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
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
5 Ingredient Flourless Chocolate Cake
Perfect flourless chocolate cake with an extra fudgy middle and crispy edges.
Ingredients
- 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
Instructions
- 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.
Notes
*I used 150 grams of 45% dark chocolate and 150 grams of 70% dark chocolate.
Annalise says
I’ve made this today (March 21) and I am planning on serving it in 6 days (the 27). Should I put it in the fridge or the freezer?
★★★★★
Jessica Holmes says
Perhaps the freezer would be best.
Kyrie says
Delicious!
Subs:
lily’s sugar free dark chocolate chips lakanto monkfruit & erythritol
20g cacao
Super flavorful and fudgy YUM!
★★★★★
Jessica Holmes says
So glad you enjoyed it Kyrie!
Arfa says
If I wanted to divide this recipe by 2.5 in order to make it in a 6-inch pan, what would the measurements for each ingredient be?
Jessica Holmes says
I can’t say Arfa as I haven’t tested it myself.
Luisa Parmenter says
great cake have never made a cake like this before but mine sunk quite a bit any suggestions as to why used granulated sugar instead of castor sugar could this be the problem?
Jessica Holmes says
Hi Luisa, glad you enjoyed the cake. It is supposed to sink in the middle (as per the photos), this is completely normal as there is no raising agent. Using granulated sugar instead of caster sugar is fine.
Chami says
Hi
Can I substitute the butter to oil? And how much oil will i need?
Jessica Holmes says
Hi Chami, I don’t recommend it. I’ve only tested the recipe with butter and it will add maximum flavour!
Lualde says
My husband found your recipe and tried it. It was a success (he doesn’t bake at all).
★★★★★
Jessica Holmes says
So happy to hear that Lualde!
jazzy says
Whats the best kind of chocolate to use? Will chocolate chips work?
Jessica Holmes says
Hi Jazzy, I usually use a block of good quality chocolate but I think chocolate chips may work.
Sarah says
Hi 🙂 sounds amazing and am looking forward to making it.
Was just wanting to know how well this keeps?
Can I make it a day or 2 before? Or is it a serve straight away on the day you make it cake?
Thank you
Jessica Holmes says
Hi! Yes you can make it in advance, it keeps quite well and can be stored in the fridge.
Suzanne Kehl says
Can you use a sugar substitute? My husband is diabetic. Thank you
Jessica Holmes says
Hi Suzanne, I’m sorry I haven’t tested this recipe with a sugar substitute.
Maggie Edmond says
Can I cook it a couple of days ahead of time?
Jessica Holmes says
Hi Maggie, yes you can. It will keep well in the fridge!