Chocolatey, decadent, rich flourless chocolate cake is on just about every restaurant dessert menu, and it’s no wonder. A thin slice of the fudgy torte is irresistible to chocolate lovers, and it strikes the perfect bittersweet note to cap a special dinner. It’s as classic as a little black dress, and just as simple, even if you make it at home! Here’s how to make a chocolate flourless cake, step-by-step.
Ingredients for Flourless Chocolate Cake
- Eggs: Eggs give this cake its structure. You’ll beat the yolks into a chocolate-custardy blend, then add gently whipped egg whites.
- Butter: One big reason this cake is so rich? Butter. Lots of butter. Use one of the best butter brands for the best results, and the richness will come through.
- Chocolate: Our flourless chocolate cake recipe calls for two types of chocolate: unsweetened and semisweet. This ratio balances creaminess, sweetness, bitterness and richness. Use the best-quality chocolate you can. Chopped chocolate bars are easiest to melt, but chocolate wafers or chips work too. You may use dark or milk chocolate in place of the semisweet, but keep the unsweetened chocolate for balance, and always use the same overall quantity (9 ounces total).
Directions
Step 1: Separate the eggs
The egg whites need to stand at room temperature for 30 minutes, so separating the eggs is your first task. Since the egg whites will be beaten, take care to not get any yolk into the white, which would prevent them from whipping properly.
Step 2: Melt the chocolate and butter
Preheat the oven to 350°F. In a heavy saucepan, melt the butter, 1/4 cup of the sugar and both types of chocolate over low heat, stirring constantly. Let cool until the mixture is lukewarm.
Step 3: Combine the egg yolks and chocolate
In a large bowl, beat the egg yolks until thick and lemon-colored, about three minutes. Beat in the vanilla.
Slowly beat in the chocolate mixture until the batter is a uniform color.
Step 4: Beat the egg whites until soft peaks form
In a separate clean bowl and with clean beaters, beat the egg whites on medium speed until soft peaks form.
Editor’s Tip: The eggs should start turning glossy and take on a distinct form, but they should flop or sag when you lift the beaters. (You don’t want to overbeat at this point, because you’re not done beating!)
Step 5: Beat the egg whites until stiff peaks form
Gradually add the remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
Editor’s Tip: Stiff peaks will look glossy and hold their shape when you pull up the beaters. Do not over beat the egg whites (they will start to look grainy and liquid will pool in the bottom of the bowl—this is a sign you need to start over with new eggs).
Step 6: Fold in the whipped egg whites
First, stir a small amount of egg whites into the chocolate mixture. This dilutes the heaviness of the chocolate mixture, making it easier to integrate with the beaten egg whites.
Then, slowly and gently, fold in the remaining egg whites. Always do a final fold that reaches all the way to the bottom of the bowl, where unmixed batter likes to hide.
Editor’s Tip: To fold egg whites means to gently work them into the batter with slow, delicate lifting and scooping motions, rather than with the rough spinning of a stir. Here’s a detailed guide to folding ingredients, which preserves the volume of the whipped egg whites. In flourless cake, this is especially crucial for achieving the proper fudgy but still cakey texture of the cake.
Step 7: Bake
Gently pour the batter into a greased 9-inch springform pan. Place on a baking sheet, and set on the middle rack of the oven. (The baking sheet makes it easy to move the cake in and out of the oven without tipping the batter.)
Bake until the cake is just set, 28 to 30 minutes (but, if your oven runs hot, start checking earlier). The edges of the cake will be puffed up and set, but the center should still jiggle slightly when touched. A toothpick inserted in the center will come out with a few moist crumbs. Err on the side of underbaking, since the cake will continue to cook (and you want it to be a bit fudgy).
Step 8: Cool the cake
Cool the cake in the pan on a wire rack for 20 minutes. Carefully run a knife around the edge of the pan to loosen it, then remove the sides of pan. Decorate, if you like, before serving—ideas below!
Editor’s Tip: You may eat it warm, but the cake will be more delicate; the crumb will reach optimal fudge levels when no longer warm.
Recipe Variations
- Dust the cake: A sprinkle of confectioners’ sugar or cocoa powder over the top of the cake adds a pretty finish in a hurry.
- Top with berries: Scatter fresh raspberries, blackberries or strawberries on the top for a pretty decoration that also adds a balancing brightness to the decadent cake.
- Add a jolt of espresso: Stirring a tablespoon of instant espresso powder into the chocolate mix in Step 2 brings out more chocolate flavor and adds a complex richness to the cake.
- Serve with whipped cream: A mound of store-bought or homemade whipped cream is a perfect complement to the rich cake.
- Top with chocolate ganache: Turn this cake into a melt-in-your-mouth masterpiece by spreading rich chocolate ganache over the top and sides of the cake before serving.
How to Store Flourless Chocolate Cake
Leftover flourless chocolate cake can be kept at room temperature or in the refrigerator. Allow it to cool completely, then wrap tightly. It will keep for up to two days on the counter (store it away from direct sunlight). In the fridge, it will last up to five days.
Can you make flourless chocolate cake ahead of time?
Flourless chocolate cake tastes great after sitting for several hours after baking, so you may make it the day before or the morning of the day you plan to serve it. You may also bake the cake and freeze it for the future.
How to Freeze Flourless Chocolate Cake
Allow the cake to cool completely, then wrap it tightly in at least two layers, such as plastic wrap followed by aluminum foil. You can freeze the cake in slices or whole. It will keep for up to two months in the freezer. Let the cake thaw in the refrigerator, then serve cool or at room temperature. Any decorations are best added after defrosting.
Flourless Chocolate Cake Tips
Is flourless chocolate cake gluten-free?
Our recipe for flourless chocolate torte is free of flour. To ensure it’s a completely gluten-free dessert, make sure that your chocolate and other ingredients are certified gluten-free.
Note that some recipes for flourless cake actually do include a spoonful or so of flour, so never assume that a cake is completely safe for someone avoiding gluten.
Why does my flourless chocolate cake sink during baking?
All chocolate tortes will sink a bit while baking since there’s no flour to provide structure and no leavening agent to add lift.
If your cake is sinking significantly, however, that usually means that you overmixed the batter and knocked too much air out of the whipped egg whites. Serve with extra whipped cream to lighten the dense cake, and, next time, go more gently. When it comes to home baking, practice makes perfect.
How can I slice my flourless chocolate cake neatly?
Use a sharp knife to slice the cake. Between every slice, wipe the knife clean to keep crumbs and chocolate from building up on the knife and smearing.
