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slice of flourless chocolate cake on a plate with raspberries on top
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Flourless Chocolate Cake Recipe

This flourless chocolate cake has a smooth and creamy mousse-like texture with silky chocolate ganache. It is rich, decadent, and the perfect dessert for any celebration. This easy recipe is also gluten free, but you would never know by the taste!
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 2 hours
Servings 9 servings
Calories 666kcal

Ingredients

Flourless Chocolate Cake

  • 8 ounces chocolate (1 ⅓ cups) dark or bittersweet, 64%
  • 3 ounces unsalted butter (⅓ cup)
  • 2 Tablespoons Chambord optional, or vanilla instead
  • 6 Large eggs separated, and room temperature
  • 1 ounce granulated sugar (2 Tbsp) for the yolks
  • 4 ounces granulated sugar (½ cup) for the whites
  • ½ teaspoon salt

Chocolate Ganache

  • 16 ounces chocolate dark or semisweet
  • 8 ounces heavy whipping cream
  • 2 Tablespoons Chambord optional, or vanilla instead

Instructions

Flourless Chocolate Cake

  • Preheat the oven to 350°F and prepare a 9” springform pan with parchment paper and a light layer of cooking spray. You can also bake this in a regular cake pan lined with parchment paper hanging over the sides.
  • Melt the chocolate (chopped into small pieces) and butter together in a large bowl in the microwave in short sessions until it melts together completely. 
  • Add the Chambord or flavoring of your choice and stir it in. Set the melted chocolate aside and allow it to cool down to room temperature (but not so cool that it begins to harden). 
  • Whip the egg yolks in a clean mixing bowl with the whisk attachment until they begin to thicken.
  • Add the 1 ounce of sugar and continue to whip until the mixture reaches the ribbon stage. They will be shiny and drip down on themselves like a ribbon.
  • Whip the egg whites and salt in a separate mixing bowl on medium speed until very soft foamy peaks begin to form. Pro-tip: Make sure you have a clean mixing bowl and whisk, any fat residue can prevent your meringue from forming. 
  • Gradually add in the 4 ounces of sugar while the whites are whipping. 
  • Continue to whip until the whites reach a smooth soft to medium peak. Do not overwhip the whites, as stiff or “chunky” whites will be more difficult to fold into the chocolate and can also cause the cake to collapse more after baking. 
  • Gently fold the egg yolks into the cooled chocolate mixture with big easy folding movements. I use a bowl scraper for this. 
  • Add a scoop of the egg whites and fold them in to lighten the chocolate mixture. 
  • Using a rubber spatula or bowl scraper, fold in the remaining egg whites until no visible white streaks remain in the batter. Take your time and be gentle, keeping as much volume in the batter as possible. 
  • Pour the batter into the prepared springform pan.
  • Bake the cake in the center of the oven for about 40 minutes. Try not to disturb the cake while it bakes. Like a souffle, it has a fragile structure that’s vulnerable to temperature changes and vibrations. 
  • Test the center of the cake with a skewer to make sure it comes out with no wet batter on it. Remove from the oven and gently place the cake on a cooling rack for about an hour until completely cool. The cake will begin to deflate, creating a smooth and creamy mousse-like texture inside and gorgeous cracks on top.
  • Remove the springform pan from the chocolate cake. 

Making Chocolate Ganache

  • Weigh out the chocolate in a heatproof bowl.
  • Heat the cream in the microwave until steam starts to rise from the surface but isn’t boiling yet. 
  • Pour hot cream over the chocolate, push the chocolate down so that it’s all under the surface of the cream, and let it set for 5 minutes. 
  • Whisk everything together until it’s smooth. If any lumps remain, put the mixture in the microwave for 30 seconds and whisk again.
  • Add the Chambord or other flavoring and mix. 
  • If you have an immersion blender you can use it to remove any remaining lumps as well for a super cream ganache.
  • Pour the ganache over the top of the cake, allowing it to drizzle over the side. 
  • Let the ganache set slightly before adding fresh berries or the garnish you choose.
  • This cake can be stored at room temperature for up to 5 days. After cutting, wrap leftovers in plastic wrap to prevent them from drying out. If you want to prepare this ahead, you can freeze this cake for up to a month. 

Notes

Dark chocolate shines in this simple cake, the richness of the chocolate balances the light texture of the eggs. Make sure you are using high-quality chocolate so the texture and outcome of this cake are ideal. Lindt, Ghirardelli, and Cacao Barry are some of my favorite brands. 
The whipped egg whites give this cake its structure and the yolk adds a little richness. Make sure your eggs are fresh and at room temperature so they whip to their full potential. 
Chambord is a dark raspberry liqueur. The flavor is surprisingly subtle and not too sweet. It adds just a hint of berry, complimenting the chocolate. The small amount of alcohol added does bake out of this cake, but it can be left out or replaced with vanilla extract, or a different liqueur altogether!
It is normal for flourless chocolate cake to collapse after baking. If you fold the cake slowly and gently keeping as much air in the batter as possible, it will not fully collapse. 
You can bake this in a regular cake pan, and line the pan entirely with parchment paper, including the sides, leaving enough overhang to be able to lift the cake out of the pan. Let the cake cool completely so that it does not break when you lift it out.

Nutrition

Serving: 1serving | Calories: 666kcal | Carbohydrates: 64g | Protein: 8g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 197mg | Potassium: 294mg | Fiber: 4g | Sugar: 58g | Vitamin A: 787IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 3mg