Flourless Chocolate Cake Recipe
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- 9-inch/22 cm round cake pan
INGREDIENTS
- 12 ounces/350 grams dark chocolate
- 1 cup/220 grams unsalted butter
- 1 cup/220 grams granulated sugar
- 5 large eggs
- ⅓ teaspoon fine salt
To serve:
- Cocoa powder
- 1 cup/240 milliliters heavy cream, whipped (unsweetened)
INSTRUCTIONS
- Preheat the oven to 285°F (140°C) with top and bottom heat. Line a 9-inch/22 cm round cake pan with parchment paper, and wrap the outside (including the bottom) with aluminum foil to make it watertight.
- Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water (bain-marie), stirring until smooth. Alternatively, melt them in short bursts in the microwave, stirring between each burst. Let the mixture cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar together on high speed until the mixture becomes pale, thick, and airy, about 5 to 7 minutes. Slowly incorporate the cooled chocolate mixture into the eggs in stages, either folding by hand or adding it gradually with the mixer on low speed. Add the salt and continue to mix until fully combined.
- Pour the batter into the prepared pan. Place the pan inside a larger roasting or baking pan and pour hot water into the outer pan to create a warm water bath, reaching about halfway up the sides of the cake pan. Bake for 50 to 60 minutes, until the top is set and forms a thin crust, but the center is still soft.
- Remove the cake from the water bath and let it cool at room temperature for at least 4 hours before serving.
- Just before serving, dust with cocoa powder and top with a dollop of unsweetened whipped cream.
MY NOTES
FAQ
Best chocolate for this flourless chocolate cake recipe
The best chocolate for this recipe is high-quality dark chocolate with at least 70% cocoa content. This level of cocoa provides intense flavor and enough cocoa butter to give the cake its signature fudgy texture. Using chocolate with a lower percentage of cocoa can result in a sweeter, less rich cake, while chocolate over 85% may create a bitter edge. Avoid chocolate chips, which often contain stabilizers that interfere with melting. Look for couverture or baking chocolate from trusted brands. The better the chocolate, the more flavorful and smooth the final cake will be.
Can I make the cake ahead of time?
Yes, a flourless chocolate cake can be made ahead of time and often benefits from resting. After baking, allow the cake to cool completely, then cover and refrigerate it for up to 3 days. The texture becomes denser and more cohesive with time. Before serving, allow it to sit at room temperature for at least 2 hours for the ideal texture. The crust softens slightly as it rests, and the flavors deepen. This make-ahead flexibility makes it a great dessert option for dinner parties, holidays, or events where preparation in advance is helpful.
How should I store the cake after baking?
After baking, allow the flourless chocolate cake to cool completely at room temperature. Once cool, cover it tightly with plastic wrap or foil and store it in the refrigerator. It will keep for up to 5 days. To serve, bring the cake to room temperature for at least 2 hours so the texture becomes soft and creamy rather than firm or cold. Alternatively, individual slices can be gently microwaved for a few seconds. If stored properly, a flourless chocolate cake maintains its texture and flavor exceptionally well and can even improve slightly after a day or two.
Does this cake need to be refrigerated?
Yes, it is best to refrigerate this cake after it has fully cooled. While it can sit at room temperature for a few hours, refrigeration helps preserve its dense texture and extends its shelf life. Store it tightly wrapped in plastic wrap or in an airtight container. Refrigeration is especially important if this flourless chocolate cake recipe is made in advance. However, the cake should always be brought back to room temperature before serving, which takes about 1 to 2 hours. This ensures it has the right consistency—fudgy, smooth, and not overly firm or chilled.
Why does this flourless chocolate cake recipe use a water bath?
A water bath, or bain-marie, is used in a flourless chocolate cake recipe to ensure gentle, even heat during baking. This method helps the cake cook slowly and prevents the edges from overbaking while the center remains undercooked. The steam from the hot water also creates a moist environment in the oven, which keeps the surface from cracking and promotes a silky, custard-like interior texture. Without a water bath, the cake is more likely to bake unevenly, become dry at the edges, or develop a dense, rubbery texture. It is an essential step for a consistent result.
Can I freeze the cake for later?
Once the cake has cooled completely, wrap it tightly in plastic wrap, then again in foil to prevent freezer burn. Store the wrapped cake in a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. To thaw, transfer the cake to the refrigerator overnight, then bring it to room temperature before serving. For best results, do not freeze the cake with whipped cream or cocoa powder on top—add those just before serving. The texture and taste remain excellent even after freezing and thawing.
How do I know when the cake is done baking?
A flourless chocolate cake is done baking when the top is set and forms a thin crust, but the center remains slightly soft and jiggles a little when the pan is gently shaken. The cake should not be liquid in the middle, but it should not be fully firm either, as it will continue to set as it cools. Typically, this occurs around the 50- to 60-minute mark at 285°F (140°C) when baked in a water bath. A toothpick inserted near the edge should come out with moist crumbs, while the center may still appear slightly underdone.
Make this flourless chocolate cake recipe without a stand mixer
You can make a flourless chocolate cake recipe without a stand mixer by using a hand mixer or whisking vigorously by hand. The most important part is to beat the eggs and sugar together until the mixture becomes pale, thick, and airy—this takes about 5 to 7 minutes with a stand or hand mixer. If doing it by hand, it may take longer and require more effort, but the end result can still be excellent. Proper aeration of the eggs provides structure in the absence of flour, so ensure you reach the right volume before combining with the chocolate.
