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Simple Flourless Chocolate Cake

by Nick Makrides
Published: Last Updated on

This Simple Flourless Chocolate cake is intensely chocolatey, with a decadent, mousse like texture! Dusted with bitter cocoa powder, it’s a simple but impressive cake. The perfect indulgent dessert for true chocolate lovers.

Flourless Chocolate Cake - Cocoa powder being dusted on cake

Top down shot of Flourless Chocolate Cake

Here’s why I love this Simple Flourless Chocolate Cake

I must admit, the first time I tried this recipe and had the first forkful, I looked around with what I can only imagine is a look of gobsmack. It was like eating mousse. And I couldn’t wait for it to cool, it was warm when I ate it. Gorgeous texture and so delicious.

A slice of Flourless Chocolate Cake

If you love chocolate desserts like this Simple Flourless Chocolate Cake, don’t forget to check these ones out!

I have loads of irresistible chocolate desserts listed below if you’d like to check them out!

Really Good Chocolate Cake with slice taken out.

How does it get that airy, mousse like texture?

It’s all in the beating of the eggs! Yeah, it’s extra work, but even with this step, this cake is incredibly easy to make. Beating the egg whites and egg yolks helps give this cake it’s rise. The result is an incredibly airy cake that

What does this Simple Flourless Chocolate Cake taste like?

It’s so chocolatey! They cake texture is like nothing I’ve ever had. It’s mousse-like and so rich.

The ingredients you’ll need to make this Simple Flourless Chocolate Cake!

Ingredients image for Flourless Chocolate Cake

Butter – I used unsalted butter. Cut it into cubes so that it will melt easier. It also helps if you chill it so that it melts a little slower, lowering the risk of the mixture splitting or seizing.

Dark cooking chocolate – I used nestle cooking melts.

Eggs – I used large eggs.

Cream of tartare – this is an acidic powder that helps stabilise your egg whites and helps them whip up better. You can use 1 tsp if fresh lemon juice in it’s place.

Caster sugar – also known as superfine sugar.

Rum or whiskey – this is completely optional.

Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Heavy cream – this is the type of cream you use for whipping.
Cocoa powder – I used unsweetened cocoa powder.

Let’s go through each step to making this Simple Flourless Chocolate Cake

Flourless Chocolate Cake - Instructional image 1

  1. Preheat a fan forced oven to 180C / 355F. Spray the bottom of an 8-inch (20cm) round springform pan. Line with baking paper. Fill a large pot half way with water and bring to a boil. Place a heatproof bowl on top making sure the bottom of the bowl isn’t touching the water. Add the butter and chocolate and stir until melted and combined. Set aside to cool.
  2. Add the egg yolks to a large mixing bowl along with the sugar, rum and vanilla extract. Use an electric hand mixer to beat on high speed until pale and thick, about 5 minutes.

Flourless Chocolate Cake - Instructional image 2

  1. Add the cream and 1/4 of the melted chocolate and whisk through. Add the remaining chocolate and whisk until well combined.
  2. Next, dd the cream of tartar and egg whites to a large, clean metal or glass bowl. Using clean beaters, beat on high speed until it froths and reaches stiff peaks.

Flourless Chocolate Cake - Instructional image 3

  1. Add half the egg whites to the chocolate mixture and fold through using a spatula. Then add the remaining egg whites and repeat.
  2. Pour the batter into the cake tin and bake for 25 minutes in the middle rack of your oven.

Flourless Chocolate Cake - Instructional image 4

  1. Once baked and cooled, run a knife around the sides of the cake to loosen it. Dust with cocoa powder and unclip the cake tin. Transfer to a serving plate, slice and serve.

A slice of Flourless Chocolate Cake - square

My Top Tips!

Storage

This cake can be stored in an airtight container for up to three days.

Whipping the egg whites

The best way to ensure your egg whites whip properly is

  • Make sure the bowl you use is really clean. Metal or glass is best. Not plastic.
  • Make sure your beaters are clean.
  • Make sure no egg yolks break in the egg whites. Fat of any sort will prevent your egg whites from whipping properly, resulting in a flat cake.

Help! My cake sunk!

