Flourless Chocolate Cake
This luscious and decadent flourless chocolate cake is as simple as it is delicious!
I have to say, I’m usually more of a vanilla person than a chocolate person. I will choose a vanilla cupcake over a chocolate cupcake, or vanilla ice cream over chocolate ice cream, almost every time. But this gorgeous and delicious flourless chocolate cake? It has completely captured my heart! I will never say no to a slice of this beauty. I made it for the first time for my nephew’s birthday last year, and wasn’t sure exactly how it would turn out, but it wowed the whole table. Since then, it has become one of our favorite special occasion desserts!
Since Valentine’s Day is fast approaching, I figured it was the perfect time to share this cake with you so you can make it for your own sweetheart. Or, you know, for yourself. Because it’s so tasty that you will definitely need to make it immediately! I got the recipe from my trusty, never-fail Smitten Kitchen cookbook (so you know it’s going to be good), and I love that it is so simple to make, but still totally delicious.
This flourless chocolate cake has the most luscious texture, with a deep chocolate flavor that is to die for. It makes six perfectly sized tiny slices (and trust me, this cake is so rich that a small slice is plenty!). I served it with whipped cream and fresh berries this time, but it’s also delicious with a scoop of vanilla ice cream and some chocolate syrup or strawberry sauce spooned on top. This cake is one of my all-time favorite desserts!
Flourless Chocolate CakePrint Recipe
- 6 tablespoons butter
- 4 ounces semi-sweet chocolate
- 3 large eggs separated
- 1/3 cup brown sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon salt
- for serving: powdered sugar whipped cream, and fresh berries
- Preheat the oven to 350. Line a six inch cake pan or springform pan with parchment, and spray with cooking spray. Melt the butter in a small saucepan over medium heat, stirring frequently. Cook until the butter starts to foam and the butter solids turn brown, then immediately remove from heat. Add the chocolate to the saucepan and stir until smooth. Set the chocolate mixture aside, and let cool to room temperature. In a medium bowl, beat together the egg yolks, brown sugar, and vanilla. Add the cooled chocolate mixture, and mix until combined. In a separate bowl, beat together the egg whites and salt until stiff peaks form. Fold the egg whites into the chocolate mixture as gently as possible. Pour the cake batter into the prepared pan in an even layer. Bake 20-25 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before serving.
Can it be doubled for an 8" pan or something along those lines? I don't have any pans that small and would like a bigger cake than that.
I haven't tried it, so I can't say for sure, but it should work to double the recipe and bake it in an 8 or 9 inch cake pan. I would guess that you will need to increase the baking time as well.