Flourless Chocolate Cake Recipe

This rich, fudgy, and decadent Flourless Chocolate Cake is every chocoholic’s dream come true. Whether you’re gluten-free or simply a dessert enthusiast, this cake will impress with its velvety texture and indulgent flavor. Best of all? It’s incredibly easy to make, with just a handful of ingredients and a short bake time. Trust me, you’ll be savoring every bite of this chocolatey masterpiece in no time!

Why You’ll Love This Recipe

• Perfect for Chocolate Lovers: It’s all about the chocolate intense, rich, and oh-so-satisfying.
• Gluten-Free Friendly: No flour needed, so it’s a great option for those avoiding gluten.
• Simple Ingredients: Just a few pantry staples and you’re good to go!
• Elegant & Versatile: Dust it with powdered sugar, serve it with berries, or pair it with ice cream for an extra-special treat.

Ingredients

Here’s what you’ll need to create this luscious Flourless Chocolate Cake:

• Dark Chocolate: The star ingredient! Use good-quality chocolate for the best flavor.
• Unsalted Butter: For a silky texture and rich taste.
• Granulated Sugar: Adds sweetness to balance the deep chocolate notes.
• Eggs: Provides structure and gives the cake its signature fudgy texture.
• Vanilla Extract: Enhances the flavor profile with a hint of warmth.
• Salt: A pinch to bring out the chocolate’s depth.
• Unsweetened Cocoa Powder: Adds even more chocolatey goodness while thickening the batter.

Note: The full list of ingredients with measurements can be found in the recipe card below the article.

How to Make Flourless Chocolate Cake

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper for easy removal.

Step 2: Melt Chocolate & Butter

Melt the chopped dark chocolate and butter together using a double boiler or in the microwave (30-second intervals, stirring in between) until smooth and shiny.

Step 3: Mix the Batter

Whisk in the sugar, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and salt. Sift in the cocoa powder and gently fold until the batter is smooth and luscious.

Step 4: Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 25 minutes, or until the center is just set. The edges will puff slightly while the middle stays deliciously soft.

Step 5: Cool & Serve

Let the cake cool completely before removing it from the pan. Dust with powdered sugar or top with fresh berries, and you’re ready to serve!

Pro Tips for Making the Recipe

• Quality Chocolate Matters: Opt for good-quality dark chocolate it truly makes a difference in flavor.
• Don’t Overbake: The cake should still have a slightly soft center when you take it out; it’ll set further as it cools.
• Add a Personal Touch: Try serving it with whipped cream, a dollop of Greek yogurt, or even a drizzle of salted caramel!
• Room Temperature Ingredients: Bring your eggs to room temperature to ensure a smooth and even batter.

How to Serve

Here’s how to enjoy your Flourless Chocolate Cake:

• Classic & Simple: Dust with powdered sugar for a timeless presentation.
• With Fresh Berries: Add raspberries, strawberries, or blueberries for a fresh, fruity contrast.
• Indulgent Pairings: Serve with a scoop of vanilla ice cream or a swirl of whipped cream.
• Decadent Toppings: Drizzle with chocolate ganache or salted caramel for an extra layer of indulgence.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Freezing

This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

Enjoy it cold, at room temperature, or slightly warmed up in the microwave for that fresh-out-of-the-oven feel.

FAQs

1. Can I substitute dark chocolate with milk chocolate? Yes, you can! However, the flavor will be sweeter and less intense. Adjust the sugar to your preference.

2. Can I make this ahead of time? Absolutely! This cake tastes even better the next day as the flavors deepen. Just store it in the fridge and bring it to room temperature before serving.

3. Can I skip the cocoa powder? While you could, it adds an extra boost of chocolate flavor and helps with the texture. Highly recommended!

4. What can I use instead of butter? You can substitute coconut oil for butter to make it dairy-free, though the taste may slightly differ.