Flourless Chocolate Cake
Introduction
There’s a particular hush that falls over a kitchen when this cake comes out of the oven: a warm, bittersweet aroma of melting chocolate and toasted cocoa that slowly fills the room. The surface forms a thin, crackly skin while the inside stays luxuriously dense and fudgy — part brownie, part torte, all comfort. Each bite offers a glossy, melt-in-your-mouth richness with a velvet cocoa finish and a whisper of vanilla that softens the intensity.
This flourless chocolate cake is the kind of recipe that tucks itself into small celebrations and quiet afternoons alike. It’s perfect for intimate dinner parties, Valentine’s Day, birthdays, or a cozy weekend when you want something indulgent without fuss. Because it’s naturally gluten-free (no flour needed), it’s also a welcome showstopper for guests with wheat sensitivities. Make it when you want to impress — but feel completely at ease doing so.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes (includes cooling)
- Servings: 8 slices
- Difficulty Level: Easy–Moderate (simple technique, attention to doneness recommended)
Nutrition Highlights
Nutrition per serving (1 of 8 slices), estimated using USDA FoodData Central values for each ingredient and rounded to reasonable precision:
- Calories: ~362 kcal
- Protein: ~5.6 g
- Total Carbohydrates: ~41.3 g
- Dietary Fiber: ~2.7 g
- Sugars: ~35.2 g
- Total Fat: ~21.4 g
- Saturated Fat: ~12–13 g (from butter, chocolate, eggs)
- Cholesterol: ~105 mg (from eggs & butter)
- Sodium: minimal (approximate, depends on added salt)
Notes on accuracy and health context:
- These estimates were calculated from ingredient-level data referenced to the USDA FoodData Central database and rounded for clarity. For personalized nutrition or medical advice (e.g., diabetes or heart-health considerations), consult resources like the CDC or a registered dietitian. The cake is energy-dense and rich in saturated fat and sugar, so enjoy in moderation as part of a balanced diet.
Why You’ll Love It
This cake wins hearts for several reasons: the intensity of pure chocolate flavor, the contrast between a fragile top crust and a pillowy, almost molten interior, and the simplicity — fewer than ten main ingredients, no flour, and straightforward technique. It evokes cozy, shared moments: spooning a warm slice for two, serving alongside espresso after a celebratory meal, or surprising friends with a rustic dessert that looks elegant but doesn’t require pastry skills. It’s also adaptable — dress it up with ganache, fresh berries, or a dusting of cocoa for different moods and occasions.
Step-by-Step Instructions
Ingredients
- 1 cup dark chocolate chips (about 170 g)
- ½ cup unsalted butter (113 g)
- 1 cup granulated sugar (200 g)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup unsweetened cocoa powder (about 43 g)
- Chocolate ganache for topping (optional)
Optional ingredients and substitutions:
- Use 6 ounces (170 g) high-quality dark chocolate (70% cacao) instead of chips for deeper cocoa flavor.
- Swap unsalted butter for salted butter — reduce added salt slightly.
- For lower sugar, reduce sugar to ¾ cup (note: texture and crust will change).
- To make it dairy-free/vegan: use vegan butter and replace eggs with a commercially available egg replacer designed for dense cakes (results will vary; see Variations for a vegan option).
- Add 1–2 tablespoons strong espresso or instant coffee to the melted chocolate to intensify chocolate notes.
Method (follow these numbered steps)
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Optionally line the bottom with parchment for easier removal.
- In a medium saucepan, melt the chocolate chips and butter together over low heat, stirring constantly until smooth. Remove from heat promptly to avoid scorching.
- Stir in the sugar, salt, and vanilla extract until evenly incorporated.
- Add the eggs one at a time, mixing well after each addition so the batter becomes glossy and slightly aerated.
- Sift in the cocoa powder and fold/stir until just combined; don’t overmix. A few streaks are fine — they’ll disappear.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the cake is set around the edges and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The center should still feel slightly soft.
- Let cool completely in the pan before removing (this helps the cake set and hold its shape).
- Top with chocolate ganache if desired: pour over the cooled cake and spread. Chill briefly to set the ganache. Enjoy!
Practical tips:
- Avoid overheating the chocolate: melt gently over low heat or use a double boiler to prevent seizing.
- Don’t overbake — the dense, fudgy interior is the point. A toothpick with moist crumbs indicates perfect doneness.
- Cooling fully before slicing yields cleaner slices; refrigerate briefly for firm slices.
Best Pairings
- Classic: A dusting of powdered sugar and a dollop of whipped cream or crème fraîche.
- Fruit-forward: Serve with macerated strawberries, raspberries, or a mixed-berry compote to cut the richness.
- Coffee & Spirits: Espresso, dark roast coffee, or a small glass of port or tawny sherry complements the deep chocolate notes.
- Ice cream: Vanilla bean or salted caramel ice cream is a luscious contrast in texture and temperature.
