Calling all chocolate lovers: Introducing the ULTIMATE rich, fudgy flourless chocolate cake! Accompanied by a tangy raspberry compote, it’s decadent perfection.
Get ready for the ultimate party dessert for a chocolate lover. Flourless Chocolate Cake! Most of the recipes you will find here are healthy recipes. But Alex and my “healthy” diet include everything in moderation: even the cake! This decadent flourless chocolate cake is for the occasional celebration like Valentine’s Day or birthdays (we made it for mine). Rich, gooey chocolate, dense and dark, this is a chocolate lover’s dream cake. Garnish with this easy raspberry compote for a sweet cake pairing that cuts through the cake’s sweetness perfectly.
What Makes This the Best Flourless Chocolate Cake?
This Flourless Chocolate Cake treats food, defines! You won’t even want another piece because it is The satisfactory. Here’s what makes it the best gluten-free chocolate cake:
- It’s fondant, not cake. This one is so rich it almost looks more like fudge than cake. (It’s my favorite cake texture!) Before serving, refrigerate for 1 hour for the stickiest consistency.
- It’s super chocolaty. Dark or processed cocoa powder yields an even darker chocolate flavor. Yes, it is desired for big chocolate lovers!
- It is sweetened with maple syrup. This dessert uses maple syrup instead of refined sugar added to the chocolate. Of course there is still a lot of sugar in it! But it’s a softer sweetness that’s all natural.
- It’s easy to make and holds up well. All you have to do is melt the chocolate, then mix all the ingredients for the batter and bake! Unlike many cakes that taste better the day they’re made, this cake saves just as much! You can keep it in the fridge for a few days and it’s just as good, or even freeze it (see below).
Get the upper hand with raspberry compote!
Take this flourless chocolate cake on top: make raspberry compote while it bakes! The raspberry sauce is the perfect pairing because it’s sweet and cuts through the cake’s deep, fluffy texture. The preparation takes about 15 minutes in total. The great thing about this sauce:
- It has a nice texture and a tangy taste. You don’t even have to strain this sauce; simmer until done!
- You can use frozen berries. You don’t have to splurge on fresh berries for that. Frozen tastes just as good!
- Leftovers work for oatmeal, pancakes, and more. Do you have compote left? Use to drizzle over ice cream, cheesecake, oatmeal, pancakes, or waffles.
- Other option? Try the strawberry sauce.
What is Dutch cocoa powder?
Cocoa Powder Hollandaise is the type of cocoa powder used in this recipe. But what is it?
- Dutch cocoa powder is like a dark chocolate version of cocoa powder. It has been treated with an alkali to make it pH neutral, giving it a darker color and milder flavor.
- Where can you buy it? You should be able to find dark chocolate or dutch cocoa powder at your local grocery store in addition to regular cocoa powder.
- You can also find Dutch cocoa powder online. Here are the two brands we used and liked: Hershey’s Special Dark Cocoa Powder Where Ghiradelli Dutch Process cocoa powder.
Another recipe with Dutch cocoa powder? Our popular healthy chocolate pudding snack and bliss bites (healthy no-bake cookies).
What is a water bath? Why use one?
This recipe has an option for a double boiler, also called a double boiler. A water bath is the French term for hot water bath, which is what you would say if you went to cooking school! A hot water bath is used to cook foods with even heat and helps them harden properly. Our cherry cheesecake recipe uses a hot water bath for perfect baking.
Does this flourless chocolate cake need a double boiler? Yes and no. Sometimes a flourless chocolate cake can come out with a slightly sagging center. To avoid this, we used a water bath. But it doesn’t affect the texture or taste of the cake, just the look! So if you don’t care about looks and want to skip this step: go for it! They’re going to top it with raspberry compote anyway!
Instructions for preparation and storage in advance
This cake is wonderful because it’s easy to make and keeps well. Here’s what you can do:
- Refrigerate at least 1 hour before serving! This will help set the melting texture. It gives you the ability to prep and simply chill until ready to serve.
- Refrigerate up to 3 days. Cover with foil or wrap in plastic and this cake will keep in the fridge for up to 3 days! A few days later it’s just as good.
- Freeze up to 1 month. I once wrapped this cake in plastic wrap and drove it 10 hours to Minnesota, where I’m from. We thawed it in the fridge and it was deliciously topped with berries!
When to serve flourless chocolate cake
Save this cake for the holidays! Because it’s quite rich and filling, we recommend it for special occasions like:
Desserts for chocolate lovers!
As you might have guessed, I’m a huge chocolate lover. If you are too (hi!), we’ve got a few desserts centered around this yummy treat. Here are our favorite chocolate desserts:
This flourless chocolate cake recipe is…
Vegetarian and gluten free. For plant-based, dairy-free, and vegan options, try the Vegan Chocolate Cake.
The description
Calling all chocolate lovers: Introducing the ULTIMATE rich, fudgy flourless chocolate cake! Accompanied by a tangy raspberry compote, it’s decadent perfection.
- 9 ounces semi-sweet chocolate chips (approx. 1 ½ cups)
- ¾ cup butter without salt
- ¾ cup maple syrup
- 1 teaspoon vanilla extract
- 2/3 cup Dutch cocoa powder
- ¼ teaspoon kosher salt
- 4 large eggs, plus 1 yolk
- To serve: powdered sugar for dusting, plain raspberry compote (or strawberry sauce)
- Preheat oven to 350°F.
- Prepare dish: Cut a sheet of parchment paper in a circle to fit the bottom of an 8- or 9-inch springform pan. Place the parchment paper circle on the bottom and butter the entire shape, including the parchment paper.
- Melting chocolate and butter: Fill a large saucepan halfway with water and bring to a boil. Once the water is simmering, turn off the heat and place a large heatproof bowl over the pan. Add the chocolate and butter to the bowl and stir until the chocolate is completely melted. (You can also microwave the chocolate in a liquid measuring cup, heat for a minute, then stir several times until the chocolate and butter are melted.)
- Prepare the dough and pour it into the mold: Once the chocolate has melted, take the bowl to the counter and slowly stir in the maple syrup, vanilla extract, cocoa powder, and kosher salt. Whisk together the eggs and yolks until fully incorporated. Pour the batter into the prepared pan and smooth out with a spatula into an even layer.
- Prepare a water bath / water bath (optional): Wrap aluminum foil tightly around the pan. Place it in a large saucepan (like a 9 x 13″ casserole dish) and pour boiling water around it. The step ensures that the center of the cake does not sink easily. If you don’t want to play with it, you can skip this step: it’s just as nice without.
- Bake: Bake for 30 to 35 minutes until a thin crust forms on top of the cake and the center is still slightly wobbly. The inside temperature should be 150F.
- Cool: Allow to cool to room temperature in the pan on the cooling rack for about 1 hour. You can serve immediately or refrigerate for 1 hour for a more melt-in-your-mouth texture (this is our favorite way of serving). Store in the fridge for up to 3 days. (You can also make it ahead and freeze it, it freezes well)
- Surcharge: Invert the cake onto a plate, then carefully remove the parchment paper from the bottom. Invert the cake onto a serving plate and sprinkle with cocoa powder. Sprinkle with powdered sugar and serve with raspberry compote.
- Category: Dessert
- Method: Cooked
- Kitchen: American
Keywords: Flourless Chocolate Cake, Chocolate Cake, Gluten Free Chocolate Cake
