Cinnamon-Spiced Flourless Chocolate Cake with Whipped Cream
A rich, dense flourless chocolate cake infused with warm cinnamon and topped with light whipped cream for a balanced dessert. This french-inspired recipe ready in about 45 minutes layers chopped bittersweet chocolate, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 340 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, chopped bittersweet chocolate
- 6 tbsp unsalted butter
- 3/4 cup granulated sugar
- 4, room temperature large eggs
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. Grease an 8-inch springform pan and line the bottom with parchment paper.
- Step 2: Melt 8 oz chopped bittersweet chocolate with 6 tbsp unsalted butter in a heatproof bowl over simmering water, stirring until smooth; remove from heat.
- Step 3: In a large bowl, whisk 3/4 cup granulated sugar with 4 large eggs until pale and slightly thickened, about 2 minutes.
- Step 4: Fold the melted chocolate mixture into the egg mixture along with 1 tsp ground cinnamon, 1 tsp vanilla extract, and 1/4 tsp salt until fully combined.
- Step 5: Pour batter into prepared pan and bake for 25-30 minutes until the edges are set but the center still slightly jiggles.
- Step 6: Let cool completely in the pan on a wire rack, then remove sides.
- Step 7: Whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form and dollop generously over the cake before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cinnamon-Spiced Flourless Chocolate Cake with Whipped Cream take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cinnamon-Spiced Flourless Chocolate Cake with Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cinnamon-Spiced Flourless Chocolate Cake with Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinnamon-Spiced Flourless Chocolate Cake with Whipped Cream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cinnamon-Spiced Flourless Chocolate Cake with Whipped Cream?
French mains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
