Flourless Chocolate Cake Recipe, a perfect treat for chocolate lovers. Made with dark chocolate, cocoa powder, and ground almonds, this cake boasts an irresistibly fudgy texture with a deep, intense chocolate flavor. The addition of sesame oil adds a subtle nuttiness, enhancing the cake’s complexity. Light yet luscious, this cake is naturally gluten-free and beautifully balanced with a hint of rum for extra depth. Topped with a dusting of powdered sugar or served with fresh berries, it’s an elegant dessert ideal for special occasions or everyday indulgence.
Decadent Flourless Chocolate Cake
Craving a rich, deeply chocolatey dessert that’s naturally gluten-free? This Flourless Chocolate Cake is the answer. It’s incredibly simple to make, yet it tastes like something from a high-end bakery. With its dense, fudgy texture and intense chocolate flavor, it’s the perfect treat for a special occasion or just a cozy night in.
Ingredients
- 8 oz (226g) good-quality bittersweet or semi-sweet chocolate, chopped
- ½ cup (113g) unsalted butter, cubed
- 1 cup (200g) granulated sugar, divided
- 4 large eggs
- ¼ tsp salt
- 1 tsp vanilla extract
- Optional: Powdered sugar, fresh berries, or a dollop of whipped cream for serving
Cooking Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C).1 Grease and line an 8-inch round cake pan with parchment paper. This will prevent the cake from sticking.
- Melt Chocolate & Butter: In a heatproof bowl, combine the chopped chocolate and cubed butter. Place the bowl over a saucepan of simmering water (a double boiler) and stir occasionally until the chocolate and butter are completely melted and smooth. Be careful not to let the water touch the bottom of the bowl. Once melted, remove from the heat and stir in half of the granulated sugar.
- Separate Eggs: Carefully separate the egg yolks and egg whites into two separate bowls.
- Whisk Yolks: Whisk the egg yolks into the melted chocolate mixture, one at a time, until fully incorporated. Stir in the vanilla extract.
- Whip Whites: In a separate, clean bowl, use an electric mixer to beat the egg whites and salt on medium-high speed. Gradually add the remaining sugar and continue to beat until stiff, glossy peaks form.
- Combine: Gently fold a third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Be gentle to avoid deflating the mixture.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not liquid batter). The center will still be a bit soft.
- Cool: Let the cake cool completely in the pan on a wire rack. As it cools, the center will sink slightly, creating a beautiful, dense cake.
- Serve: Once cool, you can dust the cake with powdered sugar and serve it with fresh berries or a scoop of whipped cream.2
Kitchen Essentials
| Item | Use |
| 8-inch Cake Pan 🎂 | The perfect size for this recipe. |
| Mixing Bowls 🥣 | You’ll need at least two: one for the chocolate mixture and another for the egg whites. |
| Electric Mixer ⚡ | Key for whipping the egg whites to stiff peaks. |
| Rubber Spatula 🍴 | Ideal for gently folding the egg whites into the batter. |
| Parchment Paper 📄 | Ensures the cake doesn’t stick to the pan. |
| Wire Rack 🧺 | For cooling the cake completely. |
Cooking Time
- Prep time: 20 minutes
- Cook time: 30-35 minutes
- Total time: 50-55 minutes (plus cooling time)