Flourless Chocolate Cake

Rich, fudgy, and intensely chocolatey, this Flourless Chocolate Cake has a delicate crackly top and a smooth, truffle-like center. It’s shockingly easy to make and perfect for true chocolate lovers!

Course Dessert

Prep Time 20

Cook Time 45

Servings servings

Calories 357kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

6 oz. high-quality bittersweet or semisweet chocolate chopped
1/2 cup unsalted butter
1 Tbsp. olive oil
3/4 cup granulated sugar
1/4 cup Dutch-processed cocoa powder sifted
2 tsp. espresso powder optional, but highly recommend
1 tsp vanilla extract
3/4 tsp. kosher salt or ½ tsp fine salt
4 large eggs, seperated room temperature* see note below
additional cocoa powder for garnish

Optional Garnish Ideas

whipped cream
fresh berries
flaky sea salt

US Customary - Metric

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Instructions

Preheat and prep the pan: Preheat oven to 325°F. Grease the bottom an 8 inch springform pan and then line the bottom with parchment and grease the parchment as well. Don’t butter or grease the sides of the pan, it will prevent the cake from rising properly.
Melt chocolate & butter: In a heatproof bowl over gently simmering water (or microwave in short 20-30 second bursts, stirring in between), melt chocolate and butter together until smooth. Then stir in olive oil. Set aside and let cool slightly. (I usually do the microwave method!)
6 oz. high-quality bittersweet or semisweet chocolate, 1/2 cup unsalted butter, 1 Tbsp. olive oil
Whip egg whites: While the chocolate cools, you can whip the egg whites. In a clean bowl using a hand mixer, or in a bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy and have some structure. Then, gradually and slowly, add ¼ cup sugar and beat to soft-medium peaks. Set aside.
Important note: Be sure there is no yolk at all in the egg whites or it won’t beat properly. You’re looking for glossy egg whites (not stiff peaks, very important to not beat them too long).
4 large eggs, seperated, ¼ cup granulated sugar
Add egg yolks: To the chocolate mixture, whisk in egg yolks one at a time until smooth.
4 large eggs, seperated
Add dry ingredients: Whisk in cocoa powder, vanilla, salt, espresso (if using), and remaining ½ cup sugar. Mixture will get a little grainy from the sugar at this step but it’s ok!
½ cup granulated sugar, 1/4 cup Dutch-processed cocoa powder, 1 tsp vanilla extract, 3/4 tsp. kosher salt, 2 tsp. espresso powder
Fold in egg whites gently: Stir about ⅓ of the whipped egg whites mixture into the chocolate mixture to loosen it. Gently fold in the remaining whites in 2-3 additions, continuing to stir very gently and not overmix. (Overmixing can deflate the batter.)
Bake: Pour the batter into prepared pan and smooth the top. Bake for 40-50 minutes, until the edges are set and the center is just slightly soft. Start Timer It will appear very puffed and a toothpick inserted in the center can have a few moist crumbs but not appear overly wet or gooey. Careful not to over bake.
Cool completely: Cool in the pan completely, about 45 minutes - 1 hour. It will sink into itself and that’s supposed to happen. Start Timer
Chill: Chilling helps turn the cake into that classic cake that melts smoothly on the palate, and also is helpful for clean cuts. Chill for ~2-6 hours or overnight. Start Timer This is not optional in my opinion so this really makes for a great make ahead dessert option 😊
Serve: When ready to serve allow to come to room temp for about 15 minutes. Start Timer Run a knife around edges and release from the springform pan. You can garnish the top of the cake with cocoa, serve with raspberries, flaky sea salt, whipped cream, powdered sugar, etc. Enjoy!
additional cocoa powder, whipped cream, fresh berries, flaky sea salt

Notes

*Tip for the eggs: You want the eggs to be room temperature when you are adding them in the recipe steps, but I found it’s easiest to separate the yolks from the whites when the eggs are still cold.
Storage: Store tightly covered in the refrigerator for up to 4–5 days. The texture improves as it chills.
Freezing: Freeze the whole cake or individual slices for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

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