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Flourless Fallen Chocolate Cake
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Stunningly beautiful and ridiculously tasty? Get you a cake that can do both. This flourless chocolate cake is super chocolatey with the most amazing fudgy, yet light texture. DROOL. Plus this fallen chocolate cake only calls for 7 ingredients!
Fallen Flourless Chocolate Cake
I’m a little ashamed to say this, but I can be pretty shallow when it comes to desserts. What can I say, I enjoy beautiful things. Sue me.
But what *really* gets me going is a dessert that tastes just as beautiful as it looks. That’s where this super chocolatey flourless chocolate cake comes in. It falls and crackles in the most lovely chocolatey way, and with the most tender texture that’s fudgy and light at all once. Plus it’s gluten free!
I mean… you’re sold, right?
Ingredients for flourless chocolate cake
This flourless chocolate cake may look worthy of a fancy restaurant’s dessert menu, but it’s actually pretty simple to make and only calls for 7 ingredients. Here’s your shopping list:
- Chocolate
- Butter
- Eggs
- Granulated Sugar
- Vanilla Extract
- Salt
- Cocoa Powder
What to serve flourless chocolate cake with?
This flourless fallen chocolate cake is plenty tasty enough on it’s own, but more is more, y’know? Why not top it off with a little extra somethin’ somethin’ to really push it over the edge? Some of our favorite toppings include:
- Whipped cream
- Ice Cream
- Raspberries
- Strawberries
Tips for the best fallen chocolate cake
- Use high quality chocolate: It’s no secret that flourless chocolate cake has a lot of chocolate in it, which means the quality will directly affect your finished product. We’ve had success making this flourless chocolate cake recipe with Ghiardelli, Lindt, and Guittard!
- Make sure you butter and cocoa the pan: This step is absolutely crucial to getting that perfect fallen chocolate cake finish. This will allow the cake to rise up the sides of the pan as it bakes and then fall down as it cools.
- Don’t over mix the batter: You’ll want to mix the batter until absolutely no clumps of cocoa or streaks of unmixed egg whites remain, but hold yourself back from mixing more than that. Over mixing can cause the whipped egg whites to deflate which will compromise the texture of your cake.
Alright, lovers. That’s it for today. Happy flourless chocolate cake eating.
Print
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
- Diet: Gluten Free
Flourless Fallen Chocolate Cake
Stunningly beautiful and ridiculously tasty? Get you a cake that can do both. This flourless chocolate cake is super chocolatey with the most amazing fudgy, yet light texture. DROOL. Plus this fallen chocolate cake only calls for 7 ingredients!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 8 ounces chocolate, roughly chopped*
- 1/2 cup unsalted butter, cut into pieces
- 5 large eggs, separated
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 Tablespoons cocoa powder
Instructions
- Preheat the oven to 325°F and generously butter a 9 inch springform pan with butter, then dust with cocoa powder. Set aside.
- In a large microwave safe bowl combine the cubes of butter and chopped chocolate. Place in the microwave in thirty second intervals, stirring well between each interval. Repeat until completely melted and no clumps of chocolate remain. Set aside to cool slightly.
- While the chocolate cools, separate the egg whites from the yolks, placing the yolks in a separate bowl and the egg whites in the bowl of a stand mixer fit with the whisk attachment.
- Beat the egg whites on medium speed, gradually increasing to high as you stream in granulated sugar to aerate the egg whites. Continue beating on high until medium stiff peaks form.
- While the egg whites are beating, add the yolks one at time into the chocolate and butter mixture, whisking in between each addition. Add the vanilla, salt, and cocoa powder, whisk to combine.
- Gradually incorporate the whipped egg whites into the chocolate mixture by dropping large spoonfuls at a time into the chocolate mixture and folding to combine. Mix until combined and no streaks of egg whites or cocoa powder remain. Do not over mix.
- Spoon the batter into the prepared pan, using the back of a spoon or a rubber spatula to spread into an even layer.
- Bake at 325°F for 45 to 50 minutes or until a knife inserted into the middle comes out clean and the edges of the cake start to pull away from the sides of the pan.
- Allow to cool completely before removing from the springform pan and serving with whipped cream, raspberries or powdered sugar! Enjoy!
Notes
- We used semisweet chocolate, but you can feel free to use a darker chocolate or a sweeter chocolate if you prefer that!
Followed exactly and was really good. I did 12 slices and think 16 serving size would be tricky to cut. Great sweet level and texture! Made it 1 day early. Thank you for the recipe that we’ll use again!
This flourless chocolate cake is literally next level😍 It melts in your mouth AND I had sooo much fun making it! Thanks broma for another win!!!
I came home from work and wanted to ask my oldest daughter if she’d like to bake with me. Just an easy cake for a 6yo. I didn’t have any flour left, though, and my daughter, who doesn’t know how important flour is for most cakes, just shrugged and said, “Well, let’s just do it without flour.” I haven’t done a flour less cake in a while but she was so excited that I went hunting for a recipe. Since I’ve followed your blog for a while, I instantly went for the link to this recipe in my search results. And it was super fun to make with my kid. She helped me so well and was so happy with the result. Absolutely delicious!! Thanks for sharing 🙂