Flourless Chocolate Cake with Meringue Recipe
If there’s one dessert I always turn to when I want a luxurious chocolate fix without the fuss of traditional baking, it’s the Flourless Chocolate Cake with Meringue. Each slice is dense, rich, and deeply chocolaty, while the meringue lends an irresistible lightness that keeps every bite from feeling heavy. This showstopping cake is naturally gluten-free, which means pretty much everyone at the table can dig in. Whether you’re throwing a fancy dinner party or just treating yourself, this recipe offers a foolproof path to chocolate bliss—decadent yet simple, and absolutely unforgettable.
Ingredients You’ll Need
You won’t need a long shopping list for this cake, which is part of its magic. Every ingredient here has a starring role, contributing to the flavor, texture, and gorgeous look that make Flourless Chocolate Cake with Meringue truly special.
- Bittersweet chocolate (8 ounces, chopped): The heart of the cake, delivering deep, complex flavors that shine through without the distraction of flour.
- Unsalted butter (1/2 cup, cubed): Melts into the chocolate for a glossy, fudgy finish and keeps the crumb beautifully tender.
- Granulated sugar (3/4 cup + 1/2 cup for meringue): Sweetens both the base and the meringue, ensuring perfect contrast with the bittersweet chocolate.
- Large eggs (4, separated): Yolks add richness and structure, while whipped whites create that lofty, airy texture and form the meringue layer.
- Vanilla extract (1 teaspoon): Just a splash rounds out the chocolate’s intensity with a subtle warmth.
- Salt (1/4 teaspoon): Only a pinch is needed to enhance every other flavor in the cake.
- Cream of tartar (1/4 teaspoon): Stabilizes the meringue, giving you beautiful peaks and a delightfully airy swirl.
- Powdered sugar (for dusting): Adds the prettiest finishing touch right before serving.
How to Make Flourless Chocolate Cake with Meringue
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C); this ensures it’s nice and hot when you’re ready to bake. Take an 8-inch springform pan, give it a light coating of butter or oil, and line the bottom with parchment paper. This small step is your insurance for an easy release, so your beautiful cake comes out in one perfect round.
Step 2: Melt the Chocolate and Butter
Set a heatproof bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Add your chopped bittersweet chocolate and cubed unsalted butter, stirring often until you have a glossy, lump-free mixture. Take the bowl off the heat and breathe in deeply—that chocolate aroma is heaven already!
Step 3: Create the Chocolate Base
Into your melted chocolate mixture, whisk in 3/4 cup granulated sugar, the four egg yolks (save the whites for later), vanilla extract, and salt. This comes together into a luscious, silky batter that’s rich without being heavy, ready for its next transformation.
Step 4: Whip the Meringue
In a clean bowl, beat the four egg whites with the cream of tartar until soft peaks begin to form. Slowly add the remaining 1/2 cup of sugar while continuing to beat, turning the mixture glossy and firm. Stiff peaks are what you’re looking for: the whites should hold their shape and create beautiful billowy clouds.
Step 5: Fold It All Together
Here’s where things get magical. First, gently fold a third of the whipped meringue into the chocolate base—this lightens it and makes the final folding easier. Then, gently fold in the rest, being careful not to deflate those airy whites. The key is a gentle hand and just enough mixing so there are no visible streaks.
Step 6: Bake to Perfection
Pour your lovely batter into the prepared pan and smooth the top. Slide into the oven and bake for 25 to 30 minutes. The cake should look set but still yield just a bit in the very center, and a toothpick inserted will come out with moist crumbs rather than being bone dry. Let it cool completely in the pan—patience pays off here for the neatest slices!
How to Serve Flourless Chocolate Cake with Meringue
Garnishes
A dusting of powdered sugar is classic and beautiful, highlighting every crackle and swirl on top. Fresh berries—like raspberries or strawberries—add a tart contrast to the deep chocolate flavor. If you’re feeling extra indulgent, a dollop of whipped cream brings a cloudlike sweetness that sends this cake right over the top.
