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Flourless Chocolate Cake Recipe

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This Flourless Chocolate Cake is a rich, dense, and fudgy dessert that’s perfect for chocolate lovers, especially those seeking a gluten-free option. It features a smooth blend of bittersweet chocolate, butter, and eggs, baked gently in a water bath to achieve a moist and decadent texture. Ideal for special occasions or a luxurious treat, this cake is both elegant and simple to prepare.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter
  • 6 large eggs

Dry Ingredients

  • ¾ cup white sugar
  • ¼ teaspoon salt

Other

  • ½ cup water
  • 18 (1 ounce) squares bittersweet chocolate

Instructions

  1. Preparation: Gather all ingredients and preheat the oven to 300°F (150°C). Grease a 10-inch round cake pan and set aside.
  2. Make Sugar Syrup: Combine the white sugar, water, and salt in a small saucepan over medium heat. Stir continuously until the sugar is completely dissolved, then remove from heat and set aside.
  3. Melt Chocolate: Place the bittersweet chocolate squares in a microwave-safe bowl. Heat in 15-second intervals, stirring after each, until fully melted and smooth, about 1 to 3 minutes.
  4. Combine Butter and Chocolate: Cut the unsalted butter into pieces and gradually beat them into the melted chocolate using an electric mixer until the mixture is smooth and uniform.
  5. Add Sugar Syrup: Slowly beat the hot sugar syrup into the chocolate and butter mixture to fully incorporate.
  6. Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully combined before adding the next, creating a smooth batter.
  7. Prepare for Baking: Pour the batter into the greased 10-inch cake pan. Set a larger pan ready to hold the cake pan.
  8. Water Bath Setup: Place the filled cake pan into the larger pan. Carefully pour boiling water into the larger pan until it reaches halfway up the sides of the cake pan. This water bath will help gently bake the cake evenly.
  9. Bake: Bake in the preheated oven for 45 minutes. The center of the cake will remain slightly wet, indicating it’s still fudgy.
  10. Chill: Remove the cake from the oven, then refrigerate for at least 8 hours or overnight to allow the cake to set thoroughly and develop its rich texture.
  11. Unmold: To remove the cake from the pan, dip the bottom of the cake pan in hot water for 10 seconds to loosen it. Invert the pan onto a serving plate to release the cake.
  12. Serve: Slice and enjoy your decadent flourless chocolate cake, perfect for any chocolate dessert craving.

Notes

  • Use good quality bittersweet chocolate for the best flavor.
  • The water bath prevents the cake from cracking and ensures a moist, fudgy texture.
  • Allowing the cake to chill overnight improves texture and sliceability.
  • This recipe is naturally gluten-free, making it suitable for gluten-sensitive guests.
  • Make sure to beat eggs slowly into the batter to prevent curdling and maintain smoothness.

Find it online: https://cookedbygrace.com/flourless-chocolate-cake-recipe/