{"id":256689,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/flourless-chocolate-cake\/"},"modified":"2024-03-21T13:14:42","modified_gmt":"2024-03-21T18:14:42","slug":"flourless-chocolate-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/flourless-chocolate-cake\/","title":{"rendered":"Flourless Chocolate Cake"},"content":{"rendered":"<p>Chocolatey, decadent, rich flourless chocolate cake is on just about every restaurant dessert menu, and it&#8217;s no wonder. A thin slice of the fudgy torte is irresistible to <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-most-decadent-chocolate-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/our-most-decadent-chocolate-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chocolate lovers<\/a>, and it strikes the perfect bittersweet note to cap a special dinner. It&#8217;s as classic as a little black dress, and just as simple, even if you make it at home! Here&#8217;s how to make a chocolate flourless cake, step-by-step.<\/p>\n<h2>Ingredients for Flourless Chocolate Cake<\/h2>\n<ul>\n<li><strong>Eggs:<\/strong> Eggs give this cake its structure. You&#8217;ll beat the yolks into a chocolate-custardy blend, then add gently whipped egg whites.<\/li>\n<li><strong>Butter:<\/strong> One big reason this cake is so rich? Butter. Lots of butter. Use one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-name=\"www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best butter brands<\/a> for the best results, and the richness will come through.<\/li>\n<li><strong>Chocolate: <\/strong>Our flourless chocolate cake recipe calls for two <a href=\"https:\/\/www.tasteofhome.com\/article\/are-you-using-the-right-types-of-chocolate-for-baking\/\" data-name=\"www.tasteofhome.com\/article\/are-you-using-the-right-types-of-chocolate-for-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of chocolate<\/a>: unsweetened and semisweet. This ratio balances creaminess, sweetness, bitterness and richness. Use the best-quality chocolate you can. Chopped chocolate bars are easiest to melt, but chocolate wafers or chips work too. You may use dark or milk chocolate in place of the semisweet, but keep the unsweetened chocolate for balance, and always use the same overall quantity (9 ounces total).<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Separate the eggs<\/h3>\n<p>The egg whites need to stand at <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">room temperature<\/a> for 30 minutes, so <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">separating the eggs<\/a> is your first task. Since the egg whites will be beaten, take care to not get any yolk into the white, which would prevent them from whipping properly.<\/p>\n<h3>Step 2: Melt the chocolate and butter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970069\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_1.jpg?fit=700%2C1024\" alt=\"Melting chocolate in sauce pan over heat\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a heavy saucepan, melt the butter, 1\/4 cup of the sugar and both types of chocolate over low heat, stirring constantly. Let cool until the mixture is lukewarm.<\/p>\n<h3>Step 3: Combine the egg yolks and chocolate<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970071\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_2.jpg?fit=700%2C1024\" alt=\"Beating egg yolks in a large bowl with whipping machine\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, beat the egg yolks until thick and lemon-colored, about three minutes. Beat in the vanilla.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970072\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_3.jpg?fit=700%2C1024\" alt=\"Mixing melted chocolate in bowl with beaten egg yolks \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Slowly beat in the chocolate mixture until the batter is a uniform color.<\/p>\n<h3>Step 4: Beat the egg whites until soft peaks form<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970075\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_4.jpg?fit=700%2C1024\" alt=\"Beaten egg whites in small bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a separate clean bowl and with clean beaters, beat the egg whites on medium speed until <a href=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-name=\"www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">soft peaks<\/a> form.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>The eggs should start turning glossy and take on a distinct form, but they should flop or sag when you lift the beaters. (You don&#8217;t want to overbeat at this point, because you&#8217;re not done beating!)