There’s something about a rich, flourless chocolate cake that takes me back to my travels through France, where decadent desserts seemed to be waiting at every turn. I remember stumbling upon a small, tucked-away café in the heart of Paris. It was the type of place where locals gather, filling the space with the comforting hum of conversation and the intoxicating smell of freshly baked pastries. I sat by the window, soaking in the ambiance, when the waiter brought out a slice of cake so rich, it practically shimmered in the soft afternoon light. I took one bite, and I was hooked. It was unlike anything I had tasted before – dense, fudgy, and almost melting in my mouth.
That café became my go-to spot during my stay, and every time I returned, I ordered the same thing: a slice of their flourless chocolate cake. I never did get the secret recipe, but when I returned home, I was determined to recreate that experience. After much trial and error, I finally landed on this version of flourless chocolate cake that comes close to the magic of that first bite in Paris.
What I love most about this recipe is its simplicity. It’s an elegant dessert that doesn’t require a lot of ingredients but delivers a big payoff in terms of flavor. The combination of bittersweet chocolate and butter creates a silky texture, while the slow baking process ensures the cake remains incredibly moist. It’s one of those desserts that seems impressive but is easy to make once you get the hang of it.
This cake has now become a staple at family gatherings. Whether it’s a holiday dinner or a special birthday, my family always requests this cake. And the best part? It can be made ahead of time, which means you can enjoy a stress-free day knowing dessert is already chilling in the fridge, waiting to steal the show.
Making the Easy Flourless Chocolate Cake
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Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon sea salt
- 18 squares (1 ounce each) bittersweet chocolate
- 1 cup unsalted butter
- 6 large eggs
Directions
- Gather all your ingredients and preheat the oven to 300°F. Lightly grease a 10-inch round cake pan and set it aside.
- In a saucepan over medium heat, combine the sugar, water, and sea salt. Stir until the sugar dissolves completely, then remove from heat.
- Melt the bittersweet chocolate in a microwave-safe bowl, heating it in short bursts and stirring until smooth. This should take about 1-3 minutes.
- Transfer the melted chocolate to a large mixing bowl. Gradually beat in chunks of butter until the mixture is smooth and creamy.
- Slowly pour the hot sugar water into the chocolate mixture, stirring continuously. Then, add the eggs one at a time, making sure each is well incorporated before adding the next.
- Pour the batter into the prepared cake pan. Place this pan into a larger baking dish and fill the outer dish with boiling water until it reaches halfway up the cake pan.
- Bake the cake for about 45 minutes. The center will still appear slightly wet, but that’s okay. Let the cake cool and refrigerate for at least 8 hours or overnight to allow it to set properly.
- To remove the cake from the pan, dip the bottom of the pan in hot water for a few seconds, then invert it onto a serving plate.
- Slice and serve your decadent flourless chocolate cake!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months. To serve from frozen, thaw it in the refrigerator overnight.
Cooking Tips
To enhance the flavor, you can add a teaspoon of vanilla extract or a splash of coffee to the chocolate mixture. These additions will deepen the chocolate taste.
Serving Suggestions
For an extra special touch, serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries, such as raspberries or strawberries, make a perfect garnish.
Ingredient Substitutions
If you prefer a sweeter cake, substitute semisweet chocolate for the bittersweet chocolate. You can also use dairy-free butter for a lactose-free version.
Seasonal Variations
In the summer, top the cake with a refreshing berry compote. During winter, a sprinkle of cinnamon or nutmeg can add a warming spice to the dessert.
Allergen Information
This recipe contains eggs and dairy (butter). For a dairy-free option, you can replace the butter with a plant-based alternative, but a reliable egg substitute would be needed for a vegan version.
FAQ:
How can I make this cake dairy-free?
Simply swap out the butter for a dairy-free alternative like margarine or coconut oil. Be sure to use dairy-free chocolate as well.
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. Prepare it the day before and store it in the refrigerator to set overnight.
How do I know when the cake is done?
The cake will be done when the edges are set, but the center will still look slightly undercooked. It will firm up as it cools and sets in the fridge.
Can I freeze this cake?
Absolutely! Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I use a different type of chocolate?
Yes, you can use semisweet or even milk chocolate if you prefer a less intense chocolate flavor. Adjust the sugar to taste.
What size pan should I use?
A 10-inch round cake pan works best for this recipe. If using a smaller pan, the cake will be thicker and may need additional baking time.
Flourless Chocolate Cake {Easy}
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon sea salt
- 18 squares 1 ounce each bittersweet chocolate
- 1 cup unsalted butter
- 6 large eggs
Instructions
- Begin by assembling all your ingredients. Preheat your oven to 300 degrees F. Lightly grease a 10-inch round cake pan and set it aside.
- In a small saucepan, mix sugar, water, and salt over medium heat. Stir until the sugar and salt are fully dissolved, then remove from heat and set aside.
- In a microwave-safe bowl, melt the bittersweet chocolate in 15-second bursts, stirring after each interval, until fully melted and smooth, usually taking 1 to 3 minutes. Transfer the melted chocolate to the bowl of an electric mixer.
- Cut the butter into chunks and beat it into the chocolate, adding one piece at a time until the mixture is smooth.
- Gradually mix in the hot sugar water, followed by the eggs, adding each egg one at a time and beating well after each addition.
- Pour the batter into the prepared cake pan. Place this pan into a larger pan and pour boiling water into the larger pan until it reaches halfway up the sides of the cake pan.
- Bake in the preheated oven for about 45 minutes. The center of the cake will still be slightly wet. Allow the cake to chill in the refrigerator for 8 hours or overnight to set completely.
- To release the cake, briefly dip the bottom of the pan in hot water, then invert it onto a serving plate.
- Serve and enjoy!
