Flourless Chocolate Cake
Here’s another simple chocolate recipe that only requires 3 ingredients! You won’t even be needing flour!
Flourless chocolate cake is a decadent dessert renowned for its rich, fudgy texture and intense chocolate flavor. Its unique appeal lies in the absence of flour, making it a gluten-free option for chocolate lovers.
History of Flourless Chocolate Cake
The origins of flourless chocolate cake trace back to European culinary traditions, gaining popularity for its simplicity and luxurious taste. Discover how this dessert evolved through history.
Flourless Chocolate Cake
Serving Size: 12
Preparation & Cooking Time: 5 hours and 10 minutes
Ingredients:
8 eggs
3 cups butter, sliced
1 lb. chocolate, chopped
Toppings
Raspberries
Instructions:
Beat the eggs on medium speed for 5 minutes. Set aside.
Add the butter and chocolate to a pan over medium heat.
Cook while stirring until melted.
Stir in the eggs.
Turn off heat.
Transfer the cake batter to a cake pan.
Refrigerate for 5 hours.
Top the cake with the raspberries before serving.
Flourless Chocolate Cake
- Prep Time: 10 minutes
- Cook Time: 0 minutes (stove only)
- Total Time: 5 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: European
- Diet: Gluten Free
Description
Flourless Chocolate Cake is a rich and decadent dessert with an intense chocolate flavor and a fudgy texture. With only 3 ingredients and no flour required, it’s the perfect gluten-free treat for chocolate lovers. Serve it with fresh raspberries for a stunning and delicious presentation.
Ingredients
8 large eggs
3 cups butter, sliced
1 pound chocolate, chopped
For Topping:
Fresh raspberries (optional)
Instructions
1. Prepare the Eggs:
In a large mixing bowl, beat the eggs on medium speed using an electric mixer for about 5 minutes until light and frothy. Set aside.
2. Melt Butter and Chocolate:
Place a medium saucepan over medium heat. Add the butter and chopped chocolate, stirring continuously until fully melted and smooth.
3. Combine Ingredients:
Gradually stir the beaten eggs into the melted chocolate mixture, ensuring everything is well incorporated.
4. Transfer to Cake Pan:
Pour the cake batter into a greased or parchment-lined cake pan.
5. Chill:
Refrigerate the cake for at least 5 hours to set completely.
6. Add Toppings and Serve:
Before serving, top the cake with fresh raspberries for a burst of freshness and color. Slice and enjoy!
Notes
Chocolate Choice: Use high-quality dark or semisweet chocolate for the best flavor.
Pan Size: A 9-inch round springform pan works best for this recipe.
Serving Tip: Serve with whipped cream or dusted with powdered sugar for an elegant touch.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 200 mg
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