Easy 5-Ingredient Flourless Chocolate Cake
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INGREDIENTS
- 1½ cups/250 grams dark chocolate, chopped
- ½ cup/120 grams butter
- 5 eggs, separated
- 1 cup/200 grams sugar
- 1 tablespoon/7 grams cacao powder + more for topping
INSTRUCTIONS
- Preheat the oven to 340°F (170°C).
- In a bowl, place the butter and dark chocolate and melt them in a double boiler or in pulses in the microwave. Add the egg yolks one by one while stirring, sift in the cacao powder, and mix until smooth.
- In a mixer bowl with a whisk attachment, beat the egg whites, gradually adding the sugar, and wait a few minutes until stiff peaks form. Add the chocolate mixture to the bowl and fold gently with a spatula until a very smooth and homogeneous batter is obtained.
- Grease a medium-sized round baking pan and line it with parchment paper. Pour in the cake batter and bake for 30-35 minutes. The cake is ready when it is slightly soft in the center and more stable at the edges.
- Remove the cake from the oven and let it cool. You can refrigerate it for about an hour until it reaches room temperature, then slice and enjoy!
MY NOTES
FAQ
What do flourless cakes use instead of flour?
Flourless cakes, instead of using flour, rely on eggs as a key ingredient to provide structure and stability. The eggs act as a binding agent and create a dense yet tender texture in the cake. The proteins in the eggs coagulate during baking, helping the cake to set and hold its shape. The high egg content contributes to the richness and moistness of flourless cakes, making them a delightful option for those seeking a gluten-free or flour-free dessert.
What does flourless chocolate cake taste like?
Flourless chocolate cakes have a rich and intense chocolate flavor. The absence of flour allows the chocolate to take center stage, resulting in a dense and fudgy texture. These cakes are often described as decadent, velvety, and indulgent. The combination of high-quality dark chocolate, butter, and sometimes ground nuts creates a luscious and moist dessert with a deep chocolatey taste. The richness of the cake, along with its smooth texture, makes it a favorite for chocolate lovers seeking a luxurious and gluten-free treat.
Does flourless chocolate cake go bad?
While the absence of flour may contribute to a longer shelf life compared to traditional cakes, it is still important to take proper storage precautions. Flourless cakes should be kept in an airtight container or wrapped tightly in plastic wrap to prevent moisture loss and exposure to air. When stored in the refrigerator, they can typically last for up to 4-5 days. However, it’s always recommended to check for any signs of spoilage, such as mold growth, unusual odors, or changes in texture before consuming.
How do you keep a flourless cake from sinking?
First, ensure that the egg whites are properly beaten until stiff peaks form, as they provide structure to the cake. When combining the ingredients, gently fold them together to avoid deflating the air incorporated into the egg whites. Bake the cake at the recommended temperature and avoid overbaking, as this can dry out the cake and cause it to sink. Allow the cake to cool gradually before removing it from the pan to prevent rapid temperature changes.
How to make flourless chocolate cake recipe without a double boiler?
Place the butter and chocolate in a microwave-safe bowl and heat in short intervals, stirring in between, until they are fully melted and well combined. Be sure to use a low or medium power setting to avoid overheating and burning the chocolate. Alternatively, you can also melt the ingredients using the indirect heat method, where you place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir continuously until the butter and chocolate are melted and smooth.
