Super Easy Flourless Chocolate Cake (SOO Fudgy!)

[@BrianLagerstrom]

If you find yourself with 3 extra cakes like I did. Slice into individual pieces and freeze. This cake is almost as good frozen as is is room temp 💫

[@shirischwartz4718]

can't wait to make it tomorrow !! how long does it last frozen ?

[@BrianLagerstrom]

@@shirischwartz4718 I’d say 3-4 months before it starts to taste like freezer. Depends on how much shrimp you got in there haha

[@shirischwartz4718]

@@BrianLagerstrom great ! only have the one haha

[@ItJess]

Hey Bri! Can I skip the buttermilk without affecting the texture or flavour of the cake?

[@johncspine2787]

@@BrianLagerstrom I just got a Foodsaver vac doodad for cheesemaking, I’m pretty enamored with the thing. I realized I use my freezer as an excuse to throw things away when they’re freezer burned, but vacuum sealing stuff really improves the quality in the freezer..the 99 dollar one is working better for me than the 150 dollar one I returned to Amazon for not sealing correctly too..

[@thisisnotaclipshow4129]

Brian out here saving my bread game and my marriage.

[@pixe1637]

I made this for my wife and she said it tasted like “restaurant cake”. She loved it!

[@adriennepender673]

Brian and Lorn dancing puts me in my happy Place. ♥️

[@schmup53]

I made this for company for V-Day, it was very good, even though I accidentally over cooked it a bit. Lovely recipe.

[@melodyssong4916]

I love how you explain a lot of details about the process, like why you whip by hand and what the egg whites look like when they're over-whipped. That's why I'll watch your videos of recipes I'm not even interested in making, because I'll probably learn something new about cooking. (Though I do want to try this one!) Also, you must have forearms like steel cables from all that whipping!

[@FoolOfATuque]

My uncle is a baker at the Cheshire Cat Pub in Ottawa, Ontario. He use to make flourless chocolate cake and he told me the reason why he made it flourless was so he could fit more butter and chocolate in it. Lol! Thanks for the flourless cake recipe!

[@crafty_j957]

I've eaten there before!! The food was delicious

[@GK-ee7mw]

This turned out amazing. Not as dense and heavy as most flourless chocolate cake which I and my partner loved! I’m definitely going to make a raspberry sauce to go on it as well, but it’s great with just the whipped cream . A++

[@fluffyscruffy]

Bri, this recipe is killer. I made it last night...with Browned butter! My experience tells me that browning the butter makes it lose around 20% in weight. It was insane, everybody loved it.

[@joykeirajoy9881]

Can’t wait to try this heavenly masterpiece 🤩

[@gigiingervaldt44]

Not enough praise is lauded to men who love and cherish their wives. May you both continue to prosper together. Love the chemistry.

[@rodrigoschulz8021]

Crawling inside of cake is a new level of dessert love I wasn't aware of. I think I need this cake in my life.

[@Arauge1981]

Thank you for highlighting the hand method of separating eggs! It's so much easier than the shell-to-shell method most people/channels do.

[@amypaver1367]

Wow! This cake was a huge hit! “Unexpectedly delicious!” according to my husband. Rich mousse-like texture perfectly balanced with the tangy cream and roasted hazelnuts. All the thumbs up!

[@DavidsLongRangeShooting]

Brian, you are one of 3 KZbin personalities that I respect when it comes to the culinary arts, the other two being Kenji and Chef John. I hope that you continue to make videos FOREVER, this space needs humble and knowledgeable characters like you.

[@OOUER]

I checked Kenji's channel. Really amazing. Thanks for the tip man. Now I have 3 as well

[@tiinaveer5298]

I also love Chef John and Kenji. Also Sonny from That Dude Can Cook.

[@gigiaustin5854]

I love Lauren. I know you are a great chef because she loves everything you make. Your genius. I live all your videos. Thank you from an old lady.