<\/p>\n<h3>Step 5: Beat the egg whites until stiff peaks form<\/h3>\n<p>Gradually add the remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Stiff peaks will look glossy and hold their shape when you pull up the beaters. Do not over beat the egg whites (they will start to look grainy and liquid will pool in the bottom of the bowl\u2014this is a sign you need to start over with new eggs).<\/p>\n<h3>Step 6: Fold in the whipped egg whites<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970079\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_5.jpg?fit=700%2C1024\" alt=\"Folding chocolate mixture in beaten egg whites\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>First, stir a small amount of egg whites into the chocolate mixture. This dilutes the heaviness of the chocolate mixture, making it easier to integrate with the beaten egg whites.<\/p>\n<p>Then, slowly and gently, fold in the remaining egg whites. Always do a final fold that reaches all the way to the bottom of the bowl, where unmixed batter likes to hide.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>To fold egg whites means to gently work them into the batter with slow, delicate lifting and scooping motions, rather than with the rough spinning of a stir. Here&#8217;s a <a href=\"https:\/\/www.tasteofhome.com\/article\/fold-ingredients-best-ever-baking\/\" data-name=\"www.tasteofhome.com\/article\/fold-ingredients-best-ever-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">detailed guide to folding ingredients<\/a>, which preserves the volume of the whipped egg whites. In flourless cake, this is especially crucial for achieving the proper fudgy but still cakey texture of the cake.<\/p>\n<h3>Step 7: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970084\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_6.jpg?fit=700%2C1024\" alt=\"Spreading the chocolate batter in baking tray\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Gently pour the batter into a greased 9-inch springform pan. Place on a baking sheet, and set on the middle rack of the oven. (The baking sheet makes it easy to move the cake in and out of the oven without tipping the batter.)<\/p>\n<p>Bake until the cake is just set, 28 to 30 minutes (but, if your oven runs hot, start checking earlier). The edges of the cake will be puffed up and set, but the center should still jiggle slightly when touched. A toothpick inserted in the center will come out with a few moist crumbs. Err on the side of underbaking, since the cake will continue to cook (and you want it to be a bit fudgy).<\/p>\n<h3>Step 8: Cool the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970088\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_7.jpg?fit=700%2C1024\" alt=\"Decorating the baked Flourless Chocolate Cake on cake stand\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Cool the cake in the pan on a wire rack for 20 minutes. Carefully run a knife around the edge of the pan to loosen it, then remove the sides of pan. Decorate, if you like, before serving\u2014ideas below!<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>You may eat it warm, but the cake will be more delicate; the crumb will reach optimal fudge levels when no longer warm.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Dust the cake:<\/strong> A sprinkle of confectioners&#8217; sugar or cocoa powder over the top of the cake adds a pretty finish in a hurry.<\/li>\n<li><strong>Top with berries:<\/strong> Scatter fresh raspberries, blackberries or strawberries on the top for a pretty decoration that also adds a balancing brightness to the decadent cake.<\/li>\n<li><strong>Add a jolt of espresso:<\/strong> Stirring a tablespoon of instant espresso powder into the chocolate mix in Step 2 brings out more chocolate flavor and adds a complex richness to the cake.<\/li>\n<li><strong>Serve with whipped cream:<\/strong> A mound of store-bought or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-whipped-cream\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade whipped cream<\/a> is a perfect complement to the rich cake.<\/li>\n<li><strong>Top with chocolate ganache:<\/strong> Turn this cake into a melt-in-your-mouth masterpiece by spreading rich <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-ganache\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chocolate ganache<\/a> over the top and sides of the cake before serving.<\/li>\n<\/ul>\n<h2>How to Store Flourless Chocolate Cake<\/h2>\n<p>Leftover flourless chocolate cake can be kept at room temperature or in the refrigerator. Allow it to cool completely, then wrap tightly. It will keep for up to two days on the counter (store it away from direct sunlight). In the fridge, it will last up to five days.<\/p>\n<h2>Can you make flourless chocolate cake ahead of time?