The flourless chocolate cake is the perfect Valentine’s Day treat! It is rich with chocolate flavor, moist, and decadent. You will love how easy this recipe is and how delicious it turns out. Plus, you don’t have to worry about having any leftovers (unless you want them). In this recipe, you’ll learn how to make a flourless cake that is rich in flavor, elevates the regular chocolate cake, and take your baking to a new level. The best part about this cake is that it’s gluten-free!
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Why make a flourless chocolate cake?
You might be thinking, “Why make a flourless chocolate cake? Isn’t that just an excuse to eat more chocolate?” Well, you’re not wrong. But there are numerous benefits of making this cake:
- Flourless chocolate cake is delicious and easy to make.
- Flourless chocolate cake is rich, moist, and decadent
- Flourless chocolate cake is gluten-free!
- Flourless chocolate cake is a healthier alternative to regular chocolate cake
Ingredients
To make this cake you’ll need:
- 2 Cups Chocolate, semisweet, chopped (I used Baker’s semi-sweet chocolate)
- 1 Stick Butter, softened
- 6 Eggs, separated
- 1/2 Cup plus 2 tbsp Granulated sugar
Step-By-Step Directions
- Preheat oven to 350° F
- Combine chopped chocolate and butter. Add to bowl, and melt over a pot of water on low heat. Stirring constantly.
- Whisk together egg yolks and 1/2 cup sugar until thick and has a pale yellow color.
- Stir chocolate into the egg yolk mixture.
- Separately whisk the egg whites until thick. Add the remaining 2 tablespoons of sugar and beat to a light meringue.
- Fold the chocolate into the meringue with a rubber spatula.
- Pour the batter into the ramekins. Bake for 30 minutes in a hot water bath until done. Insert a toothpick in the middle of the cake and if it comes out clean, it is done.
- Transfer the ramekins to a cooling rack. Cool for 10 minutes.
- Add powdered sugar or any toppings of your choice to the flourless chocolate cake.
Flourless Chocolate Cake Toppings
You can top your flourless chocolate cake with a variety of delicious ingredients.
- Chocolate Ganache
- Salted Caramel
- Whipped Cream
- Raspberries
- Sliced Almonds
- Vanilla Ice Cream
The toppings are completely up to you and your taste buds!
Flourless Chocolate Cake Storage Tips
The flourless chocolate cake can be stored in an airtight container at room temperature for 2-3 days and in the refrigerator for up to 5 days. However, if you’re not ready to eat it all at once and want to freeze some for later use, wrap individual servings of the floured chocolate cake tightly in plastic wrap then transfer them into a freezer bag. The frozen cakes will keep for up to 3 months; thaw them at room temperature until they’re soft enough to eat with a fork or spoon.
Baker Success Tips
You’ll want to use the best quality chocolate possible. A good quality chocolate will give you a cake with a rich, deep flavor and texture.
I also recommend using room temperature eggs for this recipe; it blends better into the batter and cold eggs can cause your cake to sink in the middle during baking and not rise as much as it should.
Lastly, don’t overmix! Be gentle when mixing together all ingredients for an airy yet dense result—if you overmix, this could result in a rubbery chewy consistency that won’t taste right when paired with melting ice cream or chocolate sauce on top (my favorite way of eating this dessert).
Flourless Chocolate Cake
Equipment
- 6 Ramekins
- 1 baking pan
- 1 Knife
- 1 medium bowl
- 1 whisk
- 1 rubber spatula
- 1 Set of measuring cups
- 1 Set of measuring spoons
- 1 Cooling rack
Ingredients
- 2 Cups Chocolate, semisweet, chopped
- 1 Stick Butter, softened
- 6 Eggs Separated
- 1/2 Cup Granulated sugar
- 2 tbsp Granulated sugar
Instructions
- Preheat oven to 350° F
- Combine chopped chocolate and butter. Add to bowl, and melt over a pot of water on low heat. Stirring constantly.
- Whisk together egg yolks and 1/2 cup sugar until thick and has a pale yellow color.
- Stir chocolate into the egg yolk mixture.
- Separately whisk the egg whites until thick. Add the remaining 2 tablespoons of sugar and beat to a light meringue.
- Fold the chocolate into the meringue.
- Pour the batter into the ramekins. Bake for 30 minutes in a hot water bath until done. Insert a toothpick in the middle of the cake and if it comes out clean, it is done.
- Transfer the ramekins to a cooling rack. Cool for 10 minutes.
- Add powdered sugar or any toppings of your choice to the flourless chocolate cake.
Notes
- Chop your chocolate and cut your butter into small pieces beforehand with a knife. This will save you time and make it easier to melt both ingredients together.
- When you melt your chocolate and butter over pot of water on low heat. Use about 1 cup of water. It is important that the water in the pot doesn’t directly touch the bowl or else it can burn the chocolate.
- Bake your flourless chocolate cake in a hot water bath. Place your ramekins with the batter inside of a baking pan of hot water. Place inside the oven and bake . The hot water helps maintain a more constant temperature around the cake, allowing it to bake evenly.
Conclusion
I hope this has inspired you to create a flourless chocolate cake for your sweetheart. It’s a perfect Valentine’s day treat or for any occasion, and it’s incredibly easy to make. Give it a try with the recipe above and enjoy.
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