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 a 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. It will make your ganache even more luscious!
- 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 Chocolate Cake 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
Flourless Double Chocolate Cake
One layer, flourless and absolutely decadent!
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
- 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.
- 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.
- Stir in the sugar, salt, espresso powder, and vanilla.
- Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Scrape batter into prepared pan and smooth top with offset spatula.
- Bake the cake for 25 minutes. Top will look crusted over.
- Remove cake from the oven, and cool for 5 minutes.
- Loosen cake from pan around the perimeter with a knife or thin metal spatula. Flip cake onto serving platter and remove parchment.
- 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.
- 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:
8Serving Size:
1 sliceAmount Per Serving: Calories: 381Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 87mgSodium: 102mgCarbohydrates: 50gFiber: 4gSugar: 43gProtein: 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!
60 Comments on “Flourless Double Chocolate Cake”
I might be heading to Brooklyn, New York soon just to enjoy a few hours there and pick up some food. And I might stop by Juniors on Flatbush Avenue in downtown Brooklyn and see if I can get a slice of Cheesecake. Your food pics are just way too good looking and tempting! L 🙂 L!
😛
This cake is a chocolate lovers dream. SOO good.
This is my new favorite dessert! It was SO good!
It really doesn’t get any better than this!
My go-to party dessert as well!
You had me at “double chocolate”!!!!
This is just my kind of dessert too, but, annoyingly, I would have to take just a small slice at a time these days. I used to be able to devour slice after slice of such decadent treats, but no longer – on the plus side, I guess that means the cake lasts longer 🙂 I love that this is flour free – so I’m thinking gluten free provided your cocoa powder complies. Oh and a little pile of cream & fresh berries would be my perfect partners for my slice.
You can never get enough chocolate…I love how rich this recipe is!
So tempting!!
Can i use brown sugar in it instead of white sugar?
Yes, that should be fine, Ash!
I have always wanted to try a flourless cake this gave me the best reason its perfection!
all I can say it thank you very much…this is a great recipe for Passover. Making this to take to my mother in laws house on 2nd night xoxo
This looks amazing. One question, if you wanted to make this dairy free could you substitute oil for the butter? We have someone who is gluten and dairy intolerant.
Thank You!
Oil will definitely change the texture and mouthfeel—but it “could” work. I’m not an expert when it comes to food chemistry, but I know the substitution with this recipe is not as risky as with a layer cake. If you’re willing to experiment, give it a try. Let me run your question by my pastry chef friend and see what she says. Great question.
Donna, I checked with my baking expert friend and here’s what she said: I bet she could substitute earth balance for the butter. I’d be afraid that using oil would make it too loose. Maybe to counteract that, she could also up the cocoa powder by a tablespoon or two just to give it a bit more structure. I’m speculating, but it sounds right. Hope that is at least of some help. Wish I could be more sure.
I mentioned shortening to her and either that or EB would probably be your best bet. Unfortunately, there’s no guarantee here! Hope this helps.
Lizzy,
My hubby would love this cake. I’m more of a milk chocolate lover but this just looks so good that I’d have to have at least one slice.
Annamaria
You know you’re obsessed and need to make a recipe when you dream about it…two nights in a row! It’s 4:00am, I can’t sleep, and THIS is what I want to make! xo
I am dark, deep chocolate’ number one fan! I would pay for this Liz, the more chocolaty the better. Really, your family has the best desserts, always! I’m so behind commenting my friend, but not reading your posts, I always know what you’re up to, which is always decadent! except for the fishy stuff…haha