This Flourless Chocolate Cake has a gorgeous chocolate glaze and makes a stunning finale to any meal. And if that’s not enough, a vibrant raspberry sauce takes this decadent chocolate dessert over the top.

Flourless chocolate cake slice on a white plate.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Flourless Chocolate Cake Recipe

Recipe ingredients

Labeled flourless chocolate cake ingredients in various bowls.

Ingredient notes

  • Eggs: You’ll have 2 egg whites leftover after making this cake, so freeze them and label them for another use, like Lemon Meringue Pie or Schaum Torte.
  • Espresso: Keep a jar of instant espresso powder in the pantry for recipes like this, or you can brew some strong coffee. Or, substitute dark rum.

Step-by-step instructions

  1. Preheat the oven to 300 degrees. Create a makeshift double boiler by placing a glass or metal bowl over a pot of simmering water, keeping the bowl out of direct contact with the water. Add the chocolate and the butter to the bowl. Whisk gently until completely melted and incorporated. Then remove the bowl from the heat and set aside to cool.
Chocolate chips and butter in a silver bowl on top of a pot.
  1. In a standing mixer or with a handheld mixer, beat the egg yolks, ¼ cup sugar, vanilla, espresso, and salt together on medium-high speed until the mixture is pale yellow, thick, and fluffy.
Flourless chocolate cake batter in a silver bowl.
  1. Pour in the slightly cooled chocolate/butter mixture and beat until blended together. Pour this mixture into a separate large bowl, then wash out the mixing bowl so you can beat the egg whites.
Flourless chocolate cake ingredients being combined in a silver bowl.
  1. To beat the egg whites, switch out the paddle attachment for the whisk attachment. Whip the egg whites on medium-high speed until they look foamy. Then add the remaining 2 tablespoons of sugar and continue to beat until medium-firm peaks form.
Royal icing ingredients mixed together in a silver bowl.
  1. When ready, scoop about half of the beaten egg whites into the chocolate mixture and gently fold the eggs in using a silicone or rubber spatula. Then fold in the remaining egg whites, just until there are no longer streaks in the batter.
Flourless chocolate glaze ingredients being mixed together in a silver bowl.
  1. Pour the cake batter into the prepared cake pan and gently smooth the top. Bake until cake puffs slightly and a toothpick inserted comes out moist but not absolutely liquid, about 35 minutes. Cool at least 30 minutes. To remove the cake from the pan, run a small, thin knife around the inside of the pan to loosen the edges. Invert onto a plate, remove the pan, and peel off the parchment. Let the cake cool completely, then cover and chill for 4 hours or overnight.
Flourless chocolate cake on a cooling rack.
  1. To make the glaze, set up the double boiler again by placing a glass or metal bowl over a pot of simmering water. Add the chocolate and butter to the bowl to melt. Whisk until smooth and blended.
Chocolate and butter melted together on a stove top.
  1. Next, add the corn syrup and whisk the glaze until very smooth and glossy.
Corn syrup being poured into chocolate glaze.
  1. To glaze the cake, very carefully move the chilled cake to a wire rack set over a baking sheet. Slowly pour the warm glaze over the cake, starting in the center. Refrigerate, uncovered, until the glaze is firm and set, at least 2 hours.
Flourless chocolate cake with chocolate glaze on a cooling rack.

Recipe tips and variations

  • Raspberry coulis: A drizzle of fresh raspberry coulis sauce adds a bit of tartness against the richness of this cake.
  • Caramel sauce: Skip the chocolate glaze and drizzle on hot caramel sauce.
  • Cutting clean slices: Use a very sharp knife with a thin blade. Between slices, dip the blade into hot water and wipe dry.
Flourless chocolate cake slices on white plates.

More chocolate desserts

Flourless chocolate cake slice on a white plate.

Flourless Chocolate Cake

This Flourless Chocolate Cake has a gorgeous chocolate glaze and makes a stunning finale to any meal. And if that’s not enough, a vibrant raspberry sauce takes this decadent chocolate dessert over the top.
5 from 2 votes
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Servings 12 servings
Course Dessert
Cuisine American
Calories 485

Ingredients 

For the cake:

  • 1 tablespoon unsweetened cocoa powder for dusting
  • 10 ounces bittersweet chocolate chopped
  • 3/4 cup butter cut into pieces (1 ½ sticks)
  • 5 large egg yolks (3 whites reserved, see note 1)
  • 1/4 cup + 2 tablespoons granulated sugar divided
  • 1 tablespoon espresso (see note 2)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 large egg whites (from yolks above)

For the glaze:

  • 1/2 cup butter cut into pieces (1 stick)
  • 8 ounces bittersweet chocolate chopped
  • 2 tablespoons corn syrup

For serving:

Instructions 

To make the cake:

  • Preheat oven to 300 degrees. Coat an 8-inch round cake pan with nonstick spray, then line it with parchment paper (I trace the outside of the pan on parchment and cut it out). Coat the parchment with nonstick spray, then dust with coca powder.
  • Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let the water touch the bowl). To the bowl, add chocolate and butter to melt, whisking until smooth and blended. Set aside and cool slightly.
  • In a standing mixer fit with the paddle attachment on medium-high speed, or with an electric hand mixer, add together egg yolks, ¼ cup sugar, espresso or rum (if using), vanilla, and salt. Beat until pale and very thick.
  • Gradually pour in the melted chocolate mixture and beat until blended. Transfer to a large bowl and wash out the mixer bowl so you can beat the egg whites.
  • In a standing mixer fit with the whisk attachment on medium-high speed, or with an electric hand mixer, beat egg whites until foamy. Add remaining 2 tablespoons sugar and continue to beat until medium-firm peaks form.
  • Scoop half the egg whites into the chocolate mixture and fold in gently. Fold in remaining egg whites until no streaks remain. Pour batter into prepared pan and smooth the top.
  • Bake until the cake puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 35 minutes. Do not over-bake. Cool on a rack for at least 30 minutes.
  • Run a small knife around the inside of the pan to loosen the cake, then invert on to a plate. Lift off the pan and carefully peel off parchment paper. Cool completely, then cover and refrigerate until very cold, at least 4 hours or overnight.

To make the glaze:

  • Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let the water touch the bowl). To the bowl, add chocolate and butter to melt, whisking until smooth and blended.
  • Remove from heat and whisk in corn syrup until smooth and glossy. Set the chilled cake on a wire rack set over a baking sheet or large plate. Slowly pour the warm glaze over the center of the cake. The glaze should cover the top of the cake evenly and spill over the edges, running over the sides.
  • Refrigerate until firm, at least 2 hours. Transfer to a flat serving plate. Using a thin-bladed knife, cut the cake into small slices, dipping the knife into hot water and wiping it dry before each cut. Serve with Raspberry Coulis if desired.

Recipe Video

Notes

  1. Eggs: You’ll have 2 egg whites leftover after making this cake, so freeze them and label them for another use, like Lemon Meringue Pie or Schaum Torte.
  2. Espresso: Keep a jar of instant espresso powder in the pantry for recipes like this, or you can brew some strong coffee. Or, substitute dark rum.
  3. Raspberry coulis: A drizzle of fresh raspberry coulis sauce adds a bit of tartness against the richness of this cake.
  4. Caramel sauce: Skip the chocolate glaze and drizzle on hot caramel sauce.
  5. Cutting clean slices: Use a very sharp knife with a thin blade. Between slices, dip the blade into hot water and wipe dry.

Nutrition

Calories: 485kcalCarbohydrates: 33gProtein: 5gFat: 37gSaturated Fat: 22gTrans Fat: 1gCholesterol: 130mgSodium: 217mgPotassium: 290mgFiber: 4gSugar: 26gVitamin A: 714IUCalcium: 43mgIron: 3mg
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Meggan Hill

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