Best 7 Towering Flourless Chocolate Cake Recipes

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
• Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
• Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a springform pan with cooking spray and line the bottom with a circle of parchment. Coat the top of the paper with the spray.
• Melt the chocolate and butter in a double boiler, stirring in 45-second intervals to avoid burning. Set aside to cool for several minutes.
• In the bowl of a mixer, beat the granulated sugar, brown sugar and eggs until fluffy. With the mixer on low, add the cocoa powder, vanilla and salt. Slowly drizzle in the cooled chocolate mixture and mix until just combined.
• Pour the batter into the pan and smooth the top. Rap the pan on the counter a couple of times to release any trapped air bubbles. Bake until just set on top, about 50 minutes. Remove and allow to cool completely, then chill in the refrigerator for at least 2 hours or overnight.
• Just before serving, remove the cake from the pan and place it on a platter. Sprinkle the top with sifted powdered sugar.

FLOURLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
• In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

EASY FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with oil.
• Combine chocolate, butter, and sugar in a double boiler over simmering water; cook, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes.
• Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs one at a time. Add water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
• Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
• Bake cake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Allow cake to cool in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.

FLOURLESS CHOCOLATE CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
• In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
• Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
• Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
• Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with a circle of parchment paper.
• Set up a double boiler on the stove over low heat and heat until the water is barely simmering. Place the chocolate and butter in the double boiler and melt, stirring occasionally. Once the chocolate and butter are melted, remove from the heat and stir in the water, vanilla and 1 1/2 cups of the granulated sugar. Whisk in the egg yolks.
• In a separate bowl beat the egg whites with an electric mixer until frothy. Add remaining 1/2 cup of the granulated sugar and beat until soft peaks form. With a rubber spatula, gently fold the egg whites into the chocolate mixture. Bake for 45 minutes. Serve.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Grease a 10-inch springform pan.
• In the top of the double boiler over simmering water, combine the chocolate and butter. Heat until melted and smooth. Transfer to a medium-size bowl and whisk in the egg yolks and vanilla. Sift in the sugar, salt, and cocoa while continuing to whisk.
• With a mixer, whip the egg whites to soft peaks. Fold one third of them into the chocolate mixture. Repeat with the remaining whites, then pour the mixture into the prepared pan. Place on the lower rack of the oven and bake for 25 minutes.
• Remove to a cake rack and immediately loosen the springform collar (sides). Slip a plate inside the collar on top of the cake and push down slightly to push the air from the cake. Remove the plate and springform collar, and allow the cake to cool before serving.