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5 from 7 votes

Flourless Chocolate Cake

There are numerous reasons to love this chocolate cake, its gooey, chocolaty rich, fancy, luscious, and most importantly easy to bake in your home oven. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Baking, cakes, chocolate cake, Dessert, flourless chocolate cake
Cuisine: American, desserts
Keyword: all about hot chocolate, cake, Chocolate cake, flour less chocolate cake, Food Photography, Food Styling
Servings: 10 people
Calories: 350kcal


  • oven
  • Microwave



  • Preheat the oven at 160* C and brush some butter on the bottom and sides of a 9-inch springform pan. Sprinkle with a spoon full of the cocoa powder. Holding the pan over the sink, move it in a circular motion to distribute the cocoa evenly over the buttered surfaces, discarding any excess into the sink; set aside.
  • Melt the chocolate - Place butter and chopped chocolate in a large microwave-safe bowl. Microwave on the high setting in 15-second bursts, stirring between each burst until the butter and chocolate are completely melted, 45 to 60 seconds total. Set aside. 
  • Whisk the egg yolks into the cooled chocolate mixture. Sift in the cocoa powder, almond flour, and salt. Add the vanilla and whisk until completely combined.
    Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on low to medium speed until the egg whites are broken up and foamy, 15 to 20 seconds. Add the cream of tartar and beat on medium to medium-high speed until the whites form fluffy, droopy peaks when the beater is lifted 45 to 90 seconds.
  • With the mixer on medium speed, gradually add the sugar and beat until you've created glossy, stiff peaks that stand by themselves when you lift the beaters slightly, 1 to 2 minutes. 
    Using a rubber spatula mix about a 1/4 of the whipped egg whites into the chocolate mixture. Then, gently scoop the remaining egg whites into the batter and combine gently. repeat until just incorporated on no streaks of egg whites remain.
  • Pour the batter into the prepared pan and smooth the top. Bake until the cake has risen. The cake is done when the top and edges look set and it is only slightly jiggly in the centre. The 35-40 minute baking time is pretty exact for a 9″inch round cake pan. If you use an 8″ round pan I suggest baking for 45 - 50 minutes.
    Cool completely on a wire rack for at least 1 1/2 hours. Remove the side of the pan and serve to enjoy valentine. 


Serving: 1slice | Calories: 350kcal