If you adore chocolate cake and do not want to spend a lot of time making a homemade version, you need to try a flourless chocolate cake recipe. I did not pick this recipe because we are a gluten free family.
Although I guess it technically is a gluten-free dessert recipe-someone please correct me if I am wrong. With only 5 simple ingredients, you can bake up this decadent Simple Flourless Chocolate Cake Recipe
5 Ingredient Flourless Chocolate Cake Recipe
I have made flourless Chocolate cakes on several occasions simply because they are so rich and decadent, you would think you were slaving over the oven for hours. Flourless Chocolate Cakes are really super easy to make and you probably have most of the ingredients on hand.
The best part, most recipes take under an hour to prepare from start to finish. You can also make these days in advance for entertaining. The cake is rich enough that you only need a sliver per person, but my guess they will be begging for another slice.
You can melt the chocolate in the microwave or make a double boiler with a saucepan and glass bowl.
What Type of Pan Should I use for A flourless Cake?
How Should I Decorate a Flourless Cake?
What should I serve with a flourless cake?
Simple 5 Ingredient Flourless Chocolate Cake
- 4 ounces fine-quality bittersweet chocolate (not unsweetened)
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder plus additional for sprinkling
- Powdered Sugar if making design
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and/or powdered sugar and serve with ice cream or whipped cream
Cake keeps, after being cooled completely, in an airtight container, 1 week.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 371 Total Fat 21g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 7g Cholesterol 100mg Sodium 32mg Carbohydrates 41g Fiber 3g Sugar 34g Protein 6g