This flourless chocolate cake recipe makes a wealthy, fudgy chocolate cake with no particular components. Naturally gluten free!
This flourless chocolate cake is a kind of restaurant-style desserts that it is tempting to suppose is just too fussy to make at house. You in all probability have a common concept that it is made by whipping egg whites, and folding in melted chocolate, and each of these issues would possibly sound intimidating. However when you see the step-by-step images, you may get the concept and have the ability to make it from reminiscence very quickly.
Plus, it is naturally gluten free. So, even in case you are simply beginning out baking gluten free and do not have a gluten free flour mix you’re keen on, otherwise you need to bake one thing particular for a GF particular person in your life, begin with this cake.
This cake may be very wealthy and dense, the chocolate aroma is so robust that you would be able to inform how wealthy it’s earlier than you even take that first chunk. You’ll find it irresistible plain, nevertheless it’s additionally an ideal canvas for all types of toppings like chocolate ganache, recent whipped cream, and recent berries in season.
Key components
There are only a handful of components in a flourless chocolate cake:
- Chocolate – Use a sort of chopped chocolate that you just like to eat, with as a lot richness as you personally love. It types the premise of the cake. Keep away from utilizing chocolate chips right here, irrespective of how accessible they’re, since all of them comprise some wax so that they preserve their form throughout baking.
- Butter – Butter provides richness, moisture, and taste and helps preserve the melted chocolate from making the cake too dense.
- Eggs and egg whites: We want 5 egg whites, and three egg yolks right here. We whip a number of the whites into smooth peaks to offer the cake physique; the remaining are overwhelmed with the yolks to offer richness and easy mouth really feel
- Sugar – Provides sweetness and tenderness, particularly because the chocolate does not have a ton of sugar.
- Cocoa powder – Provides wealthy chocolate taste to enrich the melted chocolate; I like Dutch-processed cocoa powder right here for the richness, however you should utilize pure cocoa powder right here; simply add 1/8 teaspoon baking soda to neutralize the acidity.
- Vanilla extract – Good-quality vanilla extract helps convey out the wealthy chocolate flavors, and provides some complexity.
- Salt: Offsets the sweetness and balances the opposite flavors
The way to make a flourless chocolate cake
Soften the chocolate combination; put together the egg white combination
- Soften the chopped chocolate and butter collectively within the microwave or over a double boiler; let it cool briefly
- Whip 2 or 3 egg whites till smooth peaks type
- Add about half of the cocoa powder and sugar to the egg whites, and beat to mix.
Make the bottom and end the batter
- In a separate mixing bowl, whisk collectively the three eggs (or the remaining 2 eggs and 1 egg yolk), the remainder of the cocoa powder and sugar, vanilla and salt.
- Add the melted butter and chocolate, and whisk till easy and well-combined
- Fold within the whipped egg white and cocoa powder combination into the cake batter
- Switch the cake batter to a greased and lined springform pan
Bake and chill the cake
- Unfold the cake into an excellent layer within the pan
- Bake for about 25 minutes, or till simply set within the heart
- Let cool to room temperature (about 1 hour)
- Chill for about 1 hour extra or till strong, then slice and serve
Recipe ideas & methods
Use your favourite chocolate
Since there are so few components on this recipe, the standard and taste of the chocolate matter so much. Nevertheless it’s most vital that you just love the style of the chocolate you utilize. If you happen to love semi-sweet chocolate, then use that! Keep away from utilizing chocolate chips, although, since they comprise wax to maintain their form.
You do not have to whip the egg whites
You can make the cake with out beating the egg whites individually and folding them into the batter. Merely beat the sugar, egg whites, and eggs vigorously till pale yellow in colour earlier than whisking within the cocoa powder, melted butter, and chocolate. Your cake might be extra dense and much more fudge-like.
Your cake will rise after which fall a bit
If you happen to’ve by no means made a flourless chocolate cake earlier than, you could discover its tendency to rise like a daily cake after which fall abruptly after it’s faraway from the oven reasonably alarming. That’s what it’s imagined to do, although, so do not assume you probably did something incorrect. If it rises too excessive and falls an excessive amount of, you might have overmixed it, however it should nonetheless style nice.
Use a lighter coloured pan
If attainable, use a lighter coloured pan so the cake can bake extra slowly and evenly. If you happen to do use a springform pan that’s darkish in colour, begin watching it carefully at 20 minutes as it should have extra of an inclination to burn.
