Name: Moist and Soft Flourless Chocolate Cake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min

Have you eaten a chocolate cake without flour?

This is by far the best chocolate cake ever. No flour used. Very limited sugar. It is soft, tasty and moist. This flourless chocolate cake will be your gluten free retreat for a delicious dessert which would be loved by all. You cannot make out that it does not have flour.

Details

Servings

1 pound

Prep time

30 minutes

Baking time

10-12 minutes

Chilling Time

2 hours

Author

Swati Goyal

The taste of this flourless chocolate cake is mesmerising. I say that because for a chocolate cake lover this is heavenly.

The soft cake base with creamy, silky, succelant, delectable, mouth-watering chantilly cream just makes the whole combination too good to be true. Topped with a generous amount of chocolate fillings makes the whole experience of eating this cake, out of the world.

I bet once you make this, you would not ever want to buy a chocolate cake from your favorite patisserie.

I tried making this cake recipe for our anniversary which fell during The Great World Lockdown. My husband was away for more than a month (not due to Covid but due to work) and luckily was coming back home a few days before our anniversary. Just a coincidence I would say but a very welcomed one! We obviously were not eating any outside cooked food during those days as we just wanted to make sure everyone and everything remains safe.

So I decided to make this flourless chocolate cake layering it with some creamy, silky chantilly cream and topping it with some generous amount of chocolate fillings. Honestly, no jokes this was heavenly. I definitely made this cake a couple of times more variating it with different flavors and everytime it came out amazing.

Tips for making Flourless Chocolate Cake

Flour: Now there is no flour used here. But there are eggs. Yes its the eggs which make the cake like texture. If someone wants an eggless cake, I do not think that can be done with a flourless arrangement.
If you know some tricks how to make a flourless and eggless cake, I would be thrilled to hear it out. Please do share it with me, as I believe, gastronomy is a constant evolution and one has to keep learning.
Chocolate: I used Lindt chocolate for this. Now better the chocolate quality, better would be the taste. But remember to use sweetened and regular chocolate and not the baking chocolate.
Cream: Call it Chantilly cream or a chocolate ganache it is the same. It is silky and smooth. However, if you would want to change the chocolate flavor of the cream, by all means do that, I also tried it with coffee flavor, and it turned out to be delicious too. Also remember not to use cream nearing their expiry date as they tend to coagulate and doesn’t really form that silky texture.
Chocolate Fillings: For the chocolate fillings, again I used Lindt dark chocolate, as I simply love dark chocolate. But you can use any chocolate that you like. This depends on personal taste. But obviously the chocolate with chocolate is an all-time favorite combination.

How I Made this Cake?

More Chocolate Recipes

Step by Step process with pictures

Chocolate Cake

Take about 85gms of butter and 100gms of dark chocolate on a water bath. Keep stirring till the chocolate is completely melted and mixed well. Then completely cool the chocolate.

Water Bath: Take hot water in a large bowl. In a smaller bowl, take butter and chocolate. Plase the smaller bowl inside the larger bowl containing the hot water. Make sure the water level is lower so that the water doesn’t go in the chocolate. The heat from the water will melt the chocolate and butter. Keep stirring constantly.

In a separate bowl, separate the egg whites and the yolks in 2 separate bowls. Add 20gms powdered sugar, 6 gms cocoa powder to the yolks and beat it with an electric beater till mixed well.

To this, pour in the butter and chocolate mixture and beat again till all ingredients are mixed completely.

egg yolk mixture and chocolate and butter

Add 1 gm salt to the 6 egg whites and 1 tsp of vanilla extract and start beating till the mixture is nice and fluffy.

Out of the remaining 80 gms sugar, add 1/3 of the sugar each time. Beat it well after every addition. So add the sugar in 3 parts. This will result in a nice and fluffy mixture called the Meringue.

Add 1/3rd meringue to the egg yolk mixture and mix well with a hand whisk. Do the same with the other 2 parts and mix well with a whisk or a silicone spatula.

Line a baking tray with parchment paper, and pour in the mixture. Level it evenly with a flat spatula. Give the baking tray a little jerk to remove the bubbles.

Alternatively, You could also use a springform pan or a round cake pan and bake. Make sure the cake layer is not too thick.

In a preheated oven, bake at 180’C for about 10-12 minutes. Once baked, let it cool completely. The baking time might slightly increase if the cake layer it too thick.

Chantilly Cream

To 130gms of dark chocolate, add 75 gms of hot milk. add 1 tbsp of cocoa powder. Let the chocolate melt and mix well with a spatula. Let it cool.

In a separate bowl, add 300gms of whipping cream and 25gms of sugar. Mix well on a high speed electric beater. Add the chocolate mixture to this and continue beating at high speed until the cream forms peaks.

Mounting & Decorating

Take the cake and turn it upside down and remove the baking paper. Cut off the uneven edges.

Measure and cut the cake into 3 parts of the same size. Place one part of the cake on a parchment paper. Take 1/3rd of the cream and spread it evenly on the first cake. Level it evenly with a spatula and then place the second piece of cake over the cream.

Apply the second part of the cream, and spread it evenly and place the third layer of the cake. Apply the third part of the cream and spread it evenly.

Refrigerate the cake for 2 hours. After 2 hours, take the cake out and cut off the sides. Sprinkle chocolate fillings.

After sprinkling with chocolate fillings, garnish it with cherries or any of your favorite berries.

Slice it, eat it and enjoy… the best flourless chocolate cake that you would ever have.

Frequently Asked Questions

How long does the flourless chocolate cake last?

Like any other cake, the best cakes are when they are fresh and are eaten within 24hrs. But ideally this cake would last for 3-4 days if kept in the refrigerator in a airtight container in a cool and dry place.

Alternatively, you could also freeze the cake, and thaw it whenever you want to ear. But personally I do not enjoy the thawed cakes much as I feel they lose the right texture.

But if you happen to freeze it and then eat it later do tell me how your experience was? Frozen cake would last longer.

Is the flourless chocolate cake gluten free?

Yes this cake is gluten free. It does not contain any flour. For people who are gluten intolerant, this cake definitely is an option.

Can I make the flourless chocolate cake with any other cream?

The chocolate flavour cream can be replaced with vanilla cream or alternatively coffee cream. Both these flavors go very well with the chocolate cake.

If you’ve tried this tasteful Flourless Chocolate Cake recipe or any other recipe on BakeGrillFryCook, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!