Marry This Pioneer Woman Flourless Chocolate Cake is an elegant and decadent recipe, which is made with rich semisweet chocolate and has a dense, truffle-like texture. It’s the perfect naturally gluten-free dessert, ready in about 3 hours (including chilling).
Jump to RecipePioneer Woman Flourless Chocolate Cake Recipe Ingredients
- 8 oz semisweet chocolate, chopped
- 1 cup (2 sticks) salted butter
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 6 large eggs
- ½ cup unsweetened cocoa powder
- 1 tbsp vanilla extract
- Dash of kosher salt
- Nonstick cooking spray (for pan)
- Powdered sugar, for dusting
How To Make Pioneer Woman Flourless Chocolate Cake
- Preheat and Prep Pan: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan, line the bottom with a circle of parchment paper, and then grease the parchment paper as well.
- Melt Chocolate and Butter: Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. Add the chopped chocolate and butter to the bowl and stir frequently until completely melted and smooth. Remove from the heat and let it cool slightly.
- Mix the Batter: In a large bowl, use an electric mixer or a whisk to beat the eggs, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale in color.
- Combine Ingredients: Whisk the cocoa powder, vanilla extract, and salt into the egg mixture. While mixing on low speed, slowly pour in the cooled chocolate and butter mixture. Continue to stir only until everything is just combined.
- Bake the Cake: Pour the batter into the prepared springform pan and smooth the top. Gently tap the pan on the counter a few times to release any large air bubbles. Bake for 50 minutes, or until the top is just set and the center has a slight jiggle.
- Cool and Chill: Let the cake cool completely in the pan on a wire rack. Once cooled, cover and chill in the refrigerator for at least 2 hours, or ideally overnight.
- Serve: To serve, run a knife around the edge of the cake before releasing the springform ring. Dust with powdered sugar before slicing.
Recipe Tips
- What is the best chocolate to use? For a deep, rich flavor, use a high-quality semisweet or bittersweet chocolate with a cacao percentage between 60% and 72%.
- How do I know when the cake is done? The key is not to overbake it. The cake is ready when the edges are set, but the center still has a slight wobble when you gently shake the pan. A toothpick inserted in the center should come out with moist crumbs, not clean.
- Why does the cake need to chill? Chilling is a crucial step. It allows the dense, truffle-like texture to set completely. This makes it much easier to get clean, neat slices.
- Can I make this without a springform pan? You can, but it will be much more difficult to remove. If you use a regular 9-inch round cake pan, make sure to grease it very well and line the bottom and sides with an overhang of parchment paper that you can use as a sling to lift the cooled cake out.
What To Serve With Flourless Chocolate Cake
This rich, dense cake is a statement on its own but is beautifully complemented by:
- A dollop of fresh whipped cream
- A dusting of powdered sugar
- Fresh raspberries or strawberries
- A scoop of vanilla bean ice cream
How To Store Flourless Chocolate Cake
- Refrigerate: This cake is best stored in the refrigerator. Cover it tightly or place it in an airtight container. It will keep for up to 5 days.
- Serving: It is delicious served cold, straight from the fridge, or you can let it sit at room temperature for about 20-30 minutes before serving.
Flourless Chocolate Cake Nutrition Facts
- Calories: 374 kcal
- Protein: 6g
- Carbohydrates: 35g
- Fat: 25g
- Saturated Fat: 15g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Is this cake really gluten-free?
Yes, as long as you ensure your cocoa powder and chocolate are certified gluten-free, this cake contains no flour and is naturally gluten-free.
Why did my cake crack on top?
A few cracks on the surface of a flourless chocolate cake are very common and part of its rustic charm. It’s often caused by the cake rising and then falling slightly as it cools. A dusting of powdered sugar will cover them beautifully.
Can I use unsalted butter?
Yes. The recipe calls for salted butter, but if you only have unsalted, simply increase the dash of kosher salt to about ¼ teaspoon.
Try More Recipes:
- Pioneer Woman Carrot Cake French Toast Recipe
- Pioneer Woman Prune Cake Recipe
- Pioneer Woman Cake Mix Cookie Bars Recipe
Pioneer Woman Flourless Chocolate Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings10
minutes50
minutes374
kcalAn elegant, naturally gluten-free dessert with deep chocolate flavor and a dense, truffle-like texture. Simple to make, stunning to serve, and perfect for any celebration.
Ingredients
8 oz semisweet chocolate, chopped
1 cup (2 sticks) salted butter
¾ cup granulated sugar
¼ cup packed brown sugar
6 large eggs
½ cup unsweetened cocoa powder
1 tbsp vanilla extract
Dash of kosher salt
Powdered sugar, for dusting
Directions
- Preheat oven to 325°F. Grease and line a 9-inch springform pan.
- Melt chocolate and butter together over a double boiler. Let cool slightly.
- In a large bowl, whisk eggs and both sugars until light and fluffy.
- Mix in cocoa powder, vanilla, and salt.
- Slowly stir in the cooled chocolate mixture until just combined.
- Pour batter into the prepared pan and bake for 50 minutes, until the center is just set.
- Cool the cake completely, then chill for at least 2 hours before dusting with powdered sugar and serving.
Notes
- For the best flavor and texture, use a high-quality chocolate.
- Do not overbake the cake; the center should still jiggle slightly when it comes out of the oven.
- Chilling the cake thoroughly is essential for achieving clean, neat slices.
- Garnish with fresh berries or a dollop of whipped cream for an elegant presentation.
