Reviewing 9 flourless chocolate cake recipes

Ingredients

• 8 oz Dark Chocolate (70% cocoa, chopped)
• 1/2 cup Unsalted Butter (cut into cubes)
• 3/4 cup Granulated Sugar (fine granules)
• 1 cup Almond Flour (finely ground)
• 1/4 cup Cocoa Powder (unsweetened, sifted)
• 4 large Eggs (separated; whites and yolks kept separate)
• 1/4 tsp Salt (fine sea salt)
• 1 tbsp Neutral Oil (e.g., vegetable or canola oil)
• 2 tbsp Cornstarch (optional, adds tenderness)
• 1/2 cup Heavy Cream (for optional ganache)
• 4 oz Dark Chocolate (for ganache) (same quality as cake chocolate)

Instructions

1. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT0M

   Temperature: 350°F

2. Prepare Water Bath

   Place a large roasting pan on the lower rack and fill with hot water about 1‑inch deep; set aside for later.

   Time: PT5M

3. Melt Chocolate and Butter

   Combine chopped dark chocolate and butter in a double boiler, stirring until smooth. Remove from heat and let cool slightly.

   Time: PT5M

4. Whisk Egg Whites

   Using a clean, dry bowl, whisk the egg whites on medium‑high speed until stiff peaks form.

   Time: PT10M

5. Whisk Yolks and Sugar

   In a separate bowl, whisk egg yolks with granulated sugar until the mixture becomes pale and thick, about 5 minutes.

   Time: PT5M

6. Combine Dry Ingredients

   Sift together almond flour, cocoa powder, cornstarch (if using), and salt. Fold this dry blend into the yolk‑sugar mixture until just incorporated.

   Time: PT2M

7. Incorporate Melted Chocolate

   Gently fold the melted chocolate‑butter mixture into the yolk‑dry ingredient mixture until uniform.

   Time: PT2M

8. Fold Egg Whites

   Add the whipped egg whites to the batter in three additions, folding gently each time to retain air.

   Time: PT5M

9. Transfer to Pan

   Pour the batter into a greased 9‑inch springform pan, smoothing the top with a spatula.

   Time: PT2M

10. Bake in Water Bath

    Place the springform pan into the prepared water bath and bake for 30 minutes, or until the top is set and a toothpick inserted near the center comes out with a few moist crumbs.

    Time: PT30M

    Temperature: 350°F

11. Cool and Unmold

    Allow the cake to cool in the pan on a wire rack for 15 minutes, then run a thin knife around the edge and release the springform. Transfer to a serving plate.

    Time: PT15M

12. Optional Ganache Topping

    Heat heavy cream until just simmering, pour over chopped chocolate (4 oz) and stir until smooth. Let the ganache cool slightly, then spread over the cooled cake.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dark Chocolate: Semi‑sweet chocolate, Bittersweet chocolate
• Instead of Unsalted Butter: Margarine (use unsalted)
• Instead of Granulated Sugar: Coconut sugar, Powdered sugar (adjust)
• Instead of Almond Flour: Ground almonds, Hazelnut flour
• Instead of Cocoa Powder: Dutch‑process cocoa
• Instead of Eggs: Egg substitute for whites (aquafaba)
• Instead of Salt: Kosher salt
• Instead of Neutral Oil: Melted butter
• Instead of Cornstarch: Tapioca starch
• Instead of Heavy Cream: Half‑and‑half
• Instead of Dark Chocolate (for ganache): Semi‑sweet chocolate

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer or Stand Mixer
• Double Boiler or Heat‑proof Bowl over Simmering Pot
• 9‑inch Springform Pan
• Large Roasting Pan (for water bath)
• Spatula
• Sifter (optional)
• Oven

Critical Steps — Do Not Skip

• Whisking egg whites to stiff peaks
• Folding egg whites into batter without deflating
• Baking the cake in a water bath to ensure even, gentle cooking

Chef Tips from the Video

• Use high‑quality 70% dark chocolate for the deepest flavor.
• Sift the almond flour and cocoa together to avoid lumps.
• For extra shine, brush the top of the cake with a thin layer of melted chocolate before adding ganache.

Troubleshooting

Storage

Refrigerator: Store uncovered in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Best enjoyed the same day; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• The cake can be baked a day ahead and kept refrigerated; add ganache just before serving for a fresh look.

Frequently Asked Questions