Flourless Double Chocolate Cake

SO much to love about this Flourless Double Chocolate Cake: Decadent, intense chocolate flavor and absolutely irresistible!!

A flourless chocolate cake is always my first choice when I’m asked to bring dessert to a party. Who doesn’t love chocolate?  Or an easy dessert that doesn’t involve piping frosting or rolling pie crust?

Flourless Double Chocolate Cake

I love the ease of recipes like a One Bowl Chocolate Cake as well as this Flourless Double Chocolate Cake from the King Arthur Flour website.  The latter intrigued me due to the addition of Dutch-process cocoa.

Double chocolate? Double intensity. This was our Easter dessert this year, along with the traditional fudge lamb, of course.

Tips for Making This Flourless Chocolate Cake

I have to admit, this is a cake for you die-hard chocoholics only. I usually substitute semi-sweet for bitter-sweet chocolate to scale down the chocolate intensity in recipes as I did with this cake. But the addition of the rich, dark Dutch-process cocoa brought back that uber dark chocolate taste.

• If you love dark chocolate, go ahead and use bittersweet chocolate in this recipe.
• I used chocolate chips in this recipe, but chocolate bars melt more smoothly if you’re making this cake for a special occasion.

• Bill and the boys devoured their slices, but mine needed a big mound of sweetened whipped cream to tone down the richness. Katie, who prefers milk and white chocolate, took one whiff and sliced some fudge off our fudge lamb instead.

• This is a recipe for the true dark chocolate lovers in your life, a dark chocolate cake topped with a glossy ganache. Go ahead and dip some fresh strawberries in any leftover ganache. You will make someone very happy!

More Recipes You’ll Love:

• Chocolate Poke Cake from Scratch from Spend with Pennies
• Chocolate Fudge Layer Cake
• Best Ever German Chocolate Cake from A Dash of Sanity
• Chocolate Mayonnaise Cake
• Cold Chocolate Snacking Cake from Barefeet in the Kitchen
• Princeville Hotel’s Flourless Chocolate Torte
• More Chocolate Recipes

And if you’re a newer baker, check out my Best Baking Tips!

You Might Need:

• Small Offset Spatula
• Round Cake Pan, 8 inch
• 10 Piece Nesting Glass Mixing Bowl Set
• Parchment Paper Liners for 8-inch diameter cake pans

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Flourless Double Chocolate Cake

One layer, flourless and absolutely decadent!

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Yield 8 servings

Ingredients

Cake:

• 1 cup semisweet chocolate chips
• 1/2 cup (8 tablespoons) butter
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoons espresso powder
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup Dutch process cocoa powder, sifted

For glaze:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 375°. Grease an 8" round cake pan, place a parchment round in the bottom of pan and grease the paper. Set aside.
2. Put the chocolate and butter in a large microwave-safe bowl, and stop and stir at 30 second intervals till the butter and chips are melted.Stir until the chips melt and the mixture is smooth.
3. Stir in the sugar, salt, espresso powder, and vanilla.
4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
5. Scrape batter into prepared pan and smooth top with offset spatula.
6. Bake the cake for 25 minutes. Top will look crusted over.
7. Remove cake from the oven, and cool for 5 minutes.
8. Loosen cake from pan around the perimeter with a knife or thin metal spatula. Flip cake onto serving platter and remove parchment.
9. To make the glaze: Place chocolate and cream in microwave safe bowl. Stop and stir at 30 second intervals till chocolate is almost completely melted. Let sit a minute or so and whisk till smooth.
10. Carefully pour and spread glaze over top of cake. Allow to set for a couple hours before serving.

Notes

For less calories, cut this cake into 12 slices instead of 8.

Recipe adapted from the KAF website.

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 381 Total Fat: 21g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 87mg Sodium: 102mg Carbohydrates: 50g Net Carbohydrates: 0g Fiber: 4g Sugar: 43g Sugar Alcohols: 0g Protein: 6g

Skinny Tip

I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.

Tip #4: Share or give away your dessert leftovers. Divvy up those calories! Get them out of sight (freezing works, too). That’s what I did with this cake…Tom and his roommates got a large wedge!