Glazed Flourless Chocolate Cake
Inspired by techniques from King Arthur Baking.
A dense, fudgy cake made from melted chocolate, butter, eggs and cocoa, with no flour at all, baked just until it sets and then coated in a glossy poured chocolate glaze. A little espresso powder deepens the chocolate flavor without making it taste like coffee.
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Method
- 1
Prep the pan. Preheat the oven to 190 °C (170 °C fan). Lightly grease a 20 cm round cake pan, line the bottom with a round of parchment paper, and grease the parchment too.
- 2
Melt the chocolate and butter. Put the chocolate and butter in a microwave-safe bowl and heat in short bursts, stirring between each, until melted and smooth, or melt them together over very low heat on the stove. Transfer to a mixing bowl.
- 3
Build the batter. Stir the sugar, salt, espresso powder and vanilla into the melted chocolate. Add the eggs and beat briefly until smooth, then add the cocoa powder and mix just until combined.
- 4
Bake. Spoon the batter into the prepared pan and bake for about 25 minutes, until a thin crust has formed on top and an instant-read thermometer inserted into the center reads at least 93 °C. Let the cake cool in the pan for 5 minutes, then loosen the edges with a knife and turn it out onto a serving plate (the top will now be on the bottom). Let it cool completely before glazing.
- 5
Glaze. Put the chocolate for the glaze in a heatproof bowl. Heat the cream until fine bubbles show around the edge, just short of simmering, then pour it over the chocolate. Let sit for 5 minutes, then stir, slowly at first, until smooth. Spoon the glaze over the cooled cake, letting it drip down the sides, and let it set for several hours before slicing. Scatter with the toasted almonds, if using.
Storage
Store covered in the refrigerator for up to 4 days; bring to room temperature before serving for the best texture.
Free sugars
12.4 g per serving
24.8 % of the 50 g daily maximum · 49.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 20 cm round cake pan
- parchment paper
- microwave-safe bowl or small saucepan
- mixing bowl
- rubber spatula
- instant-read thermometer
- table knife
- heatproof bowl
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 320 kcal |
| Protein | 4.1 g |
| Carbohydrate | 33.4 g |
| of which sugars | 28.3 g |
| of which free sugars | 12.4 g |
| Fat | 22.1 g |
| of which saturates | 12.7 g |
| Fibre | 2.9 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