[@srinathm3836]

I already LOVE how you dance after each recipe instead of just ending it with a close-up on the face like many others, and now we have your wife joining too! Awh my heart ❤️ Love the recipe. Totally gonna try it!

[@DB46811]

You two are so frickin cute together, ADORABLE! Oh, and Lorn’s cake looks pretty darned good too! Thanks for another great vid Bri! ✌🏻🙋🏼‍♀️

[@americanrebel413]

This looks awesome Brian! Thank you. Ps. I've noticed, every time you look at your wife your face brightens up! That's awesome!

[@briancapo123]

Loved the egg facts and hand whisk demonstration! Quality as always!

[@BrianLagerstrom]

Thanks Bri

[@tiinaveer5298]

Totally. Love all the pro-level info and techniques BL provides in his vids. My husband loves the lack of hyperbole. Great videos.

[@MillieMonke]

I made this and it was a complete hit, served with the olive oil, flaky salt, and all 🤤I did add sliced strawberries too, helped balance out the sweetness. Exquisite. Refrigerating for a long time is soooo worth it, it was even better the next day. Definitely making again. Thanks for the recipe!! 👏🏼

[@MaxOakland]

Serving with sliced strawberries is a genius idea! That takes this cake to the next level

[@davidmunglah9230]

I will definitely make this for Valentine's day! The olive oil pairing will be interesting.

[@BrianLagerstrom]

Do it! The salt really pops too

[@ferdiscooking9111]

write us if you try it please

[@SirPhilMcCrackinVonBeggington]

I raise laying chickens, and the first time I used one of their eggs I was blown away at how much sturdier the eggs are. The yolks are less likely to break when I drop them into the pan, and the whites are very firm too.

[@johncspine2787]

Me too..and how awesome unrefrigerated fresh eggs are to use in everything, like homemade Mayo, or scrambled w ricotta, or my favorite of sunny side gently over w a runny yolk on fresh, homemade bread! I gave my girls leftover whey from cheesemaking with app,e halves and fresh greens yesterday, it was funny to see hens “bobbing for apples..”..!

[@tiinaveer5298]

Envious! Can't wait to live where I can have chickens. Some day!

[@cassandraberger9146]

Sour Cream added to the whip cream! 🤯Then topping with olive oil drizzle!? 🤯 I gotta do these at least once in my life! 👏 You always teach something so surprising👏 ❤️Lauren looks so smitten with this cake! Great moves you two💃🕺

[@BrianLagerstrom]

Thanks for watching Cassandra! Try the sour whip cream it’s real dope

[@tiinaveer5298]

@@BrianLagerstrom I concur 100%! Great flavor and I like what it does to the texture too. Thanks for this great tip! Love your videos. Keep up the great work.

[@mcneja]

Made this for Valentine’s Day and it got rave reviews! Thank you. I appreciate how well-edited your videos are. I watched it probably three or four times over the course of making the cake. I tried hand-whipping the egg whites and got just barely past the soft peaks stage; it was very useful to see the whole progression. I didn’t have hazelnuts so I drizzled some apricot syrup over the whipped cream and it worked out pretty well.

[@ljc3484]

You guys are the cutest couple, you seem like you’d be a fun couple at weddings. 🥰😀

[@lunapiena04]

I made this cake today and let me just say, this is hands down the best cake I've ever made. Everyone loved it, especially my mom. I used almond flakes instead of hazlenuts tho because i didnt have those. But still, this is just amazing. Thank you so much for your recipes. Ive also made your bread loaf and french baguette. All amazing! First time I baked a loaf and baguettes and they all turned out so well! I love your channel and Im so glad i discovered it. Thank you

[@juliapokorny6383]

Just made this as Valentines Day dessert and probably one of the best things I’ve made recently. Which I’m going to chalk up to the quality of the recipe and not my baking skills 😅 as always, appreciate you sharing and the extra cute “let’s eat this thang” dance with lorn! 🥰

[@THEellieSims]

Another amazing gluten free recipe, can’t wait to try this! My partner is gluten free and it’s so nice to have a big KZbinr make recipes we can both enjoy. Thanks Bri!

