Go Back
–+ servings
A close up of flourless chocolate cake with berries and whipped cream
Print Recipe
5 from 12 votes

Flourless Chocolate Cake Recipe

This Flourless Chocolate Cake recipe is a rich, fudgy, decadent, and gluten-free dessert comes together in a breeze and always pleases any crowd!
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 330kcal
Author: Jocelyn Delk Adams

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 

  • 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.

Nutrition

Calories: 330kcal | Carbohydrates: 32g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 101mg | Potassium: 253mg | Fiber: 4g | Sugar: 25g | Vitamin A: 450IU | Calcium: 34mg | Iron: 2mg