Do you have a sweet tooth but don’t want to use flour? You only need to check out our recipe for flourless chocolate cake! This cake is perfect for anybody who needs a rich, fudgy treat or who is avoiding carbohydrates or gluten. It’s not only quite decadent, but surprisingly simple to prepare as well. It’s also a very adaptable dessert that looks great at any party.
INGREDIENTS
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs, separated
- Optional: powdered sugar or cocoa powder for dusting
INSTRUCTIONS
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Set the oven temperature to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and grease it.
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Melt the butter and chocolate chips in 30-second increments in a microwave-safe bowl, stirring until smooth. Allow it to cool a little.
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Beat the egg yolks, sugar, salt, and vanilla extract together well in a another basin.
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Once smooth and shiny, gradually incorporate the melted chocolate mixture into the egg yolk mixture.
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Beat the egg whites in a separate, clean basin until firm peaks form.
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Until there are no more streaks, gently fold the beaten egg whites into the chocolate mixture.
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Using a spatula, level the top of the batter after pouring it into the prepared cake pan.
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A toothpick put into the center of the cake should come out with a few moist crumbs after 25 to 30 minutes of baking.
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After letting the cake set in the pan for ten minutes, move it to a wire rack to finish cooling.
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After the cake cools, sprinkle it with powdered sugar or, if preferred, cocoa powder.
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Enjoy the decadence of your flourless chocolate cake after slicing and serving it!
Flourless Chocolate Cake
Equipment
- Microwave-safe bowl
- Mixing Bowls
- Whisk
- Electric mixer
- Spatula
- 9-inch Round Cake Pan
- Parchment Paper
- Wire Rack
Ingredients
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs, separated
- Optional: powdered sugar or cocoa powder for dusting
Instructions
- Set the oven temperature to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and grease it.
- Melt the butter and chocolate chips in 30-second increments in a microwave-safe bowl, stirring until smooth. Allow it to cool a little.
- Beat the egg yolks, sugar, salt, and vanilla extract together well in a another basin.
- Once smooth and shiny, gradually incorporate the melted chocolate mixture into the egg yolk mixture.
- Beat the egg whites in a separate, clean basin until firm peaks form.
- Until there are no more streaks, gently fold the beaten egg whites into the chocolate mixture.
- Using a spatula, level the top of the batter after pouring it into the prepared cake pan.
- A toothpick put into the center of the cake should come out with a few moist crumbs after 25 to 30 minutes of baking.
- After letting the cake set in the pan for ten minutes, move it to a wire rack to finish cooling.
- After the cake cools, sprinkle it with powdered sugar or, if preferred, cocoa powder.
- Enjoy the decadence of your flourless chocolate cake after slicing and serving it!
Video
1. Is flourless chocolate cake gluten-free?
Yes, since flour is omitted, flourless chocolate cake is inherently gluten-free. It’s a fantastic choice for people who are gluten intolerant or who are on a gluten-free diet.
2. Can I use any type of chocolate for this cake?
For this cake, feel free to use any kind of chocolate you prefer—milk, dark, or semisweet. For the finest flavor, just make sure the chocolate is of a high caliber.
3. How do I know when the cake is done baking?
When a toothpick put into the middle comes out with a few moist crumbs stuck to it and the borders are firm, the cake is done baking. To keep the cake moist and fudgy, don’t overbake it.
4. Can I make this cake ahead of time?
It is possible to prepare the flourless chocolate cake in advance. Because the flavors have had time to mix together, it really tastes even better the next day. It may be kept in the fridge or at room temperature in an airtight container.
5. Can I freeze leftover flourless chocolate cake?
Of course! Leftover flourless chocolate cake slices keep well in the freezer for two to three months. To avoid freezer burn, carefully wrap them in plastic wrap and then aluminum foil. Refrigerate to thaw before serving.
6. Can I decorate the cake with frosting or toppings?
Even while flourless chocolate cake tastes great without any additional ingredients, you can add your favorite toppings, such as whipped cream, berries, or chocolate ganache, to make it look even better. Take your time and add your own touch!
7. Is flourless chocolate cake suitable for special dietary needs?
Yes, flourless chocolate cake may be made to fit a variety of dietary requirements. In addition to being naturally gluten-free, you can make it dairy-free by using dairy-free butter and chocolate. Just remember to read ingredient labels carefully if you have any dietary requirements.
8. Can I add nuts or other mix-ins to the cake batter?
Of course! For added taste and texture, feel free to mix in chocolate chips, chopped almonds, or even a little amount of liqueur with the dough. Tailor the cake to your personal specifications.
Nutrition Fact –
- Calories: Approximately 300-350 kcal
- Total Fat: Approximately 20-25g
- Saturated Fat: Approximately 12-15g
- Cholesterol: Approximately 90-110mg
- Sodium: Approximately 100-150mg
- Total Carbohydrates: Approximately 25-30g
- Dietary Fiber: Approximately 2-3g
- Sugars: Approximately 20-25g
- Protein: Approximately 5-7g
