Chocolate Flourless Cake

Simply easy to make crispy cocoa crust filled with a creamy decadent dark Chocolate flourless cake

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‍Everyone needs an easy chocolate cake recipe that never fails. This is mine. Not only does it taste rich and chocolaty, it's also easy to make.

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Another plus to having this recipe on hand, is that it can be made ahead and then either frozen or refrigerated for days. This cake is also great just in case you have a guest who is gluten free, then you're always covered.

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“I like to make multiples of this recipe and give them as Holiday gifts. Who doesn’t want a chocolate cake? I know my daughters' teachers enjoyed them!” - Tara

What ingredients do you need for a flourless chocolate cake?

• Dark chocolate chocolate chips
• Butter
• Instant Espresso
• Eggs
• Sugar
• Raspberry or Orange Liquor
• Vanilla Extract
• Fine Sea Salt

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The Recipe

Butter and line an 8 inch cake pan. Place chocolate chips and butter in a large bowl and put on top of a pot with water creating a double boiler. Do not let the water touch the bottom of the bowl. I find it melts better if I cut the butter up into 6-8 pieces, keep the heat on medium and let the chocolate melt slowly.

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Separate the 5 eggs. When the chocolate and butter are melted, add the 5 yolks one at a time folding in. Fold in the vanilla, liquor, espresso, and salt.

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In a clean bowl whip the 5 egg whites starting slowly. When they get frothy and white, start to sprinkle the sugar in. Whip until stiff peaks but do not over whip .

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Fold the egg whites into the chocolate mixture carefully. You do not want to deflate the whites. It is better to under mix then over mix .

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Pour cake batter into the pan and bake at 325 degrees for approximately 45 minutes. When the cake is done it will soufflé up and bounce back when touched. Take out of the oven when ready and let it sit to cool before taking it out of the cake pan. It will deflate down when cooled.

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Recipe Tips?

• This recipe can be doubled and tripled easily.
• You can choose not to add the liquor or use another flavor such as coffee.
• I like this cake with fresh whipped cream and berries, if they are in season.

Make Ahead:

• This cake is perfect if you want a dessert that can be made ahead.
• You can make 2-3 days ahead and keep in the refrigerator or make weeks ahead and freeze.

Storing tips:

Store overnight in the refrigerator or for weeks in the freezer.