When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
I love to serve this cake with a dusting of cocoa powder and fresh berries but for an extra indulgent treat, you could also top it with my favorite chocolate ganache and a scoop of ice cream.
What you need to make this recipe
Eggs – The eggs help to bind everything together and help the cake rise slightly.
Dark chocolate – I use dark bittersweet chocolate at 60% cacao. Try to find a good quality chocolate if you can and if you use semisweet you’ll need to reduce the sugar to 2/3 cup.
Espresso powder – This adds such a delicious flavor to the cake without giving it an overpowering coffee taste so if you don’t like coffee I guarantee you will still love this cake!
Cocoa powder – This helps to replace the flour and adds a rich chocolate flavor. I like to use unsweetened cocoa powder because we already add sugar in separately.
Vanilla – A teaspoon of vanilla adds a nice note or flavor but is optional
How to make Flourless Chocolate Cake
1. Grease a cake pan with butter and line with parchment paper.
2. Melt the chocolate and butter in a bowl over a pot of simmering water.
3. Sift in the cocoa powder.
4. Add in the eggs, espresso powder, sugar, and salt and mix well. You may add a teaspoon of vanilla at this point but it is optional.
5. Pour into the prepared cake pan.
6. Bake in the oven, allow to cool them top with a dusting of cocoa powder and raspberries.
Pro tips for making this recipe
- An 8-inch cake pan works best, if you use a larger pan it will result in a thinner cake.
- Use good quality chocolate and cocoa powder for best results.
- Make sure to use a chocolate bar and not chocolate chips or candy melts because they contain additives that stop the chocolate from melting in a silky soft consistency.
- If using semisweet chocolate reduce the amount of sugar to 2/3 cup.
- There’s no need to bring the butter to room temperature for this cake because it’s melted with the chocolate.
- I use unsalted butter because salt is added in separately. If you use salted butter make sure to reduce the added salt.
- Make sure to grease the cake pan and line it with parchment paper so the cake doesn’t stick.
- Let the cake cool completely before adding any toppings.
Frequently Asked Questions
Is this gluten free?
Yes, this cake contains no flour so it’s naturally gluten free. The texture is dense and fudgy almost like a chocolate brownie, delicious!
Can I prepare this in advance?
Absolutely, you can prepare the cake batter a day in advance, pour it into the cake pan, and store it in the fridge until you are ready to bake it.
How do I know my cake is completely baked through?
You’ll know the cake is ready when the top has a crust and the edges have risen and set. A toothpick inserted into the middle of the cake should come out clean or with a few crumbs but not a wet batter.
What can I top my cake with?
I love to top my cake with a light dusting of cocoa powder and fresh berries such as raspberries, strawberries, or blueberries. Here are some more delicious ways to top your chocolate cake;
- Powdered Sugar
- Chocolate Ganache
- Peanut Butter
- Chocolate Buttercream Frosting
- Salted Caramel Sauce
- Strawberry or Raspberry Sauce
- Whipped Cream
- Serve with scoops of vanilla ice cream
How long does it last?
The cake will keep well covered in the fridge for around 5-7 days.
Can it be frozen?
Yes, this cake freezes beautifully, you can freeze it in slices or as a whole cake then let it thaw completely before serving.
If you love this recipe try these out!
If you’ve tried this Flourless Chocolate Cake then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Flourless chocolate cake
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 tsp espresso powder optional
- ¼ tsp 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 360f 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!
Video
Notes
- An 8-inch cake pan works best, if you use a larger pan it will result in a thinner cake.
- Use good quality chocolate and cocoa powder for best results.
- Make sure to use a chocolate bar and not chocolate chips or candy melts because they contain additives that stop the chocolate from melting in a silky soft consistency.
- If using semisweet chocolate reduce the amount of sugar to 2/3 cup.
- There's no need to bring the butter to room temperature for this cake because it's melted with the chocolate.
- I use unsalted butter because salt is added in separately. If you use salted butter make sure to reduce the added salt.
- Make sure to grease the cake pan and line it with parchment paper so the cake doesn't stick.
- Let the cake cool completely before adding any toppings.
