This flourless chocolate cake is to die for! So rich. So creamy. This is the best flourless cake you will ever put in your mouth! If you like chocolate, this cake needs to happen in your life!
Flourless Chocolate Cake!
You guys, I don’t think I’ve loved cake more than I do now. Flourless cakes are where it’s at! Seriously, this is like fudge and brownies got married. So fudge like. So creamy. So much chocolate! Amazing I tell you! It’s rich, don’t say I didn’t warn you 😉
I went searching for a good flourless chocolate cake recipe. There are a few out there online. But this one caught my eye! The other version I saw a lot of looked good too, but this one won me over!
When I go out to dinner and order dessert I always check if they have a chocolate flourless cake. It’s just so tempting. Now that I can make this at home, game changer! I made this for Valentines Day! We had family over (and some visiting from out-of-town too!) We grabbed our favorite take-out pizza, had a nice big Italian salad and this for dessert. It was perfect and so fun to celebrate together.
I am not really a cake person. I feel like either you love cake or you don’t. I really don’t love it. There are lots of cakes I like though! It’s just not usually something I crave often. This chocolate cake however, is amazing! And these white chocolate cupcakes have a truffle melted in the center! And this white chocolate bundt cake is a favorite on the blog!
But lets talk about this flourless chocolate cake. It’s a cake but also it’s not. Does that make any sense? It’s so fudge like. More similar to fudge or a brownie than a cake really.
What kind of berries are best with the chocolate cake?
We loved the strawberries but raspberries would be amazing too! The sweet & tart flavor from the berry adds the perfect touch with the rich chocolate and sweet cream. But this cake is great without berries as well. I do feel like the whipped cream is a must though. Since it’s so rich, you really do need that sweetness.
Tips for making flourless chocolate cake
-Use a good quality chocolate. I used what Laura at Joy Food Sunshine recommend, Ghiradelli Bittersweet chocolate chips and loved the results. I purchased the large sized bag that had 20 ounces and just measured out 18 ounces. The dark chocolate was perfect and the cake tasted amazing. I made it again with semi-sweet chocolate and still preferred the bittersweet chocolate chips!
-Serve it with sweet whipped cream and fresh berries. This was a must for me. The whipped cream added the perfect touch and sweetness to the rich cake. The strawberries were wonderful too, raspberry or blackberries would be delicious as well.
-This cake needs to chill before serving. So it is great if you make it a day ahead. I made this late morning and it was ready that night for dessert. So if you can’t make it the day before, just plan for 5 to 6 hours of chill time! We loved this cake cold but it is wonderful at room temperature as well.
Do I have to use a cake pan or can I use a springform pan?
You can use a springform pan. Just make sure you wrap it TWICE with foil so the water doesn’t get into the cake from the water bath you bake it in. I used a regular cake pan as suggested in the recipe. I cut the parchment paper to fit the bottom and kept 2 “handles” on each side of the circle for easy lifting of the cake. This worked great! The cake came out of the pan after it had chilled perfectly.
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 ounces bittersweet chocolate chips
- 1 cup butter (I use salted)
- 6 large eggs
- 1 teaspoon vanilla (I use Mexican vanilla)
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
Preheat your oven to 300 degrees. Trace the bottom of a 9" cake pan onto a piece of parchment paper. Cut out the circle with "handles" on each side. Place the parchment into the bottom of the cake pan and grease it too! I used cooking spray. Set aside.
In a small pan over medium heat, mix the water, salt and sugar. Stir untll the sugar is dissolved. Set the pan aside. In another pan, heat some water till boiling for the water bath while you make the cake so it's ready.
Cut the butter into tablespoon diced pieces. In a large glass bowl, add the chocolate chips & diced butter. Melt in the microwave in 30 second intervals, careful not to burn. (Can do this at 50% power) Stir until melted and smooth.
Add the sugar/water mixture to the chocolate and mix until combined. Add the eggs, one at a time and mix with a hand mixer until they are fully incorporated. Stir in the vanilla.
Pour the cake batter into the prepared pan. Place a rimmed baking sheet (or other dish the pan can fit in) in the preheated oven. Place the cake on the baking sheet. Carefully pour hot (boiling water) into the rimmed baking sheet (or a larger pan) until it's about halfway up the sides of the cake pan. Just don't get water into the cake :)!
Bake the cake for 45 minutes. The edges will look done but the center will still look wet, thats ok! Remove from the water bath (carefully! I just remove the cake from the oven, then the baking sheet with water so it's easier) Let the cake cool in the pan. When the cake is cooled, chill for 6 hours or overnight if possible. This is a great make-ahead dessert!
Lift the cake out of the pan carefully with the parchment paper handles. Place on a serving plate and sprinkle with powdered sugar. Serve with the sweet whipped cream and fresh berries.
Place the cream in a medium sized bowl (chill the bowl & beaters for best results). Add the granulated sugar and beat till soft peaks form. You can use powdered sugar, but I prefer granulated sugar, it dissolves better into the cream and creates a better texture.
-I highly recommend the homemade sweet whipped cream. This is a very rich cake and the cream goes so well with it! Add as much or as little sugar as you would like to the cream for preferred sweetness.
-I used Ghirardelli 60% bittersweet chocolate chips. I used the large bag (that comes with 20 ounces) and just removed the 2 extra ounces of chocolate chips and hid them for a quick chocolate fix when I need one 😉
-You could also mix this together in a stand mixer. I just used a hand held mixer and mixed it all in the glass bowl I melted the chocolate and butter in.
Recipe Source: Joy Food Sunshine.
I altered the directions a little. I melted the chocolate and the butter together in the microwave. The original recipe has you beat in the butter one piece at a time into the melted chocolate. I’ve made it both ways, but feel like melting the butter and chocolate together is easier. And I’m all about that ;).