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Easy One Layer Flourless Mint Chocolate Cake

Merritt Allen

By: Merritt Allen

Flourless chocolate cake is one of my favorite desserts. Rich in chocolate, and decadent to eat, this dessert is absolutely delicious. As someone who starts each day with some dark chocolate, I am always looking to create a great dessert that will satisfy my constant craving for some dark chocolate. This recipes uses a timeless pairing of mint and chocolate. Bright and sweet, mint is the perfect complimentary flavor. On top of tasting great, this cake is easy to make and is sure to be your new favorite indulgence.

This cake is rich and almost brownie like. Since it is gluten free, however, it is a little lighter than brownies but still has a density that is so good with vanilla ice cream!

Notes and Tips For Flourless Mint Chocolate Cake:

  • Always buy a little extra chocolate to chop and top the cake with before serving. The extra chunks of chocolate add a great crunchy texture.

  • Another great topping is a light dusting of cocoa powder. I usually do both cocoa powder and mint chocolate chunks, making the cake hard to resist.

  • I recommend a springform pan for this recipe. It allows for easy cooling without the hassle of removing the cake from a walled pan before it is cooled.

  • Baking your cake on a parchment paper also helps prevent sticking. You can use the shape of the cake pan to cut a perfect circle.

Common Questions For Flourless Chocolate Cake:

Does Flourless Chocolate Cake Have To Be Refrigerated?

  • Flourless mint chocolate cake does not need to be refrigerated. Keeping it in the fridge does create a nice texture and the cake tastes really good cold but it is not necessary for storing purposes.

  • I keep my cake on the counter with plastic wrap or cut and stored in a sealed container!

Does Flourless Cake Have Carbs?

  • Flourless cake does still contain carbs. There are carbs in the sugar and chocolate that is used to make the base of the cake.

  • Flourless cake just means there is no gluten in the cake!

What is Flourless Mint Chocolate Cake Made Of?

  • The main ingredients in flourless chocolate cake are eggs, egg whites, chocolate, and sugar. The egg whites are whipped into stiff peaks to incorporate as much air as possible into the chocolate and whole eggs.

  • The chocolate is a combination of 100% chocolate and sweeter mint chocolate. When baked with the eggs, the cake is dense and fudgy in the best way possible!

  • The sugar in the cake helps balance out the chocolate and eggs by retaining moisture and helping the cake stay moist for longer once baked.

What Kind Of Chocolate Do I Need?

  • This recipe uses 3 oz of mint chocolate. My favorite way to get that is with a dark chocolate mint bar. Some common brands are “Chocolove chocolate”, “Theo Chocolate”, “Endangered Species” or “Divine Chocolate”. If your local grocery does not seem to have good options, use 3 oz of Andes mint chocolate which can be found in the candy isle.

  • You can also use chocolate chips, or melting chocolate wafers. The sweeter the chocolate, the sweeter your cake will be!

  • Not a huge mint person? No problem, just substitute the 3 oz of mint chocolate I call for with 3 oz of dark chocolate that is between 70 and 85% dark cocoa.

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Ingredients For Flourless Mint Chocolate Cake:

Recipe:

  • 5 eggs- separated and at room temperature
  • 5 tbs butter Unsalted butter is best. Salt is added separately.
  • 2 oz baking chocolate I use 100% baking chocolate. Since the mint chocolate is very sweet. You can also use semi sweet chocolate chips if you want.
  • 3 oz of mint chocolate. See notes above for brand recommendations. I use Andes Mints, they are easily available in most candy isles.
  • 1/2 cup brown sugar You can also use coconut sugar.
  • 1 Tbs espresso powder Espresso powder balances the chocolate flavor really well.
  • 1 Tbs cocoa powder + extra for dusting. You can use dark chocolate, or regular cocoa powder.
  • 1/2 tsp salt Salt balances all the sweet!
  • Extra chocolate for topping (optional)

Steps To Make Flourless Mint Chocolate Cake:

  1. Prepare the Chocolate and Eggs:

    1. Over a double boiler, melt the chocolate and butter together. Continue to stir until glossy. Set aside to cool.

    2. In a stand mixer, beat the egg whites until stiff peaks form.

    3. Slowly add in the sugar to the beaten egg white. (1/4 of the sugar at a time.)

    4. To the melted chocolate and butter mixture, add the espresso powder and cocoa by slowly mixing them in to avoid clumps.

    5. Add the salt and vanilla to the butter and chocolate mixture next.

    6. Last, add the room temperature egg yolks and mix well.

  2. Bake the Cake:

    1. Preheat your oven to 325 F

    2. Slowly fold the chocolate mixture into the egg whites and sugar. The slow fold allows the eggs whites to hold onto the air.

    3. Once combined, pour the batter into the cake pan.

    4. Place in the oven and bake for 35-40 minutes or until the top no longer jiggles and the sides just start to pull away from the pan.

    5. Remove to cool and serve with extra chocolate and vanilla ice cream!

Equipment Needed For Flourless Cake:

  • Stand mixer or handheld mixer: You will need a stand mixer or hand held mixer to mix the egg whites into stiff peaks.

  • Cake Pan: Use an 8-9 inch baking pan. If your pan is too small, you may find that your cake collapses on the sides! This can still taste really good, but will not be as pretty.

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