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Hi Bold Bakers!
It’s that time of year again! I can’t even believe Easter Sunday and Passover are just around the corner. I love holidays because they’re the best excuse to have a feast. No matter what holiday you’re celebrating, my Flourless Chocolate Cake recipe is festive and decadent – simply put, it’s just incredible!
You’re definitely in for a real treat – this is the best flourless chocolate cake I’ve tried. Just like the middle of a freshly baked brownie, this cake is fudgy, rich, packed with chocolate and then some. For being so indulgent, this cake is super simple to whip up.
How Do You Make Flourless Chocolate Cake?
You start with melting together more than a cup of good quality chocolate and butter. If you had any reservations, just think: how could this be bad with chocolate and butter?! The remainder of this chocolate flourless cake recipe really is just a matter of separating your eggs. Once you’ve added the egg yolks into the chocolate mixture, whip the egg whites into stiff peaks and fold them into the chocolate batter; this really brings the cake together.
This Flourless Chocolate Cake is sets firmly on the outside and remains fudgy to its core. In my world, you cannot have a cake without some form of topping or decoration so in big and bold fashion, this baby is getting a thick and beautiful chocolate ganache. But I don’t stop there – this ganache is getting sprinkled with lovely chocolate shavings for a nest of vibrantly painted Chocolate Easter Eggs (of course, feel free to make it your own with your favorite toppings!).
So you may be wondering, Gemma, is this chocolate cake gluten free? YES! Since we’re omitting the flour, this cake is entirely free from that pesky gluten.
I cannot wait for you Bold Bakers to dig into this one! Don’t miss more of my Easter & Spring Desserts including my Homemade Chocolate Eggs and Best-Ever Carrot Cake.
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Watch The Recipe Video!
Flourless Chocolate Cake Recipe
Ingredients
- 1 1/3 cup (8oz/225g) bittersweet chocolate (72%)
- 2 sticks (8oz/225g) butter
- 1 ¼ cups (10oz/280g ) sugar
- 6 large room temperature eggs , separated
- 1 cup (2 ½ oz/70g) cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Ganache:
- 1 1/3 cup (8oz/225g) bittersweet chocolate (72%)
- 1 cup (8floz/250ml) cream
Instructions
- Preheat the oven to 350oF (180oC). Butter a 9 inch spring form pan and line with parchment paper
- In a large microwaveable bowl melt the chocolate and butter together. You can do this over a ban marie or gently in the microwave.
- When the chocolate has cooled, whisk in sugar, then add egg yolks, one at a time. Add in the vanilla extract
- Sift cocoa and salt over chocolate mixture and whisk to combine.
- In a stand mixer (or using a hand mixer) beat the egg white at medium high speed until peaks form and it becomes stiff.
- Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called ‘introducing’. It will loosen up the chocolate mixture. Then follow in with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.
- Pour the batter into the prepared pan and bake 40-45 min or until it is just set.Take care not to over bake or it won't be as moist.
- To make the ganache: Heat the cream in a heavy bottomend saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.
- Drizzle the ganache over the chocolate cake. It it drip over the sides. This is an easy way to decorate a cake.
- Once the ganache sets you can decorate the top of your easter cake any way you like. I’m grating some chocolate to make a nest and laying some eggs in the center. Enjoy!
I’ve been wondering… Gemma, how big is this cake? I need to make a really small cake for someone.
I made the flower less chocolate cake for my first Passover dinner with my family everyone absolutely loved it and the flavors top rated loved it
Hi Gemma, it’s Jacqueline. I don’t have a spring form pan. Can I use a regular round cake pan or even a bundt pan? I’m dying to make this recipe, but that’s the only thing holding me back. Blessing and thank you!
Hi Gemma
This turned out wonderful. Only thing is it sunk when I tested donenness with a toothpick. Was this a mistake? Thankyoi
Happy Spring to my favorite Queen Bakress!
Gemma..I only have bitter sweet chocolate chips and cocoa on hand. Could I use the chocolate chips instead of bakers chocolate or can I leave out the baking chocolate and just add more cocoa. If not guess I will have to run to the store and get some baking chocolate. Thankyou Gemma
This recipe is fabulous, enjoyed by all! Thank you for making this recipe so easy to understand.
For Passover, some won’t mix meat with any dairy at a Seder….so can this be made with margarine or a non dairy “butter”?
Is there another way to make a non dairy ganache? Any suggestions?
Hi gemma,
Have been constantly watching your videos and trying the recipes. In this chocolate cake recipe can we whip up the egg whites without adding sugar?? Will that work??
Just made 2 of these today. The ganache recipe makes a lot! This cake is phenomenal. Gemma is now my first stop for baking recipes. Always have great results.
Wow soooooooooooo amzing i wish i was a profenal baker like Gemma
from a young age i love to bake
Hi Gemma, if I only have an 8 inch spring form pan, how long should I bake it for? Thanks