Flourless Chocolate Cake – A deceptively easy sinful, rich, dense chocolate cake perfect for any occasion. Made with only six ingredients, including chocolate glaze made easier using store-bought frosting!
Flourless Chocolate Cake. Some desserts don’t get any more decadent, or more classic, than this one. A dense, almost truffle-like, cake with super intense chocolate flavor. Does it get any better than this?!
So, each month this year has been a different theme. With last post’s Mudslide Bread Pudding, you may be wondering what November’s theme possibly could be. Sure, chocolate. . .no brainer. But so many desserts could fall into a chocolate category. There’s a bit more to it than that, though.
This month I decided to go with recipes that I’ve never made before. I’ve done quite a bit of baking in my life, but there definitely are things still on my bucket list. Flourless chocolate cake has been on the list for a long time, so I finally went there with today’s Flourless Chocolate Cake recipe. So sinful, so rich, so chocolatey. . .so everything that’s right with desserts!
I learned a lot making this Flourless Chocolate Cake. And not in a bad way. It’s a pretty easy recipe to follow, so there weren’t any mishaps. It’s really more that I had zero clue how the whole thing comes together.
Since I had never made flourless chocolate cake before, I turned to the internet to find a highly rated recipe. Time after time, a 1999 recipe from Bon Appetit magazine topped the list. I checked it out, and it was really easy to make, so I figured that was a good place to start. Easy to make + good reviews = a winner in my book!
The cake itself has five ingredients. That’s it. And, of course, no flour. So, you can serve this Flourless Chocolate Cake to your gluten-free friends without hesitation!
Five ingredients – chocolate, butter, eggs, sugar, and vanilla. Is it any wonder this cake is so amazing when it’s made up of such wonderful ingredients? And, the geek in me noticed that each of the ingredients is divisible into 12. Just sayin’. 😉
Besides the fact that I learned that such a mouthwatering dessert can be made with only a handful of ingredients, I also learned why the cake always seems so nice and flat on the top – it’s because the top of the cake is the bottom! It’s technically an upside-down cake!
After the cake bakes, it kind of looks tall and fluffy like a soufflé. I was asking myself how in the world this cake was going to end up looking like the many flourless chocolate cakes I’ve eaten in my lifetime. As it cools, the cake deflates, and then the cake is leveled and turned upside-down! Voila!
The Bon Appetit recipe includes a real chocolate glaze on top of the cake. I decided to change this a bit. One, to save time. Two, to save money. So, I revisited my Chocolate Covered Cherry Heart Cake and melted a tub of chocolate fudge frosting and spread that over the Flourless Chocolate Cake. Every bit as delicious and certainly much easier! Trust me – none of my co-workers were complaining when I took this cake into work!
Flourless Chocolate Cake. Another amazing recipe crossed off my baking bucket list! Rich, decadent, and wonderful for any occasion! This is a must-make this holiday season!
- 12 ounces high quality bittersweet or semisweet chocolate chopped
- 12 tablespoons unsalted butter, cut into pieces
- 6 large eggs separated
- 12 tablespoons sugar separated
- 2 teaspoons pure vanilla extract
- 1 can dark chocolate fudge frosting not whipped
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper; butter paper. Wrap outside of pan with foil.
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and 6 tablespoons sugar until mixture is very thick and pale, about 3 minutes.
Fold lukewarm chocolate mixture into yolk mixture with a spatula; then fold in vanilla extract.
Using clean dry beaters, beat the egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form.
Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack. The cake will fall in the center; this is normal.
Using small knife, cut around pan sides to loosen cake. Remove pan sides. Using a serrated knife, level the cake so that it is even across the top. (I did this on top of a baking sheet to reduce mess.)
Place 9-inch-diameter tart pan bottom or cardboard round atop the cake. Invert cake onto tart pan bottom or cardboard round. Remove the bottom of the springform pan and peel off parchment paper. (The bottom of the cake is now the top!)
Place frosting in a microwave-safe bowl and microwave on high for 30 seconds. Stir until completely smooth. If necessary, microwave an additional 5 seconds until frosting is thoroughly melted.
Let frosting stand for 1-2 minutes, until frosting consistency is somewhere between that of maple syrup and honey.
Place cake on rack set over baking sheet. Spread 1/2 – 2/3 cup icing smoothly over top and sides of cake. Freeze until almost set, about 3 minutes.
Pour remaining icing over cake; smooth sides and top. (If you need to reheat the frosting, do so on high for 15 seconds.) Place cake on platter. Refrigerate until icing is firm, about 1 hour.
Store and serve at room temperature.
Slightly adapted from Bon Appetit.