Flourless Chocolate Cake

Flourless Chocolate Cake

Flourless Chocolate Cake

A chocolate smackdown. That’s the only way I can describe this Chocolate Flourless Cake. It is a dense cake, with such intense chocolate flavor that I assure you, my food infatuated friends, that a small sliver is all you’ll need. And don’t be alarmed when you take it out of the oven and it seems to slowly deflate and become cracked and dented, that’s what’s supposed to happen. That’s this cake’s natural charm. It’s not about physical perfection in this particular decadent dessert, but about flavor. If you don’t like chocolate, then pal, you came to the wrong blog posting.

I like to serve it lightly dusted with powdered sugar and a dollop of freshly whipped cream. I guarantee, when you serve this to your troops, you’ll look like a real hero. Mama doesn’t lie.

Flourless Chocolate Cake

Flourless Chocolate Cake

Flourless Chocolate Cake

From Tyler’s Ultimate

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Serves 8-10

Flourless Chocolate Cake, right out of the oven in your 9" Springform pan.

Flourless Chocolate Cake, right out of the oven in your 9″ Springform pan.

Mama’s Tips:

When separating your eggs; take good care not to get any yolk in the whites or stiff peaks will not form. Also, make sure that your bowl and beaters used to whip the whites are free of any grease as that will cause your whites not to peak.

When adding stiff egg whites to a batter, always do so gently so that you do not deflate the egg whites. Fold in gently with a metal spatula.

When melting chocolate in the microwave; always do it in small increments of 20 seconds so that you do not burn the chocolate. If the chocolate gets too hot it will seize. Always stir with a rubber spatula after each 20 seconds.

Flourless Chocolate Cake

Flourless Chocolate Cake

Recipe: Easy

54 thoughts on “Flourless Chocolate Cake

  1. That maybe the very best thing I’ve seen today. FANTASTIC! Great photography as always. (Thank you so much for making it gluten-free.) YIPEEEEEE!

  2. This sounds as well as looks divine! :-) And I’ve been looking for recipes to put my perfectly good springform pan back in to use; Hubby doesn’t like cheesecake, so the pan has been sitting in the back of my pantry.

    Is there a particular brand of bitttersweet chocolate that works best for this? Would perhaps semi-sweet chocolate work as well?

    1. I always say purchase the best chocolate you can afford because it does make a difference. Callebaut and Valhrona are good choices. You can certainly make this cake with semi-sweet chocolate as well. :)

  3. Oh, how great to have a wonderful gluten-free recipe for my GF friends! I can almost smell it by looking at your lovely photos!

  4. A delicious molten cake, with a beautiful chocolate crack…sublime! I love that it’s not meant to be perfect and that you see a kind of flaky layer over the top of that sultry, dark chocolate. As for the Gf factor, it’s wonderful to know that eggs, butter and chocolate just marry so beautifully and everyone should have a great GF torte in their repertoire and this is one of them.

  5. My older son was looking over my shoulder as I read this and intoned: ‘Make that now!’ I love the whole notion of a flourless cake.

  6. Hi there mama! Your cake looks absolutely gorgeous…. this is my first visit to your blog and you’ve definitely got a new follower! I love the photography, the recipe… everything! Can’t wait to delve through your archives for more goodness!

  7. I am signed up for “desserts” at my Boy Scouts upcoming function. I think I will bring this cake–it has been a bit since I have baked a flourless chocolate cake. Thanks for stopping by my blog.

      1. You especially will adore this recipe. I have made it for clients for years and they always want the recipe–which I keep a secret! Tip: I do not grease the 8 inch springform–simply line interior with one sheet of plastic wrap and then place in water bath. When cooled overnight in fridge, plastic comes right off and then I dust top with cocoa. YUM! Let me know how it turns out for you! Diane

  8. I love this cake. (just finished a piece now!) I’ve made it several times. I serve it with a raspberry sauce or fresh cherries and whip cream. I find that the tart fruit is a nice balance to all that chocolate. I’ve managed to get 1 cake to serve 16 people. A small slice is all you really need.

  9. This looks delicious! I wanted to take the time & thank you for all the likes, coming from an obviously seasoned baker it’s truly appreciated! I’m self taught, trial & error, and have only been doing this a couple of months, but I had to do something to help other veterans like myself who have to fight for everything. So thank you and many blessings! #gratitude

    1. Hi Terri, I think you can make the cake a day ahead of time, but like anything that doesn’t have preservatives in it, I think the fresher the better. I am also not a big fan of freezing things. It’s funny, because my mother freezes everything and swears it doesn’t change the taste or the consistency. That’s just my personal preference, I’m a non-freezer.

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