Flourless Chocolate Cake – a rich, decadent chocolate cake, made with just 7 ingredients!
This may be a flourless dessert, but you don’t need to be gluten-free to enjoy this cake! Nope. This Flourless Chocolate Cake is for any kind of chocolate lover! Made with only 7 ingredients, this decadent cake is not only easy to make, it’s also incredibly delicious.
New Year, New Plan
As I was planning my cakes for 2020, I set out to include a few untraditional cakes. And by “untraditional,” I mean, untraditional for me. I love making layered cakes, but there are so many other types of cakes out there and I feel like I was doing you a disservice not featuring them. Of course, layered cakes are still what you’ll mostly see around here, but I love sprinkling in other desserts on occasion. And now, you’ll see a few other types of cakes every once in a while too!
Flourless Chocolate Cake
First up on my “untraditional” Cake by Courtney cake list was a Flourless Chocolate Cake. I’ve always loved a simple flourless chocolate cake and February felt like the perfect time to create my own. I mean, can you think of a more perfect Valentine’s dessert!
As I researched flourless chocolate cakes, I noticed nearly every recipe used the same 7 ingredients: water, sugar, chocolate, butter, eggs, vanilla and salt. The difference between recipes was just the amount of each ingredient the author used.
I also noticed that the majority of recipes use a cake “bath.” You may have seen this technique in my Creme Brûlée Cake with the custard layer. By placing your cake pan in a bath of water while it bakes, you add moisture to your oven. The added moisture ensures your cake doesn’t crack too much (which tends to happen to a flourless cake since there’s no flour or leavening agents). The water bath also helps ensure that you get an even, steady bake. Since we don’t use any flour or leavening agents in this cake, the slow, steady bake will help the cake to rise evenly. You’ll also notice that without flour and leavening agents like baking powder and baking soda, the cake may settle and sink a little bit after you remove it from the oven. Don’t stress. That’s normal.
Another quick note about this cake – it’s a great one to make ahead of time. In fact, I think it’s best to make it the day before you want to serve it. You’ll just cover the cake pan with plastic wrap and refrigerate it overnight.
With a dark, decadent chocolate cake, I wanted to compliment it with a couple additional elements to help balance all the richness. The first is a simple raspberry sauce made with frozen raspberries, sugar and corn starch. You can make this sauce ahead of time and store it in the refrigerator.
Whipped Crème Fraîche
So with the bittersweet chocolate and sweet raspberry sauce, I felt like the missing flavor element was something tangy. Crème fraîche is a favorite of mine. Have you used it before? It’s something I learned about from Ryan’s parents. Ryan’s dad has used in it whipped cream for years. I love the tangy element it adds to a rich dessert like a chocolate pie, chocolate lava cakes and this Flourless Chocolate Cake.
Crème fraîche is a soured cream that reminds me of mascarpone and cream cheese actually. If you can’t find crème fraîche, mascarpone would be my second choice in this whipped cream. Cream cheese doesn’t quite work as a substitute because it’s much denser than mascarpone and crème fraîche.
Can’t wait for you to dig in!