August 12, 2022

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Flourless Chocolate Cake Recipe – Chef Dennis

6 min read
Flourless Chocolate Cake Recipe - Chef Dennis

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My Flourless Chocolate Cake is rich, creamy, and decadent! Not to mention sinfully delicious and the perfect dessert for any celebration.

Also known as Torta Caprese (includes almond flour) in Italy, this fudgy, chocolaty dessert is naturally Gluten-Free.

slice of flourless chocolate cake on a white plate topped with whipped cream and raspberries

My flourless chocolate cake is a restaurant-style dessert that most people would think is too difficult to make at home. It’s really pretty easy to make and only requires a few ingredients.

decoratedf lourless chocolate cake with a slice being removed

This is one of my all-time favorite chocolate desserts. There are lots of different flourless cake recipes out there, but my easy recipe is every bit as good and requires less work to make.

If you’re a chocolate lover my French Chocolate Mousse and Chocolate Mousse Cake are OMG delicious chocolate recipes.

What Ingredients do I need to make Flourless Chocolate Cake?

Ingredients to make a flourless chocolate cake

Let’s start by gathering the ingredients we need to make a Flourless Chocolate Cake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

What kind of chocolate should I use for my flourless chocolate cake?

I always recommend using the best chocolate you can find at your grocery store, although sometimes you’re at the mercy of what’s available. The only chocolate I would avoid using to make this type of cake are chocolate chips (they have added wax to keep their shape).

I look for Ghiradelli, Lindt, Green & Blacks, and if you have access to Callebaut or Valharona they would be my first choices for the best quality chocolate.

I generally use semi-sweet chocolate for this type of cake but you can use half semi-sweet and half bitter-sweet (dark chocolate) for a more intense chocolate flavor.

How do I make a Flourless Chocolate Cake?

Preheat the oven to 350 degrees F.

Grease a 9-inch springform pan and line the bottom of the pan with parchment paper. Grease the parchment paper after placing in the pan.

four images showing how to melt the chocolate for the cake
  • Add the sugar and water to a medium bowl.
  • In the microwave or on the stovetop mix ¾ cup of sugar with the ⅓ cup of water and heat until the sugar is completely melted.
  • If you’re using the stovetop double boiler method add the chopped chocolate to the sugar-water mixture to a heatproof bowl and place it over a pot of simmering water.
  • Stir the chocolate until it is almost completely melted.
four images showing the next steps in making the flourless cake
  • When the chocolate is mostly melted add in the butter.
  • Stir the mixture until all the chocolate is melted and the butter has been fully incorporated into the chocolate. (Allow to cool while you’re preparing the eggs).
  • Add the room temperature eggs and the remaining ¼ cup of sugar to another mixing bowl.
  • Beat the eggs and sugar using an electric mixer on high until the eggs double in volume (approx 3-4 minutes)

It’s important to use good quality unsalted butter for this recipe. I recommend Kerrygold, Plugara or Land O’Lakes (in that order).

four images showing final steps in make the cake
  • Add the whipped egg mixture to the melted chocolate mixture.
  • Fold the whipped eggs into the melted chocolate until well blended.
  • Pour the batter into the prepared springform pan.
  • Place the pan in a larger baking dish and add enough water to reach 1 inch up the side of the springform pan.

I use a springform pan for this cake. Line the pan with parchment and grease the pan and the parchment. This will make removing the cake from the pan a lot easier.

baked flourless chocolate cake in the pan

Place the cake pan in the water bath on the center rack of the 350-degree F. preheated oven and bake for 40-45 minutes, or until the cake is set.

  • Refrigerate the cake in the springform pan overnight (cover the pan with plastic wrap, don’t let it touch the surface of the cake)
  • After setting overnight, run a sharp knife along the edges of the springform pan to loosen the cake. Then carefully open the springform pan
whole decorated flourless chocolate cake on a white platter

Decorate the cake with whipped cream and fresh seasonal berries.

slice of flourless chocolate cake being taken. out of whole cake

If you have a chocolate lover in your life, I promise they will absolutely love this rich chocolate cake. One bite is all it will take for you to agree that this is the best flourless chocolate cake recipe.

Recipe FAQ’s

Does a flourless chocolate cake contain gluten?

All true flourless chocolate cakes do not contain gluten. Since it’s naturally gluten-free, this rich decadent cake is perfect for any occasion.

What does a flourless chocolate cake taste like?

It’s not your typical chocolate cake, light and fluffy are not ways to describe the taste. Silky, rich, and smooth a flourless chocolate cake tastes more like a chocolate truffle.

What kind of chocolate should I use to make a flourless chocolate cake?

I use semi-sweet chocolate, but a blend of half semi-sweet and half bitter-sweet chocolate will yield a more intense chocolate flavor. Always buy the best chocolate available and don’t use chocolate chips for this cake (they contain wax).

More Chocolate Recipes You’ll Love!

slice of flourless chocolate cake being taken. out of whole cake

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Flourless Chocolate Cake

My Flourless Chocolate Cake is rich, creamy, and decadent! Not to mention naturally gluten-free, sinfully delicious and the perfect dessert for any celebration.

Prep Time15 mins

Cook Time45 mins

Course: Dessert

Cuisine: American

Servings: 12

Calories: 394kcal

Author: Chef Dennis Littley

Ingredients

  • 12 oz semi-sweet chocolate (or half semi-sweet and half bitter-sweet)
  • 1 cup granulated sugar
  • 8 oz unsalted butter
  • 5 large eggs
  • cup water

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Instructions

  • Preheat the oven to 350 F.

  • Grease a 9-inch springform pan and line the bottom of the pan with parchment paper. Grease the parchment paper after placing in the pan.

  • In the microwave or on the stovetop mix ¾ cup of sugar with the ⅓ cup of water and heat until the sugar is completely melted.

  • Add the chopped chocolate and sugar water mixture to a heatproof bowl and place it over a pot of simmering water. Stir the chocolate as it melts.

  • When the chocolate is mostly melted add in the butter, mixing until all the chocolate is melted and the butter has been fully incorporated into the chocolate. (Allow to cool while you’re preparing the eggs).

  • In another bowl, beat the eggs and the remaining ¼ cup of sugar using an electric mixer on high until the eggs double in volume (approx 3-4 minutes)

  • Fold the whipped eggs into the melted chocolate until well blended.

  • Pour the chocolate mixture into the prepared springform pan. Place the ban in a larger baking dish and add enough water to reach 1 inch up the side of the springform pan.

  • Place the cake pan in the water bath on the center rack of the preheated 350-degree F. oven and bake for 40-45 minutes, or until the cake is set.

  • Remove the springform pan from the water bath and allow the cake to fully cool in the springform pan.

  • Refrigerate the cake in the springform pan overnight.

  • After setting overnight, run a sharp knife along the edges of the springform pan to loosen the cake. Then carefully open the springform pan.

Nutrition

Calories: 394kcal | Carbohydrates: 32g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 35mg | Potassium: 194mg | Fiber: 2g | Sugar: 27g | Vitamin A: 599IU | Calcium: 34mg | Iron: 2mg



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