Flourless Chocolate Cake

5 from 7 votes

Flourless Chocolate Cake

This flourless chocolate cake is all chocolate. The recipe uses both melted chocolate chips and cocoa powder. It does not contain any flour. It is dense and deeply chocolatey.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 286kcal

Author: Lauren Skardal

Ingredients

½ cup butter, plus extra for greasing pan
4 oz high quality bittersweet chocolate chips such as Ghirardelli or Guittard
¾ cup granulated sugar
3 eggs
½ cup cocoa powder, plus extra for dusting

Instructions

Preheat the oven to 350°F.
Butter the bottom and sides of a 9-inch round spring form pan. Dust with cocoa powder.
In a medium bowl, melt the butter and chocolate chips in the microwave at 50% power for 1 minute, continuing for 30 seconds at at time until melted.
Add the sugar and stir to combine. Allow the batter to cool fully. Otherwise the heat will scramble the eggs.
Add the eggs and cocoa powder and stir to combine. Pour the batter into the prepared springform pan.
Bake for 30 minutes. Dust with cocoa powder (optional).

Notes

To Keep It Gluten Free: Butter and dust the baking dish with cocoa powder rather than flour.

High-Quality Chocolate: Since this dessert is all about the chocolate it is important to choose high-quality chocolate, both for the chocolate chips and for the cocoa powder. The two brands that are easy to find at many stores are Ghirardelli and Guittard.

Mix by Hand: Mix the batter by hand with a large spoon for easy cleanup.

Baking Dish: I have made this many times both in a 9-inch round steel spring form pan and an in 8x8 square ceramic dish. I have not needed to adjust the baking time depending on the material used in the dish (ceramic vs. stainless steel), but keep in mind that you may need to adjust the baking time if using a significantly different-sized dish.

Allow the Batter to Cool: The batter must be allowed to cool before adding the eggs. If the batter is too hot when you add the eggs, it may scramble them.

Dust with Cocoa Powder: To dust the cake, add a tablespoon of cocoa powder or powdered sugar to a fine mesh strainer. Shake the strainer lightly over the cake tapping with your other hand as you go. I like to dust the cocoa powder just around the edges of the cake for an easy, but sophisticated design.

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