Flourless Chocolate Cake is a rich, decadent, and gluten-free dessert that always pleases any crowd! This recipe comes together in a breeze and results in a fudgy, dense cake made for serious chocolate lovers. Pair it with whipped cream and berries for a creamy and fruity contrast of flavors. If you love this, you should try my Chocolate Cheesecake, Chocolate Chess Pie, or Chocolate Birthday Cake.
Recipe by Lindsay Autry
As someone who holds cake and chocolate near and dear to my heart, I can safely say this flourless chocolate cake recipe has quickly become one of my go-to desserts.
Without a flour base, it turns out unbelievably rich and fudgy (this is not a dessert for the faint of heart). Plus, it’s just the thing to make for friends and family with gluten sensitivities!
What is flourless chocolate cake?
As I said, a flourless chocolate cake contains NO flour, meaning it has all of the intense chocolate flavors everyone loves about cake with a uniquely dense texture.
It features bittersweet chocolate, butter, cocoa powder, and eggs as the base ingredients. To elevate the flavors, I love to add vanilla and instant coffee. Every time I bake this cake, it always seems to disappear so fast!
Serve it slightly warm with whipped cream and fresh berries on top, adding a beautiful contrast and brightness to this decadent dessert. Absolute bliss!
Ingredients & substitutions
- Unsalted butter: Provides a rich and creamy texture. If you can only find salted butter, omit the extra salt in the recipe.
- Bittersweet chocolate: Gives the cake an intense chocolate flavor. I prefer the higher cacao percentage of bittersweet chocolate for this flourless chocolate cake, but semisweet chocolate will also work in a pinch.
- Sugar: Balances the bitterness of the chocolate. I recommend regular granulated sugar, but you can use unrefined cane sugar as well.
- Vanilla extract: Use pure vanilla extract or paste to elevate the chocolate flavor out of this world. Alternatively, try almond extract for a different flavor profile.
- Instant espresso: Similarly to vanilla, instant espresso further enhances the chocolate notes. It has a very subtle taste, but it adds to the complexity of the cake! You can substitute instant espresso with strongly brewed coffee or more vanilla extract.
- Eggs: Provide structure and lift, giving the cake its shape and fudge-like consistency. Since there is no flour in this recipe, you must include eggs. Make sure to bring them to room temperature before starting.
- Kosher salt: Balances the sweet ingredients and enriches the overall flavor. Never skip salt in baking, unless you only have salted butter on hand!
- Cocoa powder: I use Dutch-process cocoa powder to add depth to the chocolate flavor and create a dark, rich color. Regular unsweetened cocoa powder will work, but the flavor will be tangier and the color lighter.
- Garnishes: You can serve this cake on its own, but I always love to add a contrast of flavors and textures with whipped cream and fresh berries.
How to make flourless chocolate cake
Step 1: Melt the chocolate mixture
Add the butter and chocolate to a double boiler and melt them together over medium heat until the consistency is almost melted. Remove the chocolate mixture from the heat and continue stirring until all the chocolate is fully melted and smooth.
Step 2: Mix the batter
In the same bowl as the chocolate, add the sugar, vanilla, and espresso. Just note that the mixture will look slightly grainy at this stage. Whisk in the eggs until the mixture turns thick and smooth.
Once the eggs are in, it’s time to add the salt and sifted cocoa powder to the batter. Stir to combine all the ingredients, then pour the batter into a greased and parchment-lined 8-inch round cake pan.
Step 3: Bake the cake
Bake the cake on the middle rack of an oven set to 350F until the top is just set and a toothpick inserted comes out with a few very moist crumbs attached. As a general guideline, it should take about 16-18 minutes.
Let the cake cool in the pan for 5 minutes, then invert it onto a serving platter and leave it for another 15 minutes before slicing.
Serving suggestions
I highly recommend serving flourless chocolate cake with a dollop of whipped cream and fresh mixed berries, especially strawberries, raspberries, and blackberries. For a simple-yet-elegant presentation, dust it lightly with some powdered sugar.
To contrast the warm, fudgy texture, pair this cake with a scoop of creamy vanilla ice cream, strawberry ice cream, or raspberry ice cream. Or, try a side of berry compote for a bright addition.
