Flourless Chocolate Cake Recipe

If you are a chocoholic (and really, who isn’t?), the Flourless Chocolate Cake is an absolute dream come true. This rich, decadent dessert has a luxurious texture and an intense chocolate flavor that melts in your mouth like velvet. Made without any flour, it delivers pure chocolate bliss in every bite, making it ideal for those avoiding gluten without sacrificing an ounce of indulgence. Whether you’re serving it for a special occasion or simply craving a cozy treat, this Flourless Chocolate Cake is the kind of recipe that makes you want to bake it again and again.

this Recipe

Ingredients You’ll Need

The beauty of this Flourless Chocolate Cake is in its simplicity. Just a handful of basic, high-quality ingredients come together to create something truly spectacular. Each component plays a crucial role in building the cake’s deep flavor, smooth texture, and rich color, making every bite a delight.

• 225 g (8 oz) dark chocolate (60–70% cocoa): Choose good-quality chocolate for the best intense, bittersweet flavor that forms the heart of the cake.
• 115 g (½ cup) unsalted butter: Adds luscious richness and helps achieve that melt-in-your-mouth texture.
• 150 g (¾ cup) granulated sugar: Sweetens the cake while balancing the bitterness of the chocolate perfectly.
• 3 large eggs, room temperature: These provide structure and help create the cake’s silky, fudgy consistency.
• 1 tsp pure vanilla extract: Enhances the complexity of the chocolate flavor with a warm, floral note.
• ¼ tsp salt: Just a pinch brightens all the flavors and prevents the sweetness from feeling flat.
• 30 g (¼ cup) unsweetened cocoa powder: Adds a deep chocolate color and intensifies the chocolate experience even more.

How to Make Flourless Chocolate Cake

Step 1: Prep Your Pan

Start by preheating your oven to 175 °C (350 °F). Grease an 8-inch round cake pan thoroughly and line the bottom with parchment paper. This little step ensures your delicious cake will come out perfectly every time without sticking, giving you a beautiful clean release.

Step 2: Melt the Chocolate and Butter

In a heatproof bowl, combine your chopped dark chocolate and butter cubes. Melt them gently using a double boiler method—placing the bowl over simmering water. Stir continuously until smooth and glossy. This slow melting preserves the chocolate’s delicate flavor and prevents it from burning.

Step 3: Whisk in the Sugar

Once your chocolate and butter are fully melted and combined, remove the bowl from heat. Whisk in the granulated sugar until the mixture shines with a glossy finish. This helps the sugar dissolve properly for a smooth batter.

Step 4: Add Eggs and Flavor

Now, whisk in the eggs one at a time, mixing thoroughly after each. This step is the secret to achieving a rich, tender crumb. Stir in the vanilla extract and salt, which uplift the chocolate’s depth and balance the sweetness perfectly.

Step 5: Fold in Cocoa Powder

Sift the unsweetened cocoa powder over your chocolate mixture to avoid lumps. Gently fold it in until the batter is silky smooth and completely blended. This extra chocolate layer makes the cake even more decadent and visually striking.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 20 to 25 minutes, keeping an eye out: the center should be just set with a few moist crumbs on a toothpick. Over-baking dries out this delicate cake, so it’s best to err on the side of slightly underdone.

Step 7: Cool and Release

Allow the cake to cool in the pan for 10 minutes—this helps it firm up. Run a knife carefully around the edges, then invert the pan onto a serving plate. Let it cool completely before dusting with extra cocoa powder or powdered sugar for a pretty finishing touch.

How to Serve Flourless Chocolate Cake

Garnishes

A Flourless Chocolate Cake needs little embellishment because it’s so rich, but a dusting of cocoa powder or powdered sugar adds a sophisticated hint of sweetness and visual appeal. Fresh berries or a dollop of whipped cream create a refreshing contrast to the dense chocolate, making each bite burst with flavor.

Side Dishes

Pair this cake with fresh fruit salads, a scoop of vanilla ice cream, or even salted caramel sauce for an extra layer of indulgence. These simple sides balance the richness of the cake and give your dessert a well-rounded finish that guests will rave about.

Creative Ways to Present

For a fancy touch, serve slices with a drizzle of warm chocolate ganache or a sprinkle of toasted nuts for crunch. You can also plate the cake with edible flowers or a splash of raspberry coulis. Flourless Chocolate Cake shines both as an intimate treat or a show-stopping centerpiece for celebrations.

Make Ahead and Storage

Storing Leftovers

You can store leftovers of Flourless Chocolate Cake in an airtight container at room temperature for up to two days. For longer freshness, keep it refrigerated for up to five days—just be sure to bring it to room temperature before serving to revive its melt-in-your-mouth texture.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil, or store in an airtight container, and freeze for up to 3 months. Defrost overnight in the fridge, and optionally warm it slightly before serving for that just-baked feeling.

Reheating

To enjoy your Flourless Chocolate Cake warm, gently reheat slices in the microwave for 15 to 20 seconds. This softens the cake, releasing its full chocolate aroma and recreating the decadent experience of freshly baked chocolate warmth.

FAQs

Can I use milk chocolate instead of dark chocolate?

While you can use milk chocolate, the cake won’t have the same rich depth or less intense chocolate flavor. Dark chocolate between 60–70% cocoa strikes the perfect balance of bitterness and sweetness essential for this cake.

Why is this cake flourless?

This recipe avoids flour to highlight pure chocolate flavor and create an irresistibly fudgy texture. It also makes the cake naturally gluten-free, perfect for those with gluten sensitivities.

Can I make this cake vegan or dairy-free?

Substituting dairy butter and eggs is tricky because they contribute to the cake’s structure and richness. However, experimenting with vegan butter and flaxseed eggs can work but may affect texture and taste.

Why does the cake need to be slightly underbaked?

Since this cake is very rich and dense, baking until just set with a few moist crumbs ensures it stays fudgy and soft rather than dry and crumbly.

Is it better to serve the cake chilled or at room temperature?

The cake tastes incredible either way. Chilled for a firmer, sliceable texture, or at room temperature for a silky, melt-in-your-mouth experience. It depends on your personal preference and presentation style.

Final Thoughts

Making this Flourless Chocolate Cake is like giving yourself a hug in dessert form. It’s simple, sophisticated, and incredibly satisfying. Once you try it, you’ll understand why it’s one of my absolute favorite chocolate treats to bake and share. So go ahead—whip out your mixing bowl, melt that chocolate, and treat yourself and your loved ones to something truly special today!