Best 5 Ultimate Flourless Chocolate Cake Recipes

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Indulge in the ultimate flourless chocolate cake experience with our curated collection of recipes. From the classic French gâteau au chocolat to gluten-free and vegan variations, these delectable creations cater to every palate and dietary preference. Prepare to tantalize your taste buds with rich, dense, and fudgy textures, complemented by an array of tempting toppings and fillings. Embrace the art of flourless chocolate cakes and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

FLOURLESS CHOCOLATE CAKE I



Flourless Chocolate Cake I image

A dense chocolate cake for those of us who can't tolerate wheat or gluten.

Provided by Maggie

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 6

½ cup water
¼ teaspoon salt
¾ cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
  • In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  • Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
  • Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  • Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  • Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g

ULTIMATE FLOURLESS CHOCOLATE CAKE



ULTIMATE FLOURLESS CHOCOLATE CAKE image

Categories     Cake     Chocolate     Dessert     Bake

Yield 12 to 16 Servings

Number Of Ingredients 5

8 Large Eggs, cold
1 lb. bittersweet chocolate, coarsely chopped
1/2 lb. unsalted butter (2 sticks) cut into half-inch chunks
1/4 cup strong coffee or coffee liqueur (optional)
Confectioners' sugar or cocoa powder for decoration

Steps:

  • 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment paper and grease pan sides. Cover pan underneath and along sides with heavy duty aluminum foil. Set pan in a large roasting pan. Bring kettle of water to a boil. 2. Melt chocolate and butter (adding coffee or liqueur if using) in a large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant read thermometer) , stirring once or twice. Don't use microwave...it burns the chocolate. 3. Meanwhile, in a large bowl, beat eggs with a handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve the same result, about 5 minutes. 4. Fold 1/3 of egg into chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half of remaining eggs, then last of remaining egg foam, until mixture is totally homogenous. 5. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer, inserted halway through center of cake, registers 140 degrees, 22 to 25 minutes. 6. Remove cake from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days). 7. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of confectioners' sugar or unsweetened cocoa over cake to decorate, if desired.

THE ULTIMATE FLOURLESS CHOCOLATE CAKE



The Ultimate Flourless Chocolate Cake image

Make and share this The Ultimate Flourless Chocolate Cake recipe from Food.com.

Provided by Mimi Hall

Categories     Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 16

10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
1 1/2 teaspoons instant coffee granules
3/4 cup boiling water
3/4 lb unsalted butter, softened
6 large eggs, room temperature
1 tablespoon vanilla extract
3/4 lb frozen unsweetened raspberries
1/2 cup granulated sugar
1 tablespoon Chambord raspberry liquor (optional) or 1 tablespoon other raspberry liqueur (optional)
1 1/2 cups heavy cream
1 tablespoon granulated sugar, plus
1 teaspoon granulated sugar
1 1/2 teaspoons vanilla extract
1/4 lb fresh raspberry (optional)

Steps:

  • Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
  • Butter the bottom and sides of a deep 9 inch round springform pan.
  • Line the bottom of the pan with a round of parchment paper and butter the paper.
  • In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
  • With the motor of the food processor running, pour the boiling water through the feed tube.
  • Process 10-15 seconds, until the chocolate is completely melted.
  • Scrape down sides of bowl with spatula.
  • Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
  • Scrape chocolate batter into prepared pan and smooth top.
  • Bake 55-60 minutes until edges are puffy and center is just set.
  • Cool on wire rack for 30 minutes.
  • Cover and refrigerate for at least 3 hours.
  • Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
  • Cook until sugar is dissolved and berries are just soft. {Don't boil}
  • Strain mixture and stir in raspberry liqueur.
  • Remove cake from pan by running a thin knife blade around cake to loosen from pan.
  • Invert cake onto a plate and peal off paper.
  • Refrigerate cake while preparing whipped cream.
  • Whip cream with sugar and vanilla to stiff peaks.
  • To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
  • Garnish slices of cake with a dollop of whipped cream and fresh raspberries.

Nutrition Facts : Calories 738.6, Fat 58.9, SaturatedFat 35.8, Cholesterol 249, Sodium 67.1, Carbohydrate 55.8, Fiber 6.9, Sugar 43.9, Protein 8.9

FLOURLESS CHOCOLATE CAKE



Flourless Chocolate Cake image

This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, plus more for buttering the pan
8 ounces bittersweet chocolate (not chips), chopped
3/4 cup sugar
1/3 cup unsweetened cocoa powder, plus more for dusting the cake
1/4 teaspoon fine salt
6 large eggs, separated
Whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
  • Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
  • Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

FLOURLESS CHOCOLATE CAKE



Flourless Chocolate Cake image

Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don't have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings.

Provided by Genevieve Ko

Categories     cakes, dessert

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 7

3/4 cup/168 grams unsalted butter, cut up, plus more for greasing the pan
1 cup/173 grams bittersweet or semisweet chocolate chips
1/2 cup/50 grams unsweetened natural cocoa powder
3/4 cup/150 grams granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving (optional)

Steps:

  • Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
  • Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
  • Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
  • Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
  • Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you'd like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the cake will taste. Look for a chocolate with a cocoa content of at least 70%.
  • Do not overbeat the eggs and sugar. Overbeating will result in a cake that is dense and dry. Beat the eggs and sugar until they are light and fluffy, but do not overbeat them.
  • Fold the melted chocolate into the egg mixture gently. Do not overmix, or the cake will be tough.
  • Bake the cake in a water bath. This will help to prevent the cake from cracking and sinking.
  • Let the cake cool completely before serving. This will allow the flavors to develop and the cake to set properly.

Conclusion:

This flourless chocolate cake is a rich, decadent, and delicious dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The cake is also gluten-free, making it a great option for people with celiac disease or gluten intolerance.

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