Description
This Flourless Chocolate Cake is a rich, dense, and fudgy dessert made without any flour, perfect for gluten-free diets. It features a combination of semisweet chocolate, cocoa powder, eggs, and whipped cream folded into the batter to achieve a luscious texture. Baked to a delicate wobble in the center, it is chilled to develop its flavors fully and served with a dusting of powdered sugar and fresh berries for an elegant finish.
Ingredients
Chocolate Mixture
- 1 ¼ cups (213 grams) semisweet chocolate chips
- 1 stick (113 grams) unsalted butter
Dry and Flavor Ingredients
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon instant espresso powder (optional)
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/2 cup (43 grams) Dutch-process cocoa
Eggs and Cream
- 3 large eggs plus 1 egg yolk
- ½ cup (120 grams) heavy cream, chilled
For Serving
- Powdered sugar
- Freshly whipped cream, vanilla ice cream, or 1:1 ganache
- Fresh strawberries or raspberries
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round, 3-inch deep cake pan with nonstick cooking spray. Place a parchment paper round on the bottom of the pan for easy removal and spray again.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Heat in 30-second intervals, stirring between each, until just melted. Stir thoroughly until smooth and uniform.
- Add Flavorings and Sugar: Whisk in the granulated sugar, instant espresso powder (if using), fine sea salt, and vanilla extract. Set aside to cool slightly.
- Incorporate Eggs: Add all 3 eggs plus 1 yolk into the chocolate mixture at once. Vigorously whisk the mixture until it becomes smooth and even.
- Mix in Cocoa Powder: Whisk in the Dutch-process cocoa powder gently until just combined. The batter will be thick and dense.
- Whip the Cream: Using an electric mixer or immersion blender with a whisk attachment, beat the chilled heavy cream in a small deep bowl until it holds medium peaks.
- Fold Cream into Batter: Gently fold the whipped cream into the chocolate batter with a rubber spatula, mixing until combined without deflating the cream.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top evenly. Bake for 25 to 30 minutes, or until the cake has puffed, edges are set, but the center remains slightly wobbly. Use an instant-read thermometer to confirm the center temperature reaches at least 200°F (93°C).
- Cool and Refrigerate: Remove from the oven and set the pan on a wire rack to cool for 10 minutes. The cake will settle slightly. Run a thin flexible knife around the edges to loosen it. Let the cake cool completely in the pan, then cover and refrigerate for at least 6 hours or preferably overnight to set fully.
- Serve: When ready to serve, unmold the cake onto a serving plate. Use a sharp knife dipped in hot water and wiped clean between slices to cut neat portions. Dust the slices with powdered sugar through a fine mesh strainer. Top each serving with freshly whipped cream or a scoop of vanilla ice cream and garnish with fresh strawberries or raspberries.
Notes
- Using a light-colored cake pan helps monitor doneness and prevents overbrowning.
- The instant espresso powder is optional but enhances the chocolate flavor.
- Ensure the heavy cream is well chilled before whipping to achieve medium peaks efficiently.
- Don’t overbake; the center should remain slightly wobbly to keep a fudgy texture.
- Chilling the cake overnight improves the flavor and consistency.
- Store leftovers covered in the refrigerator for up to 3 days.
- Warm the knife between cuts for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
