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Flourless Chocolate Cake Recipe

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4.1 from 40 reviews

This Flourless Chocolate Cake is a rich, dense dessert perfect for chocolate lovers looking for a gluten-free option. Made with melted semisweet chocolate, eggs, coconut sugar, and optional espresso powder to enhance the chocolate flavor, this cake is baked gently at a low temperature for a fudgy texture. It is elegantly dusted with cacao powder for a beautiful finish.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Chocolate Mixture

  • 8 ounces semisweet chocolate chips
  • 6 tablespoons butter (or coconut oil)
  • ½ tsp espresso powder

Eggs and Sugar

  • 6 large eggs, separated (egg whites and yolks at room temperature)
  • ½ cup coconut sugar

For Serving

  • Optional cacao powder, for dusting

Instructions

  1. Prep pan: Preheat your oven to 300°F (150°C). Butter the bottom and sides of a 9-inch springform pan. For easy cake removal, line the bottom with parchment paper on top of the butter.
  2. Melt chocolate: Place chocolate chips and butter in a large glass bowl and melt over a double boiler, stirring until smooth. Alternatively, microwave in 20-second intervals until fully melted. Remove from heat and allow to cool to room temperature.
  3. Whip egg whites: In a large bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add coconut sugar, about one tablespoon at a time, continuing to beat until the mixture is glossy and holds stiff peaks. Set aside.
  4. Mix egg yolks and chocolate: Stir the egg yolks and espresso powder into the cooled chocolate mixture thoroughly. Ensure the chocolate is at room temperature to avoid cooking the yolks.
  5. Fold egg whites into chocolate: Add one-third of the whipped egg whites to the chocolate mixture and stir to lighten it. Gently fold in the remaining egg whites carefully to maintain aeration and avoid deflating the batter.
  6. Bake the cake: Pour the batter into the prepared springform pan and bake for 45 minutes. The cake will rise during baking but will deflate as it cools, resulting in a fudgy texture.
  7. Cool and serve: Allow the cake to cool completely in the pan. Release the springform sides and remove the cake. Dust with cacao powder before slicing and serving.

Notes

  • Make sure the chocolate mixture is cooled to room temperature before adding egg yolks to prevent scrambling.
  • Be gentle when folding in the egg whites to maintain the cake’s light texture.
  • Coconut sugar provides a mild caramel flavor but can be substituted with regular granulated sugar if preferred.
  • Using a springform pan helps in easily removing the delicate cake without breaking.
  • If desired, serve with whipped cream or fresh berries to complement the rich chocolate.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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