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Our Flourless Chocolate Cake is an elegant, simple dessert! Rich and decadent, yet light and smooth. A chocolate lover’s dream!
Table of Contents
- Ingredients in Flourless Chocolate Cake Recipe
- For the Cake:
- For the Ganache:
- What does a flourless chocolate cake taste like?
- Baking Tips and Techniques
- Toppings for Flourless Chocolate Cake
- A Healthier Dessert Variety
- Frequently Asked Questions
- More Chocolate Cake Recipes for Chocolate Lovers
- How to Make Easy Flourless Chocolate Cake
- Easy Flourless Chocolate Cake Recipe
This Flourless Chocolate Cake recipe is the easiest recipe for a flourless cake I have ever made, but it tastes just as delectable and divine as more difficult recipes. The chocolate’s flavor is rich, full of brownie-like flavor and texture, and is the perfect dessert for chocolate lovers. If you have a gluten allergy, you are really going to love having this flourless chocolate cake gluten-free recipe on hand!
Ingredients in Flourless Chocolate Cake Recipe
For the Cake:
- Eggs – whisk eight (yes 8!) whole eggs into a large bowl one by one until soft peaks appear in the egg mixture. You can use the whisk attachment on an electric mixer or a hand mixer.
- Ghirardelli semi sweet chocolate chips – melted chips give the cake all that deep, rich cocoa flavor without the mess of cocoa powder, even though Dutch-processed cocoa powder is delicious in recipes. The chocolate chips just makes the whole process easier and less messy.
- Butter – you’ll use 1 cup of butter, or two sticks of butter.
- Almond extract -I use this in place of espresso powder, which is usually a common ingredient in flourless chocolate cake. You can also use vanilla extract if you prefer.
- Salt – a pinch of salt is optional but not necessary for this recipe.
For the Ganache:
- Ghirardelli semi sweet chocolate chips – use a microwave-safe bowl to get perfect melted chocolate in one minute.
- Heavy cream – melt this with your chocolate chips for a delectable ganache that pairs perfectly with this cake and a scoop of vanilla ice cream on top.
What does a flourless chocolate cake taste like?
Flourless chocolate cakes are very rich and dense. With the absence of flour, it is not light and airy like most cakes, yet it packs a powerful chocolate punch. Even a small slice is very satisfying. The cake has a more of a fudge-like texture. It is topped with a silky smooth chocolate ganache that is sinfully sweet, yet light enough to not weigh you down. It is a delicious way to end a meal.
Baking Tips and Techniques
- Most flourless chocolate cake recipes can be frustrating with complicated instructions or ingredients. But with this recipe, you can follow the recipe card below for simple, easy to follow steps and end up with a gorgeous dessert that makes it look like you spent hours in the kitchen.
- Make sure to allow yourself plenty of time when making this cake. It’s easy to make, but still requires plenty of cooling time. Plan on at least thirty minutes to let your cake cool. You can use a toothpick to check to see if the cake is cooled and set properly. This will avoid crumbs and flakes coming off your cake.
- Add the ganache topping after it has cooled. Then, it needs at least three hours in the fridge to chill, but longer is better! I like to make this the night before and let it refrigerate overnight, so it’s perfectly ready to serve.
- You can prepare your ganache on the stove using a small saucepan. Fold the chocolate chips into the heavy cream and stir constantly until the chocolate mixture’s completely melted.
- Many flourless cake recipes require a springform pan but if you grease your 8 inch round cake pan by thoroughly you should have no trouble. I butter the bottom and the sides. You can also add a buttered parchment paper buttering the bottom and sides.
Toppings for Flourless Chocolate Cake
This basic flourless chocolate cake can be dressed up all sorts of ways:
- Top with fresh raspberries, blackberries, kiwi, strawberries or any other fresh berries you like.
- Drizzle chocolate syrup or raspberry syrup over the top.
- Use a dusting of powdered sugar or a dollop of whipped cream with bittersweet chocolate shavings.
- You can make a simple meringue by using whipped egg whites and sugar to place on top of the cake.
- Vanilla ice cream or strawberry ice cream are also delicious alongside this cake.
A Healthier Dessert Variety
This Easy Flourless Chocolate Cake is naturally gluten free, it isn’t overloaded with sugar, and is also has a bit of protein! If you divide the cake into 8 servings, there are 6 grams of protein per serving. It is definitely one of the healthier options if you are deciding on a dessert.
Frequently Asked Questions
Believe it or not, flourless desserts can be delicious! It also contains no gluten which makes it ideal for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains are not permitted.
This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.
This flourless cake is definitely not a low-calorie dessert. The absence of flour doesn’t mean there is an absence of calories, although it does cut back on carbohydrates. It all depends on the other ingredients used. There are lower-calorie versions of flourless chocolate cake, but the taste and texture are compromised.
The cake batter for this recipe calls for four ingredients: large eggs, semi-sweet chocolate chips, butter, and almond or vanilla extract. The ganache has only two ingredients: semi-sweet chocolate chips and heavy cream.
Yes, for the best taste and texture, keep it chilled in the fridge. It will thaw to room temperature as it sits out.
To make this dessert you will need the following: A stand mixer (or a large bowl and an electric hand mixer), an 8 or 9-inch round pan, a microwave or double broiler, and parchment paper for lining the pan.
