Flourless Chocolate Cake

My flourless chocolate cake is one of the recipes I make the most, but never post it on social media. Why? Because it appears to just be a plain, round chocolate cake which isn't that exciting to look at..however, when I say this is one of the best tasting chocolate cakes, I really mean it!

Using good quality chocolate is the secret to making this cake taste so good, the fact that it's flourless is just a bonus (for those who have to avoid flour!). I personally love the addition of orange zest in this cake but it works equally well without it.

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Can I make this cake ahead of time?
Absolutely! In fact, it's recommended to let the cake cool completely in the fridge before serving, so making it a day-3/4 days in advance works well. Just ensure it's stored in an airtight container or wrapped in clingfilm in the fridge
Can I stack this cake with frosting?
This cake is dense and delicate, so it's not ideal for stacking with frosting. However, you can serve it layered with whipped cream or ganache for added decadence
My cake is very crumbly, what have I done wrong?
It's important to note that this cake does not contain flour, which is usually the main ingredient to add structure to a cake, so the texture will not be the same as a regular cake. This is why it's important to let the cake fully set and get cold in the fridge to help it maintain its shape. I do find that if the egg whites are over whisked, it contributes to the crumbly-ness of the cake so be careful when whisking the egg whites too

Use high-quality chocolate! Like everything chocolate, the flavour of the cake largely depends on the quality of chocolate used. Opt for high-quality chocolate for the best taste.
Ensure your tin is properly lined with baking paper to prevent the cake from sticking - this cake tends to stick to tinsmore than others
Be cautious while melting the chocolate and butter to avoid burning the chocolate. If using a microwave, heat in 30 second stages and mix in between to avoid the chocolate from burning.

Use high-quality chocolate! Like everything chocolate, the flavour of the cake largely depends on the quality of chocolate used. Opt for high-quality chocolate for the best taste.
Ensure your tin is properly lined with baking paper to prevent the cake from sticking - this cake tends to stick to tinsmore than others
Be cautious while melting the chocolate and butter to avoid burning the chocolate. If using a microwave, heat in 30 second stages and mix in between to avoid the chocolate from burning.

Use high-quality chocolate! Like everything chocolate, the flavour of the cake largely depends on the quality of chocolate used. Opt for high-quality chocolate for the best taste.
Ensure your tin is properly lined with baking paper to prevent the cake from sticking - this cake tends to stick to tinsmore than others
Be cautious while melting the chocolate and butter to avoid burning the chocolate. If using a microwave, heat in 30 second stages and mix in between to avoid the chocolate from burning.

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
Grease and line the cake tin and set aside
In a heatproof bowl, melt together butter and chocolate in a microwave or over a bain-marie until smooth and fully incorporated and set aside to cool
Separate the egg whites and yolks into two bowls
Using a mixer with a whisk attachment or hand whisk, whisk the egg whites until stiff peaks form
Once the melted chocolate and butter mixture has cooled, add the light brown sugar and mix with a spatula until fully incorporated
Mix in the egg yolks and orange zest (if using) until combined
Carefully fold the whisked egg whites into the chocolate mixture in 2-3 stages until fully incorporated
Pour half of the batter into the prepared tin and bake for 30-35 minutes until the edges are set
Once the first layer is baked, pour the remaining batter into the tin and bake for another 30-35 minutes until the edges are set
Let the cake cool completely, then refrigerate for at least 3 hours
Remove from the tin, decorate and serve
This flourless chocolate cake can last in an airtight container in the fridge for up to one week

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
Grease and line the cake tin and set aside
In a heatproof bowl, melt together butter and chocolate in a microwave or over a bain-marie until smooth and fully incorporated and set aside to cool
Separate the egg whites and yolks into two bowls
Using a mixer with a whisk attachment or hand whisk, whisk the egg whites until stiff peaks form
Once the melted chocolate and butter mixture has cooled, add the light brown sugar and mix with a spatula until fully incorporated
Mix in the egg yolks and orange zest (if using) until combined
Carefully fold the whisked egg whites into the chocolate mixture in 2-3 stages until fully incorporated
Pour half of the batter into the prepared tin and bake for 30-35 minutes until the edges are set
Once the first layer is baked, pour the remaining batter into the tin and bake for another 30-35 minutes until the edges are set
Let the cake cool completely, then refrigerate for at least 3 hours
Remove from the tin, decorate and serve
This flourless chocolate cake can last in an airtight container in the fridge for up to one week

Can I make this cake ahead of time?
Absolutely! In fact, it's recommended to let the cake cool completely in the fridge before serving, so making it a day-3/4 days in advance works well. Just ensure it's stored in an airtight container or wrapped in clingfilm in the fridge
Can I stack this cake with frosting?
This cake is dense and delicate, so it's not ideal for stacking with frosting. However, you can serve it layered with whipped cream or ganache for added decadence
My cake is very crumbly, what have I done wrong?
It's important to note that this cake does not contain flour, which is usually the main ingredient to add structure to a cake, so the texture will not be the same as a regular cake. This is why it's important to let the cake fully set and get cold in the fridge to help it maintain its shape. I do find that if the egg whites are over whisked, it contributes to the crumbly-ness of the cake so be careful when whisking the egg whites too

Can I make this cake ahead of time?
Absolutely! In fact, it's recommended to let the cake cool completely in the fridge before serving, so making it a day-3/4 days in advance works well. Just ensure it's stored in an airtight container or wrapped in clingfilm in the fridge
Can I stack this cake with frosting?
This cake is dense and delicate, so it's not ideal for stacking with frosting. However, you can serve it layered with whipped cream or ganache for added decadence
My cake is very crumbly, what have I done wrong?
It's important to note that this cake does not contain flour, which is usually the main ingredient to add structure to a cake, so the texture will not be the same as a regular cake. This is why it's important to let the cake fully set and get cold in the fridge to help it maintain its shape. I do find that if the egg whites are over whisked, it contributes to the crumbly-ness of the cake so be careful when whisking the egg whites too