If you’re on the hunt for a show-stopping dessert that delivers pure chocolate bliss in every forkful, look no further than this Flourless Chocolate Cake. Rich, dense, and truly fudgy, this cake is a chocolate lover’s dream come true, with an irresistibly silky texture and a luxurious depth of flavor. Whether you’re gluten-free, celebrating a special occasion, or just craving something decadently indulgent, this cake will not disappoint. Ready for a dessert that makes friends and family swoon?
Ingredients You’ll Need
Here’s the beauty of this recipe: it relies on a handful of classic, powerful ingredients to build unforgettable flavor and texture. Think of each one as an essential player in creating that signature richness and velvety crumb you get with the best Flourless Chocolate Cake.
- Unsalted butter (1/2 cup, cut into pieces): Adds luscious richness and helps keep the cake wonderfully moist.
- Semisweet or bittersweet chocolate chips/chopped chocolate (1 cup): The heart and soul of the cake—pick a chocolate you truly love for best results!
- Granulated sugar (3/4 cup): Balances the chocolate’s intensity and helps create those delightfully crisp edges.
- Salt (1/4 teaspoon): Just a touch makes all the flavors pop and prevents the cake from tasting flat.
- Vanilla extract (1 teaspoon): Brings warmth and aromatic depth to every bite.
- Large eggs (3): The secret to that fudge-meets-soufflé texture; they bind and lift the cake.
- Unsweetened cocoa powder (1/2 cup, plus extra for dusting): Doubles down on chocolate flavor and gives the cake its signature decadence.
- Powdered sugar or whipped cream for serving (optional): For the extra flourish that makes each slice look (and taste) bakery-worthy.
How to Make Flourless Chocolate Cake
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 375°F (190°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper. This simple prep step ensures your Flourless Chocolate Cake comes out cleanly and maintains that perfect shape—so don’t skip it!
Step 2: Melt Butter and Chocolate
Combine the butter and chocolate in a microwave-safe bowl or use a double boiler. Gently heat, stirring often, until everything is melted and silky smooth. This decadent duo forms the base of your batter, so take care not to scorch—slow and steady wins the chocolate race.
Step 3: Add Sugar, Salt, and Vanilla
Take the bowl off the heat, then whisk in your sugar, salt, and fragrant vanilla extract. The sugar gives structure and sweetness, while vanilla and salt amplify all that rich chocolate flavor. The aroma at this stage is genuinely intoxicating!
Step 4: Incorporate the Eggs
Whisk in the eggs one at a time, beating thoroughly after each addition. Each egg will make the batter silkier and shinier, transforming it right before your eyes. This is your golden ticket to that dreamy, almost truffle-like interior.
Step 5: Sift and Fold in Cocoa Powder
Sift the cocoa powder directly over your bowl to prevent lumps, then fold it in until the mixture is smooth, dark, and glossy. This step delivers even more chocolate punch, making the cake pure chocolate from top to bottom.
Step 6: Bake
Pour the decadent batter into your prepared pan, smoothing the top with a spatula. Bake for 20 to 25 minutes, just until a thin, delicate crust forms and a toothpick inserted near the edge emerges with moist crumbs. Overbaking is the enemy of fudge, so keep a close eye as the magic happens.
Step 7: Cool and Serve
Let the cake cool in its pan for 10 minutes before running a knife around the edge and flipping it onto a plate. Once fully cooled, finish with a gentle shower of cocoa powder or powdered sugar—or crowning with a swoop of whipped cream, if you’re feeling extra celebratory. Every slice is a little work of art.
How to Serve Flourless Chocolate Cake
Garnishes
This cake is so rich, it’s perfectly lovely on its own—yet an elegant garnish makes it unforgettable. Dust lightly with cocoa powder for a dramatic, sophisticated look, or sift a snowy layer of powdered sugar over the top. Dollops of gently whipped cream, fresh berries, or chocolate shavings can add both beauty and brightness with every bite.
Side Dishes
Pairing this Flourless Chocolate Cake with sides is pure joy. A tart raspberry sauce or fresh strawberries bring lively contrast to its dense richness. For an after-dinner treat, serve with espresso or strong coffee to cut through the chocolatey layers. If you want to go all out, a scoop of vanilla or salted caramel ice cream is absolutely heavenly alongside warm cake.
