Flourless Chocolate Cake – A chocolate lover’s dream A rich, dense, chocolate-y and decadent chocolate flourless cake. Naturally gluten free and just 3 ingredients!
I am a chocoholic to the core. I grew up loving all things chocolate, and that has not changed as I have gotten older. Homemade Brownies have been a staple my entire life.
There is just something about gooey melty chocolate when you bake perfect chocolate chip cookies, and sample them right when they come out of the oven. You just can’t go wrong.
16 years ago I was introduced to flourless chocolate cake on a cruise. I almost didn’t order it, because I had no idea what “flourless” would be like. I mean cake it light and fluffy, because of the flour.
Well, it was a darn good thing I tried it. I immediately became obsessed and had to find anyway I could to get more slices on the cruise.
What is flourless cake made of?
Chocolate flourless cake is such an easy recipe. This recipe has just 3 simple ingredients! Eggs, good quality chocolate, and butter. Doesn’t get much easier than that.
How do you make flourless chocolate cake?
With just 3 ingredients, it doesn’t get much easier to make this chocolate cake. Whisking the eggs into a foam is key. This is what gives the cake the dense texture. Gently fold in the egg foam into the melted chocolate and butter. Then you bake in a spring form pan. This cake is best served chilled, so you want to cool completely, and then store in the fridge until ready to serve.
Is a Flourless Cake Gluten Free?
Yes – there are just 3 ingredients. Butter, flour, and chocolate. All of which are gluten free. So this is a naturally gluten free cake you can serve to anyone with gluten allergies and know they are safe.
Serve this cake dusted with powdered sugar or with a dollop whipped cream. A couple berries on the side make for great presentation.
- 8 eggs, , cold
- 1 pound semi-sweet chocolate, , chopped coarse (use high quality chocolate)
- 16 Tbls butter, , cut into 16 pieces
- Preheat oven to 325 degrees. Have a rack set in the lower-middle position. Grease an 8-inch spring form pan. Wrap the outside with 2 layers of foil. Set in a large roasting pan. Bring a pot of water to boil.
- Beat the eggs in an electric mixer on high speed until they double in volume (about 5 minutes). Meanwhile melt the chocolate and butter together. Use a double boiler or microwave. Once melted and smooth use a spatula to fold in 1/3 of the egg foam. When only a few streaks of egg remain fold in 1/2 of the remaining foam. Then the last of the foam until it is completely blended.
- Pour into spring form pan. Set the roasting pan on the oven rack, and pour enough boiling water to come about halfway up the sides of the pan. Bake 22 to 25 minutes, or until cake has risen slightly and the edges are just beginning to set, a thin glazed crust with form on the surface (and instant read thermometer will read 140 degrees). Remove pan from water bath and set on a wire rack to cool completely. Cover and refrigerate overnight.
- To serve slice and dust with powdered sugar or top with whipped cream.
Recipe from Cooks Illustrated
Amount Per ServingCalories 274 Total Fat 22g Saturated Fat 13g Trans Fat 0g Unsaturated Fat 8g Cholesterol 124mg Sodium 130mg Carbohydrates 18g Net Carbohydrates 0g Fiber 2g Sugar 16g Sugar Alcohols 0g Protein 4g