Flourless Cake Recipe

My flourless chocolate cake recipe gives you a rich and decadent cake laced with bittersweet chocolate flavor. It’s naturally gluten-free and needs only 4 ingredients. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

8 ounces chocolate chopped
1/3 cup butter room temperature
6 large eggs separated
1/2 cup superfine sugar *

Instructions

Preheat the oven to 180C/350F. Line and grease a 9-inch cake pan and set aside.
In a microwave-safe bowl or stovetop, add the chocolate and butter and melt together. Let it cool slightly.
While the chocolate is cooling, add the egg whites to a mixing bowl and beat on low speed. Slowly add the sugar until stiff peaks form.
Add the egg yolks to the chocolate mix until combined.
Gently fold through the whipped egg whites until fully incorporated.
Transfer the cake batter to the greased cake pan. Smooth out the top using a rubber spatula.
Bake the cake for 35 minutes, or until a thin crust forms on top or the cake reaches an internal temperature of 200F.
Remove the cake from the oven and let it cool completely before slicing.

Video

Notes

* Make your own superfine sugar by blending white sugar until it has a thinner consistency. Do not over-blend, or else it will become confectioner sugar (powdered sugar).

Add ganache. To make a ganache, melt 1 cup semi-sweet chocolate chips with 1/2 cup heavy cream until smooth. Drizzle it over the cooled cake and refrigerate until firm.
More chocolate flavor. Add a ½ tablespoon of espresso powder. You won’t taste the coffee, but it’ll elevate the chocolate tenfold.
Garnish the cake with a dusting of cocoa powder, powdered sugar, or a dollop of whipped cream and fresh raspberries.
Storage. Leftovers keep at room temperature for 2 days, fridge for 2 weeks, or freezer for 6 months.

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