Flourless Chocolate Cake

This Flourless Chocolate Cake is deceptively simple but packs an intense chocolate punch. It’s not a heavy, dense torte. Thanks to whipped egg whites, the texture is airy and almost soufflé-like. It has a delicate, crisp shell on the outside and a tender, melt-in-your-mouth interior. Using olive oil instead of butter keeps it moist while adding a subtle fruity depth that complements the chocolate.

What makes this flourless chocolate cake shine is how the ingredients work together. Dark chocolate provides the flavor backbone, sugar balances bitterness, and powdered almonds add just enough structure to hold the cake without flour. Separating the eggs and folding the whites gently is the key to achieving that signature lift.

This cake is gluten-free and elegant enough to serve on its own or with a spoonful of cream (such as this raspberry cream or classic vanilla pastry cream), berries, or a light dusting of cocoa. Once you taste it, you’ll see why flour isn’t needed to create a chocolate dessert that feels luxurious and light at the same time.

Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!

Flourless Chocolate Cake

Recipe by Diana HenryCourse: DessertDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

526

kcal

Ingredients

• 200 g 60% dark chocolate

• 125 ml olive oil

• 160 g granulated sugar

• 2 tablespoons powdered almonds

• 5 eggs (room temperature/yolks and whites separated)

Directions

• Preheat your oven to 180°C fan / 160°C conventional.
• Grease an 18–20 cm springform pan with butter and line the base with greaseproof paper.
• Melt 200 g dark chocolate in a heatproof bowl over a bain-marie or in the microwave in short bursts, stirring frequently.
• Add half of the 160 g granulated sugar to the melted chocolate. Whisk gently to combine.
• Add 5 egg yolks, 2 tablespoons powdered almonds, and 125 ml olive oil. Whisk lightly until just combined.
• In a separate large bowl, whisk 5 egg whites until frothy. Gradually add the remaining sugar, a little at a time, whisking until stiff peaks form (egg white should not run when the bowl is inverted).
• Fold the whipped egg whites into the chocolate mixture in 5 stages using a spatula, gently lifting from the bottom to avoid deflating the batter.
• Pour the batter into the prepared pan immediately and bake for 45–50 minutes.
• The cake will rise, then gently deflate. It develops a thin, crisp shell with a tender, airy interior.
• Cool slightly before removing from the pan. Serve warm or at room temperature. Optional: dust with cocoa powder or serve with fresh berries.

Recipe Video

Notes

• Separate eggs while cold, then bring to room temperature for better volume when whipping.
  Use high-quality dark chocolate for an intense flavor.
  Olive oil adds moisture and prevents the cake from drying out while maintaining the rich flavor.
  The fragile shell is delicate and can crack if handled roughly.

Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!