If you love chocolate, you have to try this Flourless Chocolate Cake! It’s super rich and fudgy, making it a real treat for anyone who craves chocolate. Plus, it’s easy to whip up, so you can impress your friends with a fancy dessert without much fuss. Perfect for any occasion!
Flourless Chocolate Cake Recipe
I made this cake with dark chocolate, butter, and eggs, each slice delivers an intense chocolate experience that melts in your mouth.
Whether you're a gluten-free enthusiast or a chocolate connoisseur, this flourless delight will satisfy your chocolate carvings.
Making a flourless chocolate cake is super simple, you just need one bowl and less than 15 minutes to prep! It’s one of my favorite desserts to whip up for dinner parties or potlucks when I want something quick that everyone will love.
I’ve experimented with a few recipes over time, but I can confidently say this one is the best flourless chocolate cake I’ve ever made.
Jump to:
- Flourless Chocolate Cake Recipe
- ⭐Why You'll Love Flourless Chocolate Cake
- 🧾Flourless Chocolate Cake Ingredients
- 👩🏻🍳How to Make Flourless Chocolate Cake
- 🍽 What to Serve with Flourless Chocolate Cake
- 💭Tips for Recipe Success
- ❓Commonly Asked Questions
- 🍫More Chocolate Recipes to Try!
- 🍛More Dessert Recipes!
- 📖 Recipe
- 💬 Comments
⭐Why You'll Love Flourless Chocolate Cake
- Simple Ingredients: You only need a handful of basics like chocolate, butter, eggs, and sugar. It’s quick to make with things you likely already have at home.
- Gluten-Free: Great for anyone avoiding gluten, this cake is full of flavor and texture without needing flour.
- Make-Ahead Friendly: It tastes even better after resting, so it's perfect to prepare ahead of time.
- Elegant and Versatile: You can serve it as is or dress it up with cocoa, powdered sugar, or whipped cream, ideal for both special occasions or a simple cozy treat.
🧾Flourless Chocolate Cake Ingredients
Here’s what you need to make this Flourless Chocolate Cake:
- Dark Chocolate: I love using chopped dark chocolate bars for their rich, deep flavor. As the chocolate cools, it helps the cake set into a fudgy texture. You can also use chocolate chips if that’s easier.
- Butter: I stick with unsalted butter at room temperature for a smooth, velvety texture. It adds richness and helps hold the cake together when it cools. For a different twist, you could try olive oil, vegetable oil, or melted coconut oil instead.
- Eggs: Fresh, room-temperature eggs work best. They give the cake structure without needing flour. The yolks add richness, while the whipped whites lighten the cake, making it soft and airy.
- Sugar: Granulated sugar balances the dark chocolate’s bitterness and gives the cake its smooth, tender crumb. It also helps create a slightly crisp exterior while keeping the inside moist.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Flourless Chocolate Cake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Chop the chocolate into small pieces and transfer them to a bowl resistant to heat.
2. Incorporate butter into the chocolate.
3. Melt the dark chocolate and butter together using a double boiler. Stir until smooth, then let it cool a bit.
4. Separate the egg yolks from the egg whites and put them in a mixing bowl.
5. Whisk the egg yolks until they're smooth.
6. Pour the melted chocolate into the egg yolks, stirring constantly to prevent the eggs from scrambling.
7. Whip the egg whites with a hand mixer on medium-high speed until soft peaks form. Gradually add the sugar while continuing to beat until fully mixed in.
8. Mix in ⅓ of the egg white mixture into the chocolate blend, stirring until thoroughly combined.
9. Pour the chocolate-egg white mixture into the rest of the egg whites and gently fold until thoroughly combined, being careful not to deflate the mixture too much.
10. After fully blending the chocolate mixture with the egg whites, transfer the batter into the prepared cake mold.
11. Place in the preheated oven at 150°C (302°F) with a fan for around 35-40 minutes or until a toothpick inserted into the center emerges with moist crumbs (not wet batter).
12. Let the cake cool in the mold for a few minutes before moving it to a wire rack for complete cooling.
13. Take the cake out of the mold.
14. If you like, sprinkle some powdered sugar or cocoa powder on top before serving.
🍽 What to Serve with Flourless Chocolate Cake
This flourless chocolