For Valentine’s Day this year, I thought it would be fun to make a bunch of foods I had never tried to cook before. And for dessert, I wanted to make a flourless chocolate cake because my S.O. has been talking about it for a long time.
Naturally, I went straight to Pinterest for a recipe, but when I got there, I was so surprised to see how many variations there were for a supposedly easy flourless chocolate cake!!
I combed the internet for weeks reading recipes and comments trying to choose which one to make. The result was a combination of all recipes I read in attempt to make what I thought would be the best kind of flourless chocolate cake and OH MAN was it delicious.
A lot of recipes out there were going for simple with hardly any ingredients. If that is what you are looking for, then this isn’t the recipe for you. Not that this is much hard, but there are more than 3 ingredients.
In my rush to get everything done, I didn’t take any pictures of the process, but the result turned out amazing!! Here is a breakdown of what I did…
Flourless Chocolate Cake
Preheat the oven to 325 degrees. Line the outside of a springform pan with foil to make sure that no water leaks through during the water bath and grease the inside
Place butter and chocolate in a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl, and stir constantly until the butter and chocolate have melted. You can also do this in a microwave, but I find chocolate burns easier that way.
Stir in the vanilla and almond and set aside.
Next, whip your eggs and sugar on high speed in a stand mixer until the batter has tripled in size and is a pale yellow color.
One the chocolate mixture has cooled down slightly, slowly add the egg/sugar mixture into the chocolate and mix with a spoon, taking care to keep as many air pockets in those eggs as possible because that’s what will make the cake rise.
Pour the mixture into the greased pan and bake for about 1 hour. Mine ended up being done at about an hour and 15 min. The top should have a thin brownie like crust and may be a little wobbly in the middle, but shouldn’t look like Jello.
Once cooled, refrigerate over night and bring to room temp about 30 min before serving. I topped my cake with berries and this berry sauce that was delicious!!
This cake was SO good. It wasn’t too sweet, nor too rich, but was just a dense chocolate pile of yum. I highly recommend making this flourless chocolate cake for your next party or date night!
- 16 oz or 1 lb chocolate (I used 12 oz semi sweet, 3 oz dark, 1 oz unsweetened)
- 2 sticks of butter (unsalted)
- 6 eggs
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- Preheat the oven to 325 degrees. Line the outside of a springform pan with foil to make sure that no water leaks through during the water bath and grease the inside
- Place butter and chocolate in a heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl, and stir constantly until the butter and chocolate have melted. You can also do this in a microwave, but I find chocolate burns easier that way.
- Stir in the vanilla and almond and set aside.
- Next, whip your eggs and sugar on high speed in a stand mixer until the batter has tripled in size and is a pale yellow color.
- One the chocolate mixture has cooled down slightly, slowly add the egg/sugar mixture into the chocolate and mix with a spoon, taking care to keep as many air pockets in those eggs as possible because that's what will make the cake rise.
- Pour the mixture into the greased pan and bake for about 1 hour. Mine ended up being done at about an hour and 15 min. The top should have a thin brownie like crust and may be a little wobbly in the middle, but shouldn't look like Jello.
- Once cooled, refrigerate over night and bring to room temp about 30 min before serving.