[@BrianLagerstrom]

Thanks. Hope you both enjoy it!

[@laniakea4817]

Gluten-free? so weak... so weak

[@incu01]

@@laniakea4817 Haiyaaa

[@cbgbstew4072]

@@mi4936 Lol it shouldn’t have a thing to do with “culture”. Most people don’t need to be gluten free is the point, I think.

[@mi4936]

@@laniakea4817 Ah, I see you're man of culture as well.

[@PeterMoore-q5k]

Man I just love this recipe so much. Broke it out again for Passover, third year in a row. I even do the olive oil and nuts (and people think I'm nuts until they taste it).

[@juukame]

I appreciate you showing the time to hand whisk as well as the difference in egg quality

[@mahaimtiaz947]

Awww Lauren and the title of this video are both just too adorable!

[@stephaniefreedman6767]

I don't have a sweetie and i have no business making this cake just like with the million homemade breads and other recipes I obsessively make. moving in a few days, tons of grad hw, and now I'm gonna go to the market. you're my world.

[@Sara-rv7ds]

Oh my! You just made this chocoholic very happy! I’ll be making this! Thank you…thank you…Chef Brian! ❤️❤️❤️ Happy Valentines Day to you and your sweetie!

[@lyleugleman9799]

I did make this for my sweetest little baby boo for vtines and she absolutely loved it, so thanks a ton Brian! She mentioned how cheesecake-y the texture was and suggested subbing some of the buttermilk and/or butter with cream cheese to maximize cheesecakeiness? Maybe even through a graham crust on there too. Further experiments are needed!

[@markfox6786]

This really shows your expertise . The tutorial on egg whites was VERY useful as was the showcasing the addition of sour cream . Your plating is bomb. Kudos.

[@BrianLagerstrom]

Thanks a lot Mark.

[@camerenisonfire]

This tasted great. I made it for my wife and she went into labor within a day. Coincidence? 10/10 👍

[@stephengould2232]

Double, Triple Like the dancing and the romance!😊🎉

[@kimberlycooper6321]

Looks delicious. Thank you from the bottom of my Celiac heart!!

[@mikerichter1694]

A flourless chocolate cake is the best chocolate experience I've had. Perfect for valentines!

[@bamage2]

I’ve always wanted to try a flourless chocolate cake, and I was extremely happy with the results I got from this recipe. I prefer it at room temp, but I did freeze my extra slices with no loss of quality when I thawed them. Terrific recipe.

[@BrianLagerstrom]

Also good right out of the freezer 😝

[@readingwithtrev5427]

Bri!! Thank you so much for the flourless chocolate cake recipe!! My girlfriend really appreciates your take on gluten-free foods and I love making them for her! You're the MAN!!! Thanks again!

[@h_fru1234]

I love your dynamic! The dance at the end is just... •chef's kiss• ... perfect

[@MerriHome]

I love how Lorn is thoroughly enjoying her cake :) such a pretty name

[@doursen]

I think it’s Lauren.

[@ljc3484]

So which is it, Bri? 🤔😄

[@Bjorn_R]

@@doursen text in the video said Lorn

[@youtubemies]

Tried out this recipe today. It was easy to bake and result was absolutely, utterly chocolately fantastic!

[@BrianLagerstrom]

Glad you liked it!!

[@ld66g]

Since it was just my wife and me for dinner yesterday, I went from 6 eggs to 2 and otherwise reduced everything by a factor of 3 (cooking time down to 45 minutes in a small pan). With gram measurements for everything that made it super easy. We love chocolate and this cake was amazing and made for a perfect end of a fun day. Thank you.

[@swallowsbreath]

Months late question: but do you know what size pan you used?

