Flourless Double Chocolate Cake
There is SO much to love about this Flourless Double Chocolate Cake: Decadent, intense chocolate flavor, and absolutely irresistible!!
A Chocolate Torte Recipe 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? And with just one layer, this cake is easy to transfer not to mention utterly delicious.
Why You Must Make
- I love the ease of recipes like this one-layer Flourless Chocolate Cake recipe from the King Arthur Flour website. It’s perfect for small gatherings.
- The addition of Dutch-process cocoa intrigued me. It is richer and darker than regular cocoa.
- Double chocolate? Double intensity!
- Kitchen Staples – Sugar, Salt, Butter
- Semisweet Chocolate Chips – You can also use 6 ounces of chopped semisweet chocolate bars, like Ghirardelli, for each cup of chocolate chips for better quality chocolate.
- Espresso Powder – Coffee and Espresso will enhance the flavor of chocolate desserts without a strong coffee flavor.
- Vanilla Extract – Make sure it’s real vanilla extract and not artificially flavored.
- Eggs – Having your eggs at room temperature will make for easier incorporation.
- Dutch Process Cocoa Powder – Sift to remove any lumps for a smoother batter. Do not use regular cocoa powder instead; they are not interchangeable. Droste is a brand that is readily available in grocery stores.
- Heavy Cream – Should be 36% butterfat.
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 instead of semisweet.
- 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!
- Dutch process cocoa powder and regular cocoa powder are not interchangable.
- 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 that was left from Easter.
- To lessen the caloric load, slice the cake into 12 pieces instead of 8.
- 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. They make a tasty garnish.
- To slice, heat your knife under hot running water, dry it, make your first slice, then clean the knife and repeat. Having a hot knife will make it easier to slice through the cake.
Frequently Asked Questions
Regular cocoa powder is more acidic, lighter in color, and more chocolaty. Dutch-processed cocoa is richer, darker and has been treated with an alkali to neutralize its natural acidity. Recipes with regular cocoa powder typically use baking soda as a leavener. Dutch-processed cocoa recipes may also include baking powder.
The chocolate intensity varies with the kind of chocolate used, but flourless chocolate cakes tend to be rich and dense with a silky smooth texture.
Flourless doesn’t always mean gluten-free. Just because there is no wheat flour in a recipe, other ingredients may contain gluten. Read the labels of all ingredients, and if you’re unsure (for example, some brands of white chocolate may contain gluten), go to the manufacturer’s website to double-check.
Coffee helps to intensify the chocolate flavor of a dessert often without any discernable coffee taste.
To check for doneness, insert a toothpick into the middle of the cake. If it comes out with batter on it, bake 5-10 minutes longer and recheck. If it comes out without any batter and just a few moist crumbs, it’s done.
Only small wedges are needed since this is a rich cake. Serving it with whipped cream or ice cream and fresh berries helps to mellow the intense chocolate flavor.
It can be kept at room temperature for 3-4 days. Any longer than that, wrap well and keep in the refrigerator. Make sure to bring slices to room temperature before serving.
You May Also Like:
- Cold Chocolate Snacking Cake from Barefeet in the Kitchen
- Chocolate Fudge Layer Cake
- Chocolate Mayonnaise Cake
- Princeville Hotel’s Flourless Chocolate Torte
- More Chocolate Recipes
- And if you’re a newer baker, check out my Best Baking Tips!
- 1 cup semisweet chocolate chips
- ½ cup (8 tablespoons) butter
- ¾ cup sugar
- ¼ teaspoon salt
- 1 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup Dutch process cocoa powder, sifted
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- Preheat the oven to 375°.
- Grease an 8" round cake pan, place a parchment round in the bottom of the pan, then 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 until combined.
- Scrape batter into prepared pan and smooth top with an offset spatula.
- Bake the cake for 25 minutes. The top will look crusted over.
- Remove the cake from the oven, and cool for 5 minutes.
- Loosen the cake from the pan around the perimeter with a knife or small metal spatula. Flip the cake onto a serving platter and remove the parchment.
- To make the glaze: Place chocolate and cream in a microwave-safe bowl. Stop and stir at 30-second intervals till the chocolate is almost completely melted. Let sit a minute or so and whisk till smooth.
- Carefully pour and spread the glaze over the top of the cake. Allow to set for a couple of hours before serving.
Serving Size:1 slice
Amount Per Serving: Calories: 381Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 87mgSodium: 102mgCarbohydrates: 50gFiber: 4gSugar: 43gProtein: 6g