A dense, fudgy cake with a rich, almost truffle-like consistency.
This Flourless Chocolate Cake is a rich, indulgent dessert that offers an intense chocolate experience. With its dense and fudgy texture, this cake is perfect for chocolate lovers seeking a gluten-free treat.
Why you'll want it now, Intensely chocolatey and gluten-free, this cake is the ultimate indulgence for chocolate lovers.
Why this recipe works
The absence of flour allows the chocolate to shine, creating a dense and fudgy texture that melts in your mouth. Whipping the egg whites separately adds volume, ensuring the cake remains light yet decadent.
Equipment
9 in (23 cm) round cake pan
parchment paper
microwave-safe bowl
mixing bowls
electric mixer
rubber spatula
saucepan
whisk
How to make it
Preheat your oven to 375°F (190°C). Line the bottom of a 9 in (23 cm) round cake pan with parchment paper and grease the sides.
In a microwave-safe bowl, melt the chocolate and butter in 30-second intervals, stirring until smooth.
Stir in the sugar, salt, and vanilla extract.
In a separate bowl, whisk the egg yolks until pale and slightly thickened, then mix them into the chocolate mixture.
In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the chocolate mixture in three additions, taking care not to deflate the mixture.
Sift the cocoa powder over the batter and gently fold until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25 minutes, or until the edges are set and the center is slightly soft.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the glaze, heat the cream in a small saucepan until it begins to simmer. Remove from heat, add the chopped chocolate, and whisk until smooth.
Pour the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set before serving.
Enjoy this intensely chocolatey treat with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
How you'll know it's ready
You'll know it's ready when the edges are set and the center appears slightly soft, with a gentle spring when touched.
Convection oven? (and if you don't have one)
If you're using a convection oven, lower the temperature to 350°F (175°C) and check the cake a few minutes earlier, as convection ovens bake faster. Standard oven users, the temperature as written is perfect for you.
Frosting, filling & glaze notes
The glaze should be smooth and glossy, with a pourable consistency that sets into a shiny coating.
That soft, gooey texture up close.
Troubleshooting
If the cake is too dense, ensure the egg whites are beaten to soft peaks and folded gently to maintain volume.
For a cake that sinks, check that the eggs are fresh and properly whipped.
If the glaze is too thick, gently reheat and add a splash of cream until pourable.
If the cake sticks to the pan, make sure the parchment is properly placed and the pan is well-greased.
Storage
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Make ahead
The cake can be made a day in advance and glazed the day of serving. Refrigerate and bring to room temperature before serving.
Variations
Add a pinch of espresso powder to enhance the chocolate flavor.
Top with fresh berries for a fruity contrast.
Sprinkle with sea salt flakes for a salty-sweet combination.
Frequently asked questions
Can I use milk chocolate instead of bittersweet?
Yes, but the cake will be sweeter and less intensely chocolatey. Adjust sugar to taste.
How can I make this cake dairy-free?
Use dairy-free chocolate and substitute the butter with a plant-based alternative.
Why is my cake dry?
Overbaking can cause dryness. Check the cake a few minutes early if your oven runs hot.
Can I freeze this cake?
Yes, wrap it tightly without the glaze and freeze for up to 2 months. Thaw and glaze before serving.
Nutrition Facts
Per serving: 1 slice (85 g)
Calories340
Total Fat23 g
Saturated Fat14 g
Cholesterol115 mg
Sodium60 mg
Total Carbohydrate35 g
Dietary Fiber3 g
Total Sugars28 g
Protein5 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
