Flourless Chocolate Cake: Ultra-Fudgy

French

You are going to love this ultra-fudgy, flourless gluten-free chocolate cake, perfect for birthdays or any time a chocolate craving strikes.

With its rich, melt-in-the-mouth texture, this dessert delights everyone and offers a satisfying option for those avoiding gluten without sacrificing flavor.

Moist Flourless Chocolate Cake : Easy Gluten-Free Recipe

For a recent birthday, my sister Lunetoiles whipped up this gorgeous flourless chocolate cake, a gluten-free treat that won over everyone at the table.

Who could resist sinking their spoon into that ultra-moist, intensely chocolatey center, all finished with crunchy chocolate decorations?

This cake is a true treasure for anyone who avoids gluten, but it’s just as irresistible for anyone who simply loves a rich, decadent dessert.

I completely fell for this recipe, though I wasn’t there to claim my slice, the photos alone make me want to reach through the screen and help myself!

What I love most is how simple the method is, even if it looks impressive. The secret? A luscious chocolate and egg mousse, with part baked for the base and the rest layered on top as a silky, melt-in-your-mouth topping.

It’s a fudgy, foolproof delight that proves gluten-free baking can be just as indulgent as any classic cake!

Ingredients for the Flourless Chocolate Cake

• 250 g dark chocolate : Choose high-quality chocolate with at least 60% cocoa for an intense flavor and rich, fudgy texture.
• 250 g sugar : Provides sweetness and balances the deep cocoa notes. You can slightly reduce the amount if you prefer a less sweet cake.
• 250 g unsalted butter : Cut into pieces for easier melting. The butter adds moisture, richness, and a smooth mouthfeel.
• 9 egg yolks : Use yolks at room temperature for easier mixing. They bring creaminess and help bind the ingredients together.
• 5 egg whites : Whip the egg whites until stiff peaks form. They lighten the batter, giving the cake its signature airy, mousse-like texture.

Step-by-Step Instructions for Flourless Chocolate Cake

• Preheat your oven to 170-180°C (340-355°F, gas mark 6) to ensure even baking.
• Grease a 24 cm (9-inch) springform pan with butter to make unmolding easier.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water (double boiler). Once smooth, add the butter and mix until fully combined.
• Whisk together the sugar and egg yolks in a large bowl until the mixture becomes pale and doubles in volume. This step adds lightness and a fluffy texture.
• Add the melted chocolate and butter mixture to the sugar and yolk mixture. Stir well until completely smooth.
• Beat the egg whites with a pinch of salt until stiff peaks form.
• Stir one spoonful of whipped egg whites into the chocolate mixture to loosen it, mixing vigorously.
• Gently fold in the remaining egg whites with a spatula, lifting and turning the mixture to keep it airy.
• Pour half the batter into the prepared pan and smooth the top.
• Bake for 45 minutes, checking for doneness (a knife inserted should come out clean).
• Let the cake cool completely before spreading the remaining (uncooked) chocolate mixture on top.
• Refrigerate for at least 12 hours to allow the mousse to set.
• Carefully remove the ring from the pan.
• Dust the cake with unsweetened cocoa powder and decorate the sides with chocolate-coated biscuits or rolled wafer cookies for an elegant finish.

Storage and Serving Tips

• In the fridge: Store the cake in an airtight container or tightly wrapped to keep it fresh and moist for up to 3 days.
• In the freezer: The cake freezes well, either whole or sliced. Wrap it securely and let it thaw gently in the refrigerator before serving.
• At room temperature: Take the cake out of the fridge 20-30 minutes before serving to enjoy its soft, melt-in-the-mouth texture and full flavor.
• On a decorative platter: Present the cake on a stylish cake stand or under a glass dome for an elegant, festive touch at any celebration.
• Suggested accompaniments: Pair each slice with whipped cream, fresh berries, or a scoop of vanilla ice cream for an extra-indulgent treat.

FAQ : Your Questions about Flourless Chocolate Cake

– Can I substitute the butter with something else? Yes, you can use plant-based margarine or coconut oil for a dairy-free version.

– Is this cake suitable for people with egg allergies? Unfortunately, this recipe contains many eggs, so it’s not egg-free; look for a vegan version if needed.

– Can I use milk chocolate instead of dark chocolate? Yes, but the cake will be sweeter and less intense, consider reducing the sugar slightly.

– Can I make the cake ahead of time? Absolutely! It keeps well in the fridge and actually tastes even better the next day.

– Will the texture really be fudgy without any flour? Yes, the whipped egg whites and butter ensure a moist, melt-in-your-mouth texture.

– Is it possible to freeze this cake? Yes, it can be frozen, just make sure to wrap it well. However, be aware that freezing may slightly affect its texture and flavor.

– What do you recommend serving with this cake? A scoop of ice cream, fresh berries, or whipped cream are all delicious accompaniments.

– Can I make this cake in individual portions? Yes, simply bake the batter in muffin tins for mini cakes and adjust the baking time.

Other chocolate desserts to try

• Chocolate Bread recipe (Chocolate Loaf Cake)
• Chocolate pot de creme
• french Chocolate fondant cake recipe