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A close up of a slice of flourless chocolate cake on a plate
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Flourless chocolate cake

A rich, decadent and fudgy Flourless Chocolate Cake! Don't forget to check out my step by step photos and tips above!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 servings
Calories 244kcal

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.

Nutrition

Calories: 244kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 90mg | Potassium: 161mg | Fiber: 2g | Sugar: 19g | Vitamin A: 398IU | Calcium: 26mg | Iron: 2mg