I love chocolate– the darker the better. I might even say I need chocolate. Every day around 4:00pm I start rifling through kitchen drawers looking for my hidden dark chocolate bar. One little bite is all I need. A good quality chocolate bar is a beautiful thing, but every once and a while I like to treat myself to a decadent piece of chocolate cake. For me it’s all about the chocolate– no need for whipped cream or berries or even frosting– just a moist, fudgey cake with rich, dark chocolate flavor. I remember one of the restaurants I worked at had a popular recipe for Flourless Chocolate Cake. It was baked from scratch when an order came in, filling the dining room with the most wonderful chocolate aroma. As the name says, this classic cake is made with chocolate, eggs, butter and sugar– no flour and therefore gluten free. It’s a simple cake, but I wanted to make it even simpler.
Baking Flourless Chocolate Cake usually involves separating egg whites from the yolks and whisking till stiff peaks form. After testing a lot of recipes I finally settled on a favorite that doesn’t involve whisking egg whites– no fancy mixer required. My Easy Flourless Chocolate Cake can be made entirely by hand with a rudimentary whisk. The recipe is so simple it’s foolproof, perfect for inexperienced bakers or the busy baker who just wants to throw together something special on Valentine’s Day.
This Valentine’s Day I hope you treat yourself (or someone you love) to this rich, decadent, super-chocolatey cake.
Easy Flourless Chocolate Cake
This cake is for chocolate lovers. Seek out the best quality chocolate you can find (go for 70-85% cacao solids in the dark chocolate). For this recipe I’ve use a locally handmade chocolate from my home county of Cavan, Ireland, Aine Chocolate.
Makes 1 cake, about 8 slices
- 6 ounces/113g dark chocolate, broken into small pieces
- 2 ounces/55g milk chocolate, broken into small pieces
- 8 tablespoons/170g unsalted butter, cut into cubes, plus extra for greasing the pan
- 6 large eggs (room temperature)
- ¾ cup/160g granulated sugar
- ¼ teaspoon salt
Heat oven to 325 degrees Fahrenheit/160 degrees Celsius (140 degrees Celsius for fan oven). Butter a 9-inch springform pan and line the bottom with a circular piece of greased parchment paper to prevent the batter from leaking out of the pan.
Place the chocolate, butter and salt in a heatproof bowl. Pour about an inch of water into a medium pot. Bring the water to a simmer, turn the heat to low and place the bowl on top of the pot, over the simmering water. The base of the bowl should not be touching the water. Stir the mixture frequently until melted and evenly incorporated. Set the bowl of melted chocolate aside to cool while you prepare the other ingredients.
Beat the eggs and sugar (with a whisk by hand or using an electric mixer) until light and thickened, about 8 minutes. Gently fold in the cooled melted chocolate.
Pour the cake batter into the pan and bake on the center oven rack for 1 hour. The cake is done when its set in the middle– a toothpick will come out wet but not gloppy. The surface of the cake may develop a few cracks, but not to worry, they just give the cake character. When the cake is done, place it on a wire rack to cool. To serve, release the cake from the ring mold. It’s delicious served warm or completely cooled, and the moist crumb ensures it will keep for several days.