This recipe for flourless chocolate cake is FOOLPROOF! It's so rich and decadent and filled with lots of chocolate. Just follow my step-by-step instructions for the best flourless chocolate cake around!
This recipe is perfect all year long, but it's especially good during the winter months. This would be a fabulous dessert to serve at a dinner party or for a special occasion like Valentine's Day.
My flourless chocolate cake was inspired by my recipe for oat milk pudding, and pairs well with a bowl of fresh strawberries and whipped cream.
Jump to:
Ingredients
- Semi-sweet chocolate chips
- Unsalted butter
- Salt
- Egg whites
- Eggs
- Cocoa powder
- Granulated sugar
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees. Grease and line the bottom of a 9-inch cake pan with parchment paper.
Separate two of the eggs. You'll be using the egg whites so you can either discard the egg yolks or save them for something else.
Fit an electric mixer with the whisk attachment and whisk the two egg whites until the mixture is white and frothy. Pour in the granulated sugar and whisk until stiff peaks form.
In a separate medium-sized bowl melt the butter in the microwave.
Once the butter is melted, pour the semi-sweet chocolate chips in and whisk until the mixture is smooth.
Crack two whole eggs into the chocolate mixture and whisk quickly until combined. Add in the salt and cocoa powder. Make sure the mixture is completely smooth.
Take a spoonful of the fluffy egg whites and fold it into the chocolate mixture. Add the rest of the egg whites and gently fold the two mixtures together.
Pour the cake batter into the cake pan.
Bake in the oven for 30 minutes. Be careful not to overbake the cake. The center of the cake should be cooked through but still soft.
Cook the cake on a cooling rack. Once cooled, sprinkle the top with the remaining cocoa powder.
Enjoy!
Hint: A non-stick cake pan is so helpful for this recipe. Find one of the ones I use HERE.
FAQ
Store the cake in a cool place (like on your counter) for up to 5 days. Make sure you store it in an airtight container.
No, you can store this cake at room temperature as long as it's stored in an airtight container.
It definitely tastes a lot thicker than a normal cake. You really only need a sliver of the cake because it's so rich! But it's totally delicious.
This recipe is totally flourless!
Equipment
- A non-stick cake pan - this makes any cake recipe a lot easier. Find one of the ones I use HERE.
- A set of mixing bowls - this is my favorite set. Find them HERE.
- An electric mixer - essential for whipping the egg whites. Find a great one HERE.
Storage
Store the cake in a cool place (like on your counter) for up to 5 days. Make sure you store it in an airtight container.
Top tip
Use a warm knife to cut the cake. The cuts will be a lot cleaner than using a cool knife. You can warm a knife by dipping it in hot water or running it under hot water. Just dry it off with a towel before cutting it into the cake.
Food safety
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Foolproof Small Batch Flourless Chocolate Cake
Equipment
- A non-stick cake pan
- A set of mixing bowls
Ingredients
- ¾ cup semi-sweet chocolate chips
- 8 tablespoons unsalted butter melted
- ⅓ teaspoon kosher salt
- 2 egg whites
- 2 whole eggs
- ⅓ cup cocoa powder
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 350 degrees. Grease and line the bottom of a 9-inch cake pan with parchment paper.
- Separate two of the eggs. You'll be using the egg whites so you can either discard the egg yolks or save them for something else.
- Fit an electric mixer with the whisk attachment and whisk the two egg whites until the mixture is white and frothy. Pour in the granulated sugar and whisk until stiff peaks form.
- In a separate medium-sized bowl melt the butter in the microwave.
- Once the butter is melted, pour the semi-sweet chocolate chips in and whisk until the mixture is smooth.
- Crack two whole eggs into the chocolate mixture and whisk quickly until combined. Add in the salt and cocoa powder. Make sure the mixture is completely smooth.
- Take a spoonful of the fluffy egg whites and fold it into the chocolate mixture. Add the rest of the egg whites and gently fold the two mixtures together.
- Pour the cake batter into the cake pan. Bake in the oven for 30 minutes. Be careful not to overbake the cake. The center of the cake should be cooked through but still soft.
- Cook the cake on a cooling rack. Once cooled, sprinkle the top with the remaining cocoa powder.
- Enjoy!
Leave a Reply