Satisfy your chocolate cravings with this decadent Flourless Chocolate Cake recipe. The cake’s fudgy texture and rich chocolate flavor are thanks to a mix of high-quality melted bittersweet dark chocolate, cocoa powder, and creamy butter. A double boiler ensures the chocolate mixture melts to a silky smooth consistency. It is then combined with eggs and sugar to create a mouthwatering, dense texture. This decadent treat is ideal for a special occasion or whenever you need a show-stopping dessert!
What sets this flourless cake apart is its simplicity. The batter easily whisks together—no stand mixer is needed— and it doesn’t require a water bath to achieve a rich, decadent texture. Without the need for flour, the chocolate takes center stage to create a rich texture that resembles a chocolate truffle and is naturally gluten-free. Each bite melts in your mouth. This cake is delicious plain or with a light dusting of cocoa powder or powdered sugar. Or dress it up with a dollop of whipped cream, ganache, or fresh fruit! For more chocolate dessert recipes, try my classic brownies, chocolate cupcakes, or chocolate lava cake.
Flourless Chocolate Cake Ingredients
Bittersweet Chocolate — for the richest cake, I recommend using a high-quality 60% bittersweet chocolate. I like to buy a baking bar and chop it up. Bars melt better and are often better tasting than some chocolate chips.
Unsalted Butter — adds a rich and creamy texture and helps create a smooth chocolate mixture. Use unsalted butter to control the cake’s seasoning. If using salted butter, reduce the added salt by a pinch.
Cocoa Powder — use a high-quality cocoa powder and choose a Dutch-processed type for the most robust chocolate flavor. Sift it to remove any lumps and ensure it blends smoothly with the other ingredients.
Sugar — granulated white sugar adds sweetness to balance the rich bitterness of the chocolate.
Espresso Powder — while optional, I recommend adding it to enhance the chocolate flavor. The cake will not taste like coffee. Feel free to omit it if you prefer not to use it; the cake will still be delicious!
Eggs — this binding ingredient is crucial for the cake’s texture. Use large eggs at room temperature for easier mixing when combined with the chocolate mixture.
How To Make Flourless Chocolate Cake
1. Preheat the oven to 350ºF. Grease an 8-inch cake pan with butter, line the bottom with parchment paper, then butter the paper.
2. In a double boiler or heatproof bowl over a pot of hot water, combine the chopped bittersweet chocolate and butter. Stir occasionally until the chocolate and butter are melted and smooth.
3. In the melted chocolate bowl, sift in the cocoa powder, then whisk in the sugar, salt, and espresso powder (if using) until well combined.
4. Add the eggs one at a time, mixing well after each addition.
5. Pour the chocolate mixture into the prepared cake pan. Bake at 350°F for 22-25 minutes. The top should form a crust, and the sides of the pan should be set while the center remains slightly gooey.
6. Allow the cake to cool in the pan for a few minutes. Run a knife around the edges to loosen it, then invert the cake onto a wire rack to cool completely. Dust with powdered sugar or cocoa powder as desired, and top with fresh berries or ganache. Serve at room temperature or slightly warmed.
What’s The Best Chocolate To Use?
For the best flourless chocolate cake recipe, use high-quality 60% bittersweet chocolate for a silky, rich texture and robust chocolate flavor. You can also use semisweet chocolate and reduce the sugar to ⅔ cups for a decadent chocolate cake, but that’s less intense. I don’t recommend using chocolate chips or candy melts, as most contain additives that prevent smooth melting.
Dutch-processed cocoa powder is my preferred cocoa of choice for its deep chocolate notes, though you can substitute it with natural unsweetened cocoa powder for a lighter chocolate flavor.
Toppings And Serving Suggestions
Enjoy this chocolate cake for dessert anytime with a dusting of cocoa powder or powdered sugar. Or elevate it for special occasions with a dollop of whipped cream, pipe chocolate buttercream frosting on top, or make chocolate ganache with leftover chocolate and heavy cream. You can even serve it with a scoop of vanilla ice cream. For extra pizzazz, add fresh raspberries or strawberries!
