butter until smooth. Set aside.
In another bowl, separate the egg yolks from the whites.
To the yolks, add 3/4 cup plus 1 Tbsp sugar. Using a hand mixer, mix until the yolks and sugar are fluffy and a little stiff.
Gently fold in 1/2 tsp salt and 1 tsp vanilla.
Next, fold this entire mixture into the chocolate mixture until combined but not overly mixed. You want to keep the lightness that the whipped eggs brings to the dish.
In the third bowl, whip the egg whites to stiff peaks. Then, gently fold this mixture into the chocolate/egg yolk combination.
With a rubber spatula, scrape this into the spring form pan. Smooth out the top.
Bake at 350 Degrees F for 25 minutes, or until it is mostly set with a middle that is still slightly jiggly (see video below).
Remove from the oven and allow to cool completely on a wire rack.
When it is is cooled enough, the cake will have shrunk back from the sides of the pan.
Release the pan sides.
If the cake is COMPLETELY cooled, sprinkle the top with sifted powdered sugar or cocoa powder.
Delicious at any temperature but especially delectable when chilled.
Store in the fridge for up to two weeks, if it lasts that long.
Watch and Learn
Learn how to make your own simple flourless chocolate cake with this step-by-step tutorial.
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Flourless Chocolate Cake
Equipment
- 3 Medium-Large Mixing Bowls
- Rubber Spatula
- Hand Mixer
- 9-Inch Spring Form Pan
- Sifter
Ingredients
- 2 Sticks of butter plus more for greasing the pan
- 14 oz Dark Chocolate Chips
- 3/4 + 1 Tbsp Sugar
- 10 Eggs separated
- 1/2 tsp salt
- 1 tsp vanilla
- Cocoa powder for dusting
- Powdered Sugar for Dusting
Instructions
- Begin by greasing a 9 inch spring form pan liberally with butter.
- Next, sift a few tablespoons of cocoa powder into the pan.
- Lift, tilt, and smack the sides of the pan until you have coated the whole bottom and sides with the cocoa powder.
- In a bowl, melt two sticks of butter.
- Whisk to make sure it is smooth. Pour in 14 oz of chocolate chips. Allow them to sit for a minute or two, to get melty. Then whisk them into the butter until smooth. Set aside.
- In another bowl, separate the egg yolks from the whites.
- To the yolks, add 3/4 cup plus 1 Tbsp sugar. Using a hand mixer, mix until the yolks and sugar are fluffy and a little stiff.
- Gently fold in 1/2 tsp salt and 1 tsp vanilla.
- Next, fold this entire mixture into the chocolate mixture until combined but not overly mixed. You want to keep the lightness that the whipped eggs brings to the dish.
- In the third bowl, whip the egg whites to stiff peaks. Then, gently fold this mixture into the chocolate/egg yolk combination.
- With a rubber spatula, scrape this into the spring form pan. Smooth out the top.
- Bake at 350 Degrees F for 25 minutes, or until it is mostly set with a middle that is still slightly jiggly (see video below).
- Remove from the oven and allow to cool completely on a wire rack.
- When it is is cooled enough, the cake will have shrunk back from the sides of the pan.
- Release the pan sides.
- If the cake is COMPLETELY cooled, sprinkle the top with sifted powdered sugar or cocoa powder.
- Serve warm, room temp, or chilled.
- Keep in the fridge for up to two weeks.
