The BEST Flourless Chocolate Cake (Rich, Fudgy, Gluten-Free!)

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder is lower in calories, while milk chocolate is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

Preheat oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) springform pan, line the bottom with parchment paper, and grease the paper as well.

In a heatproof bowl set over a pot of gently simmering water (double boiler), melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.

Stir the egg yolks into the melted chocolate mixture until smooth and glossy.

In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff, shiny peaks form.

Whisk one-quarter of the whipped egg whites into the chocolate mixture to lighten it, then switch to a whisk and gently fold in the remaining egg whites in two additions until fully incorporated.

Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes, or until the edges are set but the center is slightly soft, a toothpick should come out with a few moist crumbs.

Let the cake cool completely in the pan, then refrigerate for at least 2–3 hours before serving. Dust with cocoa powder or powdered sugar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens