Pisces Flourless Chocolate Cake

Name: Pisces Flourless Chocolate Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 8 oz semisweet chocolate, chopped; 1/2 cup unsalted butter; 3/4 cup granulated sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 3 large eggs; 1/2 teaspoon orange zest; 1/2 cup unsweetened cocoa powder; Powdered sugar; Fresh raspberries; Whipped cream

Highlighted under: Tasty Treat Recipes

I’ve always had a soft spot for flourless chocolate cake, and this Pisces version takes it to a heavenly level. The rich, dense texture, combined with the aromatic hints of orange zest, makes this cake truly unforgettable. Whenever I whip it up for gatherings, everyone raves about its melt-in-your-mouth goodness. It’s an indulgent treat that never fails to impress, whether I’m celebrating a birthday or simply satisfying my sweet tooth. With just a few simple ingredients, you can create a dessert that feels gourmet yet is approachable for any home cook.

Created by

Emily

Last updated on 2026-01-29T23:16:09.546Z

When I began experimenting with this cake, I learned the importance of using high-quality chocolate. The flavor really shines through, making every bite a chocolate lover's dream. I love recommending semisweet chocolate for a balanced taste, and the addition of orange zest adds a delightful twist.

Another tip that stood out during my baking adventures was the technique of folding egg whites into the chocolate mixture. This step is crucial, as it gives the cake that legendary rise and lightness. I can't help but savor a slice every time I make it!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

The Role of Each Ingredient

In this flourless chocolate cake, the primary ingredients work symbiotically to create that luxurious texture. The semisweet chocolate not only provides depth of flavor but also contributes to the cake's rich density. Choosing a high-quality chocolate can make a significant difference; aim for one that contains at least 60% cacao for the best results. The unsalted butter adds creaminess, while the cocoa powder balances the sweetness and intensifies the chocolate profile, making every bite heavenly.

Eggs play an essential role as they provide structure and stability to the cake. When whisked with sugar, they incorporate air, helping the cake rise slightly while maintaining its dense, fudgy center. If you're looking to make this recipe dairy-free, you can substitute the butter with a plant-based alternative, such as coconut oil; just be aware that this may impart a subtle coconut flavor.

Perfecting Your Technique

When melting the chocolate and butter, it’s crucial to do so gently. Use a double boiler or microwave at low power to avoid scorching the chocolate. Stir continuously until the mixture is smooth and glossy, then let it cool only slightly before adding it to the egg mixture. This ensures that the chocolate doesn't cook the eggs, which would result in a grainy texture rather than the desired smoothness.

Baking the cake requires a careful balance; you want to remove it while it's still slightly underbaked in the center for that melt-in-your-mouth quality. The cake is ready when it has set on the edges but still jiggles slightly when you give it a gentle shake. This will allow it to firm up as it cools—overbaking will lead to a dry texture, so keep a close eye during the last few minutes.

Ingredients

Gather these ingredients to make your cake:

For the Cake

8 oz semisweet chocolate, chopped
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1/2 teaspoon orange zest
1/2 cup unsweetened cocoa powder

For Garnish

Powdered sugar
Fresh raspberries
Whipped cream

Make sure everything is at room temperature for the best results!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

Melt Chocolate and Butter

In a double boiler or microwave, melt the chopped chocolate and butter together, stirring until smooth. Remove from heat and let it cool slightly.

Whisk Eggs and Sugar

In a mixing bowl, whisk together the sugar, salt, and eggs until the mixture is pale and slightly thickened.

Combine Mixtures

Add the melted chocolate mixture and vanilla extract to the egg mixture, stirring until well combined. Gently fold in the orange zest and cocoa powder until no streaks remain.

Bake the Cake

Pour the batter into the prepared cake pan and bake in the oven for 25 minutes, or until the cake has set but is still fudgy in the center.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate. Dust with powdered sugar and garnish with raspberries and whipped cream if desired.

Enjoy your delicious pisces flourless chocolate cake!

Pro Tips

Ensure your chocolate is of high quality for the best flavor. Don't overbake the cake
it should still be slightly moist in the center.

Serving Suggestions

This flourless chocolate cake shines with simple yet elegant garnishes. A light dusting of powdered sugar adds just the right touch of sweetness while allowing the intense chocolate flavor to shine through. Fresh raspberries not only provide a pop of color but also a tart contrast that complements the richness of the cake beautifully. If you want to elevate your presentation, use a stenciling technique for the powdered sugar—just place a template on the cake before dusting.

Whipped cream is a classic pairing, but consider experimenting with flavored whipped creams, such as vanilla or a hint of orange zest, to echo the flavors in the cake. For an adult twist, a splash of liqueur, like Grand Marnier or Amaretto, can be whipped into the cream for a more sophisticated dessert experience.

Make-Ahead and Storage Tips

One of the best parts about this cake is that it actually benefits from a day of resting in the refrigerator, allowing the flavors to meld beautifully. After cooling completely, wrap the cake tightly in plastic wrap and store it in the fridge for up to five days. When ready to serve, simply bring it to room temperature for the best texture. The cake also freezes well; just slice it and wrap individual portions in plastic wrap, then store in an airtight container for up to three months.

To reheat, heat individual slices in the microwave for about 10-15 seconds for a comforting treat reminiscent of freshly baked cake. If you prefer a warm, gooey center for serving, try popping it in a preheated oven at 350°F (175°C) for about 5-10 minutes. This can rejuvenate the texture and enhance the chocolate experience, making it as delightful as the first bite.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can make this cake a day ahead. It actually tastes better the next day as the flavors develop!

→ Can I substitute the semisweet chocolate?

Absolutely! You can use dark chocolate for a more intense flavor or bittersweet chocolate for a less sweet cake.

→ How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.

→ Is this cake gluten-free?

Yes, since it has no flour, this cake is naturally gluten-free!