Best 4 Flourless Dark Chocolate Cake Recipes

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Craving a decadent and gluten-free dessert? Look no further than the flourless dark chocolate cake, a symphony of rich chocolate flavors and textures guaranteed to tantalize your taste buds. This indulgent cake is a heaven-sent treat for chocolate lovers, offering a dense yet moist crumb, a luscious ganache frosting, and a medley of culinary techniques that create a symphony of taste and texture. Whether you're a seasoned baker or a novice in the kitchen, let's embark on a culinary journey to discover the secrets behind crafting the ultimate flourless dark chocolate cake.

Here are our top 4 tried and tested recipes!

FLOURLESS DARK CHOCOLATE ORANGE CAKE RECIPE BY TASTY



Flourless Dark Chocolate Orange Cake Recipe by Tasty image

Here's what you need: dark chocolate, unsalted butter, egg yolks, orange zest, egg whites, sugar, heavy cream, orange extract, powdered sugar

Provided by Hector Gomez

Categories     Desserts

Yield 8 servings

Number Of Ingredients 9

8 oz dark chocolate, cut into chunks
6 tablespoons unsalted butter, cubed
6 egg yolks
2 tablespoons orange zest
6 egg whites
½ cup sugar
1 cup heavy cream
1 teaspoon orange extract
2 tablespoons powdered sugar

Steps:

  • Preheat oven to 275°F (135°C) and grease a 9-inch (23 cm) springform pan.
  • In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes
  • Add the egg yolks and the orange zest to the chocolate mixture and stir to combine.
  • In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add the sugar. Continue beating on high speed until soft peaks form.
  • Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine.
  • Pour into prepared pan.
  • Bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan.
  • For the orange whipped cream, beat together heavy cream, orange extract, and sugar.
  • Top with whipped cream and garnish with orange zest.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 1 gram, Protein 14 grams, Sugar 23 grams

FLOURLESS DARK CHOCOLATE CAKE



Flourless Dark Chocolate Cake image

Here's a simple cake that's rich, elegant and over-the-top chocolaty. For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. -Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 7

4 large eggs, separated
3 tablespoons butter
8 ounces dark baking chocolate, chopped
1/3 cup plus 1/4 cup sugar, divided
1 container (2-1/2 ounces) prune baby food
1-1/2 teaspoons vanilla extract
Confectioners' sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Coat a 9-in. springform pan with cooking spray; place on a baking sheet., In a small saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. In a large bowl, beat egg yolks on high speed 3 minutes or until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Beat in baby food, vanilla and the chocolate mixture., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into chocolate mixture, then fold in remaining whites. , Pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 30-35 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool cake completely. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 50mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

FLOURLESS DARK CHOCOLATE CAKE



Flourless Dark Chocolate Cake image

Provided by Scott Conant

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 6

8 tablespoons (4 ounces) unsalted butter
1 cup (5 1/2 ounces) chopped 66% dark chocolate, such as Amedei
3 large eggs
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder, sifted
Orange gelato, for serving

Steps:

  • Heat a convection oven to 350 degrees F or a conventional oven to 375 degrees F.
  • Cover the bottoms of six 3-inch ring molds with aluminum foil, folding the excess foil up and around the outside of the ring molds to create a bottom. Alternatively, you can use 6 similar-size ramekins.
  • In a double boiler or in a heatproof bowl set over, but not touching, simmering water, melt the butter and chocolate together, stirring occasionally.
  • In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar on medium speed until doubled in volume, 10 to 15 minutes. Turn off the mixer, add the cocoa powder, and mix on low speed until blended. Using a large rubber spatula, fold in the melted butter and chocolate until just combined.
  • Fill the ring molds about three-quarters full. Bake until the cakes look set but are still a little wiggly in the center, 8 to 10 minutes.
  • Let the cakes cool, then remove from the molds. (The cakes may be made earlier in the day; let cool completely, then cover and keep at room temperature.)
  • To serve, reheat the cakes briefly in a warm oven and serve with orange gelato on the side.

DARK CHOCOLATE FLOURLESS CAKE



Dark Chocolate Flourless Cake image

When working with so few ingredients, I like to use the best ones-such as good quality bittersweet chocolate. Pomegranate juice adds a subtle fruit flavor to this rich, decadent cake. -Vivian Taylor, Middleburg, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 10

1 cup pomegranate juice
3/4 cup sugar
1 teaspoon vanilla extract
1 pound bittersweet chocolate, chopped
1/2 cup butter, cubed
6 large eggs, lightly beaten
GANACHE:
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream
Optional garnishes: whipped cream, pomegranate seeds and confectioners' sugar

Steps:

  • Line the bottom of a greased 9-in. springform pan with parchment; grease the paper and sides of pan. Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small saucepan, bring pomegranate juice and sugar to a simmer, stirring to dissolve sugar; cook and stir 8-10 minutes or until syrupy. Remove from the heat; stir in vanilla. , In a large saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; stir in pomegranate mixture. Cool to room temperature. , Whisk eggs into chocolate mixture. Pour into prepared pan. Place in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 350° for 40-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool completely on a wire rack. , Carefully run a knife around edge of pan to loosen; remove sides of pan. Place cake on a serving platter. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally., Pour over cake, allowing ganache to drape down the sides. Let stand until set. Just before serving, garnish with whipped cream and pomegranate seeds and dust with confectioners' sugar if desired. Refrigerate leftovers.

Nutrition Facts : Calories 356 calories, Fat 28g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 73mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the cake will taste. Look for chocolate with a cocoa content of at least 70%.
  • Make sure the butter and chocolate are melted smoothly. This will help to create a smooth and consistent batter.
  • Do not overmix the batter. Overmixing can result in a tough cake.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Let the cake cool completely before serving. This will help to set the cake and make it easier to slice.

Conclusion:

This flourless dark chocolate cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its rich chocolate flavor and smooth texture, this cake is sure to be a hit.

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