<\/h2>\n<p>Flourless chocolate cake tastes great after sitting for several hours after baking, so you may make it the day before or the morning of the day you plan to serve it. You may also bake the cake and freeze it for the future.<\/p>\n<h2>How to Freeze Flourless Chocolate Cake<\/h2>\n<p>Allow the cake to cool completely, then wrap it tightly in at least two layers, such as plastic wrap followed by aluminum foil. You can freeze the cake in slices or whole. It will keep for up to two months in the freezer. Let the cake thaw\u00a0in the refrigerator, then serve cool or at room temperature. Any decorations are best added after defrosting.<\/p>\n<h2>Flourless Chocolate Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970092\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_FT23_30105_EC_121323_1.jpg?fit=700%2C1024\" alt=\"Sliced Flourless Chocolate Cake on cake stand \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Is flourless chocolate cake gluten-free?<\/h3>\n<p>Our recipe for flourless chocolate torte is free of flour. To ensure it&#8217;s a completely <a href=\"https:\/\/www.tasteofhome.com\/collection\/gluten-free-dessert-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/gluten-free-dessert-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">gluten-free dessert<\/a>, make sure that your chocolate and other ingredients are certified gluten-free.<\/p>\n<p>Note that some recipes for flourless cake actually do include a spoonful or so of flour, so never assume that a cake is completely safe for someone avoiding gluten.<\/p>\n<h3>Why does my flourless chocolate cake sink during baking?<\/h3>\n<p>All chocolate tortes will sink a bit while baking since there&#8217;s no flour to provide structure and no leavening agent to add lift.<\/p>\n<p>If your cake is sinking significantly, however, that usually means that you overmixed the batter and knocked too much air out of the whipped egg whites. Serve with extra whipped cream to lighten the dense cake, and, next time, go more gently. When it comes to home baking, practice makes perfect.<\/p>\n<h3>How can I slice my flourless chocolate cake neatly?<\/h3>\n<p>Use a sharp knife to slice the cake. Between every slice, wipe the knife clean to keep crumbs and chocolate from building up on the knife and smearing.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970093\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_FT23_30105_EC_121323_2.jpg?fit=700%2C1024\" alt=\"Slices of Flourless Chocolate Cake served on plates with fork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n\n\n","protected":false},"excerpt":{"rendered":"<p>Flourless chocolate cake rich is an elegant and decadent dessert that&#8217;s actually quite easy to make at home.<\/p>\n","protected":false},"author":7022,"featured_media":1872152,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,306983,305744,306980,304288,305487,304515,305003,304988,304408,304368,303887,306848,304268,304455,324623,304150,303883,307026,304473,304565],"categories-v2":[310461,309438,310025,311389,310014,311415,308988,259620,310796,308880,308949,308935,308813,308745,308478,309603,259483,308860,309177,309434,308476,310067,308876,308920],"coauthors":[152278],"recommended_recipes":[{"post_title":"Chocolate Cake","post_link":"\/recipes\/sandy-s-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2024\/10\/Chocolate-Cake_EXPS_FT24_957_JR_1017_9.jpg"},{"post_title":"How to Make a Flourless Chocolate Cake Better Than Any Restaurant's","post_link":"\/article\/how-to-make-flourless-chocolate-cake-as-good-as-a-restaurants\/","post_image":"\/wp-content\/uploads\/2017\/09\/Flourless-Chocolate-Torte_exps135180_THCA143053B09_18_2bC_RMS.jpg"},{"post_title":"Flourless Chocolate Torte","post_link":"\/recipes\/flourless-chocolate-torte\/","post_image":"\/wp-content\/uploads\/2017\/09\/Flourless-Chocolate-Torte_exps135180_THCA143053B09_18_2bC_RMS.jpg"},{"post_title":"Chocolate Almond Cake","post_link":"\/recipes\/chocolate-almond-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps1366_5SD153598C11_12_1b.jpg"},{"post_title":"Gluten-Free Angel Food Cake","post_link":"\/recipes\/gluten-free-angel-food-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Gluten-Free-Angel-Food-Cake_EXPS_RR22_48424_DR_12_07_5b.jpg"},{"post_title":"Gluten-Free Chocolate Cake","post_link":"\/recipes\/best-gluten-free-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2024\/09\/Gluten-Free-Chocolate-Cake_EXPS_FT24_229562_EC_0827_7_RMS.jpg"},{"post_title":"Chocolate Chip Cake","post_link":"\/recipes\/chocolate-chip-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Easy Gluten-Free Angel Food Cake","post_link":"\/recipes\/gluten-free-angel-food-cake-2\/","post_image":"\/wp-content\/uploads\/2025\/02\/Easy-Gluten-Free-Angel-Food-Cake_EXPS_TOHD25_278215_JonathanMelendez_06.jpg"},{"post_title":"Flourless