Flourless Chocolate Blueberry Cake

This Flourless Chocolate Blueberry Cake is pure indulgence. Rich, fudgy, and packed with chocolatey goodness. Topped with lavender whipped cream, it adds a light, floral touch that perfectly balances the richness. The fresh blueberries bring a juicy pop of sweetness with every bite. It’s the kind of dessert that just hits the spot every time!

Whether you’re gluten-free or not, this Flourless Chocolate Blueberry Cake is a treat anyone will love and appreciate. It’s so rich and decadent that it practically melts in your mouth. This cake uses simple ingredients, but still manages to feel elegant without being over the top. You can serve this cake for just about any occasion, like Valentine’s Day, a birthday celebration, or even Mother’s Day.

If you’re a fan of rich, chocolatey desserts, be sure to check out some of my other favorites like Chocolate Ganache Cheesecake, Chocolate Fudge Cupcakes, and Cinnamon Chocolate Chip Cookies.

Why You’ll Love This Flourless Chocolate Torte

• Rich and fudgy texture- This cake has a wonderfully dense texture that feels incredibly satisfying with every bite. It’s not overly heavy, but the richness hits just right, making it the kind of dessert you savor slowly.
• Simple ingredients- Made with basic pantry staples, but somehow, it’s still elegant and full of rich flavor. It proves you don’t need fancy ingredients to make something amazing.
• Not overly sweet- The sweetness is just right, not overly sugary, but enough to highly the rich chocolate flavor without overpowering it. The subtle sweetness lets the chocolate shine while the lavender infused whipped cream adds a light and airy touch.
• Plump, juicy blueberries- The fresh blueberries are the perfect complement to the rich chocolate, adding a burst of fruity freshness. Their natural sweetness and slight tartness really helps balance the deep chocolate flavor.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Eggs- Eggs help give the cake its rich texture and structure.
• Sugar- Regular white granulated sugar works best. Sugar helps create a smooth, velvety texture in the cake, contributing to that dense, melt in your mouth feel.
• Chocolate- Use a high-quality dark chocolate for the richest flavor. If you prefer a slightly sweeter cake, you can swap in semi-sweet chocolate, but dark chocolate will give the most depth of flavor.
• Butter- Use unsalted butter. You’ll need to melt the butter with the chocolate.
• Vanilla- Use pure vanilla extract for the best flavor.
• Heavy cream- Make sure the cream is very well chilled. This helps the cream whip up properly and hold its shape.
• Lavender- To make the lavender whipped cream, I infuse the heavy cream with dried “culinary” lavender. You can find it on Amazon, farmers markets or specialty grocery stores. If you’re not a fan of lavender, you can simple make vanilla whipped cream. The cake will still taste delicious!
• Blueberries- Fresh blueberries are the best choice for this cake. Look for plump, firm blueberries that are deep blue in color. Avoid berries that are shriveled, mushy, or have signs of mold. You can also substitute another berry, like raspberries, blackberries, strawberries, or even cherries if they’re available.

Step By Step Instructions – Flourless Chocolate Cake

STEP 1: Prepare the pan. Preheat the oven to 350°F. Lightly grease a 9-inch round springform pan with nonstick cooking spray. Then, place a parchment round on the bottom of the pan and spray again.

STEP 2: Melt the butter and chocolate. Place the butter and chocolate in a heatproof bowl over a double boiler (a bowl set over a pot of simmering water). Stir occasionally until fully melted and smooth. Remove from heat and allow to cool.

STEP 3: Whip eggs whites and sugar. Meanwhile, in a large mixing bowl, beat the egg whites on medium speed until frothy. Once frothy, slowly add the sugar, a little at a time. Increase speed to high and whip until stiff peaks form. The mixture should be glossy, and the peaks should stand up straight without collapsing.

STEP 4: Combine egg yolks and chocolate. Gently fold the egg yolks into the whipped egg whites using a rubber spatula. Be careful not to deflate the mixture. Then, slowly pour the melted chocolate mixture into the egg mixture. Fold gently until everything is combined, stopping as soon as there are no streaks.

STEP 5: Bake. Pour the batter into the prepared pan, spreading evenly. Then, bake for 25-30 minutes or until the top is set and evenly puffed.

STEP 6: Cool. Remove the cake from the oven and allow it to cool completely at room temperature. The cake will begin to deflate and crack as it cools. Once cool, cover and refrigerate for at least 8 hours, preferably overnight.

Lavender Whipped Cream and Assembly

STEP 1: Infuse the cream. In a small saucepan, heat the heavy cream over low heat until warm but not boiling. Remove from heat and stir in the dried lavender. Let steep for 15-20 minutes to allow the lavender flavor to infuse.

STEP 2: Strain and chill. Strain the cream through a fine mesh sieve to remove the lavender buds. Cover and refrigerate until full chilled, at least 2 hours or overnight.

STEP 3: Whip the cream. Once chilled, pour the infused cream into a mixing bowl. Using a hand mixer or stand mixer, begin whipped on medium speed.

STEP 4: Add the sugar and vanilla. When the cream starts to thicken, add the sugar and vanilla extract. Continue whipping until medium peaks form.

STEP 5: Assemble. Remove the chilled cake from the refrigerator. Then, dust the top of the cake with cocoa powder (optional). Generously spread the lavender whipped cream over the top of the cake. Last, scatter fresh blueberries over the whipped cream. For an extra touch, you can sprinkle a few dried lavender buds.

Expert Baking Tips For The Best Flourless Chocolate Cake

• Use high-quality chocolate. Since chocolate is the star of this cake, opt for a high-quality dark chocolate (at least 70%) for the best flavor and texture.
• Cool the chocolate mixture. Let the melted chocolate and butter mixture cool before adding it to the eggs. If it’s too hot, it will scramble the eggs and ruin the batter.
• Fold gently. When folding the chocolate with the egg mixture, use a light hand to keep as much air in the batter as possible.
• Don’t over bake. The cake is done when the center is just set but still slightly soft. Over baking will make it dry instead of fudgy.
• Let the lavender infuse for the best flavor. Don’t rush infusing the lavender. Letting the dried lavender steep in the warm cream for at least 15 minutes ensures a delicate floral flavor without being over powering. For a stronger lavender flavor, you can steep it longer, but be careful, it can become too intense if left too long.

Frequently Asked Questions

Storing and Freezing

Store the Flourless Chocolate Blueberry Cake in the refrigerator, covered. It will keep for 3 days, but be aware that the whipped cream may soften a bit over time. For the best results, it’s a good idea to store the components separately until you’re ready to serve.

Freezing

This cake freezes beautifully! Wrap the unassembled cake or individual slices tightly in plastic wrap, then place in an airtight container or freezer bag. It will stay fresh in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the cake in the fridge overnight or for a few hours at room temperature.

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