Flourless Chocolate Cake

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).

TO STORE: Store the leftovers in an airtight container at room temperature for 1-2 days or in the fridge for up to 2 weeks.

TO FREEZE: Place leftover cake slices in an airtight container and freeze for up to 6 months.

Nutrition