- Snack: A thin slice with afternoon tea or hot chocolate for a true chocolate immersion.
Shelf Life & Storage
- Room temperature: Store covered at cool room temperature for up to 2 days. Keep in an airtight cake container to prevent drying.
- Refrigeration: Keeps well for up to 5 days in an airtight container. Chilling firms the texture; bring to room temperature before serving for best flavor.
- Freezer: Wrap tightly in plastic wrap and foil or place slices in a freezer-safe container for up to 2–3 months. Thaw in the refrigerator overnight, then come to room temperature before serving.
Expert Tips
- Best chocolate: Use the best-quality dark chocolate you can afford — flavor intensity and cocoa percentage matter. A 60–70% cacao chocolate balances bitterness and sweetness nicely.
- Texture cues: The cake should have a crackled top and a dense, springy interior. If the center is liquid, return to oven in 3–4 minute increments. If totally dry, you’ve overbaked.
- Pan options: An 8-inch pan gives a taller, more dramatic cake. A springform pan simplifies removal. Lining with parchment ensures flawless presentation.
- Flavor boosters: A tablespoon of good-quality instant espresso powder dissolved in the melted chocolate amplifies depth without tasting like coffee.
Creative Twists
- Salted Caramel Drizzle: Top slices with a drizzle of salted caramel sauce and a pinch of flaky sea salt for sweet–salty contrast.
- Orange & Almond: Fold in 1–2 teaspoons of orange zest to the batter and sprinkle toasted sliced almonds on top after baking.
- Boozy Ganache: Stir 1–2 tablespoons of rum, bourbon, or orange liqueur into the ganache for adult-friendly depth.
- Vegan Version: Replace butter with coconut oil (solid) and use a commercial egg substitute equivalent to 4 eggs; use 1 tablespoon aquafaba (chickpea brine) per egg or follow a tested vegan recipe for structure — expect a slightly different texture.
- Nutty Crunch: Press chopped candied hazelnuts or pistachios into the ganache for a textural contrast.
Frequently Asked Questions
Q: Can I make this gluten-free?
A: Yes — this recipe is naturally gluten-free because it uses no flour. Ensure all ingredients (chocolate, cocoa, etc.) are certified gluten-free if you’re cooking for someone with celiac disease.
Q: My cake collapsed in the center — what happened?
A: Likely underbaked or too much air was incorporated. Return to the oven briefly if underbaked. Next time, fold ingredients gently and don’t overwhisk eggs.
Q: Can I halve or double the recipe?
A: Yes. Halving works fine but use a smaller pan and reduce bake time. Doubling fills a larger pan (e.g., 9×13) and will change bake time — monitor doneness closely.
Q: How do I get clean slices for serving?
A: Chill briefly in the refrigerator to firm up, then slice with a knife warmed under hot water and wiped dry between cuts.
Q: Is this cake suitable for a celebration cake?
A: Absolutely — its elegant look and intense flavor make it ideal. Dress it with ganache, fresh fruit, or whipped cream for a festive finish.
Conclusion
This flourless chocolate cake is proof that fewer ingredients can deliver maximum impact: warm chocolate fragrance, a tender yet fudgy crumb, and endless ways to dress it up. If you’d like a few more tested takes or to compare techniques and decoration ideas, check out these trusted recipes for inspiration: Handle the Heat’s flourless chocolate cake and Two Peas & Their Pod’s version.
I’d love to hear how your cake turns out — share photos, questions, or your favorite serving twist in the comments and join our baking community. Happy baking!
Print
Flourless Chocolate Cake
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Gluten-Free
Description
A rich and fudgy flourless chocolate cake that’s perfect for celebrations and intimate gatherings. Naturally gluten-free and indulgent.
Ingredients
- 1 cup dark chocolate chips (about 170 g)
- ½ cup unsalted butter (113 g)
- 1 cup granulated sugar (200 g)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup unsweetened cocoa powder (about 43 g)
- Chocolate ganache for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Optionally line the bottom with parchment for easier removal.
- In a medium saucepan, melt the chocolate chips and butter together over low heat, stirring constantly until smooth. Remove from heat promptly to avoid scorching.
- Stir in the sugar, salt, and vanilla extract until evenly incorporated.
- Add the eggs one at a time, mixing well after each addition until the batter becomes glossy and slightly aerated.
- Sift in the cocoa powder and fold/stir until just combined; a few streaks are fine.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the cake is set around the edges and a toothpick comes out with moist crumbs.
- Let cool completely in the pan before removing. Top with chocolate ganache if desired.
Notes
Best served with a dusting of powdered sugar, fresh berries, or alongside a scoop of ice cream. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 362
- Sugar: 35.2g
- Sodium: 5mg
- Fat: 21.4g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41.3g
- Fiber: 2.7g
- Protein: 5.6g
- Cholesterol: 105mg
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