Looking for the perfect gluten free dessert? Try this amazing Flourless Chocolate Cake. With a fudgy chocolate centre and a crisp meringue-like crust, it’s the ultimate treat for chocolate lovers.
I LOVE this cake.
And I think you will too. It’s everything I’ve always wanted a Flourless Chocolate Cake to be. It has that signature cracked top, chewy meringue-like edges, and best of all, a perfectly gooey centre.
And you’re going to love just how easy this 5 Ingredient Flourless Chocolate Cake is to make.
My house is in a shambles at the moment… because we’re flying to America this week! So it’s the best kind of shambles. The ‘oh my gosh, I need to get everything together and actually start packing’ kind of shambles.
I don’t know why but there always seems like there is so much to do before a holiday – or is that just me? But soon we’ll be road trippin’ our way around the USA and eating all the things. #worthit
Before this 👆🏻 , I’d only ever had a perfect Flourless Chocolate Cake at fancy restaurants. It is always the dessert I order if it’s on the menu and I would relish every bite of that chocolate dream.
So when I set out to make a decent one at home, I was worried how hard it would be to master that perfectly fudgy middle. But let me tell you what I told myself – you’ve got this! You can master the perfect Flourless Chocolate Cake.
For this recipe, the most important technique is the eggs. More specifically the egg whites. To achieve that cracked top, meringue-like crusty edges and high sides, you need to beat those egg whites really, really well. I’m talking stiff peaks.
There is no flour in the recipe, obviously, so the cake relies heavily on the whipped egg whites for structure. But let me tell you, once you try it, you’ll wonder why we ever put flour in our cakes in the first place.
In addition to only being 5 ingredients, this cake is also a great gluten free option if you or someone you know is celiac. Just be sure to check that the chocolate you use is also gluten free.
So friends, it’s time for me to say goodbye! I’ll be popping in occasionally over the next few weeks but things will be a little quieter around here. If you’d like to follow along our American adventure, please follow me on Instagram and check out my Insta stories.
Otherwise, I look forward to sharing more when we get back and doing more of my America’s Best Eats posts. In the meantime, please try this cake! You need it in your life. x
Perfect flourless chocolate cake with an extra fudgy middle and crispy edges.
- 145 grams (1/2 cup, plus 2 tablespoons) unsalted butter
- 300 grams (2 cups) good quality dark chocolate*
- 5 large eggs, separated
- 40 grams (1/2 cup) cocoa powder, plus extra for sprinkling
- 150 grams (3/4 cup) caster sugar
- Pinch of salt, optional
- Grease a 9 inch round springform baking tin with butter. Sprinkle with cocoa powder to cover the bottom and sides, tip upside down to get rid of excess cocoa powder.Preheat the oven to 170 C (340 F) standard / 150 C (300 F) fan-forced.
- Place butter and chocolate in a large microwavable bowl. Pop in the microwave, stirring every 20 seconds, until melted and smooth. Set aside to cool slightly.
- Place egg whites in a large bowl and beat with an electric mixer until foamy. Slowly add the sugar, one tablespoons at a time, while continuing to beat on medium speed. Eggs should become white and glossy. Continue to beat until eggs become thick and voluminous and form stiff peaks. When you remove the whisk, the meringue should be stiff enough to hold it’s shape and not drip.
- Add egg yolks to chocolate mixture and whisk to combine. Sift in cocoa powder and whisk until smooth. Add a pinch of salt if desired. Finally, add 1/4 of the meringue to the chocolate and gently fold using a rubber spatula. Then add remaining meringue and continue to fold until mixture is combined. Try not to over mix or you will lose all the air in the egg whites.
- Pour mixture into prepared pan, smooth top. Place in the oven for approximately 30-35 minutes or until cake no longer wobbles in the middle. Remove and place on a cooling rack, leaving in the tin to cool completely. It will sink slightly as it cools.
- Sift over a little extra cocoa powder. Cut cake into slices and serve with whipped cream or ice cream.
*I used 150 grams of 45% dark chocolate and 150 grams of 70% dark chocolate.