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!
Ingredient Notes
- Kitchen Staples – Sugar, Salt, Butter
- Semisweet Chocolate Chips (affiliate link) – 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 (affiliate link) – Coffee or Espresso will enhance the flavor of chocolate desserts without a strong coffee flavor.
- Vanilla Extract (affiliate link) – Make sure it’s real vanilla extract and not artificially flavored.
- Eggs – Having your eggs at room temperature will make for easier incorporation. I use large eggs in all my recipes unless otherwise noted.
- Dutch Process Cocoa Powder (affiliate link) – Sift to remove any lumps for a smoother batter. Do not use regular cocoa powder instead; they are not usually interchangeable due to the difference in pH. Droste is a brand that is readily available in grocery stores.
- Heavy Cream – Should be 36% butterfat.
Recipe Tips
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 interchangeable.
- 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 semisweet chocolate 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 discernible 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!
Flourless Double Chocolate Cake Recipe
One layer, flourless and absolutely decadent!
Ingredients
Cake:
- 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
For glaze:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Instructions
- 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.
Notes
For less calories, cut this cake into 12 slices instead of 8.
Recipe adapted from the KAF website.
Helpful Tools (As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases).
Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 381Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 87mgSodium: 102mgCarbohydrates: 50gFiber: 4gSugar: 43gProtein: 6g
60 Comments on “Flourless Double Chocolate Cake”
Just stop it! How am I supposed to follow your #skinnytips if you post crazy decadent, chocolate desserts like this?! I also am completely unable to freeze desserts and then leave them alone. It’s like they are on the counter. Must share with other.
Pinned for my next flourless chocolate cake recipe!
Pure Exquisiteness.
LOVE! Want!
Did you say die-hard chocoholic? Obviously this recipe is meant for me! I love flourless chocolate cake, and double chocolate is always better!
I think I want to visit your house for Easter Liz. What an amazing dessert, definitely a chocolate lover’s dream come true. I love that beautiful ganache, it looks so decadent.
I would’ve happily taken this cake off your hands, Liz … only to save you from the calories because I’m a thoughtful person that way. Not that I would’ve devoured it all myself 😉 I am a die hard, dark chocolate lover so this cake sounds like it was made with me in mind. That dark glossy ganache just takes it over the top. I love this!
Now this is my kind of dessert. Looks luscious, Liz!
Based on your last little note this cake is perfect for my mom and I. Dark chocolate through and through. This cake looks amazing!
OH YESS this diehard chocoholic would LOVE this cake! Flourless chocolate cakes are always fab and then pour some chocolate ganache on top?? SHUT UP!
Liz, this looks gorgeous… but I think I’d need to spend an hour at the gym every day if I made it!
flourless chocolate cakes are my favorite chocolate cakes. it looks delicious!
I first read that title as “Chocolate Insanity”—LOL. Might be more apt b/c this is amazingly insane in a good chocolatey way!
I’m sure you’ve heard that quote, Liz – “Forget love, I’d rather fall in chocolate” – I think it was spoken with this cake in mind. Beeeeeaaauuuuuuitiful!
such a glossy,chocolaty heaven this cake is….got to try this out for this week’s dessert,looks beautiful,thanks 🙂
Oh my, this does look like a very rich dessert! Had to pop over to see your lamb too-so cute! Happy Memorial Day Liz-enjoy:@)
What beautiful and georgeous cake Lizzy, chocolate and strawberries look amazing!
Oh my.. I saw the image first on Facebook.. and came quickly to your page.. It looks incredible good. My kind off dessert … Oh how I wish one slice.
Liz, this is the kind of cake I love… like you, I don’t shy away from chocolate intensity either! Thank you.
Liz, I am drooling. Send me a piece please?!
Mmm.. cake looks moist chocolaty and just irresistible!
I do love chocolate but reading your description made my teeth tingle. I know what you mean about giving away left overs, I did just that with my FILs 90th birthday cake.