[@mhkpt]

I just made this and it came out really nice! A bit crumblier/drier than yours, but still moist and very tasty. I suspect I beat the egg whites a bit too much because the final batter was more like a mousse than something I could pour into the cake pan. Will definitely make again. Surprisingly easy too!

[@cjbates123]

Just made this last night. Amazing. The texture of the cake after only an hour of cooling was crazy, almost mousse like. One it was fully cooled it had the familiar flourless cake texture. Definitely make the whipped sour cream with it. I served with fresh raspberries instead of hazelnuts.

[@lucaudette4363]

I did it yesterday and everybody liked it. A big success! Thanks Brian.

[@paulasimson4939]

Oh man, that looks great. The hazelnut garnish makes me wonder if you could add in a couple tablespoons of Nutella to amp up the hazelnut flavour. You guys are so cute together.

[@CathyDoll-qb7og]

Love this recipe. I will make this for sure. I will add fresh raspberries for garnish. And a splash of Mexican vanilla to the cream. 😊😊😊

[@johncspine2787]

Hey, I started making cheeses w raw cow and raw goat milk available from local farms..the leftover whey I used to make the overnight biga for your ciabatta recipe..it’s fantastic! The breads were much browner, and after freezing the bread, when you toast for sandwiches, it’s almost better than fresh, the toasty parts are almost like a pastry in flakiness..! If you ever make a simple acid set cheese like paneer at home, don’t throw away the whey..! You can use it in many things..and, btw ricotta means “recooked,” leftover whey you then bring to almost boiling, the ricotta starts spontaneously forming in the very hot water, that’s why ricotta looks so fine..you just filter the recooked whey and presto, ricotta! You can add some salt and cream to it to jazz up the plain ricotta, but it’s awesome fresh, like all fresh, homemade things..!

[@johncspine2787]

Oh meant to say, you can freeze the whey to use later..

[@w0lfgrl]

Love this recipe❤ Use a bamboo skewer instead of a knife to separate the sides so you don’t scratch the pan 😊

[@rareheartart]

Contrary to my husbands urging, I always make a new desert recipe with dinner guests. Sometimes good, sometimes bad. This time terrific!! Thank you!!

[@fabiantolano2080]

Awesome recipe! You two are so cute loving each other and especially the dance moves 😂 Bri & Lorn.

[@tiinaveer5298]

This cake is the bomb! And you're right... so easy! Thank you, Brian. I have an 8" and 10" springform, and didn't want an overflowed pan nor a flat cake, so I used a 9x9 square pan and even though I like the look of a perfect triangle of cake, especially for occasions, I did like the ability to cut tiny squares or bigger rectangles from the square cake. It's a very rich cake, so a very small piece would be enough for many. I love how the experience of this cake is so different from room temp to cold. Both are equally delightful, but the texture so different one to the other. Room temp it's almost a dense mousse. Cold it's almost like cheesecake. SO GOOD!!! Make this cake! PS the source cream in the whipped cream is excellent. Have never done this before and loved it. Made this cake for my mom's 89th birthday yesterday, she loved it!

[@anonnymous4684]

Lightly warmed through in an low heated oven is also great, as then it takes on an almost souffle like texture.

[@jo-annemendoza192]

Great video as always! But by far this is my fave hands down. Easy, doable , gluten-free indulgence. Best part? Sending good vibes on V-day. Love is in the air ! *subbed to this channel when it was at 50K. How this channel has grown! As expected! Love you both, Lagerstorms! And oh I rarely comment, this though..😊😍

[@nathanwilber7808]

Easily the best dessert I’ve made at home. Tastes like it should be really hard, but you’ve given us another easy recipe. I’ll be making this one any excuse I can get!

[@CDC_Echo]

You can shorten whipping time a lot to under a minute if you get a balloon whisk and use a very large bowl. Also mostly doing side to side movements speeds it up a bit too.

[@ItsMrBozToYou]

Seconded. Big whisks make a difference.

