A cake that is fudgy, moist, and super chocolatey – it’s the Flourless Chocolate Cake! Yes, there are cakes without flour, and they are incredibly delicious.
Is it a fudge or a cake, or both? Well, I would say it’s a cake impersonating the qualities of a dense fudge. Flourless cakes make them naturally gluten-free as no flour or its by-product is used in them.
Will the cake be soft? Will it have any height or structure? Can we assemble it like a regular cake? I’ll answer all your doubts in this article with my favorite recipe.
Why You’ll Love This Recipe?
- It’s Dense and Chocolatey: This cake can satisfy any length of chocolate cravings you’ll have. It’s made using dark couverture chocolate along with cocoa powder, so you can imagine how intense it would taste.
- The Fudgy Texture: Since it’s flourless, the cake will not have a network of gluten, which gives a cake its height and structure. The cake will be low in height and have a very compact interior, which resembles chocolate fudge.
- Less Assembly Time: Normally, the cream cake we make requires time to assemble them layer by layer. They need to be precisely stacked and require good practice. But with no flour cake, you don’t need to worry about this part. Just De-mould the cooled cake and top it with any frosting of your choice. I have paired it with a coffee whipped cream.
- Gluten-free: It’s a heavenly dessert for anyone who doesn’t eat gluten for dietary or medical reasons.
Important Ingredients Used In The Recipe
- Dark Chocolate: I use 46.5% dark couverture chocolate by Van Houten to provide the best chocolate taste. Using couverture chocolate provides real chocolate flavor.
- Butter: One of the flavors you will taste apart from chocolate is that of butter. The buttery taste uplifts the whole dessert, so do not try to replace it with oil.
- Natural Cocoa Powder: I used natural cocoa powder in the recipe to have a balanced chocolate flavor. However, since there are no rising agents and flour also, you can use Dutch-processed cocoa powder as well if you need more intensified chocolate flavor. Cocoa powder also helps provide the structure to the cake besides giving the flavor.
- Coffee Powder: A dash of coffee in any chocolate cake really enhances the flavor composition of that dessert. I have added coffee powder to the cake as well as to the frosting.
- Eggs: Eggs play a major role in this dessert. It takes over the role of providing structure to the cake in the absence of flour. It also keeps the cake moist and gives some height that it needs.
- Brown Sugar: since the cake is meant to be fudgy and gooey, so, I have used a combination of castor and brown sugar. Brown sugar keeps the cake moist due to the presence of molasses and also provides a slightly caramel-like flavor.
How To Make No-Flour Chocolate Cake
Preparation: The cake has two elements, ie. The cake and coffee mousse topping. Collect tools and ingredients for both elements. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line a 6-inch round tin with melted butter and butter paper.
Method For Cake
Melt Chocolate and Butter: Take Chopped chocolate and softened butter in a mixing bowl. Microwave them with 20-30 seconds blasts stirring the mixture between each blast. Melt the two and mix.
Add Sugar: Add both castor and brown sugar to the melted butter and chocolate mixture.
Add coffee and vanilla: Following sugar, add the flavorings, i.e., vanilla essence and coffee powder. Mix everything well.
Add Eggs: Next, add the eggs and mix this until you get a smooth mixture. Ensure that the egg has been incorporated completely.
Add Cocoa Powder: Finally, add sifted natural cocoa powder and make a smooth batter.
Bake: Transfer the batter to the lined tin and bake it at 180C (OTG mode: lower rod only) for 20-25 minutes.
Method For Topping
Mix Coffee and Water: Mix the instant coffee powder and water in a bowl. Ensure to dissolve the coffee in the water.
Beat whipped cream: Add the coffee mixture to the whipping cream, and, using an electric hand beater, beat it until you get soft peaks.
Method for Assembly
Cool and De-mould: After baking, let the cake cool down completely. De-mould the cake by scraping the edges of the tin with a knife or palette knife.
Add Topping: Add and spread the coffee whipped cream as a topping for the cake.
Garnish: Dust some cocoa powder as garnish.
Chef’s Tips For The Recipe
You can experiment with the flavor as this chocolate cake can be paired with numerous toppings like vanilla whipped cream, chocolate ganache, strawberry mousse, vanilla custard, caramel sauce, etc.
It is essential that you do not overbake this cake as it might have a burnt bottom and can taste bitter as well.
Cool Before De-moulding
Cooling the cake entirely is crucial before you remove it from the tin. The cake is weak in structure without the flour, so it can break easily if you try to remove it when it is warm.
How To Store No Flour Chocolate Cake
Keep the assembled cake in an airtight Co-trainer in the refrigerator for three days.
More Easy Recipes
Love making chocolate desserts? Try my other recipes for it:
Frequently Asked Questions
The toothpick test does not apply here, as the nature of the cake is fudgy. If you check with a toothpick, there will be some sticky batter on it, and you may end up overbaking the cake because of that. Just look for a cooked top and edges once the time is up.
Apart from various frostings, you can add fruits and berries like Raspberries, strawberries, blueberries, mango, etc. Nuts like almonds and hazelnuts can also be added as garnish.
Yes, you can cling wrap and freeze the cake to increase its shelf life. Thaw in the refrigerator and then at room temperature before consuming it.
- 115g Salted Butter
- 150g Dark Couverture Chocolate
- 60g Castor Sugar
- 60g Brown Sugar
- 1 Tsp Coffee Powder
- 2 nos. Eggs
- 40g Natural Cocoa Powder
- 1 Tsp Vanilla Essence
For Coffee Whipped Cream
- 1 Tsp Coffee Powder
- 10ml Water
- 100g Non-Dairy Whipping Cream
- 1 Tsp Natural Cocoa Powder
- Take chopped chocolate and softened butter into a bowl. Melt them in the microwave in 20 or 30-second blasts. Stir it in between each blast. Mix it well once melted.
- Add both castor and brown sugar, followed by vanilla essence and coffee powder. Mix everything well.
- Next, add in eggs and mix again until a smooth mixture is achieved.
- Finally, fold in the natural cocoa powder and make a lump-free batter.
- Transfer it to prepared 6-inch tin and bake it at 180°C (OTG mode: Lower Rod Only) for 20-25 minutes.
For Coffee Whipped Cream
- Mix coffee and water in a bowl. Make sure to dissolve the coffee completely.
- Add it to the whipping cream and whip them together until soft peaks. Use an electric hand beater with medium speed.
- De-mould the cake once cooled completely.
- Spread the coffee whipped cream using a palette knife.
- Garnish the top by dusting some cocoa powder.
- Prep Time: 15 minutes
- Assembly Time: 5 to 10 minutes
- Cook Time: 20 to 25 minutes