Creative Ways to Present
Why not get playful with your presentation? Cut your Flourless Chocolate Cake into slim wedges and serve on mismatched vintage plates for a cozy homemade vibe. Or use a small round cutter to create individual servings at a party—top each mini cake with a swirl of whipped cream and a sprinkle of edible gold for instant “wow” factor. For an ultra-decadent dessert, layer slices with mascarpone or mousse in parfait glasses.
Make Ahead and Storage
Storing Leftovers
Store any leftover Flourless Chocolate Cake tightly covered at room temperature for up to two days, or refrigerate for up to five days. Because the cake is so dense and moist, it only seems to get richer after a night’s rest—making it perfect for make-ahead desserts and easy snacking whenever the craving strikes.
Freezing
This cake freezes beautifully! Wrap slices or the whole cake securely in plastic wrap and a layer of foil, then freeze for up to three months. When chocolate cravings call, thaw the cake in the refrigerator overnight for best results; the texture remains lusciously creamy and decadent, even after freezing.
Reheating
To enjoy that just-baked vibe, you can gently warm individual slices in the microwave for 10 to 15 seconds—just enough to soften the cake and release the chocolate aroma. If reheating the whole cake, warm it in a low oven (300°F/150°C) for about 10 minutes. Always let it cool slightly before serving for maximum fudgy goodness.
FAQs
Can I make this Flourless Chocolate Cake dairy-free?
Yes! Substitute the butter with a dairy-free alternative (such as coconut oil or a vegan butter), and use non-dairy chocolate chips. You’ll still get a fantastic texture and deep chocolate flavor—just be sure to pick high-quality chocolate for the best results.
How do I know when my Flourless Chocolate Cake is done baking?
The key is to bake just until the top forms a thin, crackly crust. Insert a toothpick near the edge; it should come out with moist crumbs, not wet batter. The center might look slightly under-baked, but that’s exactly what gives this cake its signature creamy consistency once cooled.
Can I use a different size pan?
You can, but keep in mind the baking time will change. For a thinner cake (with a larger diameter pan), reduce the baking time and watch it closely. For a thicker cake, you might need a few extra minutes—though the classic 8-inch round tends to yield the most impressive texture.
Is this recipe suitable for people with gluten sensitivities?
Absolutely! One of the big perks of Flourless Chocolate Cake is that it’s naturally gluten-free. Just make sure your chocolate is gluten-free as well (most are), and you’re all set for a safe treat everyone can enjoy.
Can I make Flourless Chocolate Cake ahead of time?
Yes! In fact, the flavor and texture actually improve after a night in the fridge. Bake, cool, and wrap the cake, then refrigerate until you’re ready to serve. Dust with cocoa or powdered sugar just before plating for that fresh, gorgeous finish.
Final Thoughts
If you’re ready to bake up a little magic, give this Flourless Chocolate Cake a try. It’s a legendary dessert that’s easy enough for new bakers, impressive enough for celebrations, and guaranteed to win hearts—not to mention taste buds! Go ahead and treat yourself to a slice of pure chocolate joy.
Print
Flourless Chocolate Cake Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the rich and decadent goodness of this Flourless Chocolate Cake. A gluten-free dessert that is intensely chocolatey, moist, and perfect for any special occasion.
Ingredients
Main Ingredients:
- 1/2 cup unsalted butter (cut into pieces)
- 1 cup semisweet or bittersweet 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 (plus extra for dusting)
Optional for serving:
- Powdered sugar or whipped cream
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8-inch round cake pan. Line with parchment paper.
- Melt butter and chocolate: In a bowl, melt butter and chocolate. Whisk in sugar, salt, and vanilla.
- Add eggs and cocoa: Beat in eggs, one at a time. Sift in cocoa powder and stir until smooth.
- Bake: Pour batter into the pan. Bake for 20–25 minutes until set.
- Cool and serve: Let cool, then dust with cocoa powder or powdered sugar, or top with whipped cream.
Notes
- For a more intense flavor, use dark chocolate with 70% cocoa or higher.
- This cake is naturally gluten-free and can be made a day in advance for better texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
