Few desserts loom as legendary as Flourless Chocolate Cake: it’s the rich, melt-in-your-mouth treat that turns a simple lineup of ingredients into the ultimate chocolate experience. With an impossibly fudgy center and a delicate, crackly top, each bite feels like pure indulgence—whether you’re gluten-free or just craving some deep, dark chocolate. This recipe is my go-to for celebrations and cozy nights alike, because it truly proves that a handful of pantry staples can make magic.
Ingredients You’ll Need
You only need seven basic ingredients for this cake, and each plays an important role in bringing out intense flavor and velvety texture. Think of this as a dessert where every item matters, working together to deliver that signature richness, shine, and decadence.
- Unsalted Butter: Provides necessary fat for richness and keeps the cake decadent without overpowering the chocolate flavor.
- Semi-sweet or Dark Chocolate Chips (or chopped chocolate): The star of the show—pick a good quality chocolate to get the deepest, most satisfying flavor.
- Granulated Sugar: Sweetens the cake just right and helps create that classic glossy top.
- Salt: Just a pinch sharpens the chocolate notes and balances out all that sweetness.
- Vanilla Extract: Adds warmth and complexity, complementing the chocolate’s natural aroma.
- Eggs: These act as the “structure,” binding everything together and giving the cake its signature souffle-like texture.
- Unsweetened Cocoa Powder: Intensifies the chocolate experience and contributes to both the color and fudgy density.
How to Make Flourless Chocolate Cake
Step 1: Prep the Oven and Cake Pan
Begin by preheating your oven to 375°F (190°C). Grease an 8-inch round cake pan and fit a parchment paper circle in the bottom. This extra step isn’t just about preventing sticking—it also makes your life much easier when it comes time to invert the cake.
Step 2: Melt Butter and Chocolate
In a medium saucepan over low heat, combine the butter and chocolate. Stir constantly until they’re completely melted and silky-smooth. Take your time here: slow melting avoids scorching and ensures that luxurious, glossy finish in your Flourless Chocolate Cake.
Step 3: Whisk In Sugar, Salt, and Vanilla
Remove the pan from heat. Immediately whisk in the sugar, salt, and vanilla extract, stirring thoroughly. The sugar will begin to dissolve into the warm chocolate, setting the stage for a beautifully smooth batter.
Step 4: Incorporate Eggs One by One
Let the chocolate mixture cool for a moment—just until it feels warm, not hot, to the touch. Now, vigorously whisk in the eggs, one at a time. This helps to create a thick, glossy batter and prevents the eggs from scrambling.
Step 5: Blend in Cocoa Powder
Gently add the unsweetened cocoa powder, stirring until no lumps remain and the mixture is unified and sumptuous. At this stage, the batter will be quite dense and intensely chocolatey—just what we want for an unforgettable Flourless Chocolate Cake.
Step 6: Bake to Fudgy Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 20–25 minutes, until the top develops a thin, crackling crust and a toothpick inserted in the center comes out with a few moist crumbs. Resist the urge to overbake; the middle should remain wonderfully gooey.
Step 7: Cool and Unmold
Let the cake cool in the pan for about 10 minutes to set. Then, run a knife around the edge, invert onto a plate, and peel away the parchment. Allow the Flourless Chocolate Cake to cool completely—this helps it finish setting and intensifies the dense, truffle-like texture.
How to Serve Flourless Chocolate Cake
Garnishes
A simple dusting of cocoa powder or powdered sugar is all it takes for an elegant finish. If you’re feeling fancy, a swirl of whipped cream and a handful of fresh berries on top will provide color and a light, tangy contrast to the deep chocolate flavor.
Side Dishes
This cake is so decadent that simple accompaniments work best: think fresh raspberries, thinly sliced strawberries, or a scoop of vanilla ice cream. A spoonful of tangy crème fraîche or a drizzle of raspberry coulis can also cut through the richness beautifully.
Creative Ways to Present
Transform your Flourless Chocolate Cake into a sophisticated plated dessert by slicing thin wedges, arranging them with geometric precision, and garnishing with chocolate shavings or edible gold leaf. For parties, try serving it in bite-size squares as elegant petit fours.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Flourless Chocolate Cake wrapped tightly in plastic at room temperature for up to two days; beyond that, move it to the fridge for up to five days. The flavor often deepens as it sits, making your midnight snacks even more irresistible.
Freezing
To freeze, slice the cooled cake, wrap each piece well in plastic wrap and foil, and store in an airtight container for up to two months. Simply thaw in the refrigerator overnight or let it come to room temperature before serving for fudge-like perfection.
Reheating
While this cake is incredible served at room temperature or chilled, you can gently rewarm slices in the microwave for 10–15 seconds. Slightly warming revives the gooey center, intensifying the chocolate aroma and flavor.
FAQs
Can I use dairy-free butter or vegan chocolate?
Yes! To make a dairy-free or vegan version of Flourless Chocolate Cake, substitute with high-quality dairy-free butter and plant-based chocolate. Just keep in mind that the texture may become even more delicate, so handle with care.
How do I get the cake out of the pan without breaking it?
Thoroughly greasing the pan and lining the bottom with parchment paper are both essential. Cool the cake for 10 minutes before inverting—this helps prevent sticking and helps the cake hold its shape.
Can I add flavorings like espresso or orange?
Absolutely! Espresso powder intensifies the chocolate (just add a teaspoon to the batter), while a bit of fresh orange zest gives the cake a lovely citrusy note. Experiment with extracts or spices to make the recipe your own.
Is this Flourless Chocolate Cake really gluten free?
Yes—there’s not a speck of wheat anywhere in the recipe, making it safe for gluten-sensitive or celiac guests. Just check your cocoa and chocolate to ensure they’re certified gluten-free.
Why does my cake sink in the middle?
It’s natural for the center of Flourless Chocolate Cake to settle or dip slightly as it cools; that’s part of its irresistible fudgy character. If it sinks dramatically or collapses, it might be slightly underbaked—but don’t worry, it will still taste incredible.
Final Thoughts
If you’ve been hunting for a show-stopping dessert that’s intensely chocolatey yet wondrously simple, this Flourless Chocolate Cake is destined to become a favorite. Go ahead—slice yourself a wedge, share it with friends, and discover just how irresistible homemade chocolate cake can be!
Print
Flourless Chocolate Cake Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in this decadent Flourless Chocolate Cake that is rich, fudgy, and gluten-free. A perfect dessert for chocolate lovers!
Ingredients
Cake:
- 1/2 cup (1 stick) unsalted butter
- 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
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 constantly until smooth. Remove from heat and whisk in the sugar, salt, and vanilla. Let cool slightly.
- Combine eggs and cocoa: Whisk in the eggs one at a time. Stir in the cocoa powder until fully incorporated and the batter is smooth.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool in the pan for 10 minutes, then invert onto a plate and cool completely.
Notes
- Serve with a dusting of cocoa powder, powdered sugar, or topped with whipped cream and berries.
- This cake is rich and fudgy—best served in small slices.
- Can be made a day ahead and stored at room temperature or refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
