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
- 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
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 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.
For less calories, cut this cake into 12 slices instead of 8.
Recipe adapted from the KAF website.
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
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!