Rich and Velvety: The Ultimate Flourless Chocolate Cake
Indulge in decadence with this flourless chocolate cake, a masterpiece of rich cocoa and velvety texture. This gluten-free delight is a testament to simplicity and depth of flavor, where every bite melts into pure bliss.
Made without flour, the cake achieves its luxurious texture from a harmonious blend of premium dark chocolate and butter, enriched with a hint of espresso for a sophisticated undertone. Topped with a glossy chocolate glaze that adds a touch of elegance, each slice promises a symphony of intense chocolate notes that linger delightfully on the palate.
Whether served as a stunning dessert for a special occasion or to satisfy a chocolate craving, this flourless chocolate cake with a chocolate glaze will captivate and leave a lasting impression.
What Is a Flourless Chocolate Cake?
A flourless chocolate cake is a dense and fudgy dessert that, true to its name, does not contain any flour. Instead of flour, it combines high-quality dark chocolate, butter, sugar, and eggs to create its texture. The absence of flour results in a cake that is dense, moist, and rich in chocolate flavor, often with a slightly gooey or velvety consistency.
The cake typically includes ingredients like eggs for structure, butter for richness, and sometimes a small amount of cocoa powder or espresso to enhance the chocolate flavor. Flourless chocolate cakes are often served dusted with powdered sugar, topped with whipped cream, or glazed with chocolate ganache to elevate their richness and appearance further. The versatility of this cake allows for endless creative possibilities, making it a perfect canvas for your culinary imagination.
This type of cake is popular among those who prefer gluten-free desserts or enjoy the intense chocolate experience that comes from using predominantly chocolate as the main ingredient.
Chocolate Glaze
Chocolate glaze is a smooth, glossy topping made from melted chocolate. It is often used to add richness and elegance to desserts. It typically consists of chocolate (usually dark chocolate), butter, and sometimes a bit of cream or corn syrup. The ingredients are melted until smooth and shiny, then poured or spread over cakes, pastries, or other desserts.
Chocolate glaze serves both decorative and flavor-enhancing purposes. It adds a beautiful sheen and a layer of intense chocolate flavor to desserts like cakes, cupcakes, eclairs, and doughnuts. Depending on the recipe, the glaze can vary in thickness and consistency, from a thin, pourable consistency to a thicker, spreadable texture that sets slightly when cooled.
Chocolate glaze is a versatile and delicious way to elevate the appearance and taste of various sweet treats, making them even more irresistible to chocolate lovers.
Check out my wife and daughter preparing this holiday recipe for Christmas dinner. It was perfect.
Once we started preparing the ingredients and making the dark chocolate glaze, I got into the process. Baking requires paying more attention to the ingredient amounts and baking times are more exact but I was surprised how quickly we got through this chocolate cake together. Here’s my adaptation of this recipe.
Flourless Chocolate Cake with Chocolate Glaze Recipe
Equipment
- 9-inch spring form pan
Ingredients
- 12 ounces bittersweet chocolate chips
- 1 cup butter = 2 sticks plus 3 tablespoons butter, cut into pieces
- 1¼ cups sugar
- 6 eggs
- 1 cup cocoa powder unsweetened
- 1 tablespoon milk
- 1 tablespoon honey
- ¼ teaspoon pure vanilla extract
Instructions
- Start by preheating the oven to 375ºF.
- This recipe requires a 9-inch spring form pan and I was happy to find out we owned one. You also need parchment paper to cut out a circular bottom liner. I used the spring form pan to trace out the right sized circle and then cut it out with kitchen scissors.
- Spray the spring form pan with cooking spray and then place the parchment paper into the pan and give that a spray too. Next, you need to get the chocolate ready.
- In a medium saucepan over medium-low heat, add 8 ounces of chocolate chips plus the 2 sticks of butter and cook until all the chips have melted and combined with the butter. This requires a lot of stirring. When nicely blended, remove from heat and scrape the contents into a large bowl.
- Add the sugar and mix well. Now it’s time for the eggs. You’ll add them one at a time, whisking energetically in between each egg.
- Sift the cocoa right into the bowl and stir with a large spoon until well blended. You sift the cocoa to remove any lumps it may have out of the package.
- In the spring form pan lined with the parchment paper, add the batter and bake for 35 to 40 minutes. You’ll know it’s ready when the cake rises and forms a thin crust on top. Another way to tell is checking the center of the cake. It should be just firm.
- When the cake is done, remove from oven and let cool for a good 10 minutes.
- To remove it from the spring form pan, loosen the spring to remove the side and then place a plate over the top of the cake so you can flip it over such that the cake is on top of the plate and ready for glazing. Remove the parchment paper from the top of the cake.
- Set the cake aside to cool and hope it doesn’t collapse like ours did. Our cake started out great but then collapsed a little on one side. Not to worry, we fixed it with extra glaze.
Chocolate Glaze - IMPORTANT - Prepare While the Cake Is Baking
- While the cake is baking, it’s time to make the glaze. Melt the remaining 4 ounces of chocolate with the remaining 3 tablespoons of butter in a saucepan over medium-low heat. Keep stirring with a wooden spoon until the chocolate and butter are melted, well blended and smooth. Remove the saucepan from the heat and add the milk, honey and vanilla. Let this cool.
Assemble the Cake
- When the cake is cool enough to work with, pour the chocolate glaze onto the center of the cake and spread with a spoon or pastry spatula. Ideally, you’ll end up with a super smooth glaze on top of the cake as well as the sides. Because I had to fill in our small crater on top with glaze, I didn’t have enough to go around the sides but it still looked and tasted great.
- Put the cake into the refrigerator uncovered and let it chill out for at least 45 minutes before serving. This should make it easier to cut.