Yep, that’s normal. This cake rises and sinks as it cools. Still delicious and it looks beautifully rustic!

Alternative toppings

If you have a sweet tooth, and want a flatter looking cake, you can pour a ganache on top of this cake.

Serving suggestion

Let the cake cool for 10 minutes before slicing while it’s still warm. Serve with heavy whipped cream or vanilla ice cream.

Other Recipes You Might Like!

·      Gluten Free Raspberry White Chocolate Cupcakes

Gluten Free Raspberry White Chocolate Cupcakes

Make sure to follow me on social media!

Following me on my social pipes is the best way to keep up to with my daily kitchen adventures!

Instagram

@thescranline – for my desserts

@thescranlineeveryday – for my savory recipes

Youtube

The Scran Line – for my full dessert videos with voice over instructions.

The Scran Line Everyday – for my savory recipes with full voice walk throughs!

Facebook

So much fun happening here and it’s a great community to be a part of!

Make sure you leave a comment down bellow if you try this recipe, or just say hello! I’d love to hear from you! I’ll see you all on the following recipe!

N x

Flourless Chocolate Cake - Cocoa powder being dusted on cake - pinterest

Flourless Chocolate Cake - Cocoa powder being dusted on cake

Simple Flourless Chocolate Cake

Serves 8

5 from 1 vote
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 32 mins
Course: Dessert
Cuisine: American

Ingredients

Flourless Chocolate Cake

  • 1 stick unsalted butter
  • 2 1/2 cups dark cooking chocolate
  • 6 large eggs separated
  • 1/2 tsp cream of tartare
  • 1/2 cup caster sugar
  • 1 tbsp rum or whiskey optional
  • 1 tsp vanilla extract
  • 2/3 cup heavy cream
  • 1/4 cup cocoa powder


Instructions

Flourless Chocolate Cake

  • Preheat a fan forced oven to 180C / 355F. Spray the bottom of an 8-inch (20cm) round springform pan. Line with baking paper.
  • Fill a large pot half way with water and bring to a boil. Place a heatproof bowl on top making sure the bottom of the bowl isn’t touching the water. Add the butter and chocolate and stir until melted and combined. Set aside to cool.
  • Add the egg yolks to a large mixing bowl along with the sugar, rum and vanilla extract. Use an electric hand mixer to beat on high speed until pale and thick, about 5 minutes.
  • Add the cream and 1/4 of the melted chocolate and whisk through. Add the remaining chocolate and whisk until well combined.
  • Add the cream of tartar and egg whites to a large, clean metal or glass bowl. Using clean beaters, beat on high speed until it froths and reaches stiff peaks. Add half the egg whites to the chocolate mixture and fold through using a spatula. Then add the remaining egg whites and repeat.
  • Pour the batter into the cake tin and bake for 25 minutes in the middle rack of your oven.
  • Once baked and cooled, run a knife around the sides of the cake to loosen it. Dust with cocoa powder and unclip the cake tin. Transfer to a serving plate, slice and serve.

Notes

Storage
This cake can be stored in an airtight container for up to three days.
Whipping the egg whites
The best way to ensure your egg whites whip properly is
  • Make sure the bowl you use is really clean. Metal or glass is best. Not plastic.
  • Make sure your beaters are clean.
  • Make sure no egg yolks break in the egg whites. Fat of any sort will prevent your egg whites from whipping properly, resulting in a flat cake.
Help! My cake sunk!
Yep, that’s normal. This cake rises and sinks as it cools. Still delicious and it looks beautifully rustic!
Alternative toppings
If you have a sweet tooth, and want a flatter looking cake, you can pour a ganache on top of this cake.
Serving suggestion
Let the cake cool for 10 minutes before slicing while it’s still warm. Serve with heavy whipped cream or vanilla ice cream.

Nutrition

Calories : 651kcal
Carbonhydrates: 40g
Protein: 10g
Fat: 54g
Saturated Fat: 32g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 16g
Trans Fat : 1g
Cholesterol: 176mg
Sodium: 59mg
Potassium : 129mg
Fiber: 8g
Sugar : 27g
Vitamin A: 823IU
Vitamin C: 1mg
Calcium: 40mg
Iron: 1mg
Nutrition Disclosure

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