Today we’re making a flourless chocolate cake recipe. First off, we’re gonna give four ounces or 113 grams of a nice bittersweet chocolate, a good chop. This is a flourless chocolate cake. So you want the main ingredient to be amazing. And we’re chopping the chocolate. so it has more surface area and it melts more quickly.
- 4 ounces (113 grams) bittersweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, roughly chopped
- 8-inch round parchment paper
- Cocoa powder for dusting
- 50 grams (1/2 cup) cocoa powder
- 3/4 cup (150 grams) granulated sugar
- 1/4 teaspoon salt
- 4 large eggs
- Optional: 1 teaspoon espresso powder
- Fresh raspberries for garnish (optional)
For this recipe, by the way, you don’t want to use chocolate morsels or chocolate chips unless they’re specifically for baking, just because they’re not gonna melt as well. Set that aside. We’re now gonna just give an equal amount. So that’s another 113 grams, four ounces. Half of a cup of butter. This is a rough chop.
Prepare the Chocolate and Butter
Grab a bowl that fits over a pot of simmering water so that the water does not touch the bottom of the bowl. Plop that butter and chocolate into your bowl. This is one of my favorite recipes, it’s like a secret favorite recipe. because it’s full of chocolate flavor, really easy, but most importantly it’s perfectly sweet. It’s not too sweet. It’s not too rich surprisingly either, even though there’s no flour, it’s just plain delicious.
We’re gonna pop this over our simmering water now. So it gently melts. While that melts. And yes, you’ll be keeping an eye on this and giving it an occasional stir, grab an eight-inch pan. Cut an eight-inch circle out of parchment paper. And just butter the pan, you don’t even need to do any flouring or anything else like that. Place that parchment on the bottom. This pan is ready to go.
Add Cocoa Powder
So right here, I can see that the butter is starting to melt. The chocolate is too. Just go ahead and break up any chunks of butter and stir it. You can also adjust the temperature down if it feels a little hot. You just want to melt the chocolate. You don’t want this to be like flaming hot because we’re gonna be adding eggs and stuff to it.
The last thing I’m doing is measuring out 50 grams or half a cup of cocoa powder. This is just about melted. I’m gonna take this off of the heat and the residual heat in the chocolate will continue melting everything else. There are a couple of specs that are still solid. That’s 50 grams. To my mixture, I’m adding 50 grams of cocoa powder. I’m sifting it just in case there are lumps.
Flourless Chocolate Cake Recipe
Three-quarters of a cup of granulated sugar. This is going to give us that sweetness we want, it’s 150 grams. A quarter teaspoon of salt. Give this a stir. And now to hold it all together, we’re gonna add four whole eggs. I’m going to mix as I go along. So I don’t have a giant soup of eggs and I will point out, that my mixture has cooled down slightly. If yours got fiery hot, then you’re gonna want to go ahead and let it cool down for a bit first.
Final egg and it’s so interesting to see the journey this has taken because it starts out looking like the chocolate has broken or seized, but as you go along it becomes silky and smooth and cohesive, and you could do this with a hand mixer or a stand mixer. But for this recipe, I love just making it in one bowl with one utensil. And then that’s it.
Optional Espresso Powder And Bake
If you want to amplify the chocolate texture, you can add up to a teaspoon of espresso powder. It’s optional, but with just a little bit of espresso powder, you’re not gonna taste coffee, it’s just gonna amp up the chocolate taste. Pour this into your prepared pan. Beautiful dark, fudgy silky batter. Our Chocolate Cake goes into the oven 360 for 20 to 25 minutes, or until the top has a nice crust and the edges have risen and set. It’s like a molten fudgy cake in the middle.
Once your chocolate Cake’s out of the oven and slightly cooled, you’re ready to plate it. This isn’t the most beautiful Chocolate Cake, but it is so delicious. We’re gonna gussy it up with a dusting. of cocoa powder on top, a few raspberries. Because there was no flour, it melted in your mouth. It’s like a silky chocolate cloud.