This flourless chocolate cake recipe is the BEST. And for all of you out there wanting to skip over this recipe because "your not gluten free", wait! The cake itself is super rich with chocolate flavor and is as light and fluffy as air. It's also incredibly quick to put together and is done baking in less than 30 minutes.
Do you guys remember the flour shortage of 2020?? I'm sure you do, especially if you're a baker or someone who just loves using flour (me). There was probably a 3 or 4 month period where you couldn't find flour in stores where I lived at the time. When I realized I never knew when I would be able to find flour, I started developing recipes without it! And honestly, this is definitely top 3 recipes to come out of that scenario.
Now disclaimer, this cake is 'flourless' but it does include almond meal. By flourless it means there is no regular gluten flour. Even if a dessert is gluten free it still needs something to support the structure!
Because this flourless chocolate cake is so light and fluffy, it would be a disservice to cover it in a super heavy buttercream. Instead, you should top it with a freshly whipped espresso whipped cream! It's also a very small cake, so it will feed about 4 people or make it for 2 people and have a few leftover slices. I mean what's better than leftover cake?!?
Homemade Espresso Whipped Cream Recipe
Whipped cream is so freaking simple to make on your own, I'm not sure why people even buy it anymore. You only need 2 ingredients which make up the base of the whip, then the flavor possibilities are endless! You could top it with regular vanilla whipped cream instead of the espresso if desired. Just add 1 teaspoon of vanilla paste or extract!
- Heavy whipping cream- emphasis on the heavy whip, you cannot make it with any other type of cream! It should ALWAYS be cold before whipping, you want it as cold as possible!
- Powdered sugar- without the sugar we would honestly just have a thick cream that's on its way to becoming butter! Adding a bit of powdered sugar gives it a bit of structure and also the sweetness you want from a classic whipped cream.
Because this whip is espresso flavored, you want to use some freshly brewed espresso coffee to add to the whip. I highly recommend brewing the espresso first, and allowing it to cool completely. Then adding it to the heavy cream to infuse before whipping.
How to Store Homemade Whipped Cream
- You can store homemade whip in the fridge for 2-3 days before it will start to go bad.
- To use, store in an air tight container, then when your ready add a little bit of fresh cream to it and give it a good whisk to loosen it up a bit.
How to Make Flourless Chocolate Cake
- In a medium sized bowl, mix together the butter and half of the sugar.
- Add the vanilla and cocoa powder to the bowl and combine, then add the egg yolks.
- Melt the chocolate in the microwave until very runny and pour it into the bowl. Mix well to combine.
- Add the almond flour, mix to combine then set the bowl aside.
- In a stand mixing bowl, add the egg whites. Add the whisk attachment and begin whipping the whites on medium low (speed 3-4) until foamy, about 1-2 minutes.
- When the whites are foamy, sprinkle in the sugar and continue mixing on medium (5-6) for 2-3 minutes, or until the whites hold a medium peak.
- Add half the whites to the chocolate batter bowl. Gently fold the whites into the chocolate. Add the rest of the whites and continue folding until combined. Try not to be too vigorous with the folding to keep as much air in the batter as possible.
- Line the bottom of a 6 inch cake pan with parchment paper. Do not grease or oil the sides of the pan.
- Pour the batter into the cake pan and smooth and level the top with an offset spatula.
- Bake at 350 for 25-28 minutes. To test if its done, peel a small piece of the top of the cake off and look to see if its wet underneath.
- Cool on a wire rack completely. Then turn the pan upside down to remove the cake.
Flourless Chocolate Cake
- 3 ½ tbsp butter, room temperature
- 3 tbsp sugar, divided
- 2 tbsp cocoa powder
- ½ tsp vanilla
- ½ cup dark chocolate chips, melted
- ⅓ cup almond meal
- ¼ tsp salt
- 3 egg yolks
- 3 egg whites
Espresso Whipped Cream
- ½ cup heavy cream
- ¼ cup powdered sugar
- ½ shot espresso, cool
- In a medium bowl, add the butter and half of the sugar. Cream together until combined.
- Add the cocoa powder, vanilla, and salt and mix until combined.
- Whisk in the egg yolks until combined.
- Melt the chocolate in the microwave until very runny, then add the chocolate to the mixing bowl. Mix until combined.
- Finally, add the almond meal and mix until combined. Set the bowl aside.
- In a mixing bowl, add the egg whites and whip on medium (speed 3-4) for 1-2 minutes, or until it gets foamy. Sprinkle in the sugar, and continue whipping the whites.
- When all the sugar is added, turn the mixer to medium high (5-6) and whip until medium peaks form, about 2-3 minutes.
- Add half the whites to the chocolate batter bowl and fold in the whites with a spatula. Do not mix it to vigorously, you want to keep as much air as possible in the batter.
- Add the second half of the whites and fold in to combine.
- Line a 6 inch pan with parchment on the bottom. Do not spray or grease the sides of the pan. Pour the batter into the pan and level the top with an offset spatula.
- Bake the cake at 350 for 28-30 minutes. To check for doneness, peel a small chunk of the top of the cake back and see if its wet underneath. If not, its done.
To Make the Whipped Cream
- Add the cold cream, powdered sugar and espresso to a bowl.
- Whip by hand or in a mixer until medium peaks form. Top the cake with the whipped cream and enjoy!