Flourless Chocolate Cake

04.14.2014

Here is another recipe that uses absolutely no flour, yet you won’t miss it in the slightest. This heavenly cake will likely remind you of a rich, decadent brownie yet it’s texture is one all it’s own. It’s a texture that really does just melt away in your mouth.

Flourless Chocolate Cake | Cooking Classy

This cake can be served two ways, I tried the room temperature version and the chilled version and loved both. The chilled version reminded me more of the texture of a chewy brownie.

This cake can be enjoyed plain as it is or with various accompaniments, such as sweetened whipped cream, dusted with powdered sugar or if you are like me and are addicted to ice cream, feel free to serve it up with a generous scoop of your favorite.

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I chose to pair mine with spumoni ice cream and it was a match meant to be.

Flourless Chocolate Cake | Cooking ClassyFlourless Chocolate Cake | Cooking Classy

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Flourless Chocolate Cake

A tempting, decadent, easy to make chocolate cake made without any flour! It's the perfect dessert for any occasion.

Course: Dessert
Cuisine: American
Keyword: Flourless Chocolate Cake
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Author: Jaclyn

Ingredients

  • 6 oz bittersweet chocolate (60%), chopped
  • 10 Tbsp unsalted butter , diced into pieces
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 4 large eggs
  • 1/2 cup unsweetened cocoa powder

Topping (optional)

  • 1 cup heavy cream
  • 2 Tbsp granulated sugar
  • Fresh strawberries or raspberries

Instructions

  1. Preheat oven to 375 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter paper.
  2. In a large microwave safe bowl, melt chocolate with butter on 50% power in 30 second increments, stirring well between increments until melted and smooth. Whisk in granulated sugar, brown sugar, vanilla and salt until well combined, about 1 minute. Add eggs and whisk until well blended, about 1 minute. Sift in cocoa powder and stir until combined. Pour batter into prepared baking dish, smooth top into an even layer and bake in preheated 20 - 25 minutes (mine was perfect at 22). Allow to cool, then cut into slices and serve with whipped cream or ice cream and optional fresh fruit. Store cooled cake in an airtight container in refrigerator up to 3 days.
  3. For the optional sweetened whipped cream:
  4. In a mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add sugar and whip until stiff peaks form. Store in refrigerator.
  5. Recipe Source: Cooking Classy

22 comments

  • Diana: Jaclyn, I accidentially used 70% chocolate and the cake was intensely heavenly August 19, 2016 at 3:14am Reply

    • Jaclyn: Sounds delicious :)! Glad you liked it! August 19, 2016 at 11:14am Reply

  • Diana: Hi Jaclyn! How do i know when the cake is done? I mean, at which point do I take it out of the oven? September 5, 2014 at 11:51am Reply

    • Jaclyn: The edges should slightly pull away from the sides and the center should be set. I hope you try it and love it! September 22, 2014 at 9:51pm Reply

  • Renee @ Awesome on $20: Flourless chocolate cake is divine. This one looks beautiful. April 22, 2014 at 10:48pm Reply

  • Muna Kenny: Looks perfect! And what I like about this cake, that it looks so chocolaty and dense I don’t think it needs any toppings at all. Yum :) April 15, 2014 at 7:28pm Reply

  • Ilona @ Ilona’s Passion: Pinned it! I will make it for Easter:) Love it April 15, 2014 at 9:10am Reply

  • rachel: classic passover dessert. great timing! i might make it this week. April 15, 2014 at 8:47am Reply

  • Kayle (The Cooking Actress): ahhhh flourless chocolate cake is the best!! I love how it looks like it melts in your mouth and is so intensely chocolatey and decadent! April 14, 2014 at 7:22pm Reply

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