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Flourless Chocolate Cake Recipe

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4.2 from 36 reviews

  • Author: Amina
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings
  • Diet: Gluten Free

Description

This Flourless Chocolate Cake delivers a rich, fudgy texture with an intense bittersweet chocolate flavor enhanced by warm cardamom and almond extract. Baked in a springform pan without any flour, it produces a dense, moist cake with a delicately crackled top. Perfect for gluten-free diets or anyone craving a decadent chocolate dessert, it’s easy to prepare and elegantly finished with a dusting of cocoa powder or confectioners’ sugar and optional berry compote for a fresh contrast.

Ingredients

Main Ingredients

  • 8 ounces bittersweet chocolate, roughly chopped
  • 1/3 cup extra virgin olive oil
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1 teaspoon almond extract
  • 5 large eggs

For Finishing

  • Cocoa powder or confectioners’ sugar, for dusting
  • Berry compote, for serving (optional)

Instructions

  1. Get ready. Position a rack in the center of the oven and preheat to 350°F. Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
  2. Melt the chocolate. Fill a medium pot halfway with water and bring to a simmer. Place a heat-safe medium bowl over the simmering water, ensuring the bowl’s bottom doesn’t touch the water. Add chopped bittersweet chocolate and olive oil to the bowl, stirring continuously with a rubber spatula until fully melted and combined. Remove from heat and stir in half of the sugar, ground cardamom, and almond extract. Set aside to cool.
  3. Separate the eggs. Carefully separate the egg whites and yolks into two different bowls—whites in a medium bowl and yolks in a small bowl.
  4. Whip the egg whites. Using an electric hand mixer with a whisk attachment, whip the egg whites on medium-high speed until frothy and opaque, about 3 to 5 minutes. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form, another 3 to 5 minutes.
  5. Make the batter. Once the chocolate mixture has cooled slightly, whisk the egg yolks one at a time into the chocolate until fully blended. Gently fold one-fourth of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites by drawing the spatula around the sides and lifting through the center until the batter is thick and uniformly combined.
  6. Bake the cake. Pour the batter into the prepared springform pan and bake in the preheated oven for 25 to 30 minutes, until the top is puffed, dry, and may have slight cracks.
  7. Cool the cake. Allow the cake to cool completely in the pan on a wire rack for about 1 hour. The cake will deflate and the top will crack, which is expected. Run a knife around the edges before releasing the springform to prevent sticking.
  8. Finish and serve. Dust the cake with cocoa powder or confectioners’ sugar. Serve with berry compote on the side if desired to complement the rich chocolate flavor with a fresh, tart note.

Notes

  • Ensure the chocolate mixture is cooled before adding the egg yolks to avoid scrambling them.
  • Folding the egg whites gently is crucial to maintain the cake’s light texture.
  • The cracked top and deflated appearance after cooling is normal and does not affect the delicious fudgy interior.
  • Use high-quality bittersweet chocolate for the best flavor.
  • Berry compote is optional but adds a lovely brightness to the dessert.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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