I am about to introduce you to The Most Amazing Flourless Chocolate Cake.
Why do I sometimes share flourless treat recipes? Because we can all stand to eat fewer grains. (But apparently I’ve decided that chocolate is still a necessity.) It’s also fun to bless the gluten free or grain free eaters among us. And I promise you this: EVERYONE will be blessed by this Amazing Flourless Chocolate Cake recipe!
I’m finding that flourless=moist. How about that? Want more of our family’s favorite flourless treat recipes? Here you go!
11 Flourless Treat Recipes
- Super Moist Flourless Peanut Butter Brownies
- Super Moist Flourless Brownies
- Chocolate Cheesecake Fudge
- No Bake Chocolate Chip Cookie Bars
- Low Sugar Flourless Peanut Butter Cookies
- No Bake Cookie Cups
- Honey-Sweetened Flourless Peanut Butter Bars
- Low Sugar Flourless Peanut Butter Cookies
- Flourless Fudge Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Honey-Sweetened No Bake Cookies
Now how about the most Amazing Flourless Chocolate Cake?
I will warn you that while most of the recipes I share now are 1-step, simple as can be recipes – this Flourless Chocolate Cake is a bit more involved. Worth it? Oh, it is so worth it. I got this recipe years ago from my friend Kim and it is truly incredible!
The Most Amazing Flourless Chocolate Cake
- 12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
- 1 cup (2 sticks) plus 3 Tablespoons butter, cut into chunks
- 1¼ cup sugar or sucanat (more or less to taste)
- 6 eggs
- 1 cup unsweetened cocoa powder
- 1 Tablespoon milk
- 1 Tablespoon honey
- ¼ teaspoon vanilla
- Preheat oven to 375°. Butter a 9-inch spring form pan, then line the bottom with a circle of parchment paper. Butter the paper, and set the pan aside.
- Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. Add sucanat and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
- Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of spring form pan. Remove and discard parchment paper and set cake aside to cool completely.
- While waiting for the cake to cool, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
- When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, smooth the glaze very gently along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Doesn’t that look fabulous? It is super rich and oh so chocolaty. Save this recipe to use at your next special occasion. Or next Thursday is fine too. :)
This looks so wonderful. Makes my mouth water.
We generally serve our flourless chocolate cake with whipped cream and fresh berries. However, Laura, for a lower sugar alternative, you should consider making chocolate ganache instead of glaze. It is simply melted dark chocolate and heavy cream. Ganache is super rich without any added sugar.