Flourless Chocolate Cake with Chocolate Glaze Recipe
The ultimate chocolate experience with this flourless chocolate cake.
Servings: 12 servings
Equipment
- 9-inch spring form pan
- large bowl
Ingredients
- 12 ounces bittersweet chocolate chips
- 1 cup butter = 2 sticks plus 3 tablespoons butter, cut into pieces
- 1¼ cups sugar
- 6 eggs
- 1 cup cocoa powder unsweetened
- 1 tablespoon milk
- 1 tablespoon honey
- ¼ teaspoon pure vanilla extract
Instructions
Preheat & Prep the Pan
- Preheat your oven to 375ºF (190ºC).
- Use a 9-inch springform pan and line the bottom with parchment paper. Tip: Trace the pan on parchment and cut a circle for a perfect fit.
- Spray the pan and the parchment with cooking spray to prevent sticking.
Melt the Chocolate & Butter
- In a medium saucepan over medium-low heat, combine 8 oz chocolate chips with 2 sticks (1 cup) butter.
- Stir constantly until smooth and fully melted.Tip: Remove from heat immediately once melted to prevent burning.
Mix In Sugar
- Transfer the chocolate-butter mixture to a large bowl.
- Add 1¼ cups sugar and stir until fully incorporated.
Incorporate Eggs
- Add 6 eggs, one at a time, whisking vigorously between each addition.Tip: Whisk thoroughly to create a smooth, glossy batter.
Add Cocoa Powder
- Sift 1 cup cocoa powder directly into the bowl to remove lumps.
- Gently fold with a large spoon until fully blended. Tip: Avoid overmixing here; you want a fudgy texture, not a dense cake.
Transfer Batter & Bake
- Pour the batter into your prepared springform pan.
- Bake for 35–40 minutes, until a thin crust forms on top and the center is just firm.Tip: The cake will still feel slightly soft in the center—that’s normal for a fudgy texture.
Cool & Remove from Pan
- Let the cake cool for 10 minutes in the pan.
- Loosen the springform and remove the sides.
- Place a plate over the cake, then flip to remove it out of the pan. Remove the parchment paper from the top.Tip: Don’t panic if the cake collapses slightly—it can be fixed with glaze.
Prepare the Chocolate Glaze (while the cake bakes)
- In a small saucepan over medium-low heat, melt the remaining 4 oz chocolate chips with 3 tbsp butter.
- Stir until smooth, then remove from heat and add 1 tbsp milk, 1 tbsp honey, and ¼ tsp vanilla extract.
- Let the glaze cool slightly—it should be pourable but not too runny.
Glaze the Cake
- Pour the glaze over the top of the cooled cake and gently spread it with a spoon or pastry spatula.Tip: Use extra glaze to fill any cracks or dips in the cake. Smooth edges with a spatula for a professional look.
Chill Before Serving
- Refrigerate the glazed cake uncovered for at least 45 minutes before slicing.Tip: Chilling helps the cake set, making it easier to cut neat slices. Serve with whipped cream, berries, or ice cream if desired.