If you love chocolate cake but are craving something more classic, make sure to try my Perfect Chocolate Cake Recipe! It’s the best!
Flourless Chocolate Cake Is A Chocolate Lovers Dream!
Calling all chocoholics! This is a recipe for you. Rich, intense, delicious flourless chocolate cake is a dream come true for anyone with a chocolate craving!
Flourless Chocolate Cake Is A Chocolate Lovers Dream!Can You Really Make Chocolate Cake Without Flour?What Do You Need To Make Flourless Chocolate Cake?Why Do The Eggs Need To Be At Room Temperature?Is the Top Supposed To Be Crackly?Can This Cake Be Made Ahead?How Do You Cut The Perfect Slice?Get the Recipe
Not only does this easy chocolate cake recipe taste incredible, it’s a pretty gorgeous dessert in that rustic way. The crackly top is my favorite part…almost like a meringue with the crunch, and the filling is soft, fudgy, and rich. Plus there are only 5 ingredients in this cake, so the chocolate is really the star of the show.
Can You Really Make Chocolate Cake Without Flour?
Yes! This cake is naturally gluten free…as long as you double check your vanilla extract and chocolate. Sometimes gluten is hiding in places you would never know! But yes! This is an unintentional gluten free recipe.
What Do You Need To Make Flourless Chocolate Cake?
Only 5 simple ingredients! And it’s likely you have all 5 in your kitchen right now. Here’s what you will need:
Chocolate. Obviously this is the most important ingredient, so choose your chocolate wisely. If the chocolate doesn’t taste good on its own, it’s not going to taste good in the cake. So use a nice quality chocolate here. You will need 12 ounces of semi-sweet, and I like to use chopped chocolate best, but that’s a personal preference. I buy the large pound bars from Trader Joe’s. I find it to be a very nice quality chocolate for a minimal price. You can even use chocolate chips if that’s what you prefer. Eggs. You will need 5 large eggs for this recipe and it is important that they are room temperature. I will explain more on that below. You will be separating the egg yolks from the whites and whipping the whites up!Vanilla Extract. This is actually an optional ingredient, as the chocolate flavor is so strong, but I really like the way it rounds out the flavor.Butter. I recommend using salted butter in this recipe, as there is no additional salt added. The bit of salt in the butter enhances the chocolate flavor in my opinion.Cream of Tartar. This is necessary in whipping egg whites aiding in allowing them to reach their full volume. The acidity in cream of tartar holds in water and air, keeping them stable.
Shop Items:Whisk AttachmentFood Scale
Why Do The Eggs Need To Be At Room Temperature?
So like I stated above (and in the recipe below) you will need to separate the eggs in this recipe, incorporating the whipped egg whites last. BUT you will want to whip the egg whites at room temperature. Room temperature egg whites become a little looser (more runny) at room temperature, which allows more air to be whipped in, creating more volume. This is important in this recipe to achieve the crunchy, meringue-like top.
PRO TIP: Separate the eggs while they are still cold!
The reason I recommend separating them cold and THEN allowing them to come up to room temperature is because egg yolks will break easier when they are warmer, and you don’t want any yolk in your egg whites when whipping them up. So instead of allowing the eggs to come to room temp THEN separating them, I do that step first! It’s all about making success easier! So what I do is pull the eggs out of the fridge, separate them, and then let them sit for about 15 minutes before whipping the whites.
Is the Top Supposed To Be Crackly?
Yep! Like I talked about with the egg whites, the top of this cake is a lot like a crunchy, sweet meringue. It will puff up when it’s baked, but will settle, creating cracks and pockets of air. I love this part of the cake, and really feel like it’s what sets my flourless chocolate cake apart from others.
What If You Don’t WANT A Crackly Top?
If you are a perfectionist and prefer a smoother, less cracked top, you can make that happen with this recipe! All you will need to do is bake the cake in a water bath. This means, line the outside of the bottom of the pan with foil to prevent leaks, and fill a baking dish up about 1/2- inch with hot water. Place the springform pan in the hot water and bake according to the recipe directions. The steam will help prevent the cracking, creating a softer top. This will be great if you plan on frosting the cake. Try my:
Creamy Chocolate FrostingChocolate Ganache
Can This Cake Be Made Ahead?
Yes, this cake can be made ahead. I actually like to make this cake the night before I plan on serving it so the chocolate flavor has time to intensify. I don’t recommend freezing this cake, however, as the meringue topping will lose its crunch.
How Do You Cut The Perfect Slice?
Let’s be real for a second, the first slice isn’t going to be the prettiest. It never is,just roll with it!! But to achieve the best slice of this cake, I recommend using a hot knife. The warmth of the knife glides through the chocolate easier creating smoother slices. Here’s what you do:
Looking For More Chocolate Recipes? Try These:
Ridiculous Chocolate CakeChocolate ShortbreadChocolate Banana BreadChocolate Cheesecake
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You’ll also sign up to get new recipes in your inbox. Δ PRO TIP: I recommend separating the eggs while cold and then allowing them to come up to room temperature after. They are easier to separate cold, as the yolk is less likely to break.
