This flourless chocolate cake is a chocolate lovers dream!! It’s rich, smooth, creamy, and extremely chocolatey. It also looks super elegant and is a lovely end to any dinner. I wasn’t always a fan of chocolate, in fact, I sort of hated it up to just a few years ago but then something happened. Maybe my taste buds changed but I actually started to crave chocolate every now and then which was completely foreign to me. I began exploring different brands and levels of sweetness and cacao. Dark chocolate is definitely my favorite- 70% cacao is the sweet spot for snacking. For baking, my preference varies depending on what I am making.
There are a few steps to this recipe but I find it easy to put together and maybe moderately so for someone who isn’t used to baking. Do not let it scare you. Make this cake! 😋
Yield: 8-10 servings
18oz bittersweet chocolate chips or chunks
9 tbsp (1 stick + 1 tbsp) unsalted butter
1 cup water
3/4 cup granulated sugar
1 tsp espresso powder
1 tsp vanilla extract
1/8 tsp salt
Preheat your oven to 350 degrees F. Set the rack to the center position in the oven.
Grease a 9 or 10 inch round cake pan using baking spray, oil, or butter. Cut out a round of parchment paper and place it in the bottom of the round cake pan- 10 inches will work as well. This makes clean up and cake removal a lot easier! 👍🏾
Add the water, sugar, and salt to a small pot over medium heat. Bring to a boil while stirring. Once the sugar and salt have dissolved remove the pot from the heat.
Melt the chocolate over a double boiler or in a microwave safe bowl. I always use the double boiler method to melt chocolate because I have more control over the process and I know the chocolate will not burn or melt unevenly.
Once the chocolate is smooth and completely melted, transfer it to a stand mixer (if you have one) or a regular mixing bowl. Begin mixing the chocolate and add the sugar syrup mixture. Follow by adding the softened butter, vanilla, and espresso powder- mix in.
The addition of espresso powder helps enhance the chocolate flavor. It can also be used in brownies and regular flour chocolate cake. Next, add your eggs one by one and mix until they are completely incorporated.
Pour the cake batter into your prepared round cake pan. Place the cake into a roasting pan and pour hot water into the pan so it reaches halfway up the side of the cake pan. Let the cake bake for approximately 50 minutes or until it’s no longer wobbly in the center.
CAREFULLY remove the cake pan from the hot water bath. Definitely, use oven mitts or something heat proof to protect your hands! Transfer to a wire rack and allow the cake to cool completely in the pan. Once cooled, flip the cake and tap the bottom to remove from the pan. Discard the parchment paper and place on a serving plate. Dust with powdered sugar and serve with berries and or whipped cream.
I really hope you try this decadent chocolate treat! Also, check out my post on homemade chocolate bark: Dark Chocolate Fruit Bark
Enjoy! Follow my blog on Bloglovin’.
-I used Ghirardelli 60% cacao bittersweet chocolate chips. You can use semisweet chocolate if you prefer something sweeter.
-I chose the water bath method for this cake because the water helps the cake to bake evenly. This method is popular with other flourless cakes, including cheesecakes!
-Some people use a springform pan for this cake and wrap the outside in aluminum foil because it is easier to remove the cake once it has cooled. While it’s easier to remove a cake from a springform pan, it is very difficult to ensure no water seeps in while baking, even when wrapped in heavy duty foil. For this reason, I prefer using a regular cake pan.