Indulge in the rich, decadent flavor of flourless chocolate cake with this easy-to-follow recipe. Made with just a few simple ingredients, this cake is intensely chocolaty, moist, and perfect for any chocolate lover. Whether you’re gluten-free or simply craving a luxurious dessert, this flourless chocolate cake is sure to impress. Let’s get started!

Ingredients

¾ cup white sugar
½ cup water
¼ teaspoon salt
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 large eggs

Directions

Preheat Oven: Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan with butter or cooking spray; set aside.
Prepare Chocolate: In a small saucepan over medium heat, combine the white sugar, water, and salt. Stir until the sugar is completely dissolved. Set aside.
Melt Chocolate: In a microwave-safe glass or ceramic bowl, melt the bittersweet chocolate in 15-second intervals, stirring after each interval. Continue until the chocolate is completely melted and smooth, about 1 to 3 minutes.
Mix Chocolate and Butter: Transfer the melted chocolate into the bowl of an electric mixer. Cut the unsalted butter into pieces and gradually beat them into the melted chocolate until well combined.
Add Sugar Syrup: Beat in the hot sugar water mixture until fully incorporated into the chocolate and butter mixture.
Incorporate Eggs: Slowly beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Pour Batter: Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Prepare Water Bath: Place the cake pan inside a larger pan. Fill the larger pan with boiling water until it reaches halfway up the sides of the cake pan. This water bath helps ensure the cake bakes evenly and maintains its moist texture.
Bake Cake: Bake the cake in the preheated oven for 45 minutes. The center will still look slightly wet when done.
Chill Cake: Remove the cake from the oven and let it cool in the water bath for a few minutes. Then, transfer the cake to the refrigerator and chill thoroughly for at least 8 hours or overnight.
Unmold Cake: To unmold the cake, dip the bottom of the cake pan in hot water for about 10 seconds. Place a serving plate over the cake pan, then invert the pan to release the cake onto the plate.
Serve: Slice the chilled flourless chocolate cake and serve it on its own or with a dollop of whipped cream and fresh berries for an extra-special touch.

FAQs

1. Can I use semisweet chocolate instead of bittersweet? Yes, you can substitute semisweet chocolate for bittersweet if you prefer a slightly sweeter flavor. Adjust the amount of sugar accordingly based on your taste preference.

2. Can I make this cake ahead of time? Absolutely! In fact, this cake is best when made ahead and chilled overnight in the refrigerator. This allows the flavors to develop and the texture to set properly.

3. Can I freeze leftovers? Yes, you can freeze leftover slices of flourless chocolate cake for up to 1 month. Wrap the slices tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. Thaw in the refrigerator before serving.

4. Can I garnish the cake with anything else? Certainly! Feel free to garnish the cake with a dusting of cocoa powder, powdered sugar, chocolate shavings, or fresh berries for an elegant presentation.

Enjoy this luxurious flourless chocolate cake, a delightful treat that’s sure to satisfy your chocolate cravings!

Flourless Chocolate Cake

title

Indulge in this decadent flourless chocolate cake, rich with bittersweet chocolate and butter, a luxurious treat perfect for any occasion.

Prep Time 20

Cook Time 45

Total Time 1 5

Serving Size

Equipment

10-inch round cake pan
Small saucepan
Microwave-safe bowl
Electric mixer

Ingredients

- ¾ cup white sugar
- ½ cup water
- ¼ teaspoon salt
- 18 1 oz squares bittersweet chocolate
- 1 cup unsalted butter
- 6 large eggs

Instructions

Preheat the oven to 300°F (150°C). Grease a 10-inch round cake pan; set aside.
In a small saucepan over medium heat, combine sugar, water, and salt. Stir until completely dissolved; set aside.
Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, for 1 to 3 minutes. Pour melted chocolate into the bowl of an electric mixer.
Cut butter into pieces and beat them, one piece at a time, into the melted chocolate until combined. Beat in the hot sugar water. Slowly beat in eggs, one at a time.
Pour the batter into the prepared cake pan. Place the cake pan in a larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.
Bake the cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Transfer the cake to the refrigerator and chill thoroughly, 8 hours to overnight.
To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Notes

- Ensure all ingredients are at room temperature for smooth mixing.
- For added flair, garnish with fresh berries or a dusting of cocoa powder before serving.
- Store leftovers in the refrigerator for up to several days.