How To Store
Allow the cake to cool completely to room temperature before transferring it to an airtight container. Store refrigerated for up to 1 week. For best results, bring it to room temperature before serving.
Leftover slices can be frozen by placing pieces of parchment paper between them and freezing them in a freezer-safe container or ziptop bag for up to 3 months.
Pro Tips For Making This Recipe
- Use high-quality ingredients. The key to achieving the richest flavor in this recipe is to use a good quality brand of chocolate and cocoa powder intended for baking. You can often find these in the baking aisle near the chocolate chips.
- For more depth of flavor, stir 1 teaspoon of pure vanilla extract into the melted chocolate mixture before adding the eggs.
- Properly melt the chocolate. Use a double boiler method to melt the chocolate and butter mixture to prevent burning the chocolate and ensure a smooth texture.
- Grease and line the pan. Butter and line the cake pan with parchment paper to prevent the cake from sticking. This makes it easier to remove the cake and helps maintain its shape.
- Don’t overbake the cake. Watch the cake and bake just until the edges have puffed and are set and the top has formed a crust. The center should remain slightly gooey for a rich, fudgy texture.
- Cool before topping. Allow the cake to cool completely on a wire rack before adding any toppings to prevent them from melting or sliding off.
Frequently Asked Questions
A standard 8-inch round cake pan does a great job for this recipe. You can use a springform pan if you’d like, but you should still line the bottom of the pan with parchment paper.
The cake is done when the top has a crust, and the edges are set. Don’t worry if the center is still slightly gooey, as it will continue to firm up as it cools.
Yes, you can freeze this cake. Once it has cooled completely, wrap the cake tightly in plastic wrap or aluminum foil and store it in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
Is Flourless Chocolate Cake Gluten-Free?
Yes, this chocolate cake is naturally gluten-free! Be sure to check the ingredient labels for gluten-free certification to avoid any potential cross-contamination.
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Flourless Chocolate Cake Recipe
Video
Ingredients
- 4 oz dark bittersweet chocolate coarsely chopped, (113g)
- 1/2 cup unsalted butter cut into pieces, (113g)
- ½ cup cocoa powder (50g)
- ¾ cup sugar (150g)
- 1 teaspoon espresso powder optional
- ¼ teaspoon salt
- 4 large eggs
Optional toppings
- cocoa powder
- berries
- ganache
- powdered sugar
Instructions
- Preheat to 360F, butter an 8 inch cake pan and line with parchment paper.
- Chop chocolate and butter then place in a bowl over a pot of simmering water and melt stirring occasionally. Sift in the cocoa powder, whisk in the sugar, salt, espresso powder and eggs mix very well. You may add a teaspoon of vanilla at this point but it is optional.
- Pour into prepared pan and bake at 350F for 22-25 minutes. The top will have a crust and the edge will have risen and set.
- Allow to cool in pan for a few minutes then run a knife along the edge and invert onto a cake plate. Allow to cool then dust with powdered sugar, cocoa or cover in ganache. Top with berries and enjoy!
Notes
- Use high-quality ingredients. The key to achieving the richest flavor in this recipe is to use a good quality brand of chocolate and cocoa powder intended for baking. You can often find these in the baking aisle near the chocolate chips.
- For more depth of flavor, stir 1 teaspoon of pure vanilla extract into the melted chocolate mixture before adding the eggs.
- Properly melt the chocolate. Use a double boiler method to melt the chocolate and butter mixture to prevent burning the chocolate and ensure a smooth texture.
- Grease and line the pan. Butter and line the cake pan with parchment paper to prevent the cake from sticking. This makes it easier to remove the cake and helps maintain its shape.
- Don’t overbake the cake. Watch the cake and bake just until the edges have puffed and are set and the top has formed a crust. The center should remain slightly gooey for a rich, fudgy texture.
- Cool before topping. Allow the cake to cool completely on a wire rack before adding any toppings to prevent them from melting or sliding off.