The way to slice cleanly
This cake is so dense and fudgy, that it should be chilled till set, just like a gluten free cheesecake. Even as soon as it has been chilled till set, although, a pointy knife nonetheless won’t glide via the cake for clear slices.
Earlier than every minimize, run your massive, sharp knife (a clear edge works finest, not a serrated one) underneath sizzling water from the sink. After the primary minimize, wipe the knife clear, run it underneath the new water, after which make one other slice.
Serving strategies
The wealthy chocolate style and fudgy texture of a basic flourless chocolate cake makes the right canvas to prime with all types of flavors. Listed here are a couple of of our favourite toppings.
Chocolate ganache topping
Chocolate ganache is made with a easy mixture of chopped chocolate and heavy whipping cream. For the right stability of a pourable glaze that also units correctly within the fridge, for this recipe I make ganache utilizing 8 ounces chopped darkish chocolate with 2/3 cup (5.3 fluid ounces) heavy whipping cream.
Place the chopped chocolate in a 2 cup heat-safe bowl or measuring cup. Warmth the cream in a small saucepan over medium-low warmth simply till simmering. Pour the new cream on prime of the chopped chocolate, let sit for five minutes, then stir till absolutely melted. Pour over the cooled cake and refrigerate as instructed till each the cake and topping are set. .
Different flourless chocolate cake serving strategies
- Mud the cooled cake with a skinny layer of Dutch-processed cocoa powder and pile on recent chopped strawberries
- A skinny layer of powdered sugar dusted on prime of the cooled cake, then topped with recent raspberries and blueberries
- A scoop of selfmade vanilla ice cream on prime of every beneficiant slice of cake
- Recent whipped cream with berries and chocolate shavings
Storing directions
Making this cake upfront
This cake will final for a minimum of per week within the fridge. Let it chill uncovered till correctly set, then take away the edges of the springform pan and canopy tightly with plastic wrap or Glad Press n Seal for as much as 1 week.
Flourless chocolate cake might be served chilled proper from the fridge, or at room temperature.
Freezing directions for longer storage
I choose to freeze particular person slices, every wrapped tightly in freezer-safe wrap. You may wrap the entire unsliced cake tightly and freeze. The cake will keep recent frozen, sliced or unsliced, for as much as 2 months. Defrost within the fridge in a single day and served barely chilled or defrost at room temperature.
In style ingredient substitution strategies
Dairy free
If you would like to make this cake with out dairy, make sure to use a dairy free darkish chocolate. You may want to switch the butter with a dairy-free substitute. I like to recommend a block of vegan butter, like Soften or Miyoko’s Creamy manufacturers. The type that is available in a bathtub is generally oil.
If you happen to use Earth Steadiness buttery sticks as an alternative, the cake could rise a bit and fall a bit extra, as a result of further moisture, however it should nonetheless be wealthy and fudgy. Make sure that get rid of the salt as an added ingredient, since Earth Steadiness is actually salty.
Egg free?
There are usually not solely three eggs, however two egg whites within the recipe. The 2 egg whites can probably get replaced by aquafaba, which is the brine from a can of chickpeas, though I have never experimented with that substitute.
My favourite substitute for the entire eggs is one “chia egg” (1 tablespoon floor chia seeds combined with 1 tablespoon lukewarm water till it gels) every. However I have never tried it and I am undecided I can promise outcomes. Chances are you’ll be higher off changing the three egg yolks with 3 tablespoons of unsalted butter at room temperature, and the remaining 3 egg whites with extra aquafaba.
FAQs
Sure! Springform pans might be tough to work with, and you could not have one. In that case,
simply use a spherical cake pan and chill the cake for a minimum of an hour within the fridge earlier than transferring it fastidiously to a serving dish. As soon as it is absolutely chilled, this cake is extra steady and simpler to slice cleanly and serve.
Sure! Except a number of of the fundamental pantry components that you just supply comprises gluten, it will likely be naturally gluten free.
It tastes completely different than a daily flour-containing gluten free chocolate cake which has an airier crumb. The crumb of this cake is dense and tremendous fudgy.
Sure! Use your favourite chocolate. Darkish chocolate, additionally referred to as bittersweet chocolate, is simply chocolate that has much less sugar and often no dairy, in comparison with semi-sweet or milk goodies. For a barely much less wealthy chocolate, you should utilize chopped semi-sweet chocolate on this recipe.
