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Flourless Chocolate Cake

A rich, decadent flourless chocolate cake that is perfect for chocolate lovers and gluten-free guests alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Gluten-Free
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 ounces dark chocolate (chopped) Choose a high-quality dark chocolate with at least 60-70% cocoa content.
  • 8 tablespoons unsalted butter (chopped, plus more for greasing) Use extra for greasing the pan.
  • 2 large egg whites Lightly beaten to form soft peaks.
  • 3 large eggs (at room temperature) Ensure they are at room temperature for better integration.
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder (sifted) Dutch-processed is best.
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • Cocoa powder (for dusting)
  • Whipped cream For serving.
  • Fresh berries (raspberries and strawberries) For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Butter an 8-inch or 9-inch round springform pan, and line the bottom with parchment paper. Butter the parchment paper for easy removal.
  2. In a medium saucepan over low heat, melt the chopped dark chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
  3. In a separate mixing bowl, beat the egg whites until they form soft peaks.
  4. In another bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until well combined. Gradually add the melted chocolate mixture.
  5. Sift the cocoa powder and kosher salt into the chocolate mixture and stir to combine. Gently fold in the beaten egg whites until no white streaks remain.
  6. Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Baking
  1. Bake for 25-30 minutes, or until the edges start to pull away from the sides and the center looks set but moist.
  2. Remove the cake from the oven and let it cool in the pan for 10 minutes. Release the sides of the springform pan and allow the cake to cool completely on a wire rack.
Serving
  1. Dust the top with cocoa powder, slice into wedges, and serve with whipped cream and fresh berries.

Notes

Store covered at room temperature for up to three days, or refrigerate for about a week. You can also freeze individual slices wrapped in plastic wrap for up to three months. Let thaw in the fridge before serving.