This Flourless Chocolate cake is one of my all time favorite desserts to make. Not only is it an easy recipe but the end result is a rich decadent treat that has the perfect level of intense chocolate flavor and creamy dense texture. Mmmmm Drooling just thinking about it!
I like to Decorate it with my stabilized whipped cream and fresh berries, that is when I take the time to decorate it, often I just dig right in. It’s so rich you don’t want to serve it with anything else that is super rich, it would simply be too much! I serve it in pretty small slices and sometimes people don’t even finish that. I love it with whipped cream and my berry coulis and my mom likes it with my vanilla bean ice cream!
It’s a wonderful dark chocolate (remember I like to mix my chocolates for a better flavor) and the texture is AMAZING, dense, rich and creamy. It’s more of a mix between a custard and a brownie maybe? Either way it’s oh so good and EVERYONE loves it. It’s my most requested treat when visitors come over.
It’s a pretty simple dessert, but my husband often tell’s me I do little things that make all the difference in my cooking that I forget to put in a recipe I write. SO I took a video and editing it did change the way I wrote the recipe! He was right, there were little things I did I didn’t notice until filming. Enjoy!
The BEST Flourless Chocolate Cake
- 3 C granulated sugar separated, 2 C and 1 C
- 1 C Water
- 2 C Butter
- 24 oz bitter-sweet chocolate broken into small pieces (I like to mix my chocolate, some semi sweet, bitter sweet and dark)
- 10 whole eggs
- Preheat the oven to 325F.
- Pick your pan size and Spray the sides with Bakers Joy and line the bottom with parchment paper - I like to use a 10x3 inch round pan, You can use a 12x2 inch pan or two 8x2 inch pans
- Heat 2 C of the sugar in a medium pan with the water until the sugar has completely dissolved to a syrup.
- Place the butter in the hot syrup and stir, then add the chocolate and stir to combine until the chocolate melts and the mixture is smooth. Remove from heat and cool slightly.
- Beat the eggs with 1 C sugar until the volume quadruples-this only takes 10 minutes in my Bosch - They really do quadruple in size.
- Turn the mixer on slow and add the chocolate mixture to the eggs until just combined.
- Pour into the cake tin of your choice and place in a water bath (I just use the next cake pan up). It is vital for even baking.
- Bake in the oven for at least an hour. Depending on how thick your making your cake you MIGHT need up to an additional 30 minutes until it's set.
- It's actually very hard to over cook. And the center tends to be goopy if it's undercooked, so always err on the side of cooking a bit too long.
- The cake rises quite a bit when it cooks (expanding egg bubbles), but it does shrink as it cools so flip it over onto a plate or cake stand while its still warm, but leave the cake pan on to hold the shape, once it's cool you can take it off.
- Top with Stabilized whipped cream, berries and Berry Coulis and/or Vanilla Bean Ice Cream.
JOIN MY NEWSLETTER!
Become an insider and receive this FREE Maple Icing Recipe (not seen on the blog!)
Hello! This sounds amazing! Have you tried this in cupcakes?
nope, I haven’t, if you try it let me know how it goes (just watch the bake time)
Hi there, could this be made a day in advance? If so, any tips to keep it moist overnight?
personally I prefer it the second day, I always make it the day before and let it set up more, like a cheesecake. the first day it’s still too loose and kind of falls apart as you cut it.
So i tried this and well, I forgot to put it in the water bath:'( so I checked it after and hour and the top was super crisp and the rest was half solid and I knew it wouldn’t cook right so we decided to just make ice cream sundaes and they were so so anazing! I can’t wait to make it as cake lol
yay! great way to salvage it… without a water bath it basically turns into a super huge lava cake, outside cooked inside raw….
does this mean gluten free?
well it’s a flourless cake – which is technically gluten free, but it’s not like a gluten free cake (a cake you would level and cut) “flourless cakes” are kind of a dessert of their own if that makes sense.
I can’t wait to try this! If I use unsalted butter, should I add any salt to the batter?
Hello Ashlee! I am new to your blog as I just found this recipe while scouting the internet to find a way to replicate a dessert from one of our favorite restaurants in San Francisco! I put the batter into foil ramekins sprayed with cooking spray (you can get the ramekins from amazon) and placed them in a larger Pyrex baking dish filled with water. I put approximately 3.5 oz of batter in each cup. 1 hour at 325 and they were nearly an exact replica. Perfect in time for valentines! I am hoping to next time add just a bit of extra dark cocoa to help deepen the chocolate color and flavor and hopefully make it just a tiny bit more “cakey”. I have never left a comment on a blog like this but after months of trial recipes trying to replicate their “warm chocolate fudge cake”, and ending up with basics a lot of brownies, I’m sure their are others hoping to find a way to adapt this to individual portions!!! (FYI the restaurant is Fog Harbor Fish House, and I don’t live in SF or have any affiliation with them 🙂
so glad you liked it so much! I appreciate you taking the time to comment!
Cheryl Low Hui Min
Hi! I came across your video a few days ago and I love the way you bake your chocolate cake. I’m planning to make it tomorrow. Can I not use the water bath during the baking? How long must I bake the cake? Your recipe states “at least an hour”. Take cake can be baked more than an hour? If yes, what is the maximum hour the cake must ba baked?
Chocolate cake is my son weakness and this one just steals the heart. The photographs are so tempting that I cannot take my eyes off. More than reading it was viewing your recipe for a long time. Great work.
Ashlee, I see on the recipe that you like to mix the chocolate. Do you use 8 oz. of semi-sweet, 8 oz. of bitter sweet and 8 oz. of dark?
Thank you. Trying to be brave and try this!!
yup! but it’s also about mixing brands too – sometimes I’ll use all bitter sweet or semi sweet but by using different brands it will help the flavor not taste like just one flavor
I can’t thank you enough for this recipe. I made it yesterday and it turned out perfect!!! I was able to learn from all the comments and anticipated the issues. I used the 10×3 pan with the 12×3 for the water bath. It ended up cooking for 1 hour and 45 minutes. I flipped it on the cake plate ( I wouldn’t have been brave enough to that without watching your video first). I left it on the counter (instead of refrigeration) and waiting until this morning to remove the pan. It did not sink and the pan came right off. I cannot wait to actually eat it. I am serving it tonight. I took a picture and will post on your instagram.
YAY! so glad it worked so well for you!!!
Looks wonderful, I need to make of these for passover seder, can it be frozen?
I’ve never tried to freeze it, I think it would change the texture, still taste okay but a different texture
When would be the ideal time to make this if it is going to be served at a late afternoon party? That morning? The day before? Does it need to be refrigerated after baking/before serving?
Also, I have seen other flourless recipes where eggs are not beaten prior but just added straight into the mixture. What would be the difference in outcome if done this way?
I like it after it’s set for a day – like a cheesecake. so I make it the day before, And I don’t refrigerate it, but you can. refrigeration dries out cakes so I avoid it unless I have to. And this is how I’ve always made this cake so I can’t comment on not beating the eggs first.
I made it and it was really really good. A small slice was perfect but honestly, I probably could’ve eaten more. I really appreciated the video instruction. I think it had a couple tips and tricks that you didn’t mention in your written instruction so very helpful. I don’t think two 8 x 2 inch cake pans are big enough though. The batter fit between two pans but did rise above the cake pans quite a bit in the oven. Not sure if it would’ve spilled over since I had put the parchment paper around just in case.
Thank you very much for the great recipe.
I made this for guests and it was a HIT! Very rich, creamy and chocolaty!!! Next time though I will half the recipe as it made THREE cakes. I had a 9 1/2’, a 9 in and put the leftover batter in a foil pie pan! Loved the berry sauce! Definitely takes it to the next level!
use a taller pan, I use a 10×3 inch pan
I tried this and you say to use small pan to melt sugar and then add 2 cup os butter and 24 oz of chocolate I changed pans two times because small doesn’t work Beat my ten eggs ten minutes and then poured my batter in my ten ” pan and have enough batter for another ten” pan. What did I do wrong.
I guess small is relative, I use my smallest pan, but I have a large family so maybe my small pan isn’t very small? also I use a 10×3 inch pan, you can see it in the video.