Description
This Flourless Chocolate Cake is a rich, dense, and decadent dessert perfect for chocolate lovers. Made without flour, it relies on eggs and cocoa powder for structure, resulting in a fudgy texture. Optional additions like instant coffee enhance the chocolate flavor, and it can be topped with chocolate ganache and homemade whipped cream for an elegant finish.
Ingredients
Scale
Main Ingredients
- 12 Tablespoons unsalted butter (170 g)
- 6 oz coarsely chopped premium chocolate bar (60% Ghirardelli recommended)
- 1 teaspoon instant coffee (optional)
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 1 cup sugar
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder (50 g)
Optional Toppings
- 1 batch chocolate ganache
- Homemade whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and line the bottom of an 8-inch springform pan with parchment paper to ensure easy removal of the cake.
- Melt Chocolate and Butter: Combine the butter and chopped chocolate in a medium heatproof bowl. Microwave in 15-second intervals, stirring well between each, until the mixture is melted and smooth. Stir in the instant coffee and vanilla extract, then set aside.
- Beat Eggs Mixture: In a separate large bowl or stand mixer fitted with a whisk attachment, combine the eggs, sugar, and salt. Beat on high speed until the mixture has doubled in volume, about 5 minutes with a hand mixer or 1-2 minutes with a stand mixer.
- Combine Chocolate with Eggs: With the mixer on low speed, slowly drizzle the melted chocolate mixture into the egg mixture. Once all the chocolate is incorporated, increase the mixer speed and stir until fully combined.
- Add Cocoa Powder: Sift the unsweetened cocoa powder over the batter, then fold it in gently with a spatula until well mixed and smooth.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 35 minutes. The edges should look set and baked, but the center will still be slightly jiggly.
- Cool and Chill: Allow the cake to cool completely at room temperature. Then transfer it to the refrigerator and chill for 6 hours to let it set fully.
- Prepare for Serving: Before serving, optionally top the cake with chocolate ganache that has been cooled for at least 15 minutes. For neat slices, run a knife under very hot water, dry it off, and use the warm blade to cut through the cake. Serve with whipped cream and berries if desired.
Notes
- Using room temperature eggs helps achieve the best volume when beating.
- If you prefer a more intense chocolate flavor, increase the chocolate percentage to 70%.
- Instant coffee is optional but enhances chocolate depth without adding a coffee taste.
- To make chocolate ganache, melt equal parts chocolate and heavy cream together and allow to cool slightly before topping.
- Running the knife blade under hot water before slicing prevents the cake from crumbling.
- Store leftover cake refrigerated and consume within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 140 mg
