Chocolate Flourless Cake Recipe

Introduction

This Chocolate Flourless Cake is rich, fudgy, and incredibly easy to make. Perfect for chocolate lovers looking for a dense, moist dessert without any flour. It’s a timeless treat that pairs wonderfully with a dusting of powdered sugar or fresh berries.

Ingredients

• 8 ounces (225g) bittersweet or semisweet chocolate, coarsely chopped
• 1/2 cup (113g) unsalted butter, cut into pieces
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup (50g) unsweetened cocoa powder

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease an 8-inch round cake pan. Line the bottom with parchment paper.
2. Step 2: In a heatproof bowl, combine the chocolate and butter. Melt them together by placing the bowl over a pot of simmering water (double boiler) or melt in the microwave in short bursts, stirring until smooth.
3. Step 3: Remove the bowl from heat and whisk in the sugar, salt, and vanilla until well combined.
4. Step 4: Add the eggs one at a time, whisking thoroughly after each addition.
5. Step 5: Sift the cocoa powder into the bowl and mix until just incorporated. The batter should be smooth and cohesive.
6. Step 6: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
7. Step 7: Bake in the preheated oven for about 25 minutes, or until the cake has set and the top has a thin crust. A toothpick inserted into the center should come out mostly clean or with a few moist crumbs clinging.
8. Step 8: Allow the cake to cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Peel off the parchment paper and let it cool completely.

Tips & Variations

• For extra richness, use high-quality chocolate with at least 60% cocoa content.
• Add a pinch of espresso powder to deepen the chocolate flavor.
• Serve with whipped cream, vanilla ice cream, or fresh berries for a light contrast.
• To make it nutty, stir in chopped toasted nuts before baking.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerated, bring the cake to room temperature before serving for the best texture. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of bittersweet or semisweet chocolate?

While you can, using milk chocolate will make the cake sweeter and less intense in chocolate flavor. Adjust sugar accordingly if you prefer a less sweet cake.

Is it necessary to use room temperature eggs?

Room temperature eggs incorporate better and help achieve a smooth batter, resulting in a more even texture. If your eggs are cold, you can warm them gently in a bowl of warm water before using.

Chocolate Flourless Cake Recipe

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★★★★★

4.8 from 141 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This rich and decadent Chocolate Flourless Cake is a perfect treat for chocolate lovers seeking a gluten-free dessert. Made with bittersweet chocolate, cocoa powder, and eggs, this cake offers a moist, fudgy texture with a delicate crust on top. It’s simple to prepare and baked in under an hour, making it an ideal choice for special occasions or an indulgent everyday dessert.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 8 ounces (225g) bittersweet or semisweet chocolate, coarsely chopped
• 1/2 cup (113g) unsalted butter, cut into pieces
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup (50g) unsweetened cocoa powder

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
2. Melt Chocolate and Butter: Place the chopped chocolate and butter into a heatproof bowl. Melt them together by setting the bowl over a pot of simmering water (double boiler) or microwaving in short bursts. Stir continuously until the mixture is smooth and fully combined.
3. Add Sugar, Salt, and Vanilla: Remove the bowl from heat and whisk in the granulated sugar, salt, and vanilla extract until the mixture is well blended and glossy.
4. Incorporate Eggs: Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth and cohesive batter.
5. Mix in Cocoa Powder: Sift the unsweetened cocoa powder into the batter and gently fold it in until just combined without overmixing.
6. Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the surface with a spatula for an even layer.
7. Bake the Cake: Bake in the preheated oven for approximately 25 minutes or until the top has formed a thin crust and the cake is set. A toothpick inserted into the center should come out mostly clean or with a few moist crumbs.
8. Cool and Serve: Let the cake cool in the pan on a wire rack for 10 minutes. Then invert the cake onto a serving plate, peel off the parchment paper, and allow it to cool completely before slicing and serving.

Notes

• Ensure the eggs are at room temperature to help with proper mixing and texture.
• Use a good quality bittersweet chocolate for the best flavor intensity.
• Do not overbake the cake; it should retain a moist, fudgy center.
• This cake is naturally gluten-free due to the absence of flour.
• Serve with fresh berries or a dollop of whipped cream for an elegant presentation.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Flourless Cake, gluten-free dessert, flourless chocolate cake, rich chocolate cake, easy chocolate cake