If you’re a chocolate lover like me, you know some desserts hit different. A flourless chocolate cake recipe is one of them. Dense, fudgy, and rich—it’s like a love letter to cocoa itself. And the best part? It’s naturally gluten-free, so everyone at the table can grab a fork without hesitation.
I’ve made this cake countless times for family gatherings, birthdays, and even those “I just need chocolate” nights. Every time, it gets polished off faster than you can say flourless cake.
Today, I’ll walk you through my go-to recipe, why it works, and a few tricks to get it right every single time.
Why Choose a Flourless Chocolate Cake?
Most chocolate cakes rely on flour for structure. This one doesn’t. Instead, eggs and melted chocolate do all the heavy lifting. The result? A dense, fudgy texture with an almost truffle-like richness.
Here’s why this flourless chocolate cake recipe deserves a spot in your dessert lineup:
- Gluten-free friendly: No flour means it’s safe for gluten-sensitive folks.
- Simple ingredients: You don’t need a fancy pantry—just chocolate, butter, sugar, and eggs.
- Deep chocolate flavor: Without flour, the cocoa flavor stands front and center.
- Easy to make: Whisk, bake, cool. That’s it.
This cake is proof that less really can be more.
Ingredients You’ll Need
For this flourless chocolate cake recipe, keep things simple. Here’s the shopping list:
- 1 cup (170g) good-quality dark chocolate, chopped
- ½ cup (113g) unsalted butter
- ¾ cup (150g) granulated sugar (you can reduce slightly for a low-sugar chocolate cake)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup (50g) unsweetened cocoa powder, sifted
Optional toppings:
- Whipped cream
- Powdered sugar dusting
- Fresh berries
- A drizzle of ganache for extra chocolate flavor
Step-by-Step Instructions
Here’s how to make the best flourless chocolate cake without any stress.
Step 1: Melt the Chocolate and Butter
In a heatproof bowl, melt the chocolate and butter together. You can use a double boiler or the microwave in 20-second bursts. Stir until smooth.
Step 2: Add Sugar, Salt, and Vanilla
Whisk in the sugar, salt, and vanilla. The mixture will look glossy. At this point, resist the urge to eat it by the spoonful.
Step 3: Incorporate the Eggs
Add the eggs one at a time, whisking quickly so they blend without cooking from the residual heat.
Step 4: Fold in the Cocoa Powder
Sift in the cocoa powder to avoid lumps. Gently whisk until just combined. The batter should look thick and luxurious.
Step 5: Bake
Pour the batter into a greased 8-inch round cake pan lined with parchment. Bake at 375°F (190°C) for 20–25 minutes. The top should form a thin crust, while the center remains slightly soft.
Step 6: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve at room temperature or chilled, depending on your preference.
Tips for Baking the Perfect Flourless Chocolate Cake
- Use quality chocolate: This cake is all about chocolate, so choose one with at least 60% cocoa.
- Don’t overbake: You want fudgy, not dry. The cake should jiggle slightly in the center when you pull it out.
- Room temperature eggs: Cold eggs can stiffen the batter, so leave them out before starting.
- Add a twist: A splash of espresso enhances the chocolate flavors without making it taste like coffee.
Serving Ideas
This flourless chocolate cake stands tall on its own, but if you’re in the mood to dress it up, here are some ideas:
- Dust with powdered sugar for a classic look.
- Pair with fresh raspberries or strawberries to cut through the richness.
- Add a dollop of whipped cream for balance.
- Top with Oreo crumbs if you want a playful dessert twist.
It’s versatile enough for a dinner party or a casual night in.
Final Thoughts
This flourless chocolate cake recipe is proof that simplicity works wonders. With just a handful of ingredients, you get a dessert that’s bold, indulgent, and always a crowd favorite.
So, whether you’re baking for a holiday, a birthday, or just because chocolate is calling your name, this cake won’t let you down. Grab your whisk, and let’s make something sweet together.
Flourless Chocolate Cake
Ingredients
Method
- In a heatproof bowl, melt chopped chocolate and butter together over a double boiler or in the microwave in short bursts. Stir until smooth.
- Whisk in sugar, salt, and vanilla until glossy.
- Whisk in eggs one at a time, mixing quickly so they blend without scrambling.
- Sift in cocoa powder. Whisk gently until just combined. The batter should look thick and smooth.
- Pour into a greased 8-inch round cake pan lined with parchment. Bake at 375°F (190°C) for 20–25 minutes until the top has a thin crust and the center jiggles slightly.
- Let cool for 10 minutes in the pan, then transfer to a wire rack. Serve plain or add toppings like powdered sugar and berries.
Notes
- Use good-quality chocolate (60–70% cocoa) for the best flavor.
- Don’t overbake—it should be set but still slightly soft in the center.
- A little espresso powder in the batter makes the chocolate taste even deeper.
Flourless Chocolate Cake FAQs
1. Is this flourless chocolate cake gluten free?
Yes! Since it contains no flour, it’s naturally gluten free. It’s one of the easiest gluten free cakes you can make at home.
2. Can I make this into cupcakes?
Absolutely. Divide the batter into a muffin tin and bake for 15–18 minutes. They make great single-serve flourless desserts.
3. How should I store it?
Wrap tightly and keep in the fridge for up to 4 days. You can also freeze slices for up to 2 months.
4. Can I reduce the sugar?
Yes. If you prefer a low-sugar chocolate cake, cut the sugar by about 25%. The texture will stay fudgy, just less sweet.
5. Can I use milk chocolate instead of dark?
I don’t recommend it. Milk chocolate makes the cake too sweet and less intense. Stick with dark for the best chocolate flavors.
6. What makes this the best flourless chocolate cake?
It’s rich, easy to make, naturally gluten free, and packed with chocolate. Plus, you don’t need special equipment.
7. Do I need to grease the pan if I use parchment?
Yes. Greasing helps the parchment stick and prevents any batter from sneaking underneath.
