If you like chocolate desserts (who doesn’t?), My Flourless Chocolate Cake Recipe is for you.
Watch a video of the recipe HERE.
The texture of My Flourless Chocolate Cake Recipe is what I find most impressive. It results from a cake baked in a slow oven in a water bath for almost 90 minutes. This cake is incredibly light, smooth, and silky. This recipe is almost like a mirror of chocolate excellence. It’s important to use super high-quality chocolate for this recipe. I strongly suggest keeping up with the high percentage, around 70%, or it becomes too sweet.
The first time I developed this recipe, I used an 8 X 2-inch round cake pan. It does work, and if that’s the size you have at home, no need to buy a new one. However, if you have a 9-inch round cake pan, I advise that because the cake becomes a little less tall and a little more attractive. More appropriate for the recipe, slightly less on each bite. A fine dessert.
It’s rich, but it’s not dense. That’s why this recipe is so incredible, between a chocolate mousse and a chocolate cake— flourless.
You don’t have to prepare a vanilla sauce to go with it, but I find that it complements the cake’s texture. You can undoubtedly serve with a dollop of heavy cream instead or just plain dusted with cocoa powder. Perhaps a scoop of vanilla ice cream? Go for it.
I developed this recipe in partnership with Himalayan Secrets and I love the variety of salt products they have. The finishing Pyramid Flake Salt is the cherry on top! The pure crystals pair perfectly with the bittersweet chocolate, creating a perfect contrast between sweet and salty.
You can bake this Flourless Chocolate Cake Recipe up to seven days ahead of time and keep it in the refrigerator, well wrapped in plastic film. Make sure you do the flipping operation while the cake is cold but do serve it at room temperature.
Not to overstate things, but I must confess: My Flourless Chocolate Cake Recipe is nothing short of majestic. It’s the kind of cake I’d like to request for my birthday for the rest of my years on Earth.
Flourless Chocolate Cake Recipe
Before you start baking, watch a video of the recipe HERE.
8 ounces (225g) dark 70% chocolate chopped finely
10 tablespoons (140g) unsalted butter
1 teaspoon vanilla extract
1 cup sugar (235g, divided 1/3 cup and 2/3 cup)
1/3 cup cold water
4 large whole lar eggs
For the Vanilla Sauce
2 cups whole milk
6 egg yolks
½ cup sugar
Cocoa powder to garnish the cake
Himalayan sea salt to finish
One 9-X-2–inch round cake pan, lightly greased, lined with parchment paper, and greased again.
For the Chocolate Cake:
- Preheat the oven to 250˚F on bake mode (not convection) and center a rack in the middle.
- Place the chocolate and butter in a medium saucepan and melt together over low heat, whisking constantly to avoid extra heat. As soon as the chocolate and butter are almost melted, transfer them to a bowl (it will continue to melt as it sits).
- In another saucepan place 1/3 of the sugar with water. Bring to a boil; when the sugar is dissolved, remove it from the heat. Pour the sugar syrup into the chocolate and whisk well.
- Add the vanilla extract and whisk. Cool to room temperature before proceeding.
- In the bowl of an electric heat fitted with the whisk attachment, place the eggs, pinch of salt, and sugar. Beat gradually starting at medium speed and increasing to high speed until the eggs triple in volume and look pale-yellow and thick. Remove from the mixer.
- Carefully pour the chocolate mixture into the eggs, and fold with a spatula, trying to keep the batter as fluffy as possible.
- Pour the flourless chocolate cake batter into the prepared cake pan. Transfer the cake pan to a large roasting pan and fill it with warm water so that it comes half ways up the sides of the pan. Carefully transfer the roasting pan to the center of the oven and bake until the cake it set, and a dry crust as form on the top, about 80 to 90 minutes. Remove the roasting pan from the oven and transfer the cake pan to a wire rack. Let it cool at room temperature then refrigerate for at least 4 hours, or preferably overnight. It’s important to invert the cake only when it is completely chilled.
- Run a smooth knife around the sides of the pan pressing against the edges. Place a serving platter on top of the cake pan and holding the pan and plate together with both hands, flip. If your cake doesn’t come out easily, shake the pan a little. Remove the pan and carefully lift the parchment paper. The top of the cake now becomes the bottom. Dust the cake with cocoa powder.
For the Vanilla Sauce:
- Bring the milk to a boil in a small saucepan.
- Meanwhile, whisk the yolks and sugar in a bowl until well blended and thickened.
- Drizzle about one ladle of the hot milk to temper the yolks, whisking all the while.
- Slowly pour the rest of the liquid into the bowl, then back into the pan.
- Cook the sauce on the lowest heat and stir slowly and constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon. If you run your finger down the back of the spoon, it should leave a trace. Immediately remove the pan from the heat and strain the sauce over a fine strainer set up over a bowl of ice.
- Refrigerate the sauce until it’s very cold, then cover it tightly. If possible, make the sauce 1 day before using, as the extra chilling time will intensify the flavor and allow the sauce to thicken a bit. To serve, cut slices of the cake, pour some vanilla sauce on the side and finish with Himalayan salt as a garnish.
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