Simple Flourless Chocolate Cake
This Flourless Chocolate Cake is rich, fudgy, and decadent—perfect for Passover or for any occasion that calls for a gluten-free treat. Made without flour or grains, this cake gets its deep chocolate flavor from melted chocolate and has a touch of Kahlua for extra richness. It's simple to make, yet elegant enough to impress. Baked in the oven, it has a truffle-like texture. Serve it with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries for a stunning dessert everyone will love!
PREP TIME
15 minutes
COOK TIME
1 hour
INGREDIENTS
6
Serves: 8
Ingredients
- 10 oz10 oz10 oz Semi-Sweet Chocolate Baking Bar, broken into pieces
- .5 cup.5 cup.5 cup Butter, Salted, cut into 8 pieces
- 666 Eggs, large, separated, at room temperature
- 1 cup1 cup1 cup Granulated White Sugar, divided
- 2 tsp2 tsp2 tsp Rum, Kailua, dark rum, or creme de cacao
- .5 tsp.5 tsp.5 tsp Vanilla Paste, or 1 tsp vanilla extract
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the oven rack on the lowest level in the oven. Preheat to 375℉.
- Prepare the 9" springform pan. Coat the bottom and sides of the pan using butter, margarine, or oil. Place parchment paper on the bottom of the pan to help with removal.
- Place the chocolate with the salted butter into a microwave-safe bowl. Microwave in 30-second intervals until fully melted, stirring in between. Set aside.
- Beat the egg yolks in a large mixing bowl or an electric mixer at high speed. Gradually add ¾ cup of the granulated sugar. Beat until the yolk mixture is pale yellow and thick, about 4-6 minutes.
- Add the chocolate mixture to the yolk mixture and beat until completely smooth.
- Add the Kahlua and vanilla. Beat until blended. Set aside.
- In a separate medium-sized mixing bowl, beat the egg whites at high speed until soft peaks form. Gradually add in the remaining ¼ cup of granulated sugar and continue beating until stiff, but not dry, peaks form.
- Gradually fold the egg whites into the chocolate mixture.
- Pour the batter into the prepared pan.
- Bake for 15 minutes at 375℉.
- Reduce the oven temperature to 350℉. Bake for 15 minutes.
- Reduce the oven temperature again to 250℉ and bake for 30 minutes more.
- Turn off the oven. Prop open the door. Let the cake stay in the oven for 30 minutes more.
- Take the cake out of the oven and cover the top with a damp paper towel for 5 minutes.
- Take the towel off and cool completely. The dome of the cake will crack and collapse. This is normal. You can press down the top of the cake lightly to smooth the top if you wish.
- Remove the springform pan and transfer the cake to a serving platter. Serve at room temperature.
Notes
To make a homemade whipped cream: beat 1 ½ cups of whipping cream on high speed in a chilled mixing bowl until soft peaks form. Continue beating while adding in 1 ½ tablespoons of powdered sugar or granulated sugar until stiff peaks form. For Passover I just use a frozen whipped cream that is Kosher for Passover. Dust the top of the cake with either powdered sugar or cocoa powder if you would like. Serve with fresh berries, whipped cream, or other toppings of choice like a berry puree or a chocolate sauce. Store at room temperature for 1-2 days or in the refrigerator for up to 4 days. Bring to room temperature before serving.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cakes Coconut Free Desserts Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 265 |
| Fat: | 15 g |
| Carbohydrates: | 32 g |
| Protein: | 1 g |
| Cholesterol: | 32 g |
| Sodium: | 100 mg |
| Fiber: | 1 g |
| Sugars: | 30 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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