If you’re in the mood for an irresistibly rich treat that’s as simple as it is elegant, this Flourless Chocolate Cake is about to become your new go-to dessert. Imagine a silky, dense chocolate cake that almost melts in your mouth, with a deep, luxurious flavor and texture so satisfying you’ll never miss the flour. Whether you’re baking for a gathering, a special occasion, or just to indulge your own chocolate craving, this recipe delivers, and it happens to be naturally gluten-free. Let’s dig into a cake that’s as memorable as it is easy to master!
Ingredients You’ll Need
You won’t need a pantry full of supplies here—this Flourless Chocolate Cake really shines thanks to its handful of powerhouse ingredients. Each one brings something special, from intense cocoa depth to luscious texture, so choose quality where you can for the best results.
- Chocolate (8 ounces, semi-sweet or dark): The heart of this cake; use the best chocolate you can find for a full-bodied, rich flavor.
- Unsalted Butter (1/2 cup): Adds silkiness and helps create that signature moist crumb, plus a little savory balance.
- Granulated Sugar (3/4 cup): Sweetens and helps build that irresistible glossy crust.
- Salt (1/4 teaspoon): Just a touch elevates the chocolate and brings all the flavors together.
- Vanilla Extract (1 teaspoon): Rounds out the flavor with warm, aromatic notes.
- Eggs (3 large, room temp): Essential for structure and that melt-in-your-mouth texture.
- Unsweetened Cocoa Powder (1/2 cup, plus extra for dusting): Intensifies the chocolate flavor and helps create a fudgy interior.
- Powdered Sugar or Fresh Berries (optional, for garnish): Adds contrast in color, texture, and flavor for serving.
How to Make Flourless Chocolate Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 375°F (190°C). Grab an 8-inch round cake pan, grease the sides with butter or nonstick spray, and line the bottom with parchment paper. This crucial little step ensures your delicate Flourless Chocolate Cake comes out in one beautiful piece—and makes for easy clean-up, too.
Step 2: Melt Chocolate and Butter
Place the chopped chocolate and butter into a medium heatproof bowl. Melt them together over a double boiler or in short microwave bursts (about 30 seconds at a time), stirring often until the mixture is perfectly smooth. The slow, gentle heat helps everything blend evenly, creating a glossy, rich base for the rest of the cake.
Step 3: Whisk in Sugar, Salt, and Vanilla
Take the melted chocolate mixture off the heat, and whisk in the sugar, salt, and vanilla extract. Each addition dissolves into the warmth, building both sweetness and depth. The vanilla especially gives the chocolate flavor a beautiful lift.
Step 4: Add Eggs, One at a Time
Crack the eggs in one at a time, giving a quick, thorough whisk after each addition. This is where the batter gains its signature smooth texture—go slowly and make sure the mixture is glossy before moving forward so your Flourless Chocolate Cake bakes up tender rather than dense.
Step 5: Sift and Fold in Cocoa Powder
Sift the unsweetened cocoa powder directly over the chocolate mixture to avoid lumps, then fold it in gently with a spatula. Don’t overmix—just combine until everything looks uniform and super chocolatey. This step packs in even more chocolate richness, making every bite unforgettable.
Step 6: Bake
Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 20–25 minutes. You’re looking for a set center that’s still just a little moist; a toothpick should come out with a bit of fudgy crumb. Overbaking will dry out the cake, so keep a close watch near the end!
Step 7: Cool and Finish
Let the cake cool in its pan for 10 minutes before inverting it onto a plate and peeling away the parchment. Once it’s at room temperature, dust generously with extra cocoa powder or powdered sugar. Top with fresh berries if you like, and get ready for compliments.
How to Serve Flourless Chocolate Cake
Garnishes
For the best finish, a light dusting of cocoa powder or powdered sugar over the top of your Flourless Chocolate Cake is classic and elegant. Add a handful of fresh raspberries, strawberries, or a swirl of whipped cream for beautiful color and a hint of tartness or creaminess—these small touches turn every slice into a special occasion.
Side Dishes
This decadent dessert is lovely all on its own, but it also pairs perfectly with a scoop of vanilla ice cream or a dollop of tangy Greek yogurt. For a dinner party, serve with a demitasse of espresso or a glass of fruity dessert wine to balance the richness.
Creative Ways to Present
For a modern twist, try cutting the Flourless Chocolate Cake into small squares or wedges and plating them individually with dots of raspberry coulis and mint leaves. You can also layer slices with whipped cream and berries in parfait glasses for an instant trifle, or serve as mini “cake bites” at a dessert buffet.
Make Ahead and Storage
Storing Leftovers
Flourless Chocolate Cake keeps surprisingly well. Wrap any leftovers tightly in plastic wrap or store in an airtight container; it’ll hold up beautifully at room temperature for a day, or in the fridge for up to 4 days. Bringing the cake back to room temperature before serving restores its luscious texture.
Freezing
If you’d like to make this treat far ahead, freezing is easy. Once completely cooled, wrap the whole cake or individual slices tightly in both plastic wrap and foil. Store in the freezer for up to 2 months, and thaw overnight in the fridge before serving. The flavor actually deepens after freezing!
Reheating
Want that just-baked warmth? Microwave individual slices for 10–15 seconds, or use a low oven (300°F) for a few minutes to gently reheat. Be careful not to overheat or the chocolate may seize—low and slow is best to bring back the cake’s wonderful fudgy middle.
FAQs
Can I use milk chocolate instead of dark or semi-sweet?
You can, but keep in mind the cake will turn out noticeably sweeter and less intense. For the signature character of Flourless Chocolate Cake, dark or semi-sweet chocolate is best, but feel free to experiment if you have a serious sweet tooth.
What if I don’t have an 8-inch pan?
A 9-inch round pan will work, but your cake will be a bit thinner and might bake a few minutes faster—just keep a close eye on it. Alternatively, a square pan will do in a pinch, and you can cut the cake into fun bars or squares.
How do I know when the cake is done baking?
Look for a set top and a center that’s still moist but not liquid. A toothpick inserted into the edge should come out mostly clean, while the center may still have a few moist crumbs—this ensures your Flourless Chocolate Cake stays fudgy instead of dry.
Is this recipe suitable for people with gluten intolerance?
Absolutely! Because there’s no flour, this cake is naturally gluten-free. Just double-check your chocolate and cocoa powder to make sure they’re produced in a gluten-free facility if you’re baking for someone highly sensitive.
Can I make this cake ahead of time?
Definitely. Many people find Flourless Chocolate Cake is even better the next day, as the flavors meld and intensify. Simply prepare, bake, and chill the cake, then bring to room temperature before serving for the ultimate texture and taste.
Final Thoughts
If you’re looking for a dessert that wows with minimal effort, Flourless Chocolate Cake is hard to beat! Every bite promises a deep, chocolatey experience that feels fancy yet approachable—perfect for gatherings or simply spoiling yourself. Don’t wait for a special occasion; treat yourself and your loved ones to this unforgettable cake soon!
Print
Flourless Chocolate Cake Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in this decadent Flourless Chocolate Cake that is rich, moist, and intensely chocolatey. This gluten-free dessert is a chocolate lover’s dream come true!
Ingredients
For the Cake:
- 8 ounces high-quality semi-sweet or dark chocolate (chopped)
- 1/2 cup unsalted butter (cut into pieces)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1/2 cup unsweetened cocoa powder (plus extra for dusting)
For Garnish:
- Optional powdered sugar or fresh berries
Instructions
- Preheat the oven: to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- Melt chocolate and butter: In a medium heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave, stirring until smooth.
- Add sugar and flavorings: Whisk in the sugar, salt, and vanilla extract. Add eggs one at a time, whisking well after each addition.
- Combine cocoa powder: Sift cocoa powder over the chocolate mixture and fold it in until just combined.
- Bake: Pour the batter into the prepared pan and bake for 20-25 minutes until the center is set but still moist.
- Cool and serve: Let the cake cool, then dust with cocoa powder or powdered sugar. Garnish with fresh berries if desired.
Notes
- This cake can be made a day in advance; chill and bring to room temperature before serving for the best texture.
- Delicious served with a dollop of whipped cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 105mg
