Decadent Flourless Chocolate Cake Recipe – Rich and Fudgy Delight
Imagine sinking your teeth into a slice of rich, fudgy chocolate heaven. This Flourless Chocolate Cake is the epitome of indulgence, a dessert that beckons with its dense texture and intense chocolate flavor. Perfect for those who can’t tolerate wheat or gluten, this cake is a dream come true for any chocolate lover.
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The Best Flourless Chocolate Cake Recipe
This recipe, submitted by the talented Maggie, ensures that every bite of this flourless chocolate cake is a symphony of rich, dark chocolate. With just a few ingredients and some patience, you’ll have a dessert that’s both impressive and irresistibly delicious.
Notes on Ingredients
- Bittersweet Chocolate: The star of this recipe, bittersweet chocolate provides a deep, complex flavor. Ensure it’s high-quality for the best results.
- Unsalted Butter: Adds richness and smooth texture to the cake.
- Sugar and Water: Create a simple syrup that helps to blend all the ingredients smoothly.
- Large Eggs: Essential for binding the cake and giving it structure.
- Salt: Enhances the chocolate flavor, balancing the sweetness.
How to Make Flourless Chocolate Cake
- Preparation: Start by gathering all your ingredients. Preheat your oven to 300 degrees F (150 degrees C) and grease a 10-inch round cake pan. Set it aside.
- Simple Syrup: Combine the sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved and set aside.
- Melting Chocolate: In a microwave-safe glass or ceramic bowl, melt the bittersweet chocolate in 15-second intervals, stirring after each interval until smooth. Pour the melted chocolate into the bowl of an electric mixer.
- Mixing Butter: Cut the unsalted butter into pieces. Beat the butter, one piece at a time, into the melted chocolate until fully combined.
- Incorporating Syrup and Eggs: Slowly beat in the hot sugar water. Then, add the eggs one at a time, beating each one thoroughly before adding the next.
- Baking: Pour the batter into the prepared cake pan. Place this pan into a larger pan and fill the larger pan with boiling water, halfway up the sides of the cake pan. Bake in the preheated oven for 45 minutes. The center will still look wet.
- Chilling: Place the cake in the refrigerator until thoroughly chilled, about 8 hours to overnight.
- Unmolding: To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
How to Serve Flourless Chocolate Cake
Serve this cake chilled or at room temperature. For an extra touch of elegance, dust with powdered sugar or cocoa powder. Pair with fresh berries or a dollop of whipped cream to complement the rich chocolate flavor.
How to Store Flourless Chocolate Cake
Store the cake in the refrigerator, tightly covered, for up to 5 days. For longer storage, wrap the cake well and freeze for up to 3 months. Thaw in the refrigerator before serving.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 331.05 kcal | 17% |
| Total Fat | 25.62 g | 37% |
| Carbs | 26.52 g | 10% |
| Sugars | 22.19 g | 25% |
| Protein | 4.6 g | 9% |
| Sodium | 64.56 mg | 3% |
| Fiber | 2.14 g | 8% |
| Saturated Fat | 14.93 g | 75% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 3.89 g | – |
| Polyunsaturated Fat | 0.77 g | – |
| Cholesterol | 99.13 mg | 33% |
| Calcium | 13.9 mg | 2% |
| Magnesium | 2.52 mg | 1% |
| Potassium | 29.35 mg | 1% |
| Iron | 7.99 mg | 57% |
| Zinc | 0.26 mg | 3% |
| Phosphorus | 40.4 mg | 6% |
| Vitamin A | 132.82 mcg | 17% |
| Vitamin C | 0 mg | 0% |
| Thiamin B1 | 0.01 mg | 1% |
| Riboflavin B2 | 0.09 mg | 7% |
| Niacin B3 | 0.02 mg | 0% |
| Vitamin B6 | 0.03 mg | 2% |
| Folic Acid B9 | 9.22 mcg | 5% |
| Vitamin B12 | 0.19 mcg | 8% |
| Vitamin D | 0.38 mcg | 8% |
| Vitamin E | 0.51 mg | 4% |
| Vitamin K | 1.01 mcg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Flourless Chocolate Cake
Can I use milk chocolate instead of bittersweet chocolate?
While you can, it will result in a much sweeter cake. Bittersweet chocolate is recommended for its rich flavor and balance.
How can I make sure the cake is gluten-free?
Ensure that all your ingredients, especially the chocolate and butter, are certified gluten-free.
Can I add flavors to the cake?
Absolutely! Try adding a teaspoon of vanilla extract or a splash of coffee to enhance the chocolate flavor.
The Best Flourless Chocolate Cake Recipe
Ingredients
- ¾ cup white sugar
- ½ cup water
- ¼ teaspoon salt
- 18 1 ounce squares bittersweet chocolate
- 1 cup unsalted butter
- 6 large eggs
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.
- Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.
- Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.
- Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined. Beat in hot sugar water. Slowly beat in eggs, one at a time.
- Pour batter into the prepared cake pan. Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.
- To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Enjoy this luxurious flourless chocolate cake, a treat that’s as decadent as it is simple to make. Perfect for any special occasion or just to satisfy a serious chocolate craving!
