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!
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.
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!
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!
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!
Can’t wait to try this!! If I replace the sugar with maple syrup, will it change the consistency of the cake? Any other suggestions to substitute the white sugar?
Hi Aimee! Yes it will totally change the consistency of the cake! The sugar aerates the eggs and is what gives the cake its unique structure and consistency so definitely don’t swap it out for maple syrup (which would also add too much moisture to the cake!) For best results I’d just stick with the granulated sugar!
Hi Zahra! Yes you absolutely can, but I have never personally done it so I’m not positive what the baking time would be! I would start with 25 minutes and then just keep an eye on it from there!
swooning !!!!made this for a get together and I thought there was going to be a fist fight over the last piece
seriously girl you have some mad baking skills…I am going to make it my mission to make every single desert on your site.
mazel !!!
First time doing a flourless chocolate cake and I’m so glad I came across this recipe. I made it for an early V-Day dessert and it came out great! It wasn’t too sweet and was a wonderful ending for our meal!
Hi Jodi! This is a tough one to swap out the eggs for–they really are key to the texture. You could try using an egg replacer, but I’m not sure if it would work!
Leave a comment and rate this recipe!
Can’t wait to try this!! If I replace the sugar with maple syrup, will it change the consistency of the cake? Any other suggestions to substitute the white sugar?
Hi Aimee! Yes it will totally change the consistency of the cake! The sugar aerates the eggs and is what gives the cake its unique structure and consistency so definitely don’t swap it out for maple syrup (which would also add too much moisture to the cake!) For best results I’d just stick with the granulated sugar!
Hello!
Can I half this recipe and make in a 6 inch springform pan. If yes, what would be the baking time?
Hi Zahra! Yes you absolutely can, but I have never personally done it so I’m not positive what the baking time would be! I would start with 25 minutes and then just keep an eye on it from there!
swooning !!!!made this for a get together and I thought there was going to be a fist fight over the last piece
seriously girl you have some mad baking skills…I am going to make it my mission to make every single desert on your site.
mazel !!!
★★★★★
This looks delicious! Quick question, if I make it one day ahead, should I store it in the fridge or can I leave it out in a container?
I usually store it in the fridge just because it stays fresher longer, but you can certainly store it at room temperature!
First time doing a flourless chocolate cake and I’m so glad I came across this recipe. I made it for an early V-Day dessert and it came out great! It wasn’t too sweet and was a wonderful ending for our meal!
★★★★★
What can you use instead of eggs? My husband has an egg allergy. Thanks!
Hi Jodi! This is a tough one to swap out the eggs for–they really are key to the texture. You could try using an egg replacer, but I’m not sure if it would work!