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Flourless Chocolate Cake

Feb 25, 2025
Flourless Chocolate Cake

I love this rich and deeply flavorful chocolate cake. It really behaves more like a soufflé than a cake since its lightened with whipped egg whites and yolks. I puffs up super high in the oven then slowly deflates after being taken out of the oven into a slightly denser cake. A simple yet indulgent dessert perfect for any chocolate lover. Its also 100% gluten and grain free.

Ingredients

¾ cup (188 grams) dark chocolate (68% or higher), chopped
6½ tablespoons (94 grams) unsalted butter
1¾ tablespoons (25 grams) molasses
½ teaspoon (4 grams) salt
5 grams espresso powder
¼ cup (53 grams) sugar
5 large egg yolks (85 grams)
6 large egg whites (180 grams)
¼ cup (53 grams) sugar (for egg whites)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a cake pan with parchment paper.
  2. Melt the chocolate
    In a heatproof bowl, combine the chopped chocolate, butter, molasses, salt, and espresso powder. Melt over a double boiler, stirring occasionally until smooth. Remove from heat and let cool slightly.
  3. Prepare the egg yolks
    In a mixing bowl, whisk the egg yolks with ¼ cup (53 grams) sugar until thick and pale.
  4. Whip the egg whites
    In a separate clean bowl, whisk the egg whites, gradually adding the remaining ¼ cup (53 grams) sugar, until stiff peaks form.
  5. Combine the mixtures
    Gently fold the melted chocolate mixture into the egg yolk mixture. Then, carefully fold in the whipped egg whites in three additions, ensuring the batter remains airy.
  6. Bake
    Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until the cake is set. This cake is going to soufflé up so you do not want to poke it and deflate it to check when its done. Gently bump the pan.  It should have a slight jiggle but not be liquid.  Once Removed from the oven, it will be really puffy but then deflate slightly after.  Don't worry, that is supposed to happen.
  7. Cool and Serve
    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.  Try it with a scoop of ice cream or a dollop of whipped cream!
Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!

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