For a correctly smooth and fudgy flourless cake, make sure to not overbake your cake. You may know it is executed when it seems to be set all the way in which within the heart (it will not shine, prefer it does when the batter is moist).
Some settling is unavoidable because the cake cools, since its construction comes from whipped eggs, like a souffle. But when it rose very excessive within the oven after which fell so much, you might have overbeaten the batter. It would nonetheless style nice. Subsequent time, simply combine much less.
Remember to grease your pan properly, then line the underside and butter the paper. Let the cake cool absolutely, then chill it earlier than you unmold it. Run a skinny software like a butter knife across the fringe of the cake to verify it is not caught to the pan, then unlatch and take away the edges when you used a springform pan. If you happen to’ve used a daily cake pan, slide a big offset spatula across the edges and beneath the cake, and elevate the cake out earlier than slicing.
Sure! Simply add 1/8 teaspoon baking soda to the combination to assist neutralize the additional acidity.
It’s best to refrigerate it earlier than slicing to get clear slices, and since it makes the cake extra steady. However after you slice it, you’ll be able to serve it at room temperature when you like.
No, you’ll be able to’t use oil or the cake with be missing in taste and can style oily. However you’ll be able to exchange the butter with a block of vegan butter. You might be able to exchange 2 or 3 tablespoons of the butter with oil, although.
It’s best to have the ability to exchange the egg whites with aquafaba (the brine from a can of chickpeas) and also you might be able to exchange the three egg yolks with 3 tablespoons of unsalted butter at room temperature.
Sure! It would keep recent within the fridge, wrapped tightly, for as much as 1 week. Freeze it wrapped tightly for longer storage, as much as 2 months.
Flourless Chocolate Cake Recipe (GF)
This flourless chocolate cake recipe makes a wealthy, fudgy chocolate cake with no particular components. Naturally gluten free!
Yield: 8 slices cake
Forestall your display from going darkish
Elements
- 6 ounces darkish chocolate chopped
- 8 tablespoons (112 g) unsalted butter chopped (plus extra for greasing)
- 2 (50 g) egg whites
- 3 (150 g (weighed out of shell)) eggs at room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (40 g) unsweetened cocoa powder sifted (Dutch-processed is finest)
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
For adorning (elective)
- Cocoa powder for dusting
- Whipped cream
- Recent berries raspberries and strawberries look and style finest
Directions
-
Preheat your oven to 350°F. Butter an 8-inch or 9-inch spherical springform pan, line simply the underside with a spherical of unbleached parchment paper, then butter the paper. Set the pan apart.
Soften the chocolate & butter.
-
In a double boiler or a medium-sized microwave protected bowl, soften the chocolate and eight tablespoons butter till each are melted and easy.
-
In case you are utilizing the microwave technique, microwave in 30-second increments at 70% energy, stirring in between intervals, taking care to not burn the chocolate. Set the combination apart to chill briefly.
Beat the egg whites.
-
In a big bowl with a handheld mixer, or a stand mixer fitted with the whisk attachment, beat the two egg whites on medium-high velocity till smooth peaks type. (For a barely fluffier cake, separate one of many 3 complete eggs and add another white right here.)
-
Add about half of the sugar and about half of the cocoa powder to this combination, and beat on medium velocity till well-combined and shiny. Go slowly at first, as a result of cocoa powder resists combining.
-
Including cocoa powder to the egg whites makes it simpler to include them into the remainder of the combination later with out deflating the whites.
Assemble the batter.
-
In a separate massive bowl, whisk the three complete eggs (or 2 complete eggs and remaining egg yolk), remaining sugar, remaining cocoa powder, vanilla and salt till well-combined.
-
Add the melted chocolate and butter combination, whisking continuously, till absolutely mixed. Proceed to whisk till the combination is easy and shiny.
-
Fold the egg white and cocoa powder/sugar combination into the batter fastidiously however fully. The combination might be thickly pourable.
-
Pour the batter into the ready pan, and easy the highest fastidiously utilizing a small offset spatula or knife. Faucet the pan gently on the counter to interrupt any very massive air bubbles.
Bake the cake.
-
Place the pan within the heart of the preheated oven. Bake for about 25 minutes (nearer to half-hour for an 8-inch cake), or till the cake is simply set within the heart.
-
In case you are utilizing a dark-colored springform pan, start checking at 20 minutes to make sure that the cake doesn’t burn. Take away the pan from the oven and place the cake on a wire rack, nonetheless within the pan, to chill fully. It ought to take about an hour to chill within the pan absolutely.
-
Place the cooled cake within the fridge, nonetheless within the pan, and chill for 1 hour (or longer) earlier than unmolding it from the springform pan.
-
Slice with a pointy, moist knife and serve with elective cocoa powder, berries and cream.
Notes
Dietary data is an estimate, per slice of cake, excluding decorations. It’s supplied as a courtesy and shouldn’t be relied upon.
Diet
Serving: 1slice | Energy: 341kcal | Carbohydrates: 32g | Protein: 6g | Fats: 23g | Saturated Fats: 13g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.5g | Ldl cholesterol: 92mg | Sodium: 188mg | Potassium: 273mg | Fiber: 4g | Sugar: 24g | Vitamin A: 447IU | Calcium: 36mg | Iron: 4mg
Flourless Chocolate Cake Recipe (GF)
This flourless chocolate cake recipe makes a wealthy, fudgy chocolate cake with no particular components. Naturally gluten free!
Yield: 8 slices cake
Forestall your display from going darkish
Elements
- 6 ounces darkish chocolate chopped
- 8 tablespoons (112 g) unsalted butter chopped (plus extra for greasing)
- 2 (50 g) egg whites
- 3 (150 g (weighed out of shell)) eggs at room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (40 g) unsweetened cocoa powder sifted (Dutch-processed is finest)
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
For adorning (elective)
- Cocoa powder for dusting
- Whipped cream
- Recent berries raspberries and strawberries look and style finest
Directions
-
Preheat your oven to 350°F. Butter an 8-inch or 9-inch spherical springform pan, line simply the underside with a spherical of unbleached parchment paper, then butter the paper. Set the pan apart.
Soften the chocolate & butter.
-
In a double boiler or a medium-sized microwave protected bowl, soften the chocolate and eight tablespoons butter till each are melted and easy.
-
In case you are utilizing the microwave technique, microwave in 30-second increments at 70% energy, stirring in between intervals, taking care to not burn the chocolate. Set the combination apart to chill briefly.
Beat the egg whites.
-
In a big bowl with a handheld mixer, or a stand mixer fitted with the whisk attachment, beat the two egg whites on medium-high velocity till smooth peaks type. (For a barely fluffier cake, separate one of many 3 complete eggs and add another white right here.)
-
Add about half of the sugar and about half of the cocoa powder to this combination, and beat on medium velocity till well-combined and shiny. Go slowly at first, as a result of cocoa powder resists combining.
-
Including cocoa powder to the egg whites makes it simpler to include them into the remainder of the combination later with out deflating the whites.
Assemble the batter.
-
In a separate massive bowl, whisk the three complete eggs (or 2 complete eggs and remaining egg yolk), remaining sugar, remaining cocoa powder, vanilla and salt till well-combined.
-
Add the melted chocolate and butter combination, whisking continuously, till absolutely mixed. Proceed to whisk till the combination is easy and shiny.
-
Fold the egg white and cocoa powder/sugar combination into the batter fastidiously however fully. The combination might be thickly pourable.
-
Pour the batter into the ready pan, and easy the highest fastidiously utilizing a small offset spatula or knife. Faucet the pan gently on the counter to interrupt any very massive air bubbles.
Bake the cake.
-
Place the pan within the heart of the preheated oven. Bake for about 25 minutes (nearer to half-hour for an 8-inch cake), or till the cake is simply set within the heart.
-
In case you are utilizing a dark-colored springform pan, start checking at 20 minutes to make sure that the cake doesn’t burn. Take away the pan from the oven and place the cake on a wire rack, nonetheless within the pan, to chill fully. It ought to take about an hour to chill within the pan absolutely.
-
Place the cooled cake within the fridge, nonetheless within the pan, and chill for 1 hour (or longer) earlier than unmolding it from the springform pan.
-
Slice with a pointy, moist knife and serve with elective cocoa powder, berries and cream.
Notes
Dietary data is an estimate, per slice of cake, excluding decorations. It’s supplied as a courtesy and shouldn’t be relied upon.
Diet
Serving: 1slice | Energy: 341kcal | Carbohydrates: 32g | Protein: 6g | Fats: 23g | Saturated Fats: 13g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.5g | Ldl cholesterol: 92mg | Sodium: 188mg | Potassium: 273mg | Fiber: 4g | Sugar: 24g | Vitamin A: 447IU | Calcium: 36mg | Iron: 4mg
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