Read More: 33+ Simple Dessert Ideas
More Chocolate Cake Recipes for Chocolate Lovers
We have chocolate cakes in all shapes and sizes, and every single one is decadent. It all depends on what you are looking for. Try our easy 4 ingredient Chocolate Pudding Cake if you are in a hurry, or for something a little fancier, give our copycat Nothing Bundt Cake Chocolate Chocolate Chip Cake recipe a try. You can’t go wrong with any of the delicious chocolate cake recipes below. Please note these recipes are not gluten-free.
- Carnival Cruise Warm Melting Cake– Have you tried the Carnival Cruise Line Warm Chocolate Melting Cake? If you’ve been on a Carnival Cruise, you know how amazing it is. If not, you can indulge in this decadent chocolate melting cake at home.
- Chocolate Pudding Cake– This Chocolate Pudding Cake is probably the easiest chocolate cake recipe out there. There are only 4 ingredients!
- Chocolate Chocolate Chip Nothing Bundt Cake – A rich, moist, and delicious chocolate cake that tastes just like the cake you can buy from the Nothing Bundt Cake store.
- Better Than You Know What Cake – Turn a basic chocolate cake mix into a decadent dessert. A chocolate cake filled with sweet, caramel filling and topped with toffee bars.
- Slow Cooker Molten Chocolate and Caramel Cake – Chocolate Cake in a Slow Cooker! A warm chocolate cake with a rich pudding filling.
How to Make Easy Flourless Chocolate Cake
Easy Flourless Chocolate Cake
Equipment
- Hand Mixer
- Mixing Bowls
- Rubber Spatula
- 8 inch Round Cake Pan
Ingredients
- 8 eggs
- 24 ounces Ghirardelli semi sweet chocolate chips (reserve 1 cup for the ganache)
- 1 cup butter
- 1 to 2 teaspoons almond extract
For the Ganache:
- 1 cup Ghirardelli semi sweet chocolate chips from above
- 1/4 cup heavy cream
Instructions
- Pre-heat oven to 325 degrees. Beat the eggs with a stand or electric mixer until they are thick and fluffy and a light yellow color, about 2 to 3 minutes on high.
- Melt butter in the microwave in a separate, covered, microwave safe bowl. Quickly add the chocolate chips to the hot butter (be sure to reserve 1 cup of the chocolate chips). Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a smooth chocolate.
- While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Use a rubber spatula to scrape the sides and finish mixing in. Then slowly stir in the almond extract.
- Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. I also like to add buttered parchment paper to the bottom and sides. Then pour the batter into the pan.
- Bake at 325 for 30 to 35 minutes or until a light touch to the center doesn't feel like liquid underneath. Remove cake from oven, it will look puffed up but it will sink back down as it cools. Let it stand at room temperature for at least 30 minutes before adding the ganache topping.
For the Ganache:
- In a microwave safe bowl add the ¼ cup heavy cream and microwave on high for about 1 minute, or until the cream just begins to boil on the edges of the bowl. Remove and immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a creamy chocolate.
- Spread evenly over the top of the cake, leaving a small rim around the outer crust.
- Chill the cake, with the ganache on top, in the fridge for at least 3 hours before serving. When ready to serve sprinkle on some powdered sugar, fresh raspberries, or drizzle on some chocolate or raspberry syrup.
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Notes
- Please note that this cake needs time to chill in the fridge for 3 hours. Plan accordingly. Make sure to allow yourself plenty of time when making this cake. It’s easy to make, but still requires plenty of cooling time.
- You can prepare your ganache on the stove using a small saucepan. Fold the chocolate chips into the heavy cream and stir constantly until the chocolate mixture’s completely melted.
- Add the ganache topping after it has cooled. Then, it needs at least three hours in the fridge to chill, but longer is better! I like to make this the night before and let it refrigerate overnight, so it’s perfectly ready to serve.
One of the easiest and best recipes. I always love to find make in advance recipes for entertaining. This is one is a keeper. Absolutely delicious. Would not change a thing.
Thank you so much!
Hi is the temperature Fahrenheit or
Celsius please
Fahrenheit!
This will now be my go to dessert. It is elegant, delicious and gets rave reviews. It’s also gluten free! Thank you so much for this recipe, it will be in our family for ever.
So, the cake cools IN THE PAN for 30 minutes? Can it be turned out onto a serving dish and then covered with ganache?
Yes, the cake cools in the pan. We haven’t tried turning it out, but because of the texture of the cake I don’t think it would hold its shape very well.
Made this for a dinner party. Definitely a favorite & will make it again & again
Looks great ,but my husband can’t have cream or butter any suggestions ?
That’s a tough one. Can he have margarine or butter flavored shortening?
This was delicious! Love how simple it was. The chocolate is so delicious.
Hi, can this be baked in a 9× 13 How do you recommend baking the recipe times 3?
I would like to use this as a larger graduation cake. Would it work in a large cookie sheet size pan?
We’ve made this with vanilla, a cheese cake pan in a water bath. The best flourless cake we’ve tried.
We are so glad you love this recipe. We haven’t tried it in a larger dish, but if I were going to try it I would definitely try the 9×13 pan first, I think the cookie sheet pan would be too shallow and the cake would puff out over the edges. Let us know how it goes if you try it!
This looks so delicious and tasty! I can’t wait to give this a try!
This looks amazing! Chocolate and raspberries are my favorite!