[@magicalmystery1964]

That cherry sauce you made for your cheesecake would be absolutely perfect for this. Way better than whipped cream in my opinion. You just can’t go wrong with cherries and chocolate. In a pinch ,a tart raspberry sauce would also work.

[@anonnymous4684]

Hmmm.....I'm really not a fan of fruit with chocolate as I find the acidity clashes with the richness of the chocolate. My one exception is orange, as that's a match made in heaven, but only the oil from the zest rather than the actual segments.

[@magicalmystery1964]

@@anonnymous4684 you don’t like chocolate covered cherries???😳

[@anonnymous4684]

@@magicalmystery1964 'fraid not. Though I can just about live with a very well done Black Forest gateau as it reminds me of my mother's dinner party creations in the 70s!

[@magicalmystery1964]

@@anonnymous4684 chocolate covered strawberries???

[@anonnymous4684]

@@magicalmystery1964 Nope. My only other concession to fruit with chocolate is banana, because they lack the acid of the fruits it's commonly paired with cherries, strawberries raspberries etc.

[@wolfura]

Dang, thanks for sharing. Will be making it later, going to the store to get the ingredients. Cheers mate!

[@scoobtoober2975]

The best gf food ever. Super good. I've made this 5 times. Super easy too.

[@samuelmahoney6878]

That looks fantastic! I don't have any significant dietary limitations for me and my kids, but this looks wonderful! I almost never do sweet stuff, but this is tempting.

[@oguzhansimsek1169]

I am always scared to mess with the air bubbles when I mix things like this so it's nice to hear they don't matter that much in this cake. I also like how you try different stuff off-camera and talk from experience.

[@Meancode]

Made this for my 5th wedding anniversary and it came out perfect! So sinfully delicious. Thanks!

[@thebeardedmother1535]

That looks phenomenal!! Top form again Brian. Bravo!!

[@cassandraberger9146]

By the way I can’t stop making the chocolate muffins & blueberry muffins, My family loved them! Will b attempting some of the super dips for super-bowl wknd👏

[@BrianLagerstrom]

Amazing let me know how the dips hit for you

[@elifbayram7337]

I love this recipe, so easy and so delicious! Definitely try it!

[@3mealaday690]

Amazing recipe my dear friend! Love it so much! The chocolate cake looks very tempting! Stay blessed! Please keep up your good work my dear ! Very delicious!

[@jonesmartins]

It's nice that you explained why hand-whipping the egg whites is safer, and showing how wrong it can get.

[@jj2024-themorethemerrier]

Thanks Bri - we love Lorn!! And flourless choc cake is magic. Yum. I'm definitely inspired to bother with the hand whipping.

[@BrianLagerstrom]

Thanks. Me too!

[@Bzbee23]

Made this today, and it was fabulous! A go to for entertaining Gluten Free friends. Its quits rich so only a small slice is needed. Thanks so much Bri!

[@saraatppkdotpt8140]

Saving for making it later ! Great video 😊

[@jamesleigh900]

Your little dance off at the end with your wife made me smile and laugh so much. I love it.

[@paulandbenny]

Yum! If you don't have a keurig like us, Medaglia D'Oro Instant Espresso Powder is delicious and very inexpensive. Great for drinking and baking.

[@masakprasak]

I made this and here are my thoughts. If you're a begginer you should definitely try this it was quick to make and it really is rich and delicioussssss. My cake cracked open more than Brian's like right trough the center and I'm not sure why...but still that didn't affect the taste. The only thing that is bothering me or better said , the thing leaving me puzzled is the cream.When I added the sour cream it instantly hardened what I whisked previously to soft peaks, like WHY is that ? Can someone with more knowledge tell me? Although it was tasty it wasn't the right texture as shown in the video... Anyways, if you're wondering if you should try it, you definitely should if you're a chocolate lover and want something decadent and easy on the stomach. If you happen to make a few mistakes like I did you still end up with nice dessert :) Thanks for the recipe Brian !

