A simple yet indulgent chocolate cake with a rich, deep cocoa flavor and a beautifully delicate texture. Made without flour, this cake gets its structure from whipped egg whites, creating the perfect balance between fudgy and airy. Whether served with a dusting of cocoa powder, powdered sugar, fresh berries, or simply enjoyed on its own, it’s a timeless dessert that feels both elegant and comforting.

INGREDIENTS YOU’LL NEED

Dark chocolate (70–72% cocoa): The star of this cake. Using a good-quality dark chocolate gives it a deep, rich chocolate flavor without making it overly sweet. For guidance, I have used Lindt 70% dark chocolate or BetterGoods 72% dark chocolate for this recipe. Semi-sweet chocolate also works, BUT you will end up with a cake on the sweeter side rather than balanced.
Unsalted butter: Adds richness and creates a smooth, melt-in-your-mouth texture.
Eggs: Separated into yolks and whites; the yolks add richness while the whipped whites give the cake its delicate lift.
Granulated sugar: Balances the bitterness of the dark chocolate and helps create the cake’s tender texture.
Dutch-processed cocoa powder: Intensifies the chocolate flavor and adds extra depth.
Vanilla extract: Enhances the chocolate and rounds out the flavors.
Salt: A small amount helps bring out the richness of the chocolate.

TIPS

The whipped egg whites give this cake its delicate lift. Beat them to medium peaks for a texture that is light while still keeping that rich, fudgy character.
Take your time when folding the egg whites into the chocolate mixture. A gentle hand helps preserve the air you’ve created, helping with lift when baking and giving the cake its texture.
Don’t overbake. The center should still have a slight jiggle when it comes out of the oven. The cake will continue to set as it cools, creating the perfect balance between fudgy and airy.
While the cake can be enjoyed once cooled, an overnight rest in the refrigerator allows the flavors to deepen and the texture to become even richer and more velvety.

Bon Appétit !

FLOURLESS CHOCOLATE CAKE

A simple yet indulgent chocolate cake with a rich, deep cocoa flavor and a beautifully delicate texture. Made without flour, this cake gets its structure from whipped egg whites, creating the perfect balance between fudgy and airy. Whether served with a dusting of cocoa powder, fresh berries, or simply enjoyed on its own, it’s a timeless dessert that feels both elegant and comforting.

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Ingredients

130 g butter
225 g 70-72% dark chocolate
4 eggs, separated
1/2 tsp vanilla extract
125 g sugar + 20g, for egg whites
25 g dutch processed cocoa powder
Powdered sugar for dusting

Method

Preheat the oven to 350°F (180°C).
In a microwave-safe bowl, combine the butter and chocolate. Microwave in 30-second intervals, stirring between each, until fully melted. Let it cool.
Add the egg yolks, 125g of sugar, and vanilla extract to the chocolate mixture. Stir until well combined.
In a separate bowl, use a hand or stand mixer to whip the egg whites until foamy. Gradually add 20g of sugar and continue whipping until stiff peaks form.
Gently fold the whipped egg whites into the chocolate mixture in two additions, being careful not to deflate the batter.
Line a cake pan (8in) with parchment paper and pour in the batter and bake for 20-25 minutes, or until an inserted toothpick comes out with a few crumbs
Refrigerate the cake for 4hrs or overnight.
Dust with powdered sugar before serving.