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The top of a flourless chocolate cake with 2 slices cut out.
4.32 stars (38 ratings)

Light and Fluffy Flourless Chocolate Cake

Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 12 People
This flourless chocolate cake recipe has only 5 ingredients! It is super light and airy and not dense like other recipes. Even without the flour, this easy cake is still fluffy, spongey, and delicious-it's almost like magic! You will love this gluten free cake!
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Ingredients

  • 1/2 cup unsalted butter, or margarine
  • 8 oz semi sweet chocolate or chocolate chips, About 1 1/3rd cups
  • 1 tbsp brewed instant coffee, Sub vanilla extract
  • 6 large eggs, separated
  • 1/2 cup granulated sugar

Equipment

Instructions
 

  • Preheat the oven to 300° F and line a 9” springform pan with parchment paper.
  • A glass bowl filled with melted chocolate
    Melt the chocolate and butter together in a microwave safe bowl- preferably an 8’’ bowl- for 30 seconds at a time, mixing in between until the chocolate is completely melted. Cool. Prepare the tablespoon of instant coffee with hot water. Pour it into the chocolate and mix.
  • A mixing bowl with one egg white in it next to a small glass bowl with about egg white in it next to another glass bowl with egg yolks
    Separate the eggs by adding the whites into the mixing bowl of a stand or hand mixer, and the yolks into the chocolate mixture. Mix the chocolate mixture with a spatula until combined.
  • A beater standing up with stiff peal egg white on the end
    Using the whisk attachment whip the egg whites on high speed, pouring in the sugar slowly while whipping. Continue whipping until stiff peaks form. You know the whites are ready when you take the beater out, flip it upside down and the tip of the egg white can hold itself up.
  • Whipped egg whited on top of chocolate batter in a glass bowl with a spatula sticking out
    Fold 1/3rd of the egg whites into the chocolate mixture at a time making sure not to deflate them. Fold until there are no white streaks left then continue.
  • Chocolate cake batter in a parchment paper lined spring form pan
    Pour the batter into the springform pan and bake for 50-55 minutes until little cracks start to form on the top and the cake is no longer jiggly in the middle.
  • The cracked top of a chocolate cake in a springform pan lined with parchment paper.
    Cool and dust with confectioners sugar (optional). Leave uncovered until serving.

Notes

You can use baking chocolate or chocolate chips
You can use a regular cake or tin pan if you don't have a springform pan
The cracks may melt into the cake if you cover it completely. It wont get stale because there is no flour.
To make the brewed coffee use 1/2 teaspoon of instant coffee and top it with 1 tablespoon hot or boiling water. I usually just eyeball this!
Serving: 1Slice, Calories: 238kcal, Carbohydrates: 20g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 126mg, Sodium: 45mg, Potassium: 109mg, Fiber: 1g, Sugar: 18g, Vitamin A: 389IU, Calcium: 23mg, Iron: 1mg
Course: Cake, Cakes, Dessert
Author: Sam Adler
Cuisine: American
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