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A rich, dense chocolate cake dusted with cocoa powder sits on a plate. A slice is being lifted, showing its moist, fudgy interior. The background features white subway tiles and a marble countertop.

Simple Flourless Chocolate Cake

This Simple FlourlessChocolate cake is intensely chocolatey, with a decadent, mousse like texture! Aperfect indulgence for true chocolate lovers.
Author: Nick Makrides
4.75 from 4 votes
Print Recipe Pin Recipe
Prep 10 minutes
Cook 25 minutes
Total 32 minutes
Course Dessert
Cuisine American
Servings 8
Calories 651 kcal

Ingredients

Flourless Chocolate Cake

  • 1 stick (125 g) unsalted butter
  • 2 1/2 cups (500 g) dark cooking chocolate
  • 6 large eggs separated
  • 1/2 tsp cream of tartare
  • 1/2 cup (110 g) caster sugar
  • 1 tbsp rum or whiskey optional
  • 1 tsp vanilla extract
  • 2/3 cup (150 ml) heavy cream
  • 1/4 cup (25 g) 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.

Video

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 | Carbohydrates: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
Keyword Cake, Chocolate, Flourless
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