Small Batch Flourless Chocolate Cake

This small batch chocolate cake dream is both surprisingly gluten free and oh so gooey. Made with just a few simple ingredients, this is the perfect little dessert for 1 or two (if you like to share that is).

What makes this flourless chocolate cake so decedent?

This cake requires no flour, so you get a more dense, chocolatey and brownie like cake instead of a spongey or fluffy cake. I love this recipe because it is so low maintenance yet it tastes like a dessert you’d get at a fancy steakhouse at the end of a meal!

Tips to making this flourless cake delicious

You don’t need to put too much thought into this recipe, however, you do need to be aware of a few things.

Make sure your eggs are at room temp! Set them out for an hour or so before making your cake. This ensures they will whisk together flawlessly with your sugar.

Speaking of whisking your eggs, you will need to beat your eggs until they are pale and fluffy. So about 3 minuets of constant whisking. I would recommend using an electric hand mixer or stand mixer. Whisking by hand for more than a minute is EXHAUSTING.

How to serve up this chocolate dessert

Serve this dessert with a little powdered sugar dusted on top or a couple of your favorite berries, or both! I also recommend serving it right out of the oven with a scoop of vanilla ice cream on top if you’re feeling extra sweet.

What you’ll need for your flourless chocolate cake

Eggs: just 2 eggs room temperature

Dark Chocolate: dark chocolate chips or roughly chopped bar of dark chocolate both work in this recipe.

Butter : salted is fine, just leave out the salt in the recipe if you are using salted butter, and make sure it is also at room temp and softened so your melting process with the chocolate goes smoothly and quickly

Cocoa Powder: You can use the classic cocoa powder if that is what you have on hand, but I love a good dark cocoa powder. This lends a deeper color to your dessert. I use the King Arthur’s Dark Cocoa Powder and I love it.

Espresso Powder: You can use either espresso powder or a 1/2 oz of freshly pulled espresso.

Sugar: Use a standard granulated, white sugar.

Vanilla: vanilla bean paste or vanilla extract both work here.

Start by melting your butter and chocolate before mixing in your sugar, espresso powder, cocoa powder, salt and vanilla extract.

Ingredients

1/4 cup softened butter

1/2 cup chopped dark chocolate or semi sweet chocolate chips

1/2 tsp espresso powder

1 tsp vanilla extract

2 eggs room temp

1/4 cup granulated sugar

2 tablespoons cocoa powder

olive oil to lightly coat your dish

Use any small 8 oz baking dish, or a 6 in cake pan if needed. Metal will cook your cake faster than ceramic, so keep an eye on your dessert while it bakes.

Directions

1. Preheat your oven to 350 degrees and set aside 2 small 8 oz ceramic baking cocotte for your cake or 1 six inch baking dish. I use this one here. Lightly coat in oil.

2. Melt the chocolate and butter in a microwave safe bowl for about 30 seconds, taking out to stir and combine.

3. Add in your sugar, salt, vanilla, cocoa powder and espresso and slowly mix until just combined.

4. In a separate bowl, beat your eggs for 2-3 minutes until pale. Stream in your chocolate mixture to your eggs and fold together.

5. Pour your batter about 3/4 high into your oiled 8 oz baking dish and bake for 25-30 minutes. Check with a toothpick in the center to check doneness at 25 minutes, put back for remaining 5 if still not coming out clean.

6. When you remove your cakes you will see they have risen quite high in their dishes, they will deflate while you let them cool down.

7. Allow to sit for 5 minutes to set up before digging in! Optionally, lightly dust with powder sugar or a scoop of ice cream before enjoying.

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