Dreamy Decadence
If you’ve ever enjoyed a flourless chocolate cake in a high-end restaurant, it will be forever imprinted in your mind.
Deep, delicious, decadent chocolate… oh my.
You might think that making a flourless chocolate cake is a complex baking task reserved for pastry chefs.
But it’s not. In fact, it’s one of the easiest cakes you can bake.
Just a few simple ingredients and the right tools will manifest a marvelous dessert that’s sure to impress!
Flourless Chocolate Cake Ingredients
We would qualify this recipe as a “pantry recipe.” Meaning, 80% or more of the ingredients come from the pantry.
With the exception of eggs and butter.
High-quality dark chocolate is an absolute must for a perfect cake. We like bittersweet, 60-70% cacao chocolate.
Can you opt for a higher cacao content?
We recommend staying in the 60-70% range. This cake is all chocolate… and very rich.
Getting the right balance in cacao is important to ensure the result is not overwhelming or heavy.
Stick to chocolate bars for this recipe instead of chips.
Chocolate chips are treated with a stabilizer that slows the melting process.
It only takes a minute or two to chop the chocolate bar. The outcome is worth it!
We used Ghirardelli Bittersweet 60% Chocolate for this recipe.
Ghirardelli Bittersweet Chocolate – 60% Cacao. Click the image to purchase at Amazon.com.
We also add a touch of espresso powder to this recipe to add a hint of a smokey coffee flavor profile. It’s optional. But, oh-so-good!
Espresso Powder for Baking. Click the image to purchase on Amazon.com.
Bottom Line
DO: Choose bittersweet chocolate bars in the 60-70% cacao range.
DON’T: Substitute chocolate chips.
The Right Tools
You’ll need a springform pan for this cake.
And, lining the bottom of the pan with parchment paper is a must.
You can cut standard parchment paper to fit the bottom of the pan. Or, to make life even easier, purchase pre-cut parchment paper rounds.
9″ Pre-cut Parchment Paper Rounds. Click the image to purchase on Amazon.com.
Pro Tip: Butter both the bottom of the pan and the parchment per the instructions below so the parchment will stick to the pan.
Serving Suggestions
Enjoy this cake with fresh in-season berries. Or a dollop of freshly whipped cream. A spoonful of high-quality vanilla ice cream would also be divine.
Other Recipes You May Like
Easy Chocolate Ganache Cupcakes
Chocolate Dipped Shortbread Cookies
Chocolate Hazelnut Bread Pudding with Easy Vanilla Sauce
Tools for Crafting the Perfect Flourless Chocolate Cake
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings |
- 6 ounces bittersweet chocolate high quality, chopped small
- 3/4 cup unsalted butter cubed
- 1 cup sugar
- 5 large eggs lightly beaten
- 3/4 cup unsweetened cocoa powder sifted, plus additional for sifting over cake
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon espresso powder (optional)
- 1/2 tablespoon butter melted, for the pan and parchment liner
Ingredients
| |
- Place oven rack in the middle position. Preheat oven to 375 degrees Fahrenheit.
- Prepare the ingredients.
- Brush the insides of a 9-inch springform pan with butter. Include the bottom. Line with parchment paper cut to fit the bottom of the pan. Brush the parchment paper with butter also.
- Add an inch of water to a saucepan and bring to a simmer. Set a double boiler, glass, or metal bowl over the saucepan. Melt the chocolate and butter in the double boiler or bowl. Stir often until smooth. Remove from heat.
- Add the vanilla, sugar, salt, and espresso powder to the chocolate mixture. Stir until combined.
- Add a large spoonful of the chocolate mixture to the eggs to temper them. Lightly whisk to combine. Tempering ensures the eggs won't scramble when added to the hot chocolate mixture.
- Add the tempered eggs to the chocolate mixture. Whisk to combine.
- Add cocoa powder to the chocolate and egg mixture. Whisk until just combined.
- Pour the batter into the pan. Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean. The top of the cake will also begin to pull away from the sides of the pan and a thin crust will form.
Recipe courtesy of www.sisterspicekitchen.com ©2019 Spice Brands, Inc. All rights reserved.