Description
Indulgent Flourless Chocolate Brownie Cake delivers pure chocolate ecstasy without wheat flour. Rich Belgian chocolate and premium cocoa create a dense, fudgy dessert perfect for chocolate enthusiasts seeking intense, silky satisfaction.
Ingredients
Scale
Primary Ingredients:
- 10 ounces (280 grams) semisweet chocolate
- 6 large eggs
- ½ cup (113 grams) butter
Chocolate and Flavor Enhancers:
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Sugar and Seasoning:
- ¾ cup + 2 tablespoons (180 grams) sugar
- ¾ teaspoon salt
Whipped Cream:
- 2 cups (480 milliliters) cold heavy whipping cream
- ¼ cup (50 grams) sugar
Instructions
- Heat the oven to 350°F (175°C). Generously grease a 9-inch (23-centimeter) springform pan with butter and dust with granulated sugar, tapping out any excess.
- Create a double boiler by placing chocolate, vegetable oil, and butter in a large heatproof bowl over simmering water. Stir frequently until completely melted and smooth. Remove from heat and allow to cool to barely warm temperature.
- Carefully separate 4 eggs, placing whites in a stand mixer bowl and yolks in a separate large mixing bowl.
- Combine egg yolks with cocoa powder, vanilla extract, salt, sugar, and remaining 2 whole eggs. Whisk until thoroughly blended and uniform in texture.
- Gradually incorporate a few tablespoons of melted chocolate into the yolk mixture, then slowly pour the yolk mixture into the chocolate, whisking continuously to create a homogeneous batter.
- Whip egg whites on medium speed until foamy, then gradually add sugar, continuing to beat until firm peaks form.
- Gently fold half the whipped egg whites into the chocolate mixture until fully integrated, then repeat with the remaining egg whites, maintaining as much volume as possible.
- Transfer batter to the prepared springform pan, smoothing the surface evenly. Sprinkle the remaining sugar across the top.
- Bake for 40-45 minutes until the cake rises tall and puffy, with edges slightly pulling away from the pan sides.
- Allow cake to cool completely on a wire rack, noting that it will naturally deflate and develop surface cracks during cooling.
- Whip heavy cream with sugar on medium-high speed until thick and holding stiff peaks. Remove springform ring and generously top the cake with whipped cream.
- Slice into wedges for serving. The dessert is delightful at room temperature, wonderfully rich when chilled, and can be enhanced with a scoop of ice cream for an indulgent variation.
Notes
- Gluten-free chocolate dream cake that defies traditional brownie expectations with its rich, decadent texture.
- Dramatic dessert collapses beautifully while cooling, creating stunning rustic cracks that invite indulgence.
- Versatile treat serves perfectly chilled, at room temperature, or slightly warm alongside vanilla ice cream.
- Elegant yet simple recipe transforms basic ingredients into a sophisticated chocolate experience without flour.
- Whipped cream topping adds luxurious cloudlike finish, transforming this humble brownie cake into a restaurant-worthy dessert.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg