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White Flourless Chocolate Cake

White Flourless Chocolate Cake

This white flourless chocolate cake is the perfect blond version of the most decadent, easiest dessert you can imagine. And it’s even naturally gluten free!

This white flourless chocolate cake is the perfect blond version of the most decadent, easiest dessert you can imagine. And it's even naturally gluten free!

I find that white chocolate can be sort of a divider, rather than a uniter. The creamy texture is mostly universal, but the flavor tends to be love-it-or-hate-it. Maybe it’s the richness or the fact that many commercial white chocolates tend to be rather waxy and overly sweet?

I’m not really a white chocolate lover or a white chocolate hater. I’ll eat and enjoy nearly anything, and I find that the way a dessert or food is prepared and the quality of the ingredients can make all the difference. This white flourless chocolate cake, of course, is prepared in just the right way, with just the right ingredients.

This white flourless chocolate cake is the perfect blond version of the most decadent, easiest dessert you can imagine. And it's even naturally gluten free!

How to prepare a flourless chocolate cake

Flourless chocolate cake is traditionally made by melting chocolate and butter, mixing them with granulated sugar and egg yolks and, then folding in whipped egg whites. Sometimes, for a bit more chocolate flavor, the egg whites are beaten with unsweetened cocoa powder.

White chocolate is unique, though, so it tends to behave differently than dark or even milk chocolate in baking. I’ve tried baking a white flourless chocolate cake by replacing only the dark chocolate with white chocolate in my easy flourless chocolate cake recipe. It was a total flop.

Baking a white chocolate cake using the same sort of ingredients as a dark chocolate flourless cake, I couldn’t get the cake to bake properly without burning on the bottom. It didn’t matter whether I separated the eggs and whipped the egg whites or not. Everything turned around when I added cream cheese to the mix, though.

This white flourless chocolate cake is the perfect blond version of the most decadent, easiest dessert you can imagine. And it's even naturally gluten free!

White versus dark flourless chocolate cake

Since there’s no flour to stabilize a flourless cake as it bakes, often flourless baking recipes contain a nut butter or something like black beans or cooked quinoa. A traditional flourless chocolate cake has little more than chocolate, butter, sugar, and eggs. Ditto with fudgy flourless brownies.

In making a white chocolate cake recipe, I found it even more difficult to make a batter that was fluffy enough to bake into a cake, not a pudding. Adding cream cheese to the batter made all the difference.

This cake is not a cheesecake. I had originally planned to make a dark chocolate flourless cake and just swirl in some cheesecake batter. I do think that would taste amazing. But I was dying to see whether or not I could make a white version of a flourless chocolate cake.

Since there’s also a tremendous amount of variation from one white chocolate brand to another, I do have to recommend using the best quality white chocolate you can. In this recipe, I used Ghirardelli’s white chocolate baking bar, which I find to be of consistently good quality.

(If you’re gluten free, though, please be sure to check the packaging. I understand that there have been times in the past when Ghirardelli’s white chocolate baking bar has stated that it may contain wheat.)

This white flourless chocolate cake is the perfect blond version of the most decadent, easiest dessert you can imagine. And it's even naturally gluten free!

Do you need to use a water bath?

A water bath, or “bain marie” is simply a method for baking a cake in a larger pan with hot water that rises about halfway up the sides of the pan with the cake batter in it. It provides moist heat that otherwise isn’t possible in a traditional oven. It also maintains a more even, consistent temperature to the cake during baking.

I don’t really care for baking anything at all in a springform pan. Add in the trouble of a water bath, and I’m even more annoyed. Happily, although this recipe requires the springform pan, the water bath is entirely optional.

This white flourless chocolate cake is the perfect blond version of the most decadent, easiest dessert you can imagine. And it's even naturally gluten free!

When I baked this cake with a water bath, I found that the cake rose and baked more evenly (no higher, browner “crust” around the edges). The texture was creamier, too.

When I baked the cake without a water bath, I did place a shallow pan of simmering water on the bottom rack of the hot oven during baking. That helps the cake bake more evenly and in a nice, moist environment. But it doesn’t slow the baking like submerging the pan in an actual water bath does. I found that the cake didn’t rise as evenly, but the texture was more cake-like.

This white flourless chocolate cake is the perfect blond version of the most decadent, easiest dessert you can imagine. And it's even naturally gluten free!

Ingredients and substitutions

If you have other dietary restrictions beyond being gluten free, I’m afraid I don’t have very good news for you about this recipe. But here’s all the explanation I’ve got:

Dairy-free: You simply can’t successfully make this recipe dairy-free, at least not by making the usual substitutions. I have tried and tried (and tried!), and there just isn’t any proper dairy-free substitute for cream cheese. Some of them are able to nail the texture, but none of them has the proper taste.

The closest sub is probably Tofutti, but even that just doesn’t cut it for me. Personally, I’d rather have something else entirely than a near-miss. The butter should be able to be replaced with Melt, my favorite vegan butter replacement, but eliminate the salt in the ingredient list as it’s already plenty salty.

Dairy-free white chocolate that actually tastes good can be hard to find commercially prepared. But I do have a recipe for vegan white chocolate that I think would work just fine.

Egg-free: There are 4 whole eggs in this recipe, and they do some serious heavy lifting. For that reason, I know of absolutely no egg substitutes that would work.

 

This white flourless chocolate cake is the perfect blond version of the most decadent, easiest dessert you can imagine. And it's even naturally gluten free! #flourless #chocolate #glutenfree #gf #cake

Like this recipe?

Prep time: Cook time: Yield: 1 9-inch cake

Ingredients

8 ounces white chocolate, chopped

8 ounces cream cheese, at room temperature

8 tablespoons (112 g) unsalted butter, at room temperature

1/2 cup (100 g) granulated sugar

1/4 teaspoon kosher salt

2 teaspoons pure vanilla extract (with vanilla seeds, if possible)

4 eggs (200 g, weighed out of shell) at room temperature, beaten

Whipped cream and berries, for serving (optional)

Directions

  • Preheat your oven to 325°F. Grease a 9-inch springform pan with nonstick cooking spray. Line the bottom of the pan with a 9-inch round of parchment paper. If using a water bath, cover the bottom and sides of the pan tightly with heavy-duty aluminum foil. Set the pan aside.

  • In a small, heat-safe bowl, place the chopped white chocolate. Melt either in the microwave (90 seconds at 50% power, and then for 30 seconds at a time at 50% power, stirring in between until melted and smooth) or over a double boiler (position the bowl over barely simmering water and stir occasionally until melted and smooth). Set the melted chocolate aside to cool while you prepare the other ingredients.

  • In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the cream cheese, butter, sugar, salt, and vanilla. Whip on medium speed and then on high speed until light and fluffy (about 5 minutes). Lower the speed of the mixer to medium-low, and add the eggs one at a time. Increase the mixer speed to medium-high and continue to whip until well-combined (about 2 minutes). Reduce the speed again to medium-low, and drizzle in the melted white chocolate. Increase the speed to high and continue to whip for at least 5 minutes or until the mixture is smooth, but fluffy. The whisk should leave a visible trail in the batter.

  • Transfer the batter to the prepared springform pan and smooth into an even layer with an offset spatula. If using a water bath, place the pan in the center of a large roasting tin and place the pans in the center of the preheated oven. Pour hot water into the roasting pan while the pan is already in the oven (it’s much easier to move a pan around that doesn’t have hot water in it!) until the water reaches about halfway up the sides of the springform pan. Bake until the top is lightly golden brown and the cake doesn’t jiggle more than very slightly when moved from side to side. That will take about 45 minutes if you’re using a water bath, and about 5 to 10 minutes less without a water bath.

  • Turn off the oven and prop the door open slightly. Allow the cake to cool in the oven for at least 15 minutes and up to an hour. Remove the cake from the oven, allow it to cool in the pan to room temperature, and then place in the refrigerator for at least an hour, or up to 3 days. Run a knife around the edge of the pan to ensure that the edges aren’t sticking before unmolding the chilled cake. Rinse a large knife under hot water, then dry it off before making each cut in the cake. The knife should glide right through the cake. Garnish with whipped cream and berries, and serve chilled.

Love,
Nicole

Comments are closed.

  • Melissa
    August 29, 2018 at 10:31 PM

    Kite Hill makes a great dairy free cream cheese!! We love it plain and in baking!

    • Nicole Hunn
      August 30, 2018 at 1:14 PM

      I’ve tried Kite Hill, and I’m afraid it just doesn’t taste at all like cream cheese to me. I’m glad you and your family found something you like, though, Melissa!

  • online cake delivery in Delhi
    August 28, 2018 at 7:20 AM

    The dressing even satisfied my sweet tooth and I didn’t crave dessert like usual. This will be a staple for me. This is gorgeous, and sounds delicious!

  • Debbie
    August 27, 2018 at 9:04 PM

    The rack that comes with the Instant Pot makes it super easy to get things out! We’ve been baking banana bread and a pound type cake recently in our IP…haven’t tried a cheesecake type recipe yet.

    • Nicole Hunn
      August 28, 2018 at 12:40 PM

      Let us know if you try this recipe out in the IP, then, Debbie!

  • Denise
    August 26, 2018 at 6:02 PM

    Hi Maryva,
    Since my husband is a chocolatier , i am sure that the big brands don’t add any kind of these oils. I don’t know where you could find it in the USA.
    The brands are Barry , Callebaut and Valhrona. Lindt also , if you buy the chocolate of the artisan chocolatier. Here in Québec, we have suppliers who have it.

  • MaryVA
    August 26, 2018 at 9:57 AM

    Do you have any idea if palm/coconut oil free white chocolate is available? Palm oil is worse for me than wheat. It is everywhere. I so want to try this, but need a source of the appropriate white chocolate.

    • Nicole Hunn
      August 26, 2018 at 12:13 PM

      I’m afraid I’ve never looked into that, so I don’t know, Mary. You can try making my homemade vegan white chocolate and using that?

  • Nancy
    August 26, 2018 at 9:35 AM

    I loved the instruction to cook the cake until it doesn’t giggle any longer

    • Nicole Hunn
      August 26, 2018 at 12:12 PM

      Oh my gosh, Nancy! Fixing typo of shame now…

  • Karen
    August 26, 2018 at 9:24 AM

    What type of pan do i use if i do not have a springform pan?

    • Nicole Hunn
      August 26, 2018 at 12:11 PM

      Hi, Karen, You can try baking it in a 9-inch round cake pan with high sides. It will pretty difficult to get it out without deflating it, though!

  • marilyn warren
    August 26, 2018 at 8:51 AM

    HOW WOULD YOU COOK THIS IN A STEAM OVEN?

    • Nicole Hunn
      August 26, 2018 at 12:10 PM

      I’m afraid I really don’t know, Marilyn. I think that would be similar to baking it in a water bath, but you’ll have to experiment!

  • Linda
    August 26, 2018 at 8:09 AM

    This looks amazing!
    Is any possibility that you could include nutritional information with the recipes to share?

    • Nicole Hunn
      August 26, 2018 at 12:10 PM

      Hi, Linda,
      At this time, I don’t provide nutritional information, but any I would provide would be approximate anyway. Feel free to plug the recipe into an online calculator. That’s all I would do anyway!

  • Marianne
    August 25, 2018 at 9:40 AM

    I just had to comment on this as it’s pribably one of the best things (gluten free or not gluten free) that I have ever made! Great flavour and texture. Thank you!

    • Nicole Hunn
      August 25, 2018 at 11:08 AM

      So glad you loved it, Marianne! It’s surprisingly good. I mean, it looks like it would be good, but it’s even better than that. 🙂

  • MaryAnn
    August 23, 2018 at 7:39 PM

    I love that you admit it takes several tries to get the right flavor and texture. Food Network makes it seem like everything was perfect on the first try. Those of us that are a bit older, know meals don’t come out perfect every time.

    • Nicole Hunn
      August 24, 2018 at 5:37 AM

      Haha, MaryAnn. This one was a huge struggle! I had long been tempted to try something like this, but I know that the simpler the recipe, the more difficult it can be to nail it just right. I never pretend at ease. 🙃

  • Teddie
    August 23, 2018 at 9:06 AM

    How about converting this for an electric pressure cooker like everyone is doing these days?

    • Nicole Hunn
      August 23, 2018 at 9:29 AM

      That’s an interesting idea, Teddie! I’ve thought about making flourless cakes and cheesecakes for the pressure cooker, but it has always seemed like it’s more trouble than it’s worth since you have to create a sling, etc. But I’ll definitely consider it!

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