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This moist flourless chocolate cake is decadent, rich, and flavorful. I believe it’s the best dessert for chocolate lovers.
This cake is exceptionally moist inside, with an intense chocolate flavor and a thin crispy crust that forms during baking. It has a rather rustic look since it tends to crack at the top and collapse a little bit during baking. It’s all part of the charm of this cake. This is definitely my dessert of choice when I have to make a gluten-free recipe.
Flourless chocolate cake is known in Argentina as Marquise de chocolate. This time I chose to pair the Marquise with the Argentinian all-time favorite combo: dulce de leche and sweet whipped cream. Also, I added fresh raspberries to make it a little fresher and more attractive. The combination was just perfect.
How to make a Moist Flourless Chocolate Cake?
These are roughly the steps we’re going to follow to make the moist flourless cake:
- Melt the butter together with the chocolate and mix in the dry ingredients.
- Add the yolks and combine.
- Make a meringue with the egg whites and the sugar and combine both preparations.
- Bake and unmold once cold.
- Whisk the cream and add all the toppings to the cake.
Is the Flourless chocolate cake gluten-free?
The answer is yes! This dessert is gluten-free which makes it the perfect treat for those who cannot (or prefer not to) consume it. The only dry ingredients in this cake are cocoa powder and instant coffee.
Ideas to pair a Flourless Chocolate cake:
The following flavors/ ingredients go very nicely on top of this cake. Use them alone or in the combination of your choice:
- Dulce de leche
- Chantilly cream
- Fresh fruits (Ideal with chantilly cream)
- Berries jam or berries sauce (Ideal with chantilly cream)
- Vanilla or fruit ice cream.
- Italian or Swiss meringue (in Argentina we like to combine this cake with dulce de leche and meringue)
- Chocolate or salted caramel sauce
Where can I get dulce de leche?
I normally buy dulce de leche for my recipes instead of making it at home. It saves time and the results are usually better! I usually order it online, because where I live the good brands are not so easy to find. If you want to do the same, check out these links below (I included only dulce de leche for baking, which is perfect for this recipe):
- Sancor Dulce de Leche for Baking
- Vacalin Dulce de Leche for Baking
- Milkaut Dulce de Leche for Baking
- La Serenisima Dulce de Leche for Baking
Don’t forget to use my discount code LUCIAPAULA in your first purchase from Pampa Direct to get a 10% discount.
Prep the ingredients
The first step in this recipe is to separate the yolks from the whites. It is important to set aside the egg whites and not make the meringue beforehand so that it doesn’t collapse before having to use it. Also, remember to preheat the oven and line the pan before starting, that way the batter can go straight into the oven once mixed.
Choose a good chocolate
For this recipe, it’s ideal to use good quality chocolate. I recommend dark chocolate with between 50 to 70% of cocoa solids. My favorite brands are Cacao Barry and Callebaut. You can choose the brand that you like the most or that is within your reach, as long as it is real chocolate and not candy melts or coating.
How do you know when the Flourless Chocolate Cake is ready?
To check if the flourless chocolate cake is ready, bake in a preheated oven for the time directed in the recipe. The cake should have a cracked crust. If the cracks are present, the cake is done, even if you touch the center and the cake still seems to be soft. The skewer test will not do for this recipe as we do want the center of the cake to be moist before removing it from the oven.
How to unmold a Flourless Chocolate Cake?
Wait until the cake is warm or cold before unmolding, otherwise, you’ll risk breaking it. Since we lined and buttered the pan, the cake should detach from the mold easily. If the cake sticks to the edges of the pan, run a knife around the pan before unmolding.
Moist Flourless Chocolate Cake (The Argentinian Way)
For the batter:
- 120 g Unsalted butter
- 250 g Good quality Dark chocolate
- 1 tsp Instant coffee
- 15 g. 1 ½ tbsp Cocoa powder
- 5 Eggs
- 160 g Granulated sugar
- 400 g Dulce de leche
- 300 g Whipping cream
- 2 tbsp Granulated sugar
- 1 cup Raspberries or strawberries
- Butter the bottom and sides of the pans and line with parchment paper. Preheat the oven to 180°C or 355°F.
- Separate the eggs and place the whites in the stand mixer bowl and the yolks in another bowl. Set aside.
- Place the chopped chocolate (or chocolate chips) with the butter in a bowl and microwave for 30-second intervals, mixing each time, until melted and combined.
- Add the coffee and the cocoa powder to the chocolate mixture and combine.
- Add the yolks to the mixture and mix well with a hand whisk or spatula.
- Start beating the egg whites and slowly drizzle in the sugar when soft peaks form. Continue beating on high speed until you get a firm meringue.
- Add the meringue to the chocolate mixture in 3 parts. Fold it in with a spatula.
- Pour the batter into the two pans and bake in a preheated oven (180°C- 355°F) for 35 minutes. The cake will be ready when we see cracks in the crust.
- Let cool down and unmold.
- For the whipped cream, whisk the cream with the sugar in a stand mixer with the whisk attachment (or with a handheld mixer) until medium-stiff peaks form.
- For the topping place a thin layer of dulce de leche on each cake with a pastry bag and a round tip. Place the cream on top of the dulce de leche with a spatula and top with the fresh fruits. Sprinkle with icing sugar and serve.
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