Yield: 9″ flourless chocolate cake
Total time: 1 hr. 15 min.
Disclaimer: This page includes affiliate links. As an Amazon Associate, I earn from qualifying purchases. If you purchase something through one of my links, I will earn a small commission and you will be supporting my blog at no additional cost to you!
Your journey searching for the best gluten free chocolate cake ends here. This chocolate cake features an amazing crackled outside and a rich, fudgy, chocolate-y inside. Plus, you only need five ingredients to make it – that’s right, FIVE!
A couple of things to note:
Since you only need five ingredients to make this cake, the technique for them is super important.
1. Measuring the ingredients. It is important that you weigh the ingredients so that the recipe turns out correctly. When you use a kitchen scale, you can ensure that your baked goods turns out as closely to the written recipe as possible. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
2. Separating 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, they will not whip up properly.
3. Room temperature ingredients. The eggs should be at room temperature so that they incorporate properly with the rest of the batter. Take the eggs out at least 30 minutes before starting the flourless chocolate cake.
4. Adding in 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.
5. Egg whites hate fat! 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.
To make this flourless chocolate cake, you will need:
Semi-sweet chocolate baking bar: provides all of the chocolate-y 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.
Unsalted butter: tenderizes the cake
Eggs: binds the batter together, gives the cake its crackl-y top, and whips up into the meringue to give this cake it’s 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
Tools and ingredients helpful for making this recipe:
How to serve flourless chocolate cake
The possibilities are endless! You can serve this cake plain, with whipped cream (as pictured), with ice cream, with a fruit topping, with salted caramel sauce, or whatever you are in the mood for! I recommend serving this cake on the day that it is made and while it is still slightly warm – that’s when it is the best!
How to make flourless chocolate cake
I hope you enjoy the recipe, happy baking! x
Flourless Chocolate Cake
- 226 g semi sweet chocolate baking bar
- 113 g unsalted butter
- 5 eggs separated, room temperature
- ½ tsp. salt
- 175 g sugar
- Preheat the oven to 325°F. Butter a 9" pie pan or springform pan. Set aside.
- Separate the egg whites and egg yolks into two separate bowls.
- In a medium sized saucepan over medium heat, melt together the chocolate and butter until the mixture is completely melted and smooth. Set aside to cool while making the meringue.
- In a stand mixer fitted with the whisk attachment, 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. Add in the sugar 1 tbsp. at a time in 20 second intervals until you have used up all of the sugar. Continue whipping on medium speed until you have reached stiff peaks.
- To the melted chocolate mixture, add in the egg yolks one at a time, making sure that the first yolk is completely incorporated before adding the next one.
- Drizzle the chocolate mixture over 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 ~40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Serve, and enjoy!
If you make this recipe, I would love to see it and know what you think! Please leave a rating down below and tag me on Instagram @freshbeanbakery. Thanks for stopping by!