Flourless Chocolate Cake
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Flourless Chocolate Cake is a luxurious dessert that never fails to impress. There’s something absolutely magical about the velvety richness of this cake, which is perfect for a special occasion or a delightful weeknight treat. I remember the first time I tasted this exquisite creation—it turned a simple dinner into an unforgettable culinary experience. Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself to something sweet, this cake brings a touch of elegance that surprises and delights.
Reasons to Try It
What sets this Flourless Chocolate Cake apart is its simplicity and decadence. This delightful dessert is naturally gluten-free, making it a fantastic option for those with dietary restrictions. It’s also a breeze to whip together, requiring minimal ingredients and effort. The combination of rich semisweet chocolate and buttery goodness creates a fudgy texture that melts in your mouth. Ideal for gatherings, holidays, or an indulgent weeknight, this cake is sure to be a crowd-pleaser.
"This cake is a chocolate lover’s dream! So rich and fudgy, it felt like a slice of pure heaven." – A happy reviewer.
Preparing Flourless Chocolate Cake
Making a Flourless Chocolate Cake is a delightful experience, combining simple techniques with indulgent ingredients. To begin with, you’ll melt chocolate and butter, fold in fluffy eggs and sugars, and bake it to perfection. It’s a straightforward process, yet the final result feels gourmet. Here’s what you can expect when crafting this showstopper dessert.
What You’ll Need
Gather the following ingredients for the perfect Flourless Chocolate Cake:
- Nonstick cooking spray, for the pan
- 8 oz. chopped semisweet chocolate
- 1 cup (2 sticks) salted butter, cubed
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 6 large eggs, at room temperature
- 1/2 cup unsweetened cocoa powder
- 1 Tbsp. vanilla extract
- Pinch of kosher salt
- Powdered sugar, for sprinkling
Feel free to substitute the semisweet chocolate with dark chocolate for a richer flavor or use dairy-free butter for a vegan twist!
Step-by-Step Instructions
- Preheat your oven to 325°F (160°C).
- Spray a 9-inch nonstick springform pan with cooking spray. Line the bottom with a circle of parchment paper and spray the top of the paper as well.
- In a double boiler or heatproof bowl set over (not in) a pot of boiling water, melt the chopped chocolate and cubed butter. Stir gently to avoid burning, then set aside to cool for a few minutes.
- In the bowl of a stand mixer, use the whisk attachment to beat the granulated sugar, brown sugar, and eggs together on medium-high speed until fluffy (about 8 to 10 minutes).
- With the mixer on low, gradually add the cocoa powder, vanilla extract, and kosher salt. Slowly drizzle in the cooled chocolate mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top. Gently tap the pan on the counter a couple of times to release any trapped air bubbles.
- Bake for approximately 50 minutes or until the top is just set. The center should be a bit wobbly but not liquid.
- Allow the cake to cool completely before chilling in the refrigerator for at least 2 hours or ideally overnight.
- When ready to serve, carefully remove the cake from the pan and place it on a serving platter. Sprinkle the top with sifted powdered sugar for a beautiful finish.
Best Ways to Enjoy It
This Flourless Chocolate Cake is perfect on its own, but you can elevate your dessert game by pairing it with whipped cream, fresh berries, or a scoop of vanilla ice cream. A drizzle of chocolate sauce or a sprinkling of sea salt can also add an exciting contrast to the sweetness. Serve it alongside a robust coffee or a glass of dessert wine for an unforgettable pairing.
Storage and Reheating Tips
To keep your Flourless Chocolate Cake fresh, store it covered in the refrigerator for up to a week. If you have leftovers (though they’ll be hard to come by!), you can also freeze slices. Just wrap them in plastic wrap and place them in an airtight container. When you’re ready to enjoy, leave it out at room temperature for a bit before diving in, or gently microwave for a few seconds to warm it up.
Pro Chef Tips
- Ensure your eggs are at room temperature—this helps in achieving a fluffy texture.
- Don’t skip the chilling step! This not only improves the flavor but also allows for easier slicing.
- Experiment! Don’t hesitate to incorporate different flavors, such as orange zest or crushed espresso beans, to customize your cake.
Creative Twists
Consider experimenting with your Flourless Chocolate Cake by adding a hint of peppermint extract for a festive flair or a splash of coffee for an espresso-infused treat. You can also top it with ganache, caramel sauce, or even fresh fruits for a refreshing twist.
Your Questions Answered
Q: Can I make this cake ahead of time?
A: Absolutely! This cake actually benefits from being made a day in advance as the flavors deepen as it chills.
Q: Is there a substitute for the eggs?
A: Yes, for a vegan option you can use flax eggs (1 egg = 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).
Q: How can I tell when the cake is done?
A: The cake should be just set on top with a slight wobble in the center. It will firm up as it cools.
This Flourless Chocolate Cake is a testament to the fact that simple ingredients can come together to create something extraordinarily delicious. Your taste buds will be thanking you!
Flourless Chocolate Cake
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- Spray a 9-inch nonstick springform pan with cooking spray. Line the bottom with a circle of parchment paper and spray the top of the paper as well.
- In a double boiler or heatproof bowl set over (not in) a pot of boiling water, melt the chopped chocolate and cubed butter. Stir gently to avoid burning, then set aside to cool for a few minutes.
- In the bowl of a stand mixer, use the whisk attachment to beat the granulated sugar, brown sugar, and eggs together on medium-high speed until fluffy (about 8 to 10 minutes).
- With the mixer on low, gradually add the cocoa powder, vanilla extract, and kosher salt. Slowly drizzle in the cooled chocolate mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top. Gently tap the pan on the counter a couple of times to release any trapped air bubbles.
- Bake for approximately 50 minutes or until the top is just set. The center should be a bit wobbly but not liquid.
- Allow the cake to cool completely before chilling in the refrigerator for at least 2 hours or ideally overnight.
- When ready to serve, carefully remove the cake from the pan and place it on a serving platter. Sprinkle the top with sifted powdered sugar for a beautiful finish.
