Divinely Deep & Dark Flourless Chocolate Cake
Oh, this cake! It’s the reason I’ve done extra time on the elliptical the last few days, because I just HAVE TO HAVE ANOTHER PIECE!! If you’re looking for an intensely chocolate experience, you can stop looking now. This easy flourless cake is chocolate through and through, divinely deep and dark—aptly named!
Thank goodness my husband’s birthday fell during Passover this year or I might have postponed making this cake because I’ve already got a flourless dark chocolate soufflé cake here on the blog that’s a family favorite. But since we’ve been home so much, I’ve had time to go through many of my saved recipes and when I came across this flour-free chocolate cake, I thought it’d be fun to try something new.
I didn’t know it would be life changing! (Maybe I’m exaggerating just a tad bit—but I’m looking for silver linings everywhere right now, so please bear with me😁😁)
Honestly, this cake is just so darn good! Rich and fudgy and dense and dark and decadent without being too heavy or sweet. And gluten-free too!
It’s also super easy to make—unlike most flourless cakes, no eggs need to be separated, nor does it require a mixer.
It comes together in just minutes with pantry and fridge staples and bakes up puffy and dreamy before sinking a bit as it cools.
It’s divinely deep and dark on its own…
And even more heavenly with a dollop of lightly sweetened whipped cream.
Yup, silver linings are everywhere!
Divinely Deep & Dark Flourless Chocolate Cake
Makes 8-10 servings
Prep Time: 20 minutes; Bake Time: 35-40 minutes
Ingredients
1 cup (2 sticks) unsalted butter, cut into small pieces, plus extra for buttering the pan
¼ cup heavy cream
7 ounces bittersweet chocolate (try to use at least a 70% or higher good quality bar), finely chopped
5 large eggs
1 cup sugar
½ cup Dutch-processed cocoa powder, plus a little extra for lining the pan
¼ teaspoon fine sea salt
Lightly sweetened whipped cream for serving (optional)
The Recipe
1. Preheat oven to 350ºF and make sure rack is centered in oven. Butter the bottom and sides of an 8 or 9-inch springform pan and dust it with a little bit of cocoa powder. Tap the excess out and set aside the pan.
2. Place the butter and cream in a medium heavyweight saucepan over low heat. Stir to combine. When the butter is melted, add the chopped chocolate and stir often until the mixture is smooth and the chocolate is fully melted. Remove from the heat and set aside.
3. In a medium bowl, whisk the eggs, sugar, cocoa powder and salt together for 2-3 minutes, until well combined, thickened and frothy. Whisk in the melted chocolate mixture until thoroughly combined.
4. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, until the cake is puffed and just set through. Remove from the oven and let cool for at least 45 minutes. Then run a knife around the edges to loosen the sides and remove the springform part (don’t try to take the cake off the pan’s bottom—it will likely fall apart.) Transfer to a plate. You can either serve this immediately or let it cool to room temperature. Slice into wedges and serve as is or with a dollop of whipped cream.
5. The cake can also be made the day before and wrapped well at room temperature.
Enjoy!
Note: Recipe adapted from Every Day Is Saturday by Sarah Copeland. I left off the sifted cocoa powder on top—didn’t feel it needed anything extra.