[@Your_local_therian_weirdo]

I bought a spring form pan a few years back thinking I'd make a cheese cake. I did not make a cheese cake but maybe I could talk myself into baking if it's easy. Is it really true that cooks don't bake and bakers don't cook? or is it something I tell myself to stay inside my comfort zone? You can use cream cheese, instead of sour cream, for added stabilization or if you don't want the tang but you do want the stabilization grab mascarpone, which is my go to

[@ronalddevine9587]

Brian, do you know if this can be made with sugar substitute like Equal? Being flourless it looks great for diabetics. Thanks 😊

[@DrBrunoRecipes]

Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@KamilBiela1]

Made this today and It was awesome! Rich, very chocolatey and luxurious. Thank you for this great recipe :)

[@pydron]

BMan, great recipe! Keep the GF recipes coming! You rock!

[@roshiew4073]

Can’t wait to make this Thank you You’re videos are awesomely entertaining

[@KenHollowayshow]

Looks fantastic. I've never heard of the sour cream trick. Can't wait to try it. Thanks.

[@Thorrnn]

just watched the cheesecake episode and now this one, two of my all time favorite desserts, ever.

[@brianelliott8478]

Hey Brian! Watch all your episodes, and I learn a lot! Appreciate the content! Would you do a show with Hollandaise sauce (either a benedict or whatever) sometime? I am so hit or miss with it would love to learn your method(s). Thanks again for the content.

[@PigsHome]

Another great recipe, I will definitely try it, thanks for sharing!

[@eddie_valentine]

I have no idea how you manage to answer every question I have before I can ask it. Guaranteed, if I made this I'd be wondering why a cake tester isn't coming out clean or why it sunk. You truly know what you're talking about and the flow of your videos is really smooth. Keep it up

[@BrianLagerstrom]

hey thanks, Eddie! Glad it's workin' for you

[@GregCurtin45]

This is a nice change up from the typical gluten free cake that is loaded down with ground almonds. (Also known as the Queen Mother's cake). If you know of anyone with celiac's disease this would be much lighter on your system without foregoing the intense chocolate flavor. Outstanding demonstration Chef.

[@matthewkoslow3221]

y'all are adorable as all heck

[@castironchaos]

And regarding the way the cake falls in the center because there's nothing to hold it up: would cream of tartar help? Cream of tartar is something I think should be used more often in baking, especially because it helps to keep things like this more sturdy.

[@Priscaivarsson]

Looks delicious! Silly question, does this cake have a eggie taste to it since it has so much egg in it? 😬 I live in Scandinavia and we don't have Buttermilk, what can be used instead of that? Milk?

[@PeterMoore-q5k]

Not in the slightest.

[@ashleybrown7247]

Made it. Ate it. Died and went to heaven!

[@BrianLagerstrom]

Thanks very much for trying!

[@NolongeraPissedoffAmerican1159]

Here for the dancin’!😎OF COURSE the cookin and bakin too!

[@gacoan_noodle8657]

Hello .. Nice too meet you..What is fried chocolate didn't makes burnt .. In my opinion more than a great if goes to steam process those things will be melting n didn't feel burnt .. But its okay .. To makes cream topping instead right choice with heavy whipping milk cause whipping cream easier to expand if to shake .. By the way nice vid .. Very interest i think thank you ...

[@sonialegault8673]

You two are hilarious 😂

[@BigBangNSHINeeL0v3r]

Imma make this and serve it with good quality vanilla ice cream ❤

[@chrisetherington3968]

made is for the valentine's in the house tonight - big hit!

[@karenbrooks3765]

Brian beautiful. I'm interested to see that you baked it on your steel. Do you think on an open shelf it would need more time? Is your oven gas like your hob?

[@susy4511]

Hi thank you for the recipe but should i leave it outside or i should put it in the fridge? And if us ourside how long does it last?

[@stevendilollo1421]

Just made this and came out fantastic! How long do you think it will be good for if refrigerated?