Easy Flourless Chocolate Cake | Rich and Fudgy
My decadent, naturally Gluten Free Flourless Chocolate Cake recipe is easy to make with just 5 simple ingredients and only 15 minutes of active prep time. It’s delightfully rich, brimming with deep, dark chocolatey goodness, and never fails to impress.
I originally published this recipe in 2019 and have since added new photos and a few more success tips.
From this easy flourless chocolate cake to 2-ingredient chocolate mousse and chocolate panna cotta to my flourless torta caprese, there are tons of gluten-free ways to satisfy your chocolate cravings. This particular recipe is perfect for special occasions and celebrations. It’s a snap to make, but tastes like a million bucks!
Ingredients & Substitutions
- Dark Chocolate – Since there are so few ingredients in this chocolate flourless cake, it’s important to use the good stuff. Make sure you’re using high-quality bar chocolate that you enjoy eating plain.
- Unsalted Butter & Salt – Starting with unsalted butter and adding salt to the recipe is the best way to ensure consistent results every time. (Salted butters can vary widely in terms of saltiness!)
- Granulated Sugar – Read the instructions for the recipe all the way through before starting, as you’ll need to divide the sugar between a couple of steps.
- Large Eggs – Size matters! Note that each large yolk is approximately 1 tablespoon and each white is approximately 2 tablespoons.
- Cocoa Powder or Powdered Sugar – Optional, but pretty as a dusted garnish.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Choosing the Best Chocolate
Since chocolate is the star of this cake, using a high-quality bar makes all the difference. Look for bar chocolate with a short ingredient list, ideally just cocoa mass, cocoa butter, sugar, and maybe vanilla.
Avoid chocolate chips or baking morsels, which contain stabilizers and added oils designed to help them hold their shape during baking. Those additives prevent chocolate from melting smoothly and can leave your cake with a waxy texture.
For the most decadent flavor, choose chocolate that’s 70% cocoa or higher. Lower-percentage chocolate tends to be sweeter and can make the cake taste flat or overly sugary. A higher cocoa percentage means deeper, more complex chocolate notes with subtle bitterness, contributing to the dark, fudgy flavor flourless chocolate cake is known for.
How to Make Flourless Chocolate Cake
Watch the full video recipe to learn how to make the BEST Flourless Chocolate Cake recipe.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
- Dairy Free Flourless Chocolate Cake – Use your favorite vegan butter and double check that your chocolate bars are dairy-free.
- Flourless Chocolate Espresso Cake – Replace 1 tablespoon of the butter with a tablespoon of espresso or strongly brewed coffee for a mocha-esque flavor profile. Alternatively, add a teaspoon of instant espresso powder to the mix with your egg yolks.
- Mix-Ins – Feel free to add a splash of flavoring extract (e.g. vanilla, almond, orange) or a few pinches of spice (e.g. cinnamon or cayenne) for an added dimension of flavor. If you prefer cake with a bit more texture, fold in chopped toasted hazelnuts or almonds!
Expert Tips & Tricks
- Don’t overbake. This cake should stay slightly fudgy in the center when it comes out of the oven. It will continue to set as it cools. Remove it as soon as the edges are set and the center still has a faint wobble.
- Egg smarts. It’s easiest to separate eggs while they’re cold, but you’ll get the best volume when whipping if you let them come to room temperature afterward.
- Melt chocolate gently. Use a double boiler or very low heat to avoid scorching the chocolate. Don’t let the top bowl of the double boiler touch the water beneath.
- Fold, don’t stir. When combining whipped egg whites with the chocolate mixture, gently fold to keep the batter airy and prevent the cake from becoming dense.
- Cool before slicing. Allow chocolate flourless cake to cool fully before cutting. This gives it time to set and makes for cleaner, prettier slices.
- Warm your knife. For perfect cuts, run a knife under hot water, wipe dry, and slice. Repeat between cuts for smooth edges.
