Introduction

This flourless chocolate cake is rich, fudgy, and perfect for any chocolate lover. Its dense texture and deep chocolate flavor make it a decadent dessert that everyone will enjoy, whether served warm or at room temperature.

Flourless Chocolate Cake Recipe - Recipe Image

Ingredients

3/4 cup (168 grams) unsalted butter, cut up, plus more for greasing the pan
1 cup (173 grams) bittersweet or semisweet chocolate chips
1/2 cup (50 grams) unsweetened natural cocoa powder
3/4 cup (150 grams) granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving (optional)

Instructions

Step 1: Heat the oven to 350 degrees Fahrenheit. Generously butter the bottom and sides of an 8-inch springform pan. Alternatively, press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
Step 2: Bring a few inches of water to a simmer in a large saucepan over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate chips. When the chips look soft and melty, stir gently until smooth. Turn off the heat, then add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until well combined, then remove the bowl from the saucepan.
Step 3: Stir in the granulated sugar until incorporated. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape the batter into the prepared pan and smooth the top.
Step 4: Bake until the top is crackly and dry, and a toothpick inserted 2 inches from the edge comes out clean, about 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
Step 5: Cool the cake in the pan on a rack. Then remove the sides of the springform pan or lift the cake out of the pan using the foil overhang. Serve warm or at room temperature. For neat slices, freeze the cooled cake until firm, then slice and warm if desired. Serve with whipped cream or ice cream if you like.

Tips & Variations

Use high-quality chocolate for the best flavor and texture.
To add a hint of spice, try stirring in a pinch of cinnamon or cayenne pepper with the cocoa powder.
For a lighter texture, gently fold in some finely chopped toasted nuts or fresh berries before baking.

Storage

Store the cake wrapped at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. To reheat, warm slices gently in the microwave or oven, especially if serving with whipped cream or ice cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of bittersweet or semisweet?

Milk chocolate will make the cake sweeter and less intense in chocolate flavor. If you prefer a sweeter cake, you can use milk chocolate, but bittersweet or semisweet is recommended for the best balance.

Is this cake gluten-free?

Yes, this flourless chocolate cake contains no flour, making it naturally gluten-free. However, always check the labels on your cocoa powder and chocolate to ensure they are gluten-free if you have a sensitivity or allergy.

Flourless Chocolate Cake Recipe

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★★★★★

4.5 from 53 reviews

This Flourless Chocolate Cake is a rich and decadent dessert made without any flour, perfect for those seeking a gluten-free indulgence. With a dense, fudgy texture and a crackly top, this cake is easy to prepare using simple ingredients like chocolate, butter, cocoa powder, sugar, eggs, and vanilla. It’s ideal for serving warm with whipped cream or ice cream, making it a crowd-pleaser for any occasion.

Author: Bella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Chocolate Base

3/4 cup (168 grams) unsalted butter, cut up, plus more for greasing the pan
1 cup (173 grams) bittersweet or semisweet chocolate chips
1/2 cup (50 grams) unsweetened natural cocoa powder
3/4 cup (150 grams) granulated sugar
4 large eggs
1 teaspoon pure vanilla extract

Optional for Serving

Whipped cream or ice cream

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Generously butter the bottom and sides of an 8-inch springform pan. Alternatively, press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the foil tightly, then generously butter the foil to prevent sticking.
Melt Chocolate and Butter: Bring a few inches of water to a simmer in a large saucepan over medium heat. Place a large heatproof bowl on top of the saucepan (making a double boiler). Add the chocolate chips to the bowl and gently stir as they begin to soften and melt. Turn off the heat and add the butter to the bowl, stirring gently until the mixture is smooth and completely melted.
Add Cocoa and Sugar: Stir the unsweetened cocoa powder into the melted chocolate and butter mixture until fully blended and smooth. Remove the bowl from the heat.
Incorporate Sugar and Eggs: Stir in the granulated sugar until well combined. Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract for flavoring.
Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 50 minutes, or until the top is crackly and dry, and a toothpick inserted about 2 inches from the edge comes out clean. A toothpick inserted in the center should come out with a few moist crumbs attached, indicating a fudgy center.
Cool and Serve: Allow the cake to cool in the pan on a wire rack. Once cooled, remove the sides of the springform pan or lift the cake out using the foil overhang if using a foil-lined pan. The cake can be served warm or at room temperature. For neat slicing, freeze the cooled cake until firm, then slice and gently warm if desired. Serve with whipped cream or ice cream if you like.
Storage: Store the cake wrapped at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for up to 1 month for best freshness.

Notes

Use high-quality chocolate chips or bars for the best flavor and texture.
The cake is naturally gluten-free, making it suitable for gluten-sensitive diets.
Keep an eye on the baking time; avoid overbaking to retain the fudgy center.
For clean slices, chill or freeze the cake before cutting.
This cake pairs wonderfully with freshly whipped cream, vanilla ice cream, or fresh berries for contrast.
Adjust sugar slightly if using very dark chocolate to balance bitterness.

Keywords: flourless chocolate cake, gluten-free chocolate cake, fudgy chocolate dessert, easy chocolate cake, no flour dessert