Baking & Pastry > Cakes > Flourless Cakes > Flourless Chocolate Cake Recipe

Decadent Flourless Chocolate Cake

This flourless chocolate cake is intensely rich, fudgy, and incredibly easy to make. Perfect for those with gluten sensitivities or anyone looking for a show-stopping dessert. The absence of flour allows the chocolate flavor to truly shine through, creating a decadent and unforgettable experience. This cake is naturally gluten-free.

Prep Time
15 minutes
Cook Time
30-35 minutes
Servings
8-10
Ingredients
  • 8 oz Bittersweet Chocolate
  • 8 tbsp Unsalted Butter
  • 4 Large Eggs
  • 1/2 cup Granulated Sugar
  • 2 tbsp Cocoa Powder
  • 1 tsp Espresso Powder (optional)
  • 1/4 tsp Pinch of Salt

Prepare the Oven and Pan

Begin by preheating your oven to 350°F (175°C). Grease and flour a 8-inch springform pan. For extra insurance against sticking, you can line the bottom with parchment paper. This helps ensure the cake releases cleanly after baking.

Melt the Chocolate and Butter

In a heatproof bowl set over a simmering pot of water (double boiler), or in the microwave in 30-second intervals, melt the bittersweet chocolate and butter together, stirring until smooth and completely combined. Be careful not to overheat the chocolate, as it can seize up.

Whisk Eggs and Sugar

In a separate bowl, whisk the eggs and sugar together until light and fluffy. This process incorporates air into the batter, which helps create a tender cake.

Combine Wet and Dry Ingredients

Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until smooth. Add the cocoa powder, espresso powder (if using), and salt. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.

Bake the Cake

Pour the batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The center of the cake should still be slightly soft.

Cool and Serve

Let the cake cool completely in the pan before releasing it from the springform. Dust with cocoa powder or serve with fresh berries and whipped cream. This cake is delicious served warm or at room temperature.

← Decadent Flourless Chocolate Cake Lemon Chiffon Cake →

FAQ

  • Can I use a different type of chocolate?

    While bittersweet chocolate is recommended for its rich flavor, you can experiment with other types of chocolate, such as semi-sweet or dark chocolate. Keep in mind that the sweetness and intensity of the cake will vary depending on the chocolate you use.
  • How do I store the flourless chocolate cake?

    Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
  • Can I freeze the flourless chocolate cake?

    Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.