Flourless Chocolate Cake with Vanilla Cream

a simple, rich flourless chocolate cake with softly whipped vanilla cream

servings: 8-10

  • Author: Kayla Howey



Flourless Chocolate Cake

  • ½ lb dark chocolate, roughly chopped
  • 6 oz unsalted butter
  • 1 ¼ cups granulated sugar
  • 4 large eggs
  • ¾ cup cocoa powder, plus more for dusting
  • 1 tbsp pure vanilla extract
  • ½ tsp kosher salt

Vanilla Cream

  • 1 cup heavy cream
  • 3 tbsp granulated sugar
  • 2 tsp pure vanilla extract


Flourless Chocolate Cake

  1. Preheat the oven to 375°F. Grease an 8” cake pan with softened butter and set aside.
  2. Combine the chocolate and butter in a large, heat-proof bowl. Fill a small saucepan with a half inch of water and place over medium heat. Place the bowl on top of the saucepan. Gently melt the chocolate and butter together, whisking often.
  3. Transfer the bowl to the countertop. Add in the sugar and eggs, whisking until smooth. Sift the cocoa powder into the bowl and mix well to combine. Lastly, add the vanilla extract and salt.
  4. Pour the batter into the cake pan and spread evenly. Place on the middle rack of the oven. Bake for 25 minutes. Cover the cake with foil and bake for 5 minutes longer.
  5. Remove the cake from the oven and let cool for about 10 minutes. Invert the cake out of the pan. Let cool further and serve at room temperature. Sift a bit more cocoa powder over the cake for a light dusting. Dollop with the vanilla cream (recipe below).

Vanilla Cream

  1. Pour the heavy cream into the bowl of a stand mixer. Using the whisk attachment, whip the cream until frothy.
  2. Add the sugar. Continue to whip until soft peaks form, scraping down the sides of the bowl as needed.
  3. Mix in the vanilla extract.