How to Serve
Flourless chocolate cake is rich and dense, so a small slice goes a long way. Think of it like a giant chocolate truffle! Its bittersweet flavor pairs beautifully with light, cool, and creamy sides like a generous dollop of whipped cream, a scoop of strawberry ice cream, and/or a handful of fresh berries to brighten each bite.
You can also dust the top with cocoa powder or powdered sugar for an elegant finish. Consider using a template or doily to create a pretty pattern with the powder topping.
How to Store Flourless Chocolate Cake
- Refrigerate: Store the cake well covered (or in an airtight container) in the refrigerator for up to 4-5 days.
- Serve at Room Temp: For the best texture and flavor, let slices come to room temperature before serving.
- Freeze: For longer storage, wrap the cake tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before enjoying.
More Gluten-Free Desserts
Easy Flourless Chocolate Cake | Rich and Fudgy
Ingredients
- 250 g (225 g) Dark chocolate high-quality (see notes)
- ½ cup (115 g) Unsalted butter
- ½ cup (100 g) Sugar separated
- 5 eggs
- pinch Salt
- Cocoa powder or powdered sugar, for dusting (optional)
Instructions
- Prepare the pan: Preheat oven to 350°F (180°C ). Lightly grease an 8-inch (20 cm) springform pan, line the bottom with parchment paper, and grease the paper as well.
- Melt chocolate and butter: In a heatproof bowl set over a pot of gently simmering water (double boiler), melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
- Add egg yolks: Stir the egg yolks into the melted chocolate mixture until smooth and glossy.
- Whip egg whites: In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff, shiny peaks form.
- Combine mixtures: Whisk one-quarter of the whipped egg whites into the chocolate mixture to lighten it, then switch to a whisk and gently fold in the remaining egg whites in two additions until fully incorporated.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes, or until the edges are set but the center is slightly soft, a toothpick should come out with a few moist crumbs.
- Cool and chill: Let the cake cool completely in the pan, then refrigerate for at least 2–3 hours before serving. Dust with cocoa powder or powdered sugar if desired, and serve with whipped cream or ice cream.
Video
Notes
- Chocolate: Use good-quality dark chocolate (70% cocoa or higher), since it’s the main flavor here, choose one you genuinely enjoy eating. Avoid chocolate chips or baking chocolate with additives.
- Texture: Don’t overbake, the cake should remain slightly fudgy in the center. It will firm up as it cools.
- Add-ins: You can fold in a splash of espresso, a teaspoon of vanilla extract, or a pinch of cinnamon or chili powder to enhance flavor. For a nutty twist, add chopped hazelnuts or almonds.
- Serving: This cake is rich and dense, serve small slices! It pairs beautifully with whipped cream, vanilla ice cream, or fresh berries.
- Storage: Store covered in the refrigerator for up to 4–5 days. Bring to room temperature before serving for the best texture. You can also freeze it (well wrapped) for up to 2 months.
- Variation: For a mocha version, replace 1 tablespoon of butter with 1 tablespoon of espresso or strong coffee.
Nutrition
FAQs
Generally speaking, yes! Just make sure to read your labels and make sure none of the ingredients have any cross-contamination (e.g. chocolate processed on shared equipment with gluten-containing ingredients).
It has a rich, dense, and ultra-fudgy texture, almost like a cross between a chocolate truffle and my favorite brownies. It’s smooth, melt-in-your-mouth, and intensely chocolatey.
This is the best flourless chocolate recipe! I also added a teaspoon of instant coffee with a tablespoon of hot water to the batter. So so good!
Can I use regular salted butter for this receipe.
Do you use medium or large eggs?
Hello, Do you think this recipe will work as a base to make an Oreo sandwich cake? Trying not to use flour based recipes.. Or will it be too far away from the Oreo taste?
hi, what kind of chocolate? Sweet 60%? Bittersweet 70-80%? Bitter 100%?
Dark chocolate 60-80%.