Dazzle friends and family with this delicious and flourless chocolate cake made with simple ingredients that bake up beautifully!
Back in February many of us quickly found out that flour was one of many things that were scarce. I remember traveling from store to store, in desperation. I was searching for one simple bag of flour that I could use to make sourdough bread.
It wasn’t long though, before I discovered that I wasn’t going to be getting any flour at all. No matter what store I visited, shelves were empty.
Desperation and panic set in as I knew that sourdough bread wouldn’t be possible without flour. Nor would chocolate chip cookies. Or any of the lovely yummies I love to bake up in the oven for my kids. I quickly discovered that I could wallow in my sorrow of not having flour by making this delicious flourless chocolate cake.
Flourless Chocolate Cake
Hurray for the opportunity to stuff my face with a cake that baked up delicious and had my kids asking for more. While I was able to score flour a few weeks later in bulk from an online supplier, this cake has proved to be a winner with the kids.
It’s a keeper!
Tips for a successful cake:
- Line the cake pan with parchment paper and grease the parchment paper. Parchment paper will help the cake seamlessly release from the pan.
- Ensure that your eggs are room temperature.
- It’s important not to over-bake this cake, which will quickly dry it out. Begin checking at 25 minutes. Don’t be alarmed if the cake rises extra tall around the edges and slightly cracks – this is normal (it’s the eggs expanding) and will flatten out as it cools.
- Cool the cake for only 10 minutes in the pan. Run a sharp knife around the outer edges of the pan to release the warm cake, then quickly invert it onto a serving plate or cake stand (If it cools completely in the pan it will be very difficult to release).
Flourless Chocolate Cake
- round cake pan
- Parchment paper
- 115 gr butter 1/2 C, unsalted
- 170 gr semi-sweet chocolate high quality, finely chopped
- 135 gr granulated sugar 2/3 C
- 2 tsp coffee powder
- C1.5 tsp pure vanilla extract
- 4 eggs room temperature
- 28 gr cocoa powder 1/3 C
- 1/8 tsp salt
- Preheat oven to 385 degrees F. Grease a round cake pan, line with parchment paper (round) and grease the parchment paper. Parchment paper will help the cake seamlessly release from the pan.
- Cut the butter into pieces so it melts evenly. Place in a large, heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each session until completely melted and smooth. Let cool for 2-3 minutes. You can use a double boiler for this step, if desired.
- Whisk the sugar, coffee powder, and vanilla extract into the chocolate mixture. Whisk in the eggs, cocoa powder and salt until smooth. The mixture will be heavy and tacky, like ak thick brownie batter.
- Pour and spread the batter into the prepared cake pan.
- Bake for 30 minutes, or until the edges are set. The cake is done when a toothpick inserted in the center of the cake comes out clean or, comes out with a few moist crumbs. It's important not to over-bake this cake, which will quickly dry it out. Begin checking at 25 minutes. Don't be alarmed if the cake rises extra tall around the edges and slightly cracks - this is normal (it's the eggs expanding) and will flatten out as it cools.
- Remove from the oven and place the cake on a cooling rack. Cool for only 10 minutes in the pan. Run a sharp knife around the outer edges of the pan to release the warm cake, then quickly invert it onto a serving plate or cake stand (If it cools completely in the pan it will be very difficult to release). Cake will be a little crumbly on the edges. Cool completely. Put in the refrigerator 1-2 hours.
- Once the cake is cool, top with your choice of toppings.
If you loved this flourless chocolate cake, I would be so appreciative if you gave the recipe a review.
Love this cake? You might want to try this one, too!