Olive Oil Chocolate Cake","post_link":"\/recipes\/flourless-olive-oil-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_266892_EricKleinberg_1.jpg"},{"post_title":"Chocolate Chocolate Chip Cake","post_link":"\/recipes\/chocolate-chocolate-chip-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9755_CX10023C51B.jpg"},{"post_title":"Oatmeal Chocolate Cake","post_link":"\/recipes\/oatmeal-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22423_TGZ1081940D187.jpg"},{"post_title":"Chocolate Layered Angel Food Cake","post_link":"\/recipes\/chocolate-layered-angel-food-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps44368_TH1443686D14.jpg"},{"post_title":"Chocolate-Filled Angel Food Cake","post_link":"\/recipes\/chocolate-filled-angel-food-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps188164_TH153341C11_19_5b.jpg"},{"post_title":"Chocolate Oatmeal Cake","post_link":"\/recipes\/chocolate-oatmeal-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14559_TH10170C13.jpg"},{"post_title":"Guilt-Free Chocolate Cake","post_link":"\/recipes\/guilt-free-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19002_LT10287D68.jpg"},{"post_title":"Sugarless Banana Walnut Cake","post_link":"\/recipes\/sugarless-banana-walnut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4099_RM1404C51D.jpg"},{"post_title":"Eggless Chocolate Cake","post_link":"\/recipes\/eggless-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19845_LT10290D58.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Flourless-Chocolate-Cake_EXPS_DIYDAP23_30105_DR_03_14_1b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/flourless-chocolate-cake\/","name":"Flourless Chocolate Cake","datePublished":"2018-01-01","dateModified":"2024-03-21","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Flourless-Chocolate-Cake_EXPS_DIYDAP23_30105_DR_03_14_1b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Flourless chocolate cake rich is an elegant and decadent dessert that's actually quite easy to make at home.","recipeIngredient":["4 large eggs, separated","10 tablespoons butter, cubed","1\/2 cup sugar, divided","6 ounces semisweet chocolate, chopped","3 ounces unsweetened chocolate, chopped","2 teaspoons vanilla extract","Chocolate Ganache, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Separate the eggs","text":"The egg whites need to stand at room temperature for 30 minutes, so separating the eggs is your first task. Since the egg whites will be beaten, take care to not get any yolk into the white, which would prevent them from whipping properly."},{"@type":"HowToStep","name":"Melt the chocolate and butter","text":"Preheat the oven to 350\u00b0F. In a heavy saucepan, melt the butter, 1\/4 cup of the sugar and both types of chocolate over low heat, stirring constantly. Let cool until the mixture is lukewarm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Combine the egg yolks and chocolate","text":"In a large bowl, beat the egg yolks until thick and lemon-colored, about three minutes. Beat in the vanilla. Slowly beat in the chocolate mixture until the batter is a uniform color.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Beat the egg whites until soft peaks form","text":"In a separate clean bowl and with clean beaters, beat the egg whites on medium speed until soft peaks form. Editor's Tip: The eggs should start turning glossy and take on a distinct form, but they should flop or sag when you lift the beaters. (You don't want to overbeat at this point, because you're not done beating!)","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Beat the egg whites until stiff peaks form","text":"Gradually add the remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Editor's Tip: Stiff peaks will look glossy and hold their shape when you pull up the beaters. Do not over beat the egg whites (they will start to look grainy and liquid will pool in the bottom of the bowl\u2014this is a sign you need to start over with new eggs)."},{"@type":"HowToStep","name":"Fold in the whipped egg whites","text":"First, stir a small amount of egg whites into the chocolate mixture. This dilutes the heaviness of the chocolate mixture, making it easier to integrate with the beaten egg whites. Then, slowly and gently, fold in the remaining egg whites. Always do a final fold that reaches all the way to the bottom of the bowl, where unmixed batter likes to hide. Editor's Tip: To fold egg whites means to gently work them into the batter with slow, delicate lifting and scooping motions, rather than with the rough spinning of a stir. Here's a detailed guide to folding ingredients, which preserves the volume of the whipped egg whites. In flourless cake, this is especially crucial for achieving the proper fudgy but still cakey texture of the cake.