If you are a chocolate lover looking for a rich, decadent dessert that is both elegant and incredibly simple to make, this Flourless Chocolate Cake is an absolute must-try. With its intense chocolate flavor and luxuriously fudgy texture, this cake delivers pure chocolate bliss in every bite. Best of all, it requires no flour, making it naturally gluten-free and perfect for those who want to indulge without worries. Whether you serve it at a dinner party or enjoy it quietly with a cup of coffee, this Flourless Chocolate Cake will quickly become one of your favorite go-to recipes.
Ingredients You’ll Need
The beauty of this Flourless Chocolate Cake lies in its simplicity; just a handful of straightforward ingredients that come together to create something truly special. Each element plays a key role—dark chocolate provides the deep, robust flavor; butter ensures richness and moisture; sugar sweetens perfectly; eggs bind and add structure; and cocoa powder intensifies the chocolate experience.
- Dark chocolate (225 g / 8 oz): Choose good quality chocolate with 60–70% cocoa for the richest flavor and smoothest texture.
- Unsalted butter (115 g / ½ cup): Adds creaminess and helps melt everything into a luscious batter.
- Granulated sugar (150 g / ¾ cup): Balances the bitterness of the dark chocolate and provides a slight caramelized note.
- Eggs (3 large, room temperature): They add body and help the cake set with the perfect fudgy consistency.
- Pure vanilla extract (1 tsp): Enhances the chocolate flavor with a subtle sweet aroma.
- Salt (¼ tsp): A small pinch to elevate all the flavors and add depth.
- Unsweetened cocoa powder (30 g / ¼ cup, plus extra): Gives the cake an extra boost of chocolate intensity and color.
How to Make Flourless Chocolate Cake
Step 1: Prep the Pan
Start by preheating your oven to 175 °C (350 °F). Grease a 20 cm (8-inch) round cake pan generously and line the bottom with parchment paper. This will make sure your cake releases easily once baked, preserving those beautiful edges.
Step 2: Melt Chocolate & Butter
Place the chopped dark chocolate and cubed butter into a heatproof bowl. Using a double boiler method—sitting the bowl over simmering water—slowly melt them together while stirring. When the mixture is smooth and glossy, remove it from the heat and whisk in the granulated sugar until fully combined. This step ensures a velvety batter that will bake into a perfectly moist cake.
Step 3: Add Eggs & Flavoring
Whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This gradual mixing keeps the batter smooth and airy. Stir in the vanilla extract and salt, both of which highlight the chocolate’s natural richness and add complexity to the cake’s flavor profile.
Step 4: Fold in Cocoa
Sift the unsweetened cocoa powder over your chocolate mixture to prevent lumps. Gently fold the cocoa into the batter until no streaks remain. Taking care at this stage preserves the luscious texture without overworking the batter.
Step 5: Bake
Pour the batter evenly into your prepared cake pan and smooth the surface with a spatula. Bake for 20 to 25 minutes. You want the center to be just set but still a bit gooey—testing with a toothpick that leaves a few moist crumbs is key. Over-baking will dry out this delicate cake, so keep a close eye near the end.
Step 6: Cool & Serve
After baking, let the cake sit in the pan for about 10 minutes. Then, carefully run a knife around the edges before inverting it onto a serving plate. Allow it to cool completely for the best texture. Dust the top with additional cocoa powder or powdered sugar for a pretty finish. For an ultra-silky cake, try baking it in a water bath by placing your cake pan inside a larger pan with hot water halfway up the sides. This keeps the heat gentle and even.
How to Serve Flourless Chocolate Cake
Garnishes
Simple garnishes truly elevate this Flourless Chocolate Cake. Fresh berries like raspberries or strawberries add a bright fruity note and a bit of tang to cut through the richness. A dollop of whipped cream or a sprinkle of toasted nuts adds texture contrast and an extra touch of decadence. A drizzle of homemade chocolate ganache is the ultimate finishing touch for chocoholics.
Side Dishes
Serve the cake alongside a scoop of vanilla ice cream, which melts beautifully into the warm cake. Whipped cream infused with a hint of espresso or orange zest also pairs beautifully, bringing complementary flavors that make every bite exciting. For something fresher, try a citrus salad or a minty green salad to offset the dense sweetness of the cake.
Creative Ways to Present
Presentation can turn this simple dessert into a showstopper. Try cutting it into small squares for a sophisticated dessert platter, dusting each piece with cocoa. You can also layer slices with fresh fruits and cream between for mini trifles. For a modern twist, serve the cake slightly warm with a quenelle of chantilly cream and edible flowers to impress guests with elegance and flair.
Make Ahead and Storage
Storing Leftovers
Leftover Flourless Chocolate Cake stores wonderfully in the fridge for up to 4 days. Wrap it well with plastic wrap or keep it in an airtight container to maintain its moist texture and prevent it from absorbing other odors in the fridge.
Freezing
If you want to keep the cake longer, it freezes very well. Wrap individual slices tightly in cling film and place them in a freezer-safe container or bag. Frozen Flourless Chocolate Cake can last up to 3 months. Thaw overnight in the fridge before serving to retain the perfect fudgy consistency.
Reheating
To enjoy that freshly baked warmth, gently reheat slices in the microwave for about 15–20 seconds. This softens the cake and revives the molten texture without drying it out. Be careful not to overheat, as flourless cakes can become crumbly if warmed too long.
FAQs
Is Flourless Chocolate Cake gluten-free?
Yes! Since this cake contains no flour, it is naturally gluten-free and a fantastic option for anyone avoiding gluten in their diet.
Can I use milk chocolate instead of dark chocolate?
While you can use milk chocolate, the cake’s flavor will be sweeter and less intense. Using dark chocolate with at least 60% cocoa gives the best rich and balanced taste.
Why does the cake sometimes crack on the surface?
Small cracks are normal and part of the rustic charm of a Flourless Chocolate Cake. They often happen when the oven temperature is slightly too high or the batter is overmixed. However, they do not affect the taste or texture.
Can I make this cake dairy-free?
You can substitute the butter with a plant-based alternative and ensure your chocolate is dairy-free. Keep in mind that texture might be slightly different but still delicious.
Should the cake be eaten warm or cold?
This cake is delicious both warm and cold. Warm slices are gooey and luscious, while chilled cake tends to be fudgier and denser. Many people actually prefer it after a few hours in the fridge!
Final Thoughts
I can honestly say this Flourless Chocolate Cake is one of those remarkable recipes that impresses every single time. Its simplicity makes it accessible, yet the depth of chocolate and melt-in-your-mouth texture feels absolutely luxurious. Whether it’s for a special occasion or a cozy night in, this cake promises to satisfy your chocolate cravings with heart and soul. Go ahead and try it—you might just discover your new favorite dessert!
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