Flourless Chocolate Cake

FLOURLESS CHOCOLATE CAKE

If a rich, decadent dessert is what you’re looking for, look no further. Much like my delectable, the flourless chocolate cake might seem a bit intimidating to make at first, but it’s really quite easy. Flourless Chocolate Cake is an insanely rich chocolate dessert recipe. Similar to the inside of a truffle, this gluten-free dessert will satisfy cravings! This chocolate dessert is so rich, just a small sliver will be enough. Plus, you can’t ask for a more decadent, rich, and drool-worthy recipe that is sure to impress anyone!

Flourless Chocolate Cake

How do you make Flourless Chocolate Cake?

Preheat oven to 300 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Spray the inside of the pan and top of the parchment paper with cooking spray. Wrap the bottom of the springform pan with heavy-duty aluminum foil. Separately, fill a large casserole dish (I used 11×13 inch) or baking sheet with about 1/2 inch of water to form a water bath.
In a small saucepan over medium heat, combine sugar, coffee, and salt. Stir well and heat just until the sugar and salt have fully dissolved. Remove from heat.
Place chocolate in microwave safe bowl. Heat in 1-minute increments on 50% power to melt, stirring well in between each minute. Alternatively, you can melt chocolate in a double boiler. As soon as all the chocolate has melted, transfer to the bowl of a stand mixer.
Using the paddle attachment, beat on low to medium speed, adding one tablespoon of butter at a time until all of the butter has been added and it has melted into the chocolate. With the mixer running, add the coffee-sugar mixture and blend until fully mixed. Add the vanilla and Grand Marnier; mix well to combine and scrape sides of bowl as needed.
With the mixer still running, slowly add eggs. You want them fully incorporated, but you do not want to over mix the batter. Scrape the sides of the bowl well and give a final stir to make sure everything is fully mixed. Transfer all of the batters to the prepared springform pan.
Place the aluminum foil lined pan in the water bath and bake in preheated oven for 45-50 minutes. The center of the cake should be set but slightly jiggly.
For best results, chill cake in the pan overnight. I was able to skip this step and remove it from the pan a couple hours after I took it out of the oven, but it was even better after a night of refrigeration. To remove from pan, release spring to life side off and transfer to a cake platter.
Serve with freshly whipped cream or a scoop of vanilla ice cream and fresh berries.

How do you make Flourless Chocolate Cake

What is a flourless chocolate cake made of?

There are lots of different recipes out there for flourless chocolate cake, but the main ingredients in this recipe are sugar, chocolate, butter, and eggs. A large number of eggs are what allow this dessert to take on the form of a cake without the addition of flour.
To make this recipe really stand out, I like to add a few other ingredients that are real game changers, in my opinion.

Vanilla – Okay, nothing earth-shattering there. I think pretty much ever dessert recipe deserves vanilla, but I also consider it a necessary ingredient in flourless chocolate cake.
Grand Marnier – Everyone knows orange and chocolate are a magical duo, so adding orange-flavored liqueur to a flourless chocolate cake seemed like a no brainer to me. You could take it a step further and add a bit of orange zest as well to really enhance that citrus essence.
Strong coffee – This is also the secret ingredient to my heavenly homemade chocolate cupcake recipe. Even if you don’t like coffee, a hint of strong coffee with rich chocolate really enhances the flavor.

What does flourless chocolate cake taste like?

If you’re wondering if flourless chocolate cake tastes like the kind of cake you get at the bakery or make at home from a mix, it does not. If you’re wondering if flourless chocolate cake tastes like a gluten-free cake, it does not.
Even though this dessert recipe is called cake, it doesn’t taste much like any cake I’ve ever enjoyed.
The cake is typically moist, spongy, and almost bread-like. The flourless chocolate cake tastes more like the center of a chocolate truffle.
This chocolate dessert recipe is so rich and decadent, you will only be able to enjoy one small bite at a time. The shape and the flavor certainly remind me of a chocolate cake, but flourless chocolate cake deserves its own category.

How do you know when flourless chocolate cake is done?

Much like cheesecake, you want your flourless chocolate cake to be set yet still a bit jiggly in the middle before you remove it from the oven. The water bath and low cooking temperature really make this recipe difficult to mess up, so don’t worry if you end up taking the cake out of the oven a few minutes early or late.
The “done” window is probably around 10 minutes long, so just keep checking the center as the time approaches.

Ingredients For Flourless Chocolate Cake

Flourless Chocolate Cake is an insanely rich chocolate dessert recipe. Much like my delectable, the flourless chocolate cake might seem a bit intimidating to make at first, but it’s really quite easy.

Chocolate Cake Dessert

3/4 cup granulated sugar
1/2 cup strong coffee
1/4 tsp kosher salt
18 ounces semi-sweet chocolate chips or bittersweet
1 cup unsalted butter softened
1 tsp vanilla extract
1 tsp Grand Marnier
6 large eggs room temperature (slightly beaten)

Method For Flourless Chocolate Cake

Preheat oven to 300 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Spray the inside of the pan and top of the parchment paper with cooking spray. Wrap the bottom of the springform pan with heavy-duty aluminum foil. Separately, fill a large casserole dish (I used 11×13 inch) or baking sheet with about 1/2 inch of water to form a water bath.
In a small saucepan over medium heat, combine sugar, coffee, and salt. Stir well and heat just until the sugar and salt have fully dissolved. Remove from heat.
Place chocolate in microwave safe bowl. Heat in 1-minute increments on 50% power to melt, stirring well in between each minute. Alternatively, you can melt chocolate in a double boiler. As soon as all the chocolate has melted, transfer to the bowl of a stand mixer.
Using the paddle attachment, beat on low to medium speed, adding one tablespoon of butter at a time until all of the butter has been added and it has melted into the chocolate. With the mixer running, add the coffee-sugar mixture and blend until fully mixed. Add the vanilla and Grand Marnier; mix well to combine and scrape sides of bowl as needed.
With the mixer still running, slowly add eggs. You want them fully incorporated, but you do not want to over mix the batter. Scrape the sides of the bowl well and give a final stir to make sure everything is fully mixed. Transfer all of the batters to the prepared springform pan.
Place the aluminum foil lined pan in the water bath and bake in preheated oven for 45-50 minutes. The center of the cake should be set but slightly jiggly.
For best results, chill cake in the pan overnight. I was able to skip this step and remove it from the pan a couple hours after I took it out of the oven, but it was even better after a night of refrigeration. To remove from pan, release spring to life side off and transfer to a cake platter.
Serve with freshly whipped cream or a scoop of vanilla ice cream and fresh berries.