This rich, smooth chocolate cake is perfect for any chocolate lover. It’s easy to make and you will be the hit of any gathering bringing this Decadent Flourless Chocolate Cake.
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Why a Flourless Chocolate Cake?
A perfect way to celebrate Valentine’s Day is to end the night with this romantic dessert. Last December, my husband and I went to his Christmas work dinner. They served a chocolate almond torte. As we were eating it he turned to me and said, “You need to learn how to make this cake.”
I agreed and started looking at different chocolate almond torte recipes. Most recipes I found were flourless chocolate cakes. I found a chocolate almond torte recipe which used ground almonds, which I tried but the texture was not right. The ground almonds were too big to match the delicious torte we ate.
I couldn’t taste almond in the cake we had, so I decided to make a flourless chocolate cake. There are many different recipes out there. Some use one pound of chocolate and I didn’t find that was necessary to create this rich dessert, so I decided to create my own version using both chocolate and cocoa powder.
After three attempts, I came up with this decadent flourless chocolate cake. This cake is rich, smooth, and a chocolate lover’s dream.
Ingredients Needed for Decadent Flourless Chocolate Cake
- Chocolate – I used two Ghirardelli 4 oz bittersweet baking chocolate bars the first round and I used dark chocolate chips the second time I made this cake. I recommend using the Ghirardelli bars, but dark chocolate chips will work.
- Unsalted Butter
- Granulated Sugar
- Eggs – I used a lot of eggs since there is no flour in this cake. This helps give structure to the cake.
- Cocoa powder– dutch processed is my favorite
- Salt
- Vanilla
How to Make Decadent Flourless Chocolate Cake
This recipe is pretty simple for the decedent dessert that it is. You will start by combining your chopped chocolate and butter to a microwave safe bowl. Heat for 30 seconds and stir. Heat an additional 15-20 seconds and stir. Continue to heat in 15 second intervals and stir until smooth. It usually takes a minute of heating for me. Set chocolate mixture aside.
In a large mixing bowl, mix the sugar, eggs, cocoa powder, salt, and vanilla. Mix until well combined. Once the chocolate mixture has cooled, add mixture to sugar mixture and mix until combined.
Pour batter into a well greased and parchment lined 8 inch round cake pan and bake at 350 degree F for 20-25 minutes.
Since it is a flourless cake it will sink in a little in the center.
Equipment Needed
- 8 inch round cake pan: I love these Fatdaddio cake pans. The quality is fantastic.
- Rubber spatula: This set has great reviews on Amazon.
- Measuring cups and spoons: I use and love this set.
- Mixing bowl: I love and use this set with lids.
- Piping bags: I love these Wilton piping bags.
- Piping tip: I love the Wilton 2D and 1M tips. I could only find the 1M tip here. If you go in store, you might be able to find a 3 or 4 pack with both of these tips. It’s only a few dollars and way cheaper than what I was finding on Amazon.
- Hand mixer: I am in need of a new one and I have my eye on this one. It has great reviews on Amazon.
Other Recipes Perfect for Valentine’s Day
Easy and Decadent Flourless Chocolate Cake
Equipment
- 8 inch round cake pan
- rubber spatula
- Measuring cups and spoons
- Mixing bowl
- Piping bags
- Piping tip
- Hand mixer
Ingredients
Cake
- 8 oz dark chocolate, chopped or 1 ¼ cup dark chocolate chips
- ½ cup (114 g) butter
- ¾ cup (150 g) granulated sugar
- 5 eggs
- 1 teaspoon (4.3 g) vanilla
- ⅓ cup (20 g) cocoa powder
- Pinch of salt
Heavy Whipping Cream (For topping, optional)
- 1 cup (120 g) heavy whipping cream
- ½ cup (60 g) sifted powdered sugar
- 2 tablespoons (30 g) powdered sugar (to sprinkle on top of cake)
Instructions
- Preheat oven to 350 degrees F. Spray 8 inch round pan with nonstick cooking spray. Line bottom with parchment paper and spray with cooking spray again. You can dust with cocoa powder as well, but that is optional. Set aside.
- In a microwave safe bowl, combine chopped chocolate and butter. Heat for 30 seconds, stir and heat for an additional 15-20 seconds and stir. Continue to heat at 15 second intervals and stir after each interval until smooth. This usually takes a minute to a minute and 20 seconds. Set aside and allow to cool.
- In a large bowl, combine sugar, eggs, cocoa powder, vanilla, and salt. Mix until smooth.
- Add melted chocolate to sugar mixture and mix until well combined.
- Pour batter into prepared baking pan and bake at 350 degrees F for 20-25 minutes. The cake will lose its shine and pull away from the sides of the pan. It will have a slight wiggle in the center.
- Allow to cool for 10 minutes and remove cake. The cake should be firm enough to flip into your hand and place on a cake stand or plate.
- Once cake has cooled completely, wrap in plastic wrap and refrigerate for at least one hour.
- While cake is chilling, make heavy whipping cream.
- In a chilled metal bowl, beat heavy whipping cream until medium peaks form. Add sifted powdered sugar and beat until stiff peaks form.
- Decorate with dusted powdered sugar or cocoa powder and a dollop of whipped cream.
- Best served chilled with whipped cream or vanilla ice cream.
- Enjoy!
