Flourless chocolate cake is one of those desserts that you have to try to believe. With a rich chocolate flavor and no flour, of any kind, flourless chocolate cake is truly magical. This decadent chocolate cake is made with just 4 ingredients.
Did I mention that this cake is rich? Well it is RICH, but in the very best possible way. You’re going to love this cake recipe. That I am sure of.
What is in flourless chocolate cake?
A flourless chocolate cake is exactly that. It is a cake that is made without flour. Sometimes, this cake is called a torte. This cake is truly flourless. It isn’t a recipe that uses a different type of flour. There are no grains or any other ground up flour like ingredient. That means there not almond flour, coconut flour or oat flour involved either.
A flourless chocolate cake is a dessert that is made without any flour. The rich chocolate flavor comes from a combination of chocolate and cocoa powder, making it irresistible. Serve it with a dollop of whipped cream or a scoop of ice cream for a truly decadent dessert.
Speaking of decadent desserts, you have to try my cherry Cherry Chocolate Cake with Fudge Frosting and this Baily’s Irish Cream Cake. Oh, my!
What Makes This Cake Work
Years ago, I was a skeptic when I heard about flourless cake. How could the cake possible work without the flour to hold it together. The secret to making an amazing flourless chocolate cake is the eggs.
You are using 8 eggs in this recipe. The eggs get separated and the egg whites are beaten into a meringue. The meringue gets combined with the egg yolks and the chocolate and this stabilizes the cake.
Is Flourless Chocolate Cake Gluten Free
Yes, because there is no flour in the cake, or any other ingredients that have gluten, this cake is safe for people who need to follow a gluten free diet. Many people with Celiac enjoy this cake because there is no flour involved, and little chances for cross contamination.
What Kind of Chocolate Should I Use?
I am using semi sweet chocolate chips in this recipe. You can use whatever kind of melted chocolate that you like. I like the chocolate chips because I almost always have them on hand and there are inexpensive. I also love the flavor of semi sweet.
Dark chocolate is another delicious option for making this flourless cake. The dark chocolate adds an even richer flavor.
Flourless Chocolate Cake Toppings
When I make my flourless chocolate torte cake, I like to add a dusting of powdered sugar on top. Whipped cream or ice cream is another simple idea. However, you can make a chocolate ganache to go on top. This is another traditional topping for the cake. Add a few strawberries on top, and this cake is absolutely amazing.
You can also add other fruit. Raspberries and whipped cream is another delicious idea.
Caramel sauce over the cake will combine beautifully with the chocolate flavor.
Want to take this cake into a rich dessert that no one can beat? Melt peanut butter in the microwave until it is pourable and pour over the chocolate cake.
Making a Ganache
While I am not adding a ganache over my chocolate cake, because I prefer just a sprinkling of powdered sugar. I know that many people love a chocolate ganache topping. If you want to add this to your cake, you will use 1 cup of semi sweet chocolate chips and 1/2 cup of heavy cream. You want to make sure you are using heavy cream for the best ganache. Heat the cream until just before simmering. Pour it over the chocolate chips in a heat safe bowl. Let it sit for 1 minutes and then stir until it is smooth. Pour the chocolate ganache over the flourless chocolate torte cake.
How to Store this Cake
You want to store this cake in the refrigerator. Make sure it is covered well and it will last for up to 4 days.
Flourless Chocolate Cake
Ingredients
- 8 large eggs cold
- 1 pound semisweet chocolate coarsely chopped
- 16 tablespoons unsalted butter 2 sticks , cut into 16 pieces
- 2 teaspoons almond extract
Instructions
- Heat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper and very generously grease the sides of the pan. Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan.
- Bring a kettle or pot of water to boil.
- In a stand mixer using the whisk attachment, beat eggs at high speed until they double in volume (approximately 5 minutes).
- While the eggs are whisking, melt the chocolate and butter together by placing a large heatproof bowl over a pan of almost-simmering water. Keep bowl over simmering water until butter and chocolate mixture is smooth and very warm – about 115 degrees on an instant-read thermometer. Stirring occasionally.
- Remove from heat, and stir in almond extract.
- Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
- Spoon the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan.
- Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow and firm.
- About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. Lightly dust the top of the cake with powdered sugar.
Darn, I wish I had read this last week when I had a sweet tooth and was out of flour!! True story!
You’ve convinced me to try it! My eldest and I both need to shun the carbs!
I’ve never made a flourless chocolate cake – I’d love to try it – sure looks delish!