Flourless Chocolate Cake
Flourless Chocolate Cake is one of the most delicious chocolate desserts for not only Valentine’s Day but all year. Of course, it’s perfect for anyone on a gluten-free diet as well. If you love chocolate cake (and really who doesn’t!) you’ll enjoy this dense cake. Essentially, it’s a chocolate custard that is aerated with egg whites. But the egg whites must be whipped just right!
Check out our Tips and Tricks section at the bottom of the recipe. Learn the best way to separate egg yolks from egg whites like a pro, and how to perfectly whip eggs to soft peek. Soon you will master this gluten-free Flourless Chocolate Cake recipe.
Flourless Chocolate Cake
- 8 ounces dark chocolate
- 8 tablespoons unsalted butter cut into cubes
- 1/3 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 6 large egg yolks at room temperature
- 6 large egg whites at room temperature
- 1 pinch cream of tartar
- Preheat the oven to 325 F.
- Grease the inside of a 9-inch springform pan. Line the bottom with parchment paper.
- Fill a medium pot half full of water. Bring it to a simmer.
- Meanwhile, chop the chocolate into matchstick-sized pieces.
- Place the chocolate in a large stainless-steel bowl. Add the butter.
- Place the bowl over the simmering water. Stir occasionally, until the contents are melted.
- In a medium bowl, sift the cocoa powder. Stir in the sugar.
- Add to the chocolate mixture, whisking well until dissolved. Remove from heat to cool.
- Once cool, whisk in the egg yolks until combined.
- In a medium bowl, whip the eggs to stiff peaks.
- Fold the egg whites into the chocolate mixture using one-third at a time.
- Pour the cake batter into the prepared pan. Bake for 40-45 minutes until set.
What’s the best way to separate egg yolks from egg whites?
Eggs fresh from the fridge are easiest to separate, as the egg yolk will stay together better. However, note that recipes, like our Flourless Chocolate Cake above, call for room-temperature eggs, so once you separate them you will need to allow time for the eggs to warm up.
Line up three bowls for your egg-cracking mission.
The next step is to crack the egg on the countertop. Slowly pull the shell apart and capture the egg yolk in the palm of your hand. Let the egg white run into the bowl. Place the egg yolk in the second bowl, and the eggshell in the third.
Tips for Whipping Egg Whites
To whip egg white to full capacity, always use a clean dry bowl, beaters, or whisk attachment. Ensure the egg whites do not contain any yolks. Egg yolks contain fat, which is heavy and will weigh down the egg white. Notice how we have added a pinch of cream of tartar to our recipe. This helps to stabilize the egg white. You can also add salt, which has the same effect.
Carefully read the recipe to see how firm the egg whites need to be.
Soft peaks are whipped just enough to look fluffy, but when you pull the beater away, the peak that forms will droop,
Firm peaks hold the shape of the peak.
Stiff peaks form a peak both in the bowl and on the beater.
If you overbeat eggs they will separate and become runny. Always pay careful attention when whipping egg whites.
Note: Use egg whites immediately after whipping. At this point, the eggs are full of air and need to be incorporated into your recipe for the best results.
How to decorate and serve Flourless Chocolate Cake.
Flourless Chocolate Cake does not need any decoration at all. It’s that delicious!
You might prefer it with a dash of icing sugar. You can also pipe plain, or chocolate whipped cream on the entire cake. Another pretty way to present this chocolate cake is with a decorative swirl of whipped cream along the edges with a simple large star tip. Fill in the centre with strawberry halves, or fresh raspberries or blackberries.
For simple serving add a side of whipped cream and sliced fruit.
Now that you are here, why not check out our cake selection?
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