What’s a flourless chocolate cake? It’s a velvety smooth and rich dessert that is super chocolatey and delicious. This passionate cuisine was developed by French chef Michel Guérard in the 1970s to showcase darker chocolate, unsweetened chocolate, and cocoa without adding any additional flour. And, although he worked in a fine dining restaurant, his cake never called for eggs or butter! Flourless Chocolate Cake is exactly what it sounds like chocolate cake. There’s no flour in the recipe, just eggs, sugar, chocolate, and butter. It tastes like rich, fudgy brownies, but it’s lighter and less filling. This is absolutely the best flourless chocolate cake recipe!
Instructions:
- Preheat the oven to 375°F.
- Grease lightly a metal 8″ round cake pan.
- Lay a greased piece of parchment to fit in the bottom of the pan.
- Cake making: In a microwave-safe bowl, put the chocolate and butter.
- Heat until the chips are soft and the butter is melted.
- Stir until the chips melt, if necessary reheat briefly.
- Into a mixing bowl, transfer the melted chocolate/butter.
- Nicely stir in the sugar, salt, vanilla, and espresso powder. (FunFact- Just like Vanilla, Espresso enhances chocolate’s flavor; using 1 teaspoon – will simply enhance the flavor, while 2 teaspoons will impart a hint of mocha to the cake.
- Nicely add the eggs, beating nicely until smooth.
- Remember to add the cocoa powder.
- Mix just to nicely combine.
- In a prepared pan, smoothly spoon the batter.
- Bake the cake for good 25 minutes.
- Remove and cool the pan for 5 minutes.
- Loosen the edges of the pan with a nylon spreader or a table knife.
- Turn it out onto a serving plate.
- The top will now be on the bottom; that’s okay. The edges will also crumble a bit, which is also okay. Before glazing, allow the cake to cool completely.
- To make the glaze: In a heatproof bowl, place the chocolate. Heat the cream until it shows fine bubbles around the edge but it’s not quite at a simmer.
- Pour the cream over the chocolate.
- Stir very briefly to combine, and let IT rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the glaze is smooth and the chocolate is completely melted.
- Reheat briefly in the microwave or over a burner; if any bits of chocolate remain. Stir until smooth.
- Spoon the glaze over the cake.
- Before serving the cake, allow the glaze to set for several hours.
This is a flourless chocolate cake – meaning no flour is used in the cake batter. Instead, another starch, usually cocoa powder, is utilized to thicken the batter. So, here was How to make flourless chocolate cake at home. Flourless Chocolate cakes make amazing Birthday cakes for every age and gender. They are so rich and amazing that your loved ones will surely love it when you surprise them with this one!
