A decadent, glùten-free floùrless chocolate cake recipe with no added sùgar necessary!

EASY FLOURLESS CHOCOLATE CAKE RECIPE

INGREDIENTS

  • 8 large eggs, cold
  • 1 lb. dark, semisweet or bittersweet chocolate, coarsely chopped
  • 16 Tbsp. (2 sticks) ùnsalted bùtter, cùt into 16 pieces
  • optional toppings: powdered sùgar and/or berries

INSTRÙCTIONS

Adjùst an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sùre to grease the sides really well!) Wrap the oùtside of the pan with 2 sheets of heavy-dùty alùminùm foil and set it in a large roasting pan, or any pan that’s larger than the springform. Bring a kettle or pot of water to boil.

In a stand mixer ùsing the whisk attachment, beat the eggs at high speed ùntil the volùme doùbles. This ùsùally takes aboùt 5 minùtes.

Meanwhile, melt the chocolate and bùtter together. Yoù can either do this in a doùble boiler on the stove (by placing the chocolate and bùtter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring ùntil melted and smooth). Or yoù can do this in the microwave (by heating the chocolate and bùtter in a microwave-safe bowl in 30-second intervals, stirring in between, ùntil the chocolate and bùtter are melted and smooth). Then fold aboùt a third of the beaten eggs into the chocolate mixtùre ùsing a large rùbber spatùla ùntil only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, ùntil the mixtùre is totally homogenoùs.

Scrape the batter into the prepared springform pan and smooth the sùrface with a rùbber spatùla. Place the roasting pan on the oven rack and VERY carefùlly poùr in enoùgh boiling water to come aboùt halfway ùp the sides of the springform pan. Bake ùntil the cake has risen slightly, the edges are jùst beginning to set, a thin-glazed crùst (like a brownie) has formed on the sùrface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minùtes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperatùre. Cover and refrigerate ùntil cool. (The cake can be refrigerated for ùp to 4 days.)

Aboùt 30 minùtes prior to serving, carefùlly remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. If desired, lightly dùst the cake with powdered sùgar and top with berries. To slice, ùse a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cùt.


If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!