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Gently pour the batter into a greased 9-inch springform pan. Place on a baking sheet, and set on the middle rack of the oven. (The baking sheet makes it easy to move the cake in and out of the oven without tipping the batter.) Bake until the cake is just set, 28 to 30 minutes (but, if your oven runs hot, start checking earlier). The edges of the cake will be puffed up and set, but the center should still jiggle slightly when touched. A toothpick inserted in the center will come out with a few moist crumbs. Err on the side of underbaking, since the cake will continue to cook (and you want it to be a bit fudgy).","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cool the cake","text":"Cool the cake in the pan on a wire rack for 20 minutes. Carefully run a knife around the edge of the pan to loosen it, then remove the sides of pan. Decorate, if you like, before serving\u2014ideas below! Editor's Tip: You may eat it warm, but the cake will be more delicate; the crumb will reach optimal fudge levels when no longer warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Flourless-Chocolate-Cake_TOHVS24_30105_DF_1_11_FlourlessChocolateCake_7.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Kelsey Dimberg"}],"nutrition":{"@type":"NutritionInformation","calories":" 202 calories","fatContent":"15g fat (9g saturated fat)","cholesterolContent":"66mg cholesterol","sodiumContent":"76mg sodium","carbohydrateContent":"14g carbohydrate (11g sugars","fiberContent":"2g fiber)","proteinContent":"3g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.142857,"reviewCount":7,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Flourless Chocolate Cake","description":"Check out this video for how to make Flourless Chocolate Cake.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/GPJEHWig\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M2S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/GPJEHWig-IFfy1PC6.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dtotey"},"reviewBody":"to sherrygm: 11g fat = 99cals, 8g carbs = 32cals, 2g pro = 8cals total = 139 calories. The math is correct. (fat =9 calories\/gram, protein and carbs =4 calories\/gram)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"charlenepaugustyn"},"reviewBody":"Where is the amount of chocolate for the choc. ganache?  It only gives the ground pecans, toasted & the optional of sliced strawberries  & fresh mint!  Thanks,  cpaugustyn@comcast.net","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"brenda_poore"},"reviewBody":"This was a great recipe and my first experience at making a flourless cake.  I think I overcooked it at 40 min. so next time I will cut back on the cooking time.  My family raved about it and my oldest daughter said she felt like she was eating dessert at a gourmet restaurant.  I made the chocolate Ganache to top it with and placed raspberries on top just to look pretty.  I used the rest of the pint of raspberries to make a light sauce to drizzle over the plates.  This will definitely be served again at my house.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sherrygm"},"reviewBody":"Haven't actually made this recipe yet, but it looks delicious so I'll give it four stars!  I'm just wondering how it can have only eight carbs (according to the nutritional value at the bottom.)  I've checked the carb info for all the ingredients listed and it just doesn't add up.  Perhaps it's a misprint.  Anyone have any ideas?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RLiberty"},"reviewBody":"I have made this cake many times, always with rave reviews.  It is a great choice for those friends with wheat allergies, or not.  I did make it with the chocolate ganache and topped it with a bit of homemade whipped cream and a fan-cut strawberry.  It definitely has a gourmet look and taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"klcg"},"reviewBody":"To other viewer. The ground pecans go in the cake. It is in the directions, the ingredients are just out of order. Click on the words choc ganache and it will link you to that recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"janeron"},"reviewBody":"I forgot the unsweet choc. but it didn't need it. It could have been a little sweeter. I liked the light fluffy  chocolaty taste. It was not pretty, cracked and flat. My son is gluten free. I made a choc\/confectioners sugar frosting that was very sweet and fluffy and that made it sweet enough. I made this cake again tonight using 3 oz semisweet & 3 oz  bittersweet chocolate and about 2 tablespoons more sugar.  