Flourless Chocolate Cake

Why You’ll Love This Recipe

This cake is a chocolate lover’s dream — fudgy, smooth, and incredibly satisfying. It’s naturally gluten-free, made with just a handful of ingredients, and doesn’t require any flour, making it ideal for those with gluten sensitivities. Its simplicity is part of its charm: easy to make, hard to resist, and guaranteed to wow guests every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bittersweet or semisweet chocolate
• Unsalted butter
• Granulated sugar
• Eggs
• Unsweetened cocoa powder
• Vanilla extract
• Salt
• Optional: espresso powder (to enhance chocolate flavor)

Directions

1. Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water (double boiler method), stirring until smooth.
3. Remove from heat and whisk in the sugar, vanilla, and a pinch of salt.
4. Add the eggs one at a time, whisking well after each addition until the mixture is glossy and thick.
5. Sift in the cocoa powder and stir just until combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 20–25 minutes, or until the top is set and the center has a slight jiggle.
8. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Allow to cool completely before slicing.
9. Optionally dust with powdered sugar or top with fresh berries or whipped cream before serving.

Servings and timing

This recipe serves 8.
Prep time: 15 minutes
Cook time: 25 minutes
Cooling time: 1 hour
Total time: 1 hour 40 minutes

Variations

• Mocha Flourless Cake: Add 1 teaspoon of instant espresso powder for a mocha flavor.
• Orange-Chocolate: Add 1 teaspoon of orange zest for a bright, citrus twist.
• Spicy Chocolate Cake: Mix in a pinch of cayenne pepper or cinnamon for warmth.
• Nutty Topping: Top with chopped toasted almonds, hazelnuts, or walnuts for crunch.
• Dairy-Free Version: Use dairy-free chocolate and substitute coconut oil for butter.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.

To freeze, wrap the cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.

To reheat a slice, microwave it for 10–15 seconds for a warm, gooey treat.

FAQs

Is flourless chocolate cake gluten-free?

Yes, since it contains no flour, it’s naturally gluten-free. Always check labels on chocolate and cocoa to ensure they are gluten-free.

Can I use milk chocolate instead of dark chocolate?

You can, but the cake will be much sweeter and less intense. Bittersweet or semisweet chocolate is recommended for the best balance.

Why is my cake sinking in the middle?

A slight dip in the center is normal for flourless cakes due to the lack of flour. Let it cool fully for the best texture and appearance.

How can I tell when the cake is done?

The edges will be set and the center will look just barely set with a slight jiggle. It continues to set as it cools.

Can I make this cake ahead of time?

Yes, this cake actually tastes better the next day as the flavors develop and the texture becomes fudgier.

What’s the best way to serve flourless chocolate cake?

Serve it at room temperature or slightly warmed with whipped cream, berries, or a dusting of powdered sugar.

Can I make this cake without butter?

Yes, you can substitute with coconut oil or a dairy-free butter alternative.

Why is espresso powder added?

It enhances the chocolate flavor without making the cake taste like coffee. It’s optional, but highly recommended.

How should I store leftovers?

Store in the fridge in an airtight container for up to 5 days. Let it come to room temperature before eating.

Can I double the recipe?

Yes, but bake it in a larger pan (like a 9×13 inch) and adjust the baking time accordingly — it may take 30–35 minutes.

Conclusion

Flourless Chocolate Cake is a show-stopping dessert that delivers maximum chocolate flavor with minimal ingredients. Its rich, fudgy texture and deep cocoa notes make it a favorite for both special occasions and everyday indulgence. Whether served with a dusting of sugar, a dollop of whipped cream, or a handful of berries, this cake never fails to impress.

Flourless Chocolate Cake

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Flourless Chocolate Cake is a rich, dense, and naturally gluten-free dessert with an intense chocolate flavor and fudgy texture. It’s simple to prepare and perfect for special occasions or an indulgent treat.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 8 oz bittersweet or semisweet chocolate, chopped
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1 tsp instant espresso powder (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Melt the chocolate and butter together in a heatproof bowl over simmering water (double boiler), stirring until smooth.
3. Remove from heat and whisk in the sugar, vanilla, and salt.
4. Add eggs one at a time, whisking well after each addition until glossy and thick.
5. Sift in the cocoa powder and espresso powder (if using), then stir until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 20–25 minutes, or until the top is set and the center has a slight jiggle.
8. Cool in the pan for 10 minutes, then invert onto a serving plate. Let cool completely before slicing.
9. Optional: Dust with powdered sugar or top with berries or whipped cream before serving.

Notes

• Use high-quality chocolate for the best flavor.
• The cake is even better the next day after chilling and letting the flavors develop.
• Let the cake come to room temperature before serving for ideal texture.
• Serve with whipped cream, berries, or a dusting of powdered sugar.

Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 30g
• Sodium: 90mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 105mg