Tips and tricks
- The chocolate matters: Since there aren’t many ingredients in this recipe, it’s essential to use high-quality chocolate for the best flavor and texture.
- Use a double boiler: I can’t stress this enough! To prevent the chocolate from burning or seizing, you must use a double boiler (or a makeshift option).
- Let the chocolate cool: Before adding the eggs, make sure the melted chocolate mixture is not too hot to avoid scrambling them.
- Wrap a springform pan: If you only have a springform pan on hand, wrap the bottom with aluminum foil to prevent any leaks.
What to do with leftovers
If you have leftover flourless chocolate cake, here’s what to do:
- Fridge: Store this flourless chocolate cake covered in the fridge for up to 3-4 days.
- Freezer: Wrap individual slices in plastic wrap and aluminum foil and they will last for up to 3 months in the freezer. Thaw them overnight in the fridge before serving again.
- Reheating: To enjoy the cake slightly warm, reheat each slice in the microwave for 15-30 seconds, or until warmed to your liking.
Additional cake recipes
If you enjoyed this flourless chocolate cake recipe, have a look at some more of GBC’s most popular cake recipes:
Frequently asked questions
Is flourless chocolate cake gluten-free?
Yes, this flourless chocolate cake recipe is naturally gluten-free, as it does not contain any wheat-based ingredients.
Can I make this recipe into individual servings?
Yes, you can divide the batter into lightly greased ramekins or small cake molds instead of an 8-inch cake pan. You will need to adjust the baking time accordingly.
Can I use a different type of chocolate for this recipe?
Yes, you can use semisweet chocolate instead of bittersweet chocolate. Just keep in mind the flavor and sweetness may vary slightly.
Flourless Chocolate Cake
Ingredients
- 8 tbsp unsalted butter cut into ½-inch pieces
- 6 oz high quality bittersweet chocolate chopped
- 2/3 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp instant espresso dissolved in one teaspoon warm water
- 3 large eggs room temperature
- 1/4 tsp kosher salt
- 1/2 cup Dutch-process cocoa powder
- whipped cream and assorted berries for serving
Instructions
- Preheat oven to 350F. Place rack in middle position.
- Prepare 8-inch round cake pan by spraying with cooking spray, layering with a parchment round, then spraying again.
- In a large bowl, place butter and chopped chocolate.
- Create a double boiler by pouring one inch of water in medium saucepan and placing over medium heat, then place bowl on rim of the saucepan. (The bottom of the bowl should not touch the simmering water below.) Stir occasionally until most of the chocolate is melted. Remove from heat and continue stirring until all the chocolate is melted.
- Stir in sugar, vanilla, and dissolved espresso. (Mixture will look grainy.)
- Whisk in eggs until mixture is thick and smooth, about one minute.
- Add salt and sift cocoa powder into the batter and evenly combined. Add batter to prepared pan.
- Bake until top is just set and an inserted toothpick comes out with a few very moist crumbs attached, 16-18 minutes. DO NOT OVERBAKE.
- Let cool in pan for 5 minutes. Invert cake onto serving platter and allow to cool for 15 minutes. Garnish with whipped cream and berries and serve immediately.
Notes
Tips and tricks
- The chocolate matters: Since there aren’t many ingredients in this recipe, it’s essential to use high-quality chocolate for the best flavor and texture.
- Use a double boiler: I can’t stress this enough! To prevent the chocolate from burning or seizing, you must use a double boiler (or a makeshift option).
- Let the chocolate cool: Before adding the eggs, make sure the melted chocolate mixture is not too hot to avoid scrambling them.
- Wrap a springform pan: If you only have a springform pan on hand, wrap the bottom with aluminum foil to prevent any leaks.
What to do with leftovers
If you have leftover flourless chocolate cake, here’s what to do:- Fridge: Store this flourless chocolate cake covered in the fridge for up to 3-4 days.
- Freezer: Wrap individual slices in plastic wrap and aluminum foil and they will last for up to 3 months in the freezer. Thaw them overnight in the fridge before serving again.
- Reheating: To enjoy the cake slightly warm, reheat each slice in the microwave for 15-30 seconds, or until warmed to your liking.
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So decadent! This is perfect for chocolate lovers!
Loved the idea of adding fruit so I topped ours with strawberries. It definitely cured my chocolate craving!!