Flourless Chocolate Cake Recipe
If there’s one dessert that manages to be decadent, dramatic, and refreshingly simple all at once, it’s Flourless Chocolate Cake. This rich, fudgy marvel is pure chocolate bliss, with an impossibly moist interior and a crisp, crackly top that’ll remind you of a perfect brownie’s best features. Whether you’re baking for gluten-free friends, a special date night, or just because you’re craving something deeply chocolatey, this cake always delivers. Few things beat its bold flavor and elegant presentation—it’s a recipe you’ll want to pull out anytime you want to wow, and trust me, it never disappoints.
Ingredients You’ll Need
One of the secrets behind the magic of Flourless Chocolate Cake is its minimal ingredient list—each item is chosen for maximum flavor and texture. What’s incredible is how a handful of pantry staples can join forces to create a show-stopping dessert you’ll crave again and again.
- Bittersweet or semisweet chocolate (8 ounces), chopped: The quality of your chocolate really shines here, so choose one you’d happily eat plain for the most indulgent outcome.
- Unsalted butter (1/2 cup), cut into pieces: Butter adds lush richness and helps create that irresistible, melt-in-your-mouth crumb.
- Granulated sugar (3/4 cup): Sweetens the cake and balances the intensity of the chocolate for a harmonious bite every time.
- Salt (1/4 teaspoon): A tiny bit of salt makes all the chocolate notes pop and keeps each forkful exciting.
- Large eggs (3): Eggs bind everything together and give the cake its signature silkiness and height.
- Vanilla extract (1 teaspoon): Just a splash deepens the flavor and adds warmth without overpowering the chocolate.
- Unsweetened cocoa powder (1/2 cup), plus extra for dusting: Amplifies the richness and gives the top that iconic, velvety finish.
How to Make Flourless Chocolate Cake
Step 1: Prep Your Pan
Start by heating your oven to 375°F (190°C). Grease an 8-inch round cake pan with butter or nonstick spray, then line the bottom with parchment paper—this is the key to guaranteeing an easy, pretty release when it’s time to serve your masterpiece.
Step 2: Melt Chocolate and Butter
Place your chopped chocolate and butter in a heatproof bowl and set it over a pot of simmering water. Stir gently as the two melt together, transforming into a glossy, unified mixture—watching this come together is half the fun! Once smooth, take the bowl off the heat to avoid overcooking.
Step 3: Whisk in Sugar and Salt
Next, add the sugar and salt straight into the warm chocolate mixture. Whisk until well combined. You’ll notice the mixture thicken slightly, hinting at the luxurious texture that sets Flourless Chocolate Cake apart from the rest.
Step 4: Incorporate Eggs, One at a Time
Crack in the eggs, one by one, and whisk well after each addition. This gradual process ensures a silky batter and helps the cake rise beautifully as it bakes. Don’t rush—making sure each egg is fully mixed in does wonders for the final result.
Step 5: Add Vanilla
Pour in the vanilla extract, giving another good stir. It’s a small touch, but just enough to add an alluring fragrance and depth to your chocolate base.
Step 6: Fold in Cocoa Powder
Using a fine-mesh sieve, sift your cocoa powder right over the batter. Gently fold it in with a spatula until no dry pockets remain, keeping your movements light to avoid deflating the batter. This step guarantees the cake’s signature intense cocoa punch.
Step 7: Bake to Perfection
Pour your batter into the prepared pan and smooth the top with a spatula. Place the pan in the oven and bake for about 25 minutes. When it’s done, the edge will look set, but the center should still be a little soft—don’t overbake! The result is irresistibly fudgy and tender.
Step 8: Cool and Serve
Let the cake cool in the pan for about 10 minutes, then run a knife around the edge and invert it onto a serving plate. Peel off the parchment paper, and give the top a pretty dusting of extra cocoa powder. Your Flourless Chocolate Cake is now ready for its grand entrance!
