Flourless Chocolate Cake

This flourless chocolate cake is rich, silky, and impossibly simple — the kind of dessert that feels indulgent but only asks for a handful of good ingredients. I’ve made this version dozens of times for weeknight treats and dinner-party finales, and it consistently wins because of its deep chocolate flavor and dense, almost truffle-like texture.

Why Make This Recipe

• Intense chocolate flavor with a fudgy, melt-in-your-mouth texture that satisfies chocolate lovers.
• Naturally gluten-free, so it works well for guests who avoid wheat without any special substitutions.
• Quick to make: under an hour from start to finish, with most of the time hands-off while the oven does the work.
• Minimal ingredients and equipment — you only need good chocolate, eggs, butter, sugar, and a springform pan.
• Personal insight: I love this cake because it looks elegant but is forgiving — a little wobble in the center is normal and actually ideal for a luscious finish.
• If you want a gluten-free chocolate pairing, check this Chocolate Sweet Gluten-Free Bread for a compatible treat: Chocolate Sweet Gluten-Free Bread.

Recipe Overview

• Prep time: 15 minutes (plus 15 minutes cooling)
• Cook time: 20–25 minutes at 375°F (190°C)
• Total time: ~50 minutes (including cooling and brief chill)
• Servings: 8 (small slices recommended)
• Difficulty: Easy–Medium (timing and egg-whipping matter)
• Method: Melt chocolate and butter, whip eggs and sugar to incorporate air, fold and bake in an 8-inch springform pan until just set.

My Experience Making This Recipe

On the first tests I overbaked it and ended up with a dry cake, so I learned to rely on the “slight jiggle” test rather than an internal thermometer. I also discovered that using a good-quality 60–70% dark chocolate makes the flavor pop without needing extra cocoa or coffee. A light chill improves slicing and texture.

How to Make Flourless Chocolate Cake

Start by melting 8 oz (225 g) bittersweet chocolate and 1/2 cup (113 g) unsalted butter together until smooth, using a double boiler or short bursts in the microwave (stir every 20–30 seconds). Meanwhile, whisk 3 large eggs and 3/4 cup (150 g) granulated sugar with 1 tsp vanilla and a pinch of salt until pale and slightly thick — about 3–5 minutes by hand or 2–3 minutes with a hand mixer. Fold the chocolate into the egg mixture gently, then stir in 2 tbsp unsweetened cocoa powder if you want extra chocolate depth. Pour into a buttered and parchment-lined 8-inch springform pan and bake at 375°F (190°C) for 20–25 minutes; the edges should be set and the center should still wobble slightly. Cool 15 minutes, release the ring, then chill at least 1 hour before slicing for clean pieces.

Expert Tips for Success

• Use good chocolate (60–70% cacao) — quality chocolate is the dominant flavor here, so avoid low-cocoa chips.
• Whip the eggs and sugar well; the cake’s lift and light surface come from incorporate air into the eggs. Beat until the mixture is lighter in color and falls in ribbons when lifted.
• Don’t overbake. Remove from oven when the center jiggles slightly — it will firm as it cools. Overbaking dries it out.
• Line the pan with parchment and butter the sides; a springform pan makes unmolding easy and prevents sticking.
• If melting chocolate in the microwave, stop frequently and stir to prevent scorching; if using a double boiler, keep the water at a simmer, not a boil.

How to Serve Flourless Chocolate Cake

• Serve slightly chilled with a dollop of lightly whipped cream or crème fraîche and a few fresh raspberries for bright contrast.
• For an elegant finish, dust with sifted cocoa powder or powdered sugar and add flaky sea salt on top for flavor balance.
• Offer a scoop of vanilla ice cream or a drizzle of salted caramel for guests who want extra indulgence.
• This cake is great for birthdays, anniversaries, or holiday dinners because it’s rich and slices nicely when chilled.

Storage and Reheating Guide

• Refrigerator: Store covered in an airtight container or wrapped tightly with plastic wrap for up to 5 days. Chilling improves texture and makes clean slices.
• Freezing: Wrap tightly in plastic wrap and foil, or freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Bring slices to room temperature or warm single slices for 10–12 seconds in the microwave (medium power) to soften slightly without melting. Avoid long microwaving to preserve texture.

Recipe Variations

• Dairy-free: Use dairy-free dark chocolate and replace butter with 1/2 cup (113 g) refined coconut oil; the texture is slightly different but still rich.
• Vegan (tested variation): Use 3/4 cup aquafaba, whipped to stiff peaks, folded into melted dairy-free chocolate and 1/4 cup sugar; bake the same way — texture is lighter but not identical.
• Nutty version: Fold in 1/2 cup finely ground toasted almonds for structure and a marzipan hint — this creates a denser, less jiggly cake.
• Flavor twists: Add 1 tsp instant espresso powder to the melted chocolate for depth, or 1 tsp orange zest for a citrus accent.

Nutritional Highlights

• Cocoa offers antioxidants (flavanols), and dark chocolate provides concentrated flavor so small servings are satisfying.
• This cake is calorie-dense and high in fat, so serve in small slices (about 1/8th of the cake) if you’re watching portions.
• Allergen information: contains eggs and (unless using dairy-free chocolate) dairy; naturally gluten-free. Always check your chocolate for soy lecithin if avoiding soy.

Troubleshooting Common Issues

• Cake cracks on top: minor top cracks are normal for flourless cakes; reduce oven temperature by 25°F and bake slightly longer next time to reduce rapid rise and fall.
• Cake is dry/crumbly: likely overbaked. Check for a slight jiggle in the center and pull the cake out a few minutes earlier. Cooling and chilling will help moistness.
• Cake won’t set in center: underbaking or oven temperature low. Bake until center has a slight jiggle, and confirm your oven is calibrated (an oven thermometer helps).

Frequently Asked Questions

Q1: Can I substitute cocoa powder for melted chocolate?
A1: No — melted chocolate provides both cocoa solids and cocoa butter, which contribute texture and richness. If you only have cocoa, you’d need to add fat (butter or oil) and adjust sugar, which changes the recipe significantly. Use cocoa only as a small addition (1–2 tbsp) for extra flavor, not as a full replacement.

Q2: How do I know when the cake is done without overbaking?
A2: Look for set edges and a center that jiggles slightly like a loose pudding when you gently shake the pan. The top may crack; that’s fine. Overbaking removes the silky center, so aim to err on the side of slightly underbaked — it firms while cooling.

Q3: Can I make this ahead of time for a party?
A3: Yes. Bake the day before, cool, then chill overnight. Chilled cake slices cleanly and flavors meld, making it ideal for parties. Bring to room temperature for 10–15 minutes before serving or serve chilled with a cold topping.

Q4: Will high altitude affect this recipe?
A4: Yes — at high altitude, baked goods can dry out faster. Reduce oven temp by 15–25°F and shorten bake time slightly, watching for the slight jiggle. You may also add 1–2 extra tablespoons of melted butter or oil for moisture if your cakes tend to dry out.

Conclusion

For more recipe inspiration and variations, you can compare techniques and photos with other trusted recipes like Flourless Chocolate Cake {Easy} – Two Peas & Their Pod, try a highly-tested version at BEST Flourless Chocolate Cake Recipe – Handle the Heat, consult baking science notes from Flourless Chocolate Cake Recipe | King Arthur Baking, explore another home-baker favorite at Absolutely Delicious Flourless Chocolate Cake – Sally’s Baking, or see a classic take on texture and technique at Classic Flourless Chocolate Cake.

Print