Yield: 6″ flourless chocolate cake for two // Total Time: 50 min. // Disclaimer: This post includes affiliate links.
6 ingredients, 1 delicious and rich flourless chocolate meringue cake
Flourless chocolate cake for two
Kicking off a new “for two” cake series with possibly the easiest and least ingredient-demanding recipe possible, this flourless chocolate cake! This cake is a little different than simply swapping in some gluten-free flour – the base of it is a meringue. It’s kind of like a chocolate souffle, but it’s much more dense. It’s super easy to throw together and it’s delicious with some ice cream and/or fresh fruits.
Small batch flourless chocolate cake
This cake is small batch, yielding one single-layered six inch chocolate cake. I love making small batches because they’re perfect for myself and others who don’t have multiple people to bake for at home! This is a small batch version of the flourless chocolate cake I used to have on my blog. If you’re looking to make a 9″ version of this cake, simply scale the ingredients by 2.5x.
Recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can easily lead to the failure of a recipe. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Very carefully separate the eggs
To make this cake, we separate the egg whites and the egg yolks. The egg whites get whipped up until they hit stiff peaks which creates the wonderful airy yet fudgy texture of this cake. Carefully separate the egg yolks and whites from each other while the eggs are still cold (it’s easier!) If there is any bit of egg yolk in the egg white, it will not whip up properly. I recommend cracking the eggs over a separate bowl before adding them into their respective bowls just to make sure the yolk has not broken first.
Slowly add the sugar
It is important that the sugar has the time to dissolve before adding in more sugar. Add in the sugar 1 tbsp. at a time in 20-second intervals to ensure that the sugar is dissolving in the egg whites properly.
Make sure your bowl is *really* clean!
If egg whites sense any fat in their system, they will not whip up properly. Ensure that your bowl is completely clean and grease-free before whipping up the egg whites. A quick trick that I use is rubbing down the inside of the bowl with a little bit of vinegar or lemon juice before starting.
Ingredients and substitutions
Semi-sweet chocolate baking bar: provides all of the chocolatey goodness to this flourless chocolate cake. I do not recommend using chocolate chips as they are made with additives to help them preserve their shape, whereas baking bars are made for melting. Feel free to use your favorite cocoa % here!
Unsalted butter: tenderizes the cake. I wouldn’t recommend using salted butter just because you can’t omit the added salt from the recipe since it helps whip up the egg whites!
Cocoa powder: For some structure in the cake and for flavor. I use and recommend dutch processed cocoa powder because it has a much more rich and more intense chocolate flavor, but natural cocoa will work great as well!
Eggs: binds the batter together, gives the cake its crackly top, and whips up into the meringue to give this cake its amazing texture! Be sure to use standard large eggs.
Salt: helps stabilize the meringue and balance out the sweetness of the cake.
Granulated sugar: for sweetening the cake and for helping the egg whites foam up into a meringue
How to make flourless chocolate cake
Melt the chocolate
In a microwave-safe medium-sized mixing bowl, or in a saucepan over medium heat, melt together the chocolate and butter and stir until the mixture is smooth. Then, mix in the cocoa powder and set it aside.
Make the meringue
Whip the eggs and salt until the mixture is foamy, then slowly add in the sugar while increasing the speed. Beat until stiff peaks form. To the chocolate mixture, beat in the egg yolks.
Fold the mixtures together
Gently pour the melted chocolate mixture over the meringue. Use a rubber spatula to lightly fold the ingredients together, being careful to not knock out too much air. Continue to gently fold just until no streaks remain.
Bake
Gently pour the batter into a prepared 6″ cake pan. Bake until the edges are set and the center is no longer wobbly.
Flourless chocolate cake q&a
How to store flourless chocolate cake
Like most baked goods, this cake will definitely be the most fresh and delicious on the day that it is baked. However, it will keep in an airtight container for up to 4 days after baking. If you plan on keeping the cake, wait to garnish it until serving.
Can I make this in a larger pan?
Definitely! Scale the recipe up to 5 eggs (multiply all ingredients by 2.5) to make a 9″ flourless chocolate cake. The cake will take 45-50 minutes to bake rather than 30.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make this flourless chocolate cake for two?
If you made this flourless chocolate cake for two I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Flourless Chocolate Cake
Ingredients
- 90 g semi sweet chocolate baking bar (heaping ½ c.)
- 42 g unsalted butter (3 tbsp.)
- 1 tbsp. dutch process cocoa powder
- 2 eggs separated
- ½ tsp. salt
- 100 g granulated sugar (½ c.)
Instructions
- Preheat the oven to 325°F / 160°C. Butter a 6" cake pan, then get out a small sheet of parchment paper. Crinkle up the parchment paper, then un-crinkle it and place it into the buttered cake pan, pressing the parchment so that it sticks to the sides of the pan. This will give you an easy way to lift the cake out of the pan after it bakes!
- Separate the egg whites and egg yolks into two separate bowls.
- Chop or break up the chocolate bar into small pieces.
- Add the chopped chocolate and butter to a small microwave-safe mixing bowl. Melt in 30-second intervals, stirring after each, until the ingredients are melted and smooth. Whisk in the cocoa powder and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, add the egg whites and salt. Start whisking on low speed until the mixture begins to foam. Once the mixture begins foaming, start to add in the sugar.
- Increase the speed to medium (high if using a hand mixer). Add in the sugar 1 tbsp. at a time in 20 second intervals until you have used up all of the sugar. Continue whipping until you have reached stiff peaks.
- Beat the egg yolks into the melted chocolate mixture.
- Gently add the chocolate mixture to the egg white mixture. Lightly fold the mixture together just until everything is combined, being careful to not knock out any of the air in the meringue.
- Pour the mixture into your prepared baking dish. Bake for 25-30 minutes, or until the edges are set and the center doesn't wobble.
- Top with whipped cream, fruits, more chocolate – whatever your heart desires! Serve and enjoy!
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