There are few desserts as decadent or as universally adored as Flourless Chocolate Cake. With its rich, fudgy texture and deep chocolate flavor, every bite feels like an experience worth savoring. This classic recipe is naturally gluten-free, and yet it never once feels like a compromise—just pure, unadulterated chocolate bliss. Whether you’re baking for a special occasion or just treating yourself, you won’t believe how effortlessly simple such a luxurious cake can be.
Ingredients You’ll Need
This Flourless Chocolate Cake comes together with only a handful of everyday ingredients, but each one is there for a reason. Think of them as a team—each player is essential for creating that dense, velvety crumb and signature glossy top that sets this cake apart.
- Unsalted Butter: Lends richness and moisture, ensuring every slice is melt-in-your-mouth tender.
- Semi-Sweet or Dark Chocolate Chips: The heart of the cake! Pick a chocolate you love to eat, since it shines through in every bite.
- Granulated Sugar: Balances the bittersweet chocolate, adding sweetness and a subtle sheen to the crust.
- Salt: Just a pinch heightens all the other flavors, making the chocolate truly pop.
- Vanilla Extract: Adds a hint of warmth and rounds out the chocolatey depth.
- Large Eggs: Provide structure and create that irresistibly dense, almost truffle-like texture.
- Unsweetened Cocoa Powder: Intensifies the chocolate flavor and helps set the cake without flour.
- Powdered Sugar or Berries (optional): Perfect for a pretty finishing touch and a little extra flair.
How to Make Flourless Chocolate Cake
Step 1: Prep Your Pan and Oven
Start by setting the tone for success. Preheat your oven to 375°F (190°C). Generously grease an 8-inch round cake pan, then line the bottom with parchment paper—this little step ensures a smooth release and keeps your Flourless Chocolate Cake perfectly intact. While the oven warms, measure out your ingredients so everything is ready to go.
Step 2: Melt Butter and Chocolate Together
In a medium saucepan over low heat, combine the butter and chocolate chips. Stir slowly and patiently until both turn into a glossy, lump-free mixture. There’s something almost magical about watching them melt into a silky pool—just be careful not to rush or overheat, since chocolate can burn easily. Once melted, remove the pan from the heat.
Step 3: Stir in Sugar, Salt, and Vanilla
Now it’s time to layer in extra flavor. Whisk the sugar into your chocolate mixture, which adds sweetness and a silkier crumb. Sprinkle in the salt and pour in the vanilla extract, stirring to combine. These little touches deepen the flavor profile, so every bite of your Flourless Chocolate Cake is full of depth and warmth.
Step 4: Add Eggs One at a Time
Crack in the eggs, adding them one at a time. After each addition, whisk thoroughly to fully incorporate—this helps the batter become smooth and glossy. The eggs are what give the cake its signature fudge-like density and help it set without any flour.
Step 5: Sift and Fold in Cocoa Powder
Sift the unsweetened cocoa powder directly into the batter (sifting avoids lumps and ensures a uniformly smooth crumb). Gently stir just until the cocoa disappears into the chocolate—don’t overmix. This final lift of chocolate flavor is what makes this cake so distinctive.
Step 6: Bake to Perfection
Pour the velvet-like batter into your prepared pan and smooth the top. Bake for 20 to 25 minutes, until the center is barely set and a thin, crackly crust forms on top. The cake should jiggle just a little in the middle when you gently nudge the pan, since it will finish setting as it cools. Let it rest in the pan for 10 minutes, then invert onto a plate and let cool completely before decorating.
How to Serve Flourless Chocolate Cake
Garnishes
A generous dusting of powdered sugar across the top creates a beautiful, snowy finish. Fresh berries—raspberries, strawberries, or even blackberries—add color and a tangy contrast to the cake’s intense richness. If you’re feeling extra festive, a dollop of whipped cream or a scoop of vanilla ice cream takes your Flourless Chocolate Cake experience over the top.
Side Dishes
Although this cake is swoon-worthy on its own, it pairs beautifully with light companions. Try it alongside a bowl of fresh fruit salad, a swirl of tangy Greek yogurt, or even a refreshing herbal tea to balance its decadence. Each side dish brings out a new dimension in the cake, making every serving feel unique.
Creative Ways to Present
You don’t have to stick to traditional slices—take your Flourless Chocolate Cake to the next level by cutting it into petite squares for a party tray, layering it with mousse for parfaits, or transforming it into luscious mini trifles. Serving it in unexpected shapes or settings transforms the familiar into something unforgettable.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the Flourless Chocolate Cake tightly in plastic wrap or store in an airtight container. It keeps perfectly at room temperature for up to two days, or in the refrigerator for up to five days. The flavors actually deepen over time, making it just as enticing after a day or two.
Freezing
Good news—you can freeze individual slices or the whole cake! Wrap each portion in foil and store in an airtight container for up to two months. To serve, let the cake thaw in the fridge overnight or at room temperature for a couple hours. The dense, moist texture makes this cake especially freezer-friendly without any loss of quality.
Reheating
While most people enjoy this cake chilled or at room temperature, you can gently warm slices in the microwave for 10–15 seconds to recreate that just-baked, melty chocolate magic. If you’re reheating from frozen, let the slice come to room temperature first for the most even results.
FAQs
Can I use a different type Dessert
Absolutely! Try using bittersweet or even a blend of chocolates for a bolder, less sweet profile. Just be sure to keep the quantity the same and pick a high-quality chocolate you enjoy eating, since its flavor really shines.
Why does my Flourless Chocolate Cake sometimes sink?
A slight dip in the middle is normal due to the absence of flour. If your cake collapses dramatically, it may be slightly underbaked or could use a few extra minutes in the oven. Always check that the center is set before removing it from the heat.
How do I get a clean slice?
For the neatest slices, use a sharp knife dipped in hot water and wiped clean between cuts. This keeps the dense cake from sticking and creates picture-perfect wedges worthy of a bakery display.
Is this recipe safe for people with celiac disease?
Yes, this Flourless Chocolate Cake contains no wheat or gluten-containing ingredients, making it safe for most gluten-free diets. As always, check all labels to avoid any cross-contamination.
Can I make this Flourless Chocolate Cake ahead of time?
Definitely! In fact, it’s even tastier the next day, once the flavors have had time to meld and the texture grows even fudgier. Store tightly wrapped until ready to serve and rejoice in the convenience.
Final Thoughts
If you’re craving a dessert that’s truly special yet easy enough to whip up anytime, Flourless Chocolate Cake is your answer. Every bite is chocolate heaven, and I hope this recipe earns a permanent place in your kitchen. Give it a try, and let yourself savor the magic!
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Flourless Chocolate Cake Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the rich and decadent flavors of this Flourless Chocolate Cake. This fudgy and moist cake is a chocolate lover’s dream come true, perfect for any special occasion or simply satisfying a sweet craving.
Ingredients
Ingredients:
- 1/2 cup unsalted butter (1 stick)
- 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
- powdered sugar or berries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Melt butter and chocolate: In a medium saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Remove from heat and stir in the sugar, salt, and vanilla.
- Add eggs and cocoa powder: Add the eggs one at a time, whisking well after each addition. Sift in the cocoa powder and stir until just combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until the center is set and a thin crust has formed on top.
- Cool and serve: Let cool in the pan for 10 minutes, then invert onto a plate and cool completely. Dust with powdered sugar or top with fresh berries if desired.
Notes
- This cake is rich and dense—perfect for chocolate lovers.
- Serve with whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
