Flourless Chocolate Cake
Flourless Chocolate Cake is an insanely rich and delicious chocolate dessert. Similar to the inside of a truffle, this gluten-free dessert will satisfy your sweet tooth with ease!
Servings: 12 servings
Ingredients
- 1 ½ cups granulated sugar
- ½ cup strong coffee
- ½ tsp salt
- 18 ounces semi-sweet chocolate chips or bittersweet
- 1 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 6 large eggs, slightly beaten and room temperature
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 10-inch spring form pan with parchment paper and spray the inside of the pan and the parchment paper well with pan spray. Wrap the bottom of the spring form pan with a couple layers of heavy duty aluminum foil, wrapping the foil all the way up the sides of the pan.
- Add ½ cup strong coffee , 1 ½ cups granulated sugar, and ½ tsp salt to a small saucepan and cook over medium heat until all the sugar is dissolved about 3 minutes. Remove from the heat and set aside.
- Place 18 ounces semi-sweet chocolate chips or bittersweet in a microwave-safe bowl. Heat in 1-minute increments on 50% power to melt, stirring between each minute. Alternatively, you can melt chocolate in a double boiler. As soon as all the chocolate has melted, transfer to the bowl of a stand mixer.
- Using the paddle attachment, beat on low to medium speed, adding one tablespoon of the 1 cup unsalted butter softened at a time until all of the butter has been added and it has melted into the chocolate. With the mixer running, add the coffee and sugar mixture and blend until fully mixed. Add 1 teaspoon vanilla extract and mix well until fully combined. Scrape down the sides and bottom of the bowl as needed.
- With the mixer still running, slowly add 6 large eggs, . You want them fully incorporated, but you do not want to overly mix the batter. Scrape the sides of the bowl well and give a final stir to make sure everything is fully mixed. Transfer all of the batter to the prepared spring form pan.
- Place the aluminum foil-lined pan in the water bath and bake in a preheated oven for 55-60 minutes. The center of the cake should be set and only have a very slight wobble to it.
- For best results, chill the cake in a pan overnight or at least for 4 hours. To remove from the pan, release the spring and open the pan, inverting the cake onto a cake platter. If needed, run a knife around the outside of the cake to help it release from the sides
- Serve with freshly whipped cream or a scoop of vanilla ice cream and fresh berries.
Notes
Originally posted March 6, 2019
Updated on February 3, 2024
Nutrition
Calories: 511kcal | Carbohydrates: 47g | Protein: 6g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 135mg | Potassium: 282mg | Fiber: 3g | Sugar: 41g | Vitamin A: 613IU | Calcium: 44mg | Iron: 3mg
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