This cake tastes delicious, very chocolaty-I could eat the whole thing. Thank you for a great tasting but still flatish & cracked cake recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Flourless Chocolate Cake","description":"Check out this video for how to make Flourless Chocolate Cake.","url":"http:\/\/content.jwplatform.com\/videos\/GPJEHWig-IFfy1PC6.mp4","duration":"2m12s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/o2h1odof4882du0n5043d8lorx6g832o.jpg","advertising":"","jw_id":"GPJEHWig","jw_url":"http:\/\/content.jwplatform.com\/videos\/GPJEHWig-IFfy1PC6.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/GPJEHWig\/poster.jpg?width=720","jw_publish_date":"2023-03-17T00:00:00"},"rms_legacy_id":"30105","romance_copy_dek":"Flourless chocolate cake rich is an elegant and decadent dessert that's actually quite easy to make at home.","enhanced_recipe_title":"Flourless Chocolate Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, separated","IngredientText":"4 large eggs, separated"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"10 tablespoons butter, cubed","IngredientText":"10 tablespoons butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar, divided","IngredientText":"1\/2 cup sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 ounces semisweet chocolate, chopped","IngredientText":"6 ounces semisweet chocolate, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 ounces unsweetened chocolate, chopped","IngredientText":"3 ounces unsweetened chocolate, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons vanilla extract","IngredientText":"2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b><a href=\"\/recipes\/chocolate-ganache\/\">Chocolate Ganache<\/a><\/b>, optional","IngredientText":"<b><a href=\"\/recipes\/chocolate-ganache\/\">Chocolate Ganache<\/a><\/b>, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Flourless-Chocolate-Cake_EXPS_DIYDAP23_30105_DR_03_14_1b.jpg","RecipeId":30105,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Flourless Chocolate Cake Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"49075\" ol-id=\"T0736YU\"]","RecipeAttachmentFileName":"Flourless-Chocolate-Cake_EXPS_DIYDAP23_30105_DR_03_14_1b.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. Bake: 30 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Flourless Chocolate Cake","SubmittedTitle":"Flourless Chocolate Cake","RecipeTypeId":1,"AverageRating":4.14,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_DIYDAP23_30105_DR_03_14_1b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":30,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Flourless Chocolate Cake","OriginalSourceProject":"Flourless Chocolate Cake","ContestPlacement":"","Trailer":null,"Metadescription":"Flourless chocolate cake is fudgy and decadent, especially when you pour chocolate ganache over the top. Serve it at room temperature for the most flavor! 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However, if semisweet chocolate is not your thing, you certainly can substitute milk chocolate in its place. However, be sure to keep the unsweetened chocolate in the recipe to provide some balance in the cake. Refrain from using white chocolate here, as it won't carry the same consistency and texture that you need for this elegant dessert. Check out our guide to <a href=\"https:\/\/www.tasteofhome.com\/article\/are-you-using-the-right-types-of-chocolate-for-baking\/\">types of baking chocolate<\/a> to learn more about when to use the different kinds. <h3>What can you use to garnish flourless chocolate cake?<\/h3><a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache\/\">Chocolate ganache<\/a> really takes this flourless chocolate cake over the top! However, if you want to skip the ganache, considering garnishing your cake with <a href=\"https:\/\/www.tasteofhome.com\/article\/creating-chocolate-curls\/\">chocolate curls<\/a>, a light dusting of cocoa powder, fresh berries such as strawberries, raspberries, or blackberries, or even sprigs of fresh mint for a pop of green.<h3>How should you store flourless chocolate cake?<\/h3>This flourless chocolate cake tastes best at room temperature, but should be stored in the refrigerator in a cake carrier or lidded container. Let it come to room temperature for a half hour before serving. If you liked this recipe, try more of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/desserts-without-flour\/\">flourless dessert recipes<\/a> next. <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/mneufang\/\">Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44042,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311389,"name":"Cakes","slug":"cakes","term_group":0,"term_taxonomy_id":311324,"taxonomy":"categories-v2","description":"Taste Recipes's Test Kitchen is the headquarters for cake recipes. 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