Chocolate Flourless Cake (Gluten-Free Recipe)

When I'm eating out and it comes dessert time, I usually don't prefer chocolate desserts since they tend to be overly sweet for my palate from past experiences. It wasn't until my experience at Grazie Ristorante, an Italian restaurant, that changed my mind on chocolate desserts. Their flourless chocolate torte was silky and luxurious. I had cravings for more ever since.

There are various recipes of the chocolate flourless cake online, but I decided to use the one with chocolate instead of cocoa powder. Using good quality dark chocolate is a must in the recipe! It is the main ingredient. It needs to shine! Replicating the chocolate flourless cake at home was deceptively easy and quick.

Chocolate flourless cake

Ingredients

  • 120g of dark chocolate
  • 1/2 cup of butter
  • 3/4 cup white sugar
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • salt

Directions

  1. Preheat oven to 275 C, butter 7" springform pan.
  2. Place chocolate and butter in a heatproof bowl. Place bowl under simmering water and let chocolate melt. Once melted, set aside to let it cool slightly.
  3. While chocolate is cooling, beat egg whites until foamy, then add sugar and vanilla extract. Beat until stiff peaks.
  4. Whisk in egg yolks into the cooled chocolate mixture and add pinch of salt.
  5. Fold meringue into chocolate mixture in thirds.
  6. Pour mixture into pan.
  7. Cook for 45-50 minutes or until it's set in the center. Let it cool slightly and serve warm with ice cream.
    • Note: Use a toothpick or a clean stick and place it in the center of the cake. If it comes out clean, it is ready to be taken out of the oven. If it doesn't, leave it in the oven for a few more minutes and check again.
Chocolate flourless cake just before it goes in the oven
Chocolate flourless cake out of the oven
Chocolate flourless cake with ice cream

The end result was amazing! The chocolate flourless cake was decadent and had a brownie-like texture. Separating the egg whites made the cake light and fluffy. For a more dense flourless cake, add in cocoa powder and do not separate the eggs.  I used 86% cacao dark chocolate in the recipe and the chocolate flavour was rich and not exceedingly sweet. The dessert would be best served along with whipped cream, ice cream, or with a tart fruit compote. I personally prefer playing with temperatures for dessert. I enjoy the juxtaposition of hot and cold. The warm chocolate flourless cake with a scoop of vanilla ice cream was heavenly.

Chocolate flourless cake with vanilla ice cream

This is undeniably an easy, quick recipe to whip up last minute. It's something to consider baking for the upcoming Valentine's holiday for someone special. I'm positive they'll enjoy it as much as I have or maybe even more. Enjoy!


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