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Flourless chocolate cake served on a white plate with berries

Flourless Chocolate Cake

  • Author: Louna
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Flourless Chocolate Cake is a rich and fudgy dessert celebrated for its intense chocolate flavor and moist, dense yet airy texture. Perfect for gluten-free diets, it uses simple ingredients like chocolate, butter, and eggs, baked in a water bath to maintain moisture. Topped with mocha whipped cream, it transforms any occasion into a special celebration.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 6 ounces high-quality semi-sweet chocolate, finely chopped
  • 2/3 cup granulated sugar
  • 2 teaspoons espresso powder
  • 1 1/2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/3 cup unsweetened natural or Dutch-process cocoa powder
  • 1/8 teaspoon salt
  • Optional: 1/2 teaspoon baking powder
  • For mocha whipped cream:
    • 1 teaspoon espresso powder
    • 1 teaspoon warm water
    • 1 cup cold heavy cream or heavy whipping cream
    • 3 tablespoons confectioners’ sugar
    • 1 tablespoon unsweetened natural or Dutch-process cocoa powder
    • Optional: raspberries and dusting of confectioners’ sugar for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line bottom with parchment paper; grease parchment.
  2. In a heatproof bowl, melt butter and chopped chocolate in microwave in 20-second intervals, stirring until smooth. Let cool 2-3 minutes.
  3. Whisk in granulated sugar, espresso powder, and vanilla extract until combined.
  4. Add eggs one at a time, whisking until smooth.
  5. Whisk in cocoa powder, salt, and optional baking powder until fully incorporated.
  6. Pour batter into prepared pan.
  7. Place a large roasting pan on the bottom oven rack and fill with boiling water about 2 inches high.
  8. Place cake pan on center rack and bake 30 minutes; check at 25 minutes—the edges should be set with a slight jiggle in center.
  9. Remove cake and cool 10 minutes; run knife around edges and invert onto serving plate. Cool completely.
  10. For mocha whipped cream, mix espresso powder with warm water and let cool.
  11. In a chilled bowl, whip heavy cream with confectioners’ sugar, cocoa powder, and cooled espresso mixture until medium peaks form.
  12. Serve cake topped with mocha whipped cream; garnish with raspberries and confectioners’ sugar if desired.

Notes

  • Use high-quality chocolate with at least 60% cocoa for best flavor.
  • Do not overbake; cake should be slightly jiggly in center when done.
  • Eggs should be at room temperature for smooth batter.
  • Cooling melted chocolate prevents burnt taste.
  • Mocha whipped cream can be enhanced with a splash of coffee liqueur.
  • Optional baking powder is not required but may add slight rise.
  • For dairy-free version, substitute butter with coconut oil and use dairy-free chocolate and cream alternatives.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 380 kcal
  • Sugar: 30 g
  • Sodium: 100 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 140 mg

Keywords: Flourless Chocolate Cake, Gluten-Free Chocolate Cake, Mocha Whipped Cream, Rich Chocolate Dessert, Fudgy Cake

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Find it online: https://www.recipeslouna.com/flourless-chocolate-cake-recipe/