Flourless Chocolate Cake
Bookmark this recipe immediately. I promise that there is going to come a time when you are backed in a corner, you have to make something fabulous for a party/mandatory work function/end-of-a-bad-day-cure and you are going to feel trapped. You don’t know what to make! You don’t have time to make anything elaborate but you can’t show up with a plastic-wrapped, store-bought, chemical-laden baked good. You don’t have time to go to the store and your kitchen looks as though it’s been ravaged by a pack of wild dogs. This is your go-to, all-purpose problem solver cake.
A chocoholic’s dream, this flourless chocolate cake is fudgy, moist and perfectly devour-able. It is endlessly adaptable (top with ice cream, fresh whipped cream, berries, cherry sauce, powdered sugar, chocolate ganache) yet perfectly delicious on its own. It takes less than 10 minutes to whip up the batter and it’s out of the oven in less than a half hour. Plus, I promise you that you already have at least four of the five ingredients already in your kitchen. Problem? You have met your solution!
When people are in a pinch, rushed for time or out of ingredients the solution is frequently to grab a box mix and whip up some cupcakes or a quick sheet cake. This decadent dessert takes less time to make, it is made from scratch and I promise that you will feel better about serving people something that isn’t packed full of chemicals and weird hydrogenated fats.
When you have a cake that only calls for 5 ingredients, you want to use the best quality ingredients that you can get your hands on. The chocolate is the shining star here so use the best chocolate that you can find. I would suggest Green & Blacks Organic Dark Chocolate or Scharffen Berger if you can find it (if your local grocery store doesn’t carry those brands, you can always order them online). Of course, if all you’ve got laying around is a bar of Hersheys or Nestle, don’t let that stop you! I’m sure it will work out just fine.
The recipe calls for an 8 inch cake pan … which I simply didn’t have. My kitchen is only stocked with 9 inchers for some reason, so I used a 9 inch tart pan instead. The cake came out a bit thin so if you like a thicker cake (keep in mind that this batter isn’t going to rise!) stick with a smaller sized pan.
This cake is truly a blank canvas for your imagination to run wild in terms of toppings. Now don’t get me wrong, people will be happy to gobble down this gorgeous cake plain, but just imagine topping it with some fresh berries! Or my famous red wine cherry sauce! Whipped cream! A drizzle of caramel and some chocolate shavings! The possibilities are endless.
Flourless Chocolate Cake
Yield: 1 cake
Prep Time: 10 minutes
Cook Time: 23-25 minutes
4 ounces bittersweet chocolate
1 stick (1/2 cup) unsalted butter
3/4 cup granulated sugar
3 large eggs
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract (optional)
1/2 teaspoon fine grind espresso (optional)
- Preheat oven to 375 degrees. In a heat proof bowl, combine chocolate and butter. Melt the chocolate and butter using either a double boiler (heat proof bowl over a simmering pot of water) or in the microwave in 30 second intervals, stirring between each interval.
- Once fully melted, whisk in sugar. Once combined, whisk in eggs, one at a time until fully combined. Stir in vanilla and espresso (if using).
- Sift cocoa powder into the chocolate mixture. Whisk to combine.
- Pour into a greased 8 inch cake or tart pan.
- Bake 23-25 minutes. Let rest on a wire rack for 5 minutes before removing from pan.
- Serve warm topped with whipped cream, ice cream, fresh berries, chocolate shavings or other endless possibilities.
Adapted from Epicurious' Flourless Chocolate Cake