Rich and fudgy Flourless Chocolate Cake. It’s a cross between a brownie and a cake. Say hello to your new favorite and oh so EASY chocolate cake. It takes just 4 simple ingredients to make this. 5 if you add the optional powdered sugar snow.
I know what you’re thinking. A cake without flour? I’m the first to admit that it sounds crazy but it’s true and oh so shockingly good. Since it has no flour it’s practically healthy cake right? Okay so not quite but it sounded good. This is the most fantastic gluten free cake I have tasted to date. If you wouldn’t have told me it was flourless before taking a bite I would have never known.
WHAT IS A FLOURLESS CAKE?
A flourless chocolate cake is a dense “fallen” cake that is made from an aerated chocolate custard. Don’t be alarmed when it puffs up in the oven like s soufflé because it will. It will fall and fall hard as soon as it’s outside of the oven. It develops a crunchy thin layer that will crack but again no worries, it gives way to a moist fudgy chocolate interior and that’s what’s important.
WHAT DOES FLOURLESS CHOCOLATE CAKE TASTE LIKE?
It’s a cross between a brownie and a cake. Dense, rich and chocolate-y. So decadent you’ll want a glass of milk nearby.
WHAT KIND OF CHOCOLATE CHIPS SHOULD I USE?
I made this cake using Hershey’s Milk Chocolate Chips but semi-sweet or dark would be finger licking good as well. Take your pick.
CAN YOU MAKE THIS FLOURLESS CAKE IN INDIVIUAL PORTIONS?
Yes. You can make it as one large cake (in a 9″ spring form pan) or as 8 ramekins. Baking times will be different depending on which option you choose.
WHAT TO TOP FLOURLESS CAKE WITH?
A sprinkling of powdered sugar, a scoop of French vanilla ice cream or whipped cream would all be fantastic options. Or perhaps a drizzle of fresh raspberry sauce? Because we can never have too many dessert options. Right y’all?
Inspired and adapted from Shaina Olmanson’s Flourless Chocolate Cakes, via Desserts in Jars
Flourless Chocolate Cake
Rich and Fudgy 4 ingredient Flourless Chocolate Cake.
- 6 tablespoons unsalted butter
- 8 ounces Hershey's milk chocolate chips
- 6 eggs, separated
- 3/4 cup sugar
- powdered sugar - dusting, optional
- Preheat oven to 325 degrees.
- Spray 8 - 7 ounce ramekins OR a 9" spring form pan with non-stick cooking spray. Set aside.
- Into a large microwave safe mixing bowl add butter and chocolate chips. Use melt feature if available OR microwave at 30 second intervals stirring after each until completely melted.
- Let chocolate cool slightly. Whisk in egg yolks one at a time.
- Into your mixing bowl add egg whites. Using a whisk beat until stiff peaks are formed. Add sugar. Beat until glossy.
- To chocolate mixture add half of egg whites. Mix to combine. Carefully fold in remaining half. Equally distribute mixture between ramekins (or pour completely into 9" spring form pan)
- Bake for 45 minute for ramekins OR 55 minutes for springform pan OR until cake pulls away from sides.
- Dust with powdered sugar if desired.
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MORE DELICIOUS DESSERTS TO TRY
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Olga @ MangoTomato says
I’ve made my first flourless cake years ago for Daring Bakers and LOVED it. Of course I used dark chocolate 😉 I’ve made it at least 5 times.
Love the individual ones you have here!
Thats looks so Yummy
But i can’t find the reciepe ??
Hi Danah, Thanks so much for bringing that to my attention. It’s all fixed and the recipe is showing in the post now. Enjoy.
I LOVE a flourless chocolate cake. So much chocolate to be had! Yours look so good!
Brian @ A Thought For Food says
This looks mighty delicious! I have to say that I’m a dark chocolate fan, so that’d be my pick 🙂
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
It does sound delicious. We don’t have any gluten issues here but I do love a good dense, more brownie-type cake so this fits the bill. Many thanks!
Love the crackled crispy tops on these cakes! I’ve actually never made a flour less chocolate cake with anything other than dark chocolate, but I bet the milk chocolate makes it even more creamy and decadent inside!
Christina @ Sweet Pea's Kitchen says
I love flourless chocolate cake! It looks super chocolately and delicious! 🙂
I love flourless chocolate cake!! Top it with some vanilla ice cream and it’s perfect. Yours are a beauty!
Jen @ Savory Simple says
This cake looks heavenly!
Just beautiful, Paula!
I’m salivating here Paula! This sounds to die for! I can’t wait to give it a try!
Amber | Bluebonnets & Brownies says
We can eat that for breakfast, right, since it’s practically healthy?
These look so amazing! I can’t wait to give them a try too!
These little beauties look awesome! Such a treat!
Oh goodness, I would eat way too many of these in one sitting. I love flourless chocolate cake!
amy @ uTryIt says
Oh my….what a decadent dessert. I love anything chocolate and this flourless chocolate cake looks and sounds particularly good. Can’t wait to give this a try.
Mmmmmmm. Just, MMMMMMMM Paula! This would satisfy any chocolate craving.
Kari@Loaves and Dishes says
Sooo seductive. The crackled top hints at the fudgy, chocolatiness underneath…sorry I lost myself for a second!
Miss @Miss in the Kitchen says
I must have this as soon as possible! I love that you made in in the ramekins, so perfect!
Fantastic! How many ramekins did it make?
Jen @ My Kitchen Addiction says
Can you believe I have never tried a flourless chocolate cake? I need to make one ASAP!
Tickled Red says
Oh my! That looks scrumptious!
Is that 8 oz of chocolate chips referring to volume or weight?
Hi Paula. Do you think it would work if I put prepped ramekins in fridge until after dinner and then threw them in the oven? Or would the chill time hurt it?
I’ve not tried doing it this way. I typically just pop it into the oven as we’re starting dinner so that it’s ready when we’re finished. If you do try it let us know how it works out (that would be a great time saver!)
I used white chocolate and it was very good all though I believe 6 eggs was too many for the amount of chocolate i used.
Joy Caamano says
I know it wouldn’t be as good, but could you use a sugar substitute for the sugar and have it still work? (And not run the taste or not rise?)
Hi Joy! I’ve not tried making it with a substitution. In theory it “should” work. If you do try it let us know how it turns out.
The ingredients do not show up on the recipe! I’ve made it many times and went back today to make again and the ingredient list is gone.
Hi Chaney, so sorry about that. It’s fixed now : ) Glad you’ve enjoyed this one! It’s one of my favorites too.