Almost Flourless Chocolate Cake
Happy national chocolate cake day! Sounds like my kind of holiday. I’ve been making this “almost flourless” chocolate cake recipe for over a decade and I can’t believe this is the first time I’m sharing it with you.
I first learned to make a version of this cake in a Patricia Wells cooking class in Pasadena with my mother-in-law. It was a book release party for one of Patricia’s cookbooks. It’s such a great failproof recipe. Over the years I’ve added slightly more chocolate to give it more of a brownie consistency and I’ve tested it with every type of flour imaginable! From regular all-purpose flour to pastry flour, almond flour, Cup-4-Cup gluten-free flour, Bob’s Red Mill Paleo baking flour, coconut flour, and even coffee flour that I once found.
Good chocolate is a must here: Guittard, Scharffen Berger and Valhrona are my favorites. You don’t need to melt it in a double boiler because there’s enough butter melting with the chocolate to keep things stable. to melt the chocolate, just use a heavy, high-sided pot, such as a Staub, Le Creuset or All-Clad soup pot.
Use a 9-inch springform pan to bake, which also makes it simple to serve. The cake will need to cool for a few minutes when it first comes out of the oven, and then you can run a paring knife along the edge of the pan, pop it open and slice up the cake.
Try pairing it with a simple raspberry dessert sauce, a scoop of vanilla ice cream, or lightly sweetened whipped cream. This will quickly become your new go-to cake for entertaining. And if you rewarm it, covered, in a 250-degree oven, it will taste like it was just made fresh.
How do you know when flourless chocolate cake is done?
It can be easy to overcook this cake. You don’t want to bake it until a tester comes out clean. It should be “almost clean” with a little bit of melted chocolate on the tester. The cake will solidify as it cools, so let it rest for 5-10 minutes before slicing.
Do you refrigerate flourless chocolate cake?
If you have any leftovers, store them covered in the refrigerator.
How long will flourless chocolate cake last?
This will last for 3-4 days in the refrigerator. I’ve been known to microwave a leftover slice for 12 seconds or so to get it slightly warm.
Looking for more dessert recipes?
Salty and Sweet Chocolate Popcorn Bark
Lemon Olive Oil Cake with Lemon Crème Fraiche
Almost Flourless Chocolate Cake
- 9-inch springform pan
- 10 ounces semisweet or bittersweet chocolate, chopped fine
- 3/4 cup unsalted butter, cubed
- 5 large eggs
- 1 1/4 cup granulated sugar
- 5 tablespoons coconut flour, almond flour, corn flour, or gluten-free flour plus more for the pan
- 1 1/2 teaspoon baking powder
- Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan.
- Over low heat in a heavy bottomed saucepan, stir together the chocolate and butter until smooth. Remove from heat immediately as soon as the chocolate melts.
- Beat eggs and sugar together in the bowl of an electric mixer on medium speed (or use a hand mixer) until well blended and starting to thicken. Sift flour and baking powder over the egg mixture and fold it in. Pour in the cooled chocolate mixture and fold in.
- Bake for 35-40 minutes until a cake tester comes out mostly clean. Best served slightly warm.
- Note: Make a day ahead and reheat, covered with foil, in a 250 degree oven for 15-20 minutes.
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