How to Serve Flourless Chocolate Cake
Garnishes
This cake is a perfect canvas for delicious finishing touches! Try showering the top with extra cocoa powder for a chic, minimalist look, or add a billowy cloud of whipped cream for contrast. Fresh berries—like raspberries or strawberries—cut through the richness with their tart, juicy flavor.
Side Dishes
Pairing this Flourless Chocolate Cake with a scoop of vanilla bean ice cream is absolute heaven and adds a creamy, cooling element alongside the warm, dense cake. Espresso or strong coffee brings out deep chocolate notes even more—if you’re serving it for dessert at a dinner party, don’t skip the after-dinner coffee!
Creative Ways to Present
You can cut the cake into dainty wedges for an elegant dinner, or use a round cookie cutter for adorable individual portions topped with berries and a drizzle of chocolate sauce. If you’re feeling extra fancy, serve it parfait-style—cake cubes layered with whipped cream and berries in a glass. The possibilities are only limited by your imagination.
Make Ahead and Storage
Storing Leftovers
Flourless Chocolate Cake keeps very well at room temperature. Just cover any leftovers with plastic wrap or store in an airtight container; it will keep for up to three days without losing its fudgy charm. In fact, some say the flavor deepens the next day!
Freezing
If you’d like to freeze portions, let the cake cool completely, then wrap slices tightly in plastic wrap and store them in a freezer-safe container. They’ll stay perfect for up to two months. Simply thaw at room temperature when you’re ready for a chocolate fix.
Reheating
To gently rewarm a slice, pop it in the microwave for about 10–15 seconds or warm it low-and-slow in a 300°F oven for a few minutes. Be careful not to overheat, as you want to keep its dense, moist texture intact!
FAQs
Can I use milk chocolate instead of semisweet or bittersweet?
You technically can, but milk chocolate is much sweeter and doesn’t set quite as firmly, so your Flourless Chocolate Cake may turn out softer and milder in flavor. For best results, stick to darker varieties—it’s worth it!
How do I know when the cake is done?
The edges should look set, but the center needs to remain slightly soft—this is what gives the cake its iconic fudgy, truffle-like texture. If you gently jiggle the pan and see just a little wobble in the middle, you’ve nailed it.
Can I make this Flourless Chocolate Cake ahead of time?
Absolutely! This cake is actually even better after a few hours or a day of rest, when the flavors mellow and meld. Just store it tightly covered at room temperature until you’re ready to serve.
Is this cake suitable for people with celiac disease or gluten intolerance?
Yes! Since it contains no flour at all, this Flourless Chocolate Cake is naturally gluten-free. Just double-check that your chocolate and cocoa powder are certified gluten-free to be extra safe.
What’s the best way to get super neat slices?
For those picture-perfect wedges, use a sharp knife dipped in hot water and wiped dry between cuts. This helps glide through the fudgy cake without sticking or dragging crumbs along for the ride.
Final Thoughts
There’s a reason this Flourless Chocolate Cake has stood the test of time—it’s impossibly rich, practically foolproof, and guaranteed to satisfy any chocolate craving. Whether you’re celebrating something special or treating yourself just because, give this recipe a try and prepare to fall in love at first bite.
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Flourless Chocolate Cake Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the rich and decadent flavors of this Flourless Chocolate Cake. A gluten-free dessert that is moist, fudgy, and utterly satisfying. Perfect for any chocolate lover!
Ingredients
Ingredients:
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1/2 cup unsalted butter, cut into pieces
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder, plus extra for dusting
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Prepare Pan: Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl over simmering water, melt chocolate and butter until smooth.
- Add Sugar and Eggs: Whisk in sugar and salt. Add eggs one at a time, whisking well. Stir in vanilla extract.
- Combine Cocoa Powder: Sift cocoa powder over batter and fold it in gently until combined.
- Bake: Pour batter into the pan, smooth the top, and bake for 25 minutes until set but slightly soft in the center.
- Cool and Serve: Let the cake cool in the pan, then invert onto a plate. Dust with cocoa powder before serving.
Notes
- Serve with whipped cream or fresh berries for added richness.
- Store leftovers covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 110mg
