This fudgy flourless chocolate cake is the most perfect mix of rich fudgy brownie and a crackly meringue crust. It’s rich and decadent but melts in the mouth. The cake rises high as it bakes, but then collapses into a crackle topped cake.

Ingredients 

The ingredients amounts are listed in the recipe card below but here is a run-through of the main ones with a few extra details. 

• Chocolate: Good dark chocolate with 50% -60% cocoa makes a rich cake that is not too bitter.
• Butter: Melted butter brings moisture and flavor.
• Sugar + salt: Granulated white sugar for sweetness, salt to balance the sweetness.
• Eggs: Egg yolks add richness. Egg whites are whipped with the sugar until stiff peaks form and these bring lightness to the batter.
• Cocoa powder – Just a little bit of cocoa powder enhances the chocolate flavor more.

Note: This makes quite a rich cake, that’s not overly sweet. If you prefer a sweeter cake you can swap 1/4 of the dark chocolate with milk chocolate.

Method

1. Melt together the chocolate and the butter and stir until glossy.

1. Add the egg yolks to the chocolate one at a time, then the vanilla, cocoa powder, and salt.

1. Whip the egg whites til foamy, then slowly whip in the sugar and keep whipping to you achieve stiff peaks.

1. Fold the egg whites, slowly in increments into the chocolate mixture.

1. Scoop the mixture into a prepared pan and smooth the top with the back of the spatula. 

1. Place the cake in the oven and bake for approximately 30-35 minutes. 

1. After baking, leave it to cool completely before removing it from the cake pan. It will deflate as it cools.

Serving and storing

Serve the cake with whipped cream and fresh fruit. Leftover cracked chocolate cake can be stored in an airtight container at room temperature for 2 days, or in the refrigerator for up to 4 days.

Cracked chocolate cake FAQ

Can a flourless chocolate cake be frozen?

Yes, this cake freezes well. Wrap it in cling wrap or seal it in an airtight container before freezing. Let it thaw at room temperature.

Why does my flourless chocolate cake fall

For this cake that is exactly what should happen! It is why it has the name cracked chocolate cake. The beaten egg whites cause the cake to rise and expand in the heat of the oven, but it will deflate once it has been removed.

Does flourless chocolate cake need to be refrigerated

It doesn’t need to be refrigerated but it will store for longer if it is chilled.

Related recipes

Are you looking for another chocolate cake? Why not try a sourdough chocolate cake or this delicious 6-inch chocolate cake.

Flourless Chocolate Cake

4.91 from 33 votes

Elien Lewis

A rich gluten-free chocolate cake with a cracked meringue top and a moist chocolate center. Makes one 9" cake.

Print Pin

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 10

Ingredients

 

MetricUS Customary

 

1x2x3x

• 220 g semi-sweet chocolate (50-60% cocoa)
• 113 g butter (plus more for greasing)
• 5 large eggs
• 15 g cocoa powder, Dutch processed + 1 tsp for greasing
• 1 tsp vanilla paste or extract
• 1/4 tsp salt
• 175 g granulated sugar

Instructions

 

• Grease the sides of a 9-inch/23cm springform round cake pan with butter and add in a teaspoon of cocoa powder. Tip the pan to the side and tap it, turning it round and round to cover the greased sides with cocoa powder. Tip the pan upside down and tap it to remove the excess powder. Line the bottom of the pan with a circle of parchment paper.
• Preheat the oven to 350°F/180°C.
• In a saucepan over low heat, melt together the chocolate and butter. Alternatively, place them in a microwave-proof bowl and microwave them together until melted, stirring every 30 seconds. Let it cool slightly.
• Separate the yolks from the egg whites. Add the egg yolks to the chocolate mixture and the vanilla, cocoa powder, and salt. Stir it together until combined.
• Add the egg whites to a large bowl of a stand mixer fitted with a whisk attachment. Beat on low-medium speed until the egg whites are foamy, then add a tablespoon of sugar. Increase the speed to medium-high and keep whisking, adding the sugar in a tablespoon until the egg whites are thick and glossy with stiff peaks.
• Add 1/3 of the egg whites into the chocolate mixture and fold it through carefully with a rubber spatula. Continue with the remaining egg whites, 1/3 at a time. Take care not to beat the mix and lose the volume of the egg whites.
• Scoop the mixture into the greased pan and smooth the top with the back of the spatula.
• Place the cake in the oven and bake for approximately 30-35 minutes until a skewer inserted has a few damp crumbs on it but no wet batter. The cake will still move a bit when you nudge the pan.
• Place the cake in the pan on a cooling rack and leave it to cool completely before removing it from the pan. It will deflate as it cools.

Notes

The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.

Note: This makes quite a rich cake, with a good hint of bitterness from the dark chocolate. If you prefer a sweeter cake you can swap some of the dark chocolate for milk chocolate which will remove some of the bitterness. Use 50g milk chocolate and 170g dark chocolate.

Nutrition

Serving: 1servingCalories: 307kcalCarbohydrates: 28gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 119mgSodium: 169mgPotassium: 185mgFiber: 2gSugar: 23gVitamin A: 428IUCalcium: 32mgIron: 2mg

Keyword cake, chocolate, gluten free

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