Hey there, it’s Anne, and I’m thrilled to share my go-to Flourless Chocolate Cake recipe just in time for some springtime get-togethers. This little gem came to life when my mom threw me a curveball, asking for a dessert for our family dinner. Naturally gluten free, this flourless chocolate cake is rich, dark, and incredibly moist. This is chocolate cake Made Easy, made with just one bowl and no special utensils, decorating, or assembly needed.
I love whipping up easy and delicious dishes that everyone can enjoy. You’ll find this Flourless Chocolate Cake on my blog, “Beyond The Bayoublog,” where I share the kind of recipes that make you feel right at home. So, grab a slice, settle in, and let’s celebrate the simple joy of good food together. Happy Easter!
Why Do You Love This Recipe?
- One-Bowl Wonder: Forget the hassle of using multiple bowls. This recipe is a breeze � just one bowl, and you’re on your way to chocolate heaven.
- Dense Delight: Imagine the richness of homemade brownies packed into a cake. Yes, it’s that dense and delightful.
- Chocoholic’s Dream: Brace yourself for a mind-blowing experience of rich and chocolatey goodness. It’s like a party in your mouth!
- Fudgy Fork Feast: Picture this � a cake so fudgy, that you’ll want to savor every bite with a fork. It’s that indulgent.
- Super Moist Magic: This cake takes moisture to a whole new level. And here’s a nifty oven trick (explained below) to make it even moister than others you’ve tried.
- Gluten-Free Goodness: Perfect for everyone, especially those who are gluten-free. It’s a star among my gluten-free dessert recipes.
- No-Fuss Decorating: No need to stress over crazy decorating, layering, or assembling. Keep it simple and let the flavor steal the show.
- Topping Variety: Get creative with your toppings! There are a billion ways to make it uniquely yours.
- Optional Leavener: If you’re not into leavening, no problem. This cake is just as fantastic without it. Your choice!
Overview: How To Make Flourless Chocolate Cake?
Get ready for a delightful adventure in chocolate heaven with this easy-to-make Flourless Chocolate Cake! In just about 1 hour and 40 minutes, you’ll have a sweet treat that serves 16, making it perfect for sharing or indulging in multiple servings throughout the week. To kick things off, preheat your oven to 375 degrees F and prep your 8-inch round cake pan. Grease it up with nonstick cooking spray, line the bottom with parchment paper (trust me, it helps), and set it aside.
Now, let’s dive into the cake batter magic. In a microwave-safe bowl, combine 1 cup of semisweet chocolate chips or chopped chocolate with 1/2 cup of unsalted butter. Give it a one-minute microwave hug until the butter melts and the chocolate turns all gooey. Stir until it’s smooth, adding a dash of vanilla extract, 3 slightly beaten large eggs, and a half cup of Dutch process cocoa powder. Mix until it’s just right � no overmixing allowed!
Pour this chocolatey goodness into your prepared pan and let it bake for 25 minutes. Your cue to know it’s ready? A thin crust on top and a center that hits 200�F on an instant-read thermometer. Cool it on a wire rack for 10 minutes, work a little magic to flip it onto a serving plate, and let it cool completely.
As the cake works its cool-down magic, whip up a quick chocolate ganache. Heat 1 cup of semisweet chocolate chips with 1/2 cup of heavy cream in the microwave. Start with 30 seconds, give it a stir, and repeat until it’s smooth. Spread this glaze over your cooled cake and let it set for a few hours. Feeling impatient? Pop it in the fridge for a speedy setup.
Once set, it’s time to slice into chocolate bliss! Add a sprinkle of powdered sugar, and some raspberries, or go all out with whipped cream or ice cream. Get ready to savor every bite of this Flourless Chocolate Cake � it’s a chocolate lover’s dream come true!
Fluffy Flourless Chocolate Cake Recipe
Equipment
- 8-Inch Round Cake Pan
- Wire Cooling Rack
- Parchment Paper
Ingredients
- 1 cup semisweet chocolate chips or chopped chocolate
- � cup unsalted butter
- � cup granulated sugar
- � tsp Salt
- 1 tsp vanilla extract
- 3 large eggs slightly beaten
- � cup Dutch process cocoa powder
For the chocolate ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- � cup heavy cream
Instructions
- Preheat your oven to 375�F. Grease an 8-inch round cake pan with nonstick cooking spray.
- Cut a piece of parchment paper to fit the pan's bottom. Place the parchment in the pan and give it a spray. Set it aside.
- In a big microwavePour your fantastic batter into the prepared pan.-safe bowl, put chocolate and butter. Heat for about a minute until the butter melts and the chocolate is soft.
- Stir it until it's smooth. If needed, reheat in 10-second bursts, stirring each time. Add sugar, salt, and vanilla extract. Give it a good stir.
- Add the eggs and stir until smooth. Toss in the cocoa powder and stir until just combined. No over-mixing here!
- Pour your fantastic batter into the prepared pan.
- Bake for 25 minutes or until the top gets a thin crust and the center hits 200�F on an instant-read thermometer.
- Let the cake cool on a wire rack for 10 minutes. Loosen the edges with a butter knife.
- Carefully flip it upside down onto a cake plate. Now, the bottom becomes the top. Let the cake cool completely.
- While the cake chills, make the chocolate ganache. Combine chocolate and cream in a medium microwave-safe bowl.
- Heat until the cream is super hot (30 seconds to start, but check as needed).
- Remove, stir until the chocolate melts, and it's silky smooth.
- Spread the chocolate ganache evenly over the cooled cake. Let it set for a few hours. Speed things up by popping it in the fridge.
- Cut the cake into slices. Sprinkle with powdered sugar and add raspberries if you fancy. Top it off with whipped cream or ice cream for an extra treat.
Nutrition
What to Serve with Flourless Chocolate Cake?
- Fruit Salad with Whipped Cream
- French Buttercream
- Pecan Cream Pie
- Caramel Banana Cake
- Caramel Apple Butter Ice Cream
Time for The Tips!
- Timing is Everything: Achieving that perfect fudge-like texture is a game of timing. Don’t push it too far in the oven. Aim for about 30 minutes, but the real indicator is the toothpick test. Stick it in the center; if it comes out clean or with just a couple of moist crumbs (not wet), you’ve hit the sweet spot. Too long, and you risk a dry cake � no one wants that!
- Steamy Oven Magic: This cake is all about moisture, especially with its egg-heavy nature. Here’s a trick: create a steamy environment in your oven. Why? To keep those eggs from drying out. Check out the breakdown above for the step-by-step. It might not be in every recipe, but this secret is why our cake is unbelievably fudgy and moist. Trust me, it’s worth it.
- Stick to the Script: Now, I get it � sometimes we like to play mad scientist in the kitchen. But not with this one! This recipe is a precision dance. Without the usual suspects like butter, sugar, flour, and a ton of leavening, every ingredient here has a vital role. I strongly advise against any substitutions. Trust the process for the best taste and texture. Save your time, save your money � follow the script.
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Frequently Asked Questions (FAQs)
Q: Can I make a flourless chocolate cake without nuts?
A: Yes, many recipes offer alternatives to nuts, such as using additional chocolate, cocoa powder, or other gluten-free flour like almond flour. Be sure to check individual recipes for specific substitutions.
Q: Can I make a flourless chocolate cake in advance?
A: Yes, flourless chocolate cake often tastes even better the next day. You can make it a day ahead and store it in an airtight container at room temperature or in the refrigerator.
Q: What makes a flourless chocolate cake different from a regular chocolate cake?
A: The absence of traditional flour sets flourless chocolate cake apart. This results in a denser and fudgier texture, making it a popular choice for those seeking a gluten-free dessert option.