This best flourless chocolate cake is rich, decadent, and unbelievably fudgy — the ultimate dessert for chocolate lovers. With just a handful of ingredients, you can create an elegant treat that’s naturally gluten-free and perfect for any special occasion.
Why You’ll Love This Recipe
This flourless chocolate cake is intensely chocolatey, with a melt-in-your-mouth texture that’s both dense and silky. It’s surprisingly easy to make and looks stunning with a simple dusting of cocoa powder, powdered sugar, or fresh berries. Whether you’re gluten-free or just love chocolate, this cake is guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Semi-sweet or dark chocolate
- Unsalted butter
- Granulated sugar
- Eggs
- Unsweetened cocoa powder
- Vanilla extract
- Optional toppings: powdered sugar, cocoa powder, whipped cream, fresh berries, or chocolate ganache
Directions
- Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a heatproof bowl over a double boiler (or microwave in short bursts), melt the chocolate and butter together, stirring until smooth.
- Remove from heat and whisk in the sugar and vanilla extract.
- Let the mixture cool slightly, then whisk in the eggs one at a time until fully incorporated.
- Sift in the cocoa powder and gently fold until smooth and combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs.
- Let the cake cool completely in the pan before inverting onto a plate. Dust with cocoa powder or powdered sugar and add desired toppings.
Servings and timing
This recipe serves about 8 people. Prep time is around 15 minutes, with a baking time of 20–25 minutes. Allow extra time for cooling before serving.
Variations
- Add a tablespoon of espresso powder to intensify the chocolate flavor.
- Top with a rich chocolate ganache for extra indulgence.
- Use flavored extracts like almond or orange for a twist.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh raspberries or strawberries for a pop of color and tartness.
Storage/Reheating
Store leftover cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. This cake also freezes well — wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
FAQs
Is this flourless chocolate cake gluten-free?
Yes, since it contains no flour, it’s naturally gluten-free.
What kind of chocolate should I use?
Use high-quality semi-sweet or dark chocolate for the best flavor.
Can I make this cake ahead of time?
Absolutely! It tastes even better the next day once the flavors have set.
Do I need a springform pan?
No, but lining the bottom of your cake pan with parchment paper makes it easy to remove.
Why is my cake dry?
Be careful not to overbake — it should be just set with a moist center.
Can I add nuts?
Yes, chopped nuts like almonds or hazelnuts make a delicious addition.
How do I know when it’s done baking?
A toothpick should come out with a few moist crumbs, not completely clean.
Can I make this dairy-free?
Use dairy-free butter and high-quality dairy-free chocolate.
What toppings go well with this cake?
Powdered sugar, whipped cream, fresh berries, or a drizzle of chocolate ganache are all delicious.
Should I serve it warm or cold?
It’s best served at room temperature or slightly chilled for a fudgy texture.
Conclusion
The best flourless chocolate cake is a simple yet decadent dessert that’s sure to satisfy any chocolate craving. With its rich, dense texture and bold chocolate flavor, it’s the perfect sweet finish for any celebration or special dinner. Enjoy!
PrintBest Flourless Chocolate Cake
An ultra-rich and decadent flourless chocolate cake with a fudgy texture and intense chocolate flavor, perfect for special occasions or when you crave a luxurious dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1/2 cup unsweetened cocoa powder (plus extra for dusting)
- Powdered sugar, for garnish (optional)
- Fresh berries or whipped cream, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a double boiler or heatproof bowl set over simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat.
- Whisk in sugar, salt, and vanilla until combined.
- Add eggs one at a time, whisking well after each addition.
- Sift in cocoa powder and fold gently until no streaks remain.
- Pour batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs.
- Let cake cool in pan for 10 minutes, then run a knife around the edges and invert onto a plate. Peel off parchment and cool completely.
- Dust with cocoa powder or powdered sugar before serving. Garnish with fresh berries or whipped cream if desired.
Notes
- Use high-quality chocolate for the best flavor.
- Serve chilled or at room temperature for different textures.
- Store leftovers tightly covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 70mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 105mg