This Decadent Flourless Chocolate Cake is an ultra-rich, fudgy dessert with a smooth, velvety interior that melts in your mouth. Its mousse-like crumb paired with a slightly crusty top creates the perfect balance of textures. Every chocolate enthusiast needs to try this cake!
Ingredients & Substitutions
- Chocolate: Dark chocolate chips are used for a more intense chocolate flavor and they melt perfectly. Semi-sweet chocolate chips are also a good option.
- Butter: Unsalted butter enhances the cake’s texture, flavor, and moistness. If you use salted butter, consider reducing or omitting the salt in the recipe.
- Eggs: Whipping six eggs is essential for achieving the cake’s fudge-like texture.
- Espresso Powder: Made from finely ground espresso coffee beans, espresso powder enhances the chocolate flavor. If you don’t have espresso powder, you can use instant coffee powder as a substitute.
Baking with the Water Bath Method
Using a water bath for this flourless chocolate cake helps prevent the edges from over-browning and the top from cracking. Place the springform pan with the batter inside a larger pan, such as a roasting pan. Fill the larger pan with boiling water until it reaches halfway up the sides of the springform pan. This gentle baking method helps keep the chocolate from burning, similar to techniques used for custards, mousses, and cheesecakes. Bake the cake in the water bath for 45 minutes. It may still appear wet in the center, but it will set as it cools. Once baked, remove it from the oven and the water bath, then refrigerate for at least 4 hours.
Can I Add Toppings to the Cake?
Absolutely! While the cake is delicious on its own, you can enhance it with various toppings. Here are some suggestions:
- Chocolate Ganache
- American Buttercream, Chocolate Buttercream
- Drizzled with Chocolate Syrup or Caramel Sauce
- Whipped Cream
- Fresh Fruit
- Ice Cream
How to Store Flourless Chocolate Cake
Due to its delicate and moist nature, this cake should be stored in the refrigerator. Wrap it in plastic wrap or place it in an airtight container and refrigerate for up to four days. For longer storage, freeze the cake for up to three months. Thaw overnight in the refrigerator before enjoying.
Ingredients
- 1 bag (10 ounces / 280 grams) dark chocolate chips
- ¾ cup (1 ½ sticks / 170 grams) unsalted butter
- 1 teaspoon vanilla extract
- 6 large eggs, room temperature
- 1 cup (200 grams) granulated sugar
- 1 tablespoon espresso powder
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 325°F (163°C). Spray a 9-inch (23 cm) springform pan with nonstick cooking spray. Line the bottom and sides with parchment paper. Wrap the bottom and sides of the pan with two pieces of heavy-duty aluminum foil. Set aside.
- In a microwave-safe bowl, combine the chocolate chips and butter. Heat in 20-second intervals, stirring until melted and smooth.
- Stir in the vanilla extract and set aside to cool slightly while preparing the egg mixture.
- In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, sugar, espresso powder, and salt. Whisk on medium speed until the mixture is light in color, thickened, and has doubled in volume, about 8-9 minutes.
- Gently fold the melted chocolate and butter into the egg mixture until fully incorporated, about 1-2 minutes. Pour the batter into the prepared springform pan.
- Carefully place the springform pan inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the springform pan.
- Bake for 45-50 minutes. The center will still look wet, but the edges will appear set.
- Remove from the oven and let cool in the springform pan for 5 minutes. Carefully remove the springform pan from the water bath and drain the hot water.
- Refrigerate the cake for at least 4 hours or overnight.
- To serve, warm a knife under hot water, wipe it dry, and slice the cake. Repeat the process for each cut. For easier slicing, you can freeze the cake slightly before cutting.
Enjoy your Decadent Flourless Chocolate Cake, perfect for any special occasion or to satisfy your chocolate cravings!
