Flourless Chocolate Cake
A rich, decadent flourless chocolate cake with intense chocolate flavor and a light whipped cream topping, perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Preheat oven to 350°F. Butter a 9-inch springform pan and spray with cooking spray.
- Combine chopped chocolate and butter in a heavy saucepan over low heat; stir until melted and smooth. Cool lightly.
- Beat egg yolks and 1/2 cup sugar in a large bowl until well blended.
- Stir in the cooled chocolate mixture into the egg yolk mixture.
- Beat egg whites and 2 tablespoons sugar until stiff but not dry.
- Gently fold the beaten egg whites into the chocolate mixture in 3 additions using a rubber spatula.
- Pour the batter into the prepared pan.
- Bake for about 30 minutes until puffed and a tester inserted in the center comes out with moist crumbs.
- Remove from oven and cool for 10 minutes.
- Wrap the cake in plastic wrap and refrigerate overnight.
- Before serving, top with chilled whipped cream.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of semi-sweet. If you need a gluten-free option, ensure all ingredients are certified gluten-free. Make sure to cool the chocolate mixture slightly before adding to the eggs to prevent cooking them. Be gentle when folding the egg whites to keep the cake light and airy.
Serving Suggestions
Serve this decadent cake with a generous dollop of chilled whipped cream on top for added richness. It pairs beautifully with fresh berries or a drizzle of raspberry sauce for a tart contrast. Consider serving alongside a scoop of vanilla ice cream for an indulgent dessert experience.
Storage & Reheating
Store any leftover cake tightly wrapped in plastic wrap in the refrigerator for up to 3 days. You can also freeze slices for up to a month. To reheat, let the cake come to room temperature before serving, or gently warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Flourless Chocolate Cake contains roughly 881 calories, with 6g protein, 66g carbohydrates, and 67g fat. It is a good source of calcium (15% of the Daily Value), protein (12% of the Daily Value), and potassium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chocolate for this cake?
Yes, you can use dark chocolate for a more intense flavor or milk chocolate for a sweeter cake. Just be mindful of the cocoa content, as it can affect the cake’s texture and sweetness.
How do I know when the cake is done baking?
The cake is done when it is puffed and a tester inserted in the center comes out with moist crumbs. It may still look slightly underbaked in the center, which is normal for flourless cakes.
Can I make this cake ahead of time?
Absolutely! This cake actually benefits from being made a day in advance. After baking, allow it to cool, wrap it in plastic wrap, and refrigerate overnight to set the flavors before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).