Side Dishes
While the Flourless Chocolate Cake with Meringue is rich enough to stand alone, it’s absolutely dreamy with a scoop of vanilla or coffee ice cream. For special occasions, try pairing with a tangy coulis or a handful of roasted hazelnuts for crunch. A cup of strong espresso or a glass of port makes it a true treat.
Creative Ways to Present
You can slice the cake into elegant wedges and serve on individual plates with a sprinkle of cocoa powder for restaurant-worthy flair. Or, cut into small squares for a dessert platter at your next party. For an interactive touch, serve with bowls of toppings and let everyone customize their own slice—guests absolutely love building their dream bite!
Make Ahead and Storage
Storing Leftovers
Simply cover the cooled cake tightly with plastic wrap or store it in an airtight container at room temperature. It will stay wonderfully moist and flavorful for up to two days, making it a fantastic make-ahead dessert for entertaining or busy weeknights.
Freezing
The Flourless Chocolate Cake with Meringue freezes beautifully. Wrap individual slices or the whole cake in a double layer of plastic wrap, then foil, and freeze for up to two months. Thaw at room temperature for a few hours before serving, and the texture remains surprisingly dreamy.
Reheating
If you love a slightly warm cake, place your slice in the microwave for just 10–15 seconds, or gently warm in a low oven. The chocolate softens and the meringue gets the faintest crackle, making for an even more heavenly bite.
FAQs
Can I use semisweet chocolate instead of bittersweet?
Absolutely! Semisweet chocolate will make the cake a touch sweeter but just as delicious. You can also add a pinch less sugar to the batter if you prefer a more balanced taste.
Is the Flourless Chocolate Cake with Meringue safe for gluten-free diets?
Yes, this recipe contains no flour at all, which means it’s naturally gluten-free. As always, double-check your chocolate and baking powder labels for cross-contamination if serving someone with severe sensitivities.
Why are my egg whites not forming stiff peaks?
It’s important that your mixing bowl and beaters are completely clean and free of any fat (like traces of yolk), as even a tiny bit can prevent the whites from whipping up. Also, room temperature eggs and a pinch of cream of tartar make all the difference!
Can I make the cake ahead of time?
Definitely! In fact, the flavors seem to deepen after a day. Store your Flourless Chocolate Cake with Meringue covered at room temperature, and it will be just as good—or even better—when you’re ready to serve.
What’s the best way to cut the cake for neat slices?
For picture-perfect slices, use a sharp, thin-bladed knife and wipe it clean between each cut. Letting the cake cool completely before slicing helps prevent crumbling and lets those gorgeous layers shine through.
Final Thoughts
If you’ve been searching for a dessert that feels both celebratory and hassle-free, this Flourless Chocolate Cake with Meringue is your secret weapon. I promise, once you taste that dense, decadent crumb and airy meringue, it’ll become one of your most requested recipes. Give it a try and share it with people you love—it’s a little bit of chocolate magic, baked with care.
Print
Flourless Chocolate Cake with Meringue Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the rich and decadent flavors of this Flourless Chocolate Cake with Meringue. A luxurious dessert that is perfect for any special occasion.
Ingredients
For the Cake:
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter, cubed
- 3/4 cup granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Meringue:
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch springform pan with parchment paper.
- Melt Chocolate and Butter: Melt the chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth.
- Combine Ingredients: Remove from heat and whisk in 3/4 cup sugar, egg yolks, vanilla extract, and salt until well combined.
- Prepare Meringue: In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form.
- Fold Meringue into Batter: Fold one-third of the meringue into the chocolate mixture, then gently fold in the rest.
- Bake: Pour the batter into the pan and bake for 25-30 minutes until set. Let cool in the pan.
- Finish: Dust with powdered sugar before serving.
Notes
- Serve with fresh berries or whipped cream if desired.
- This cake can be made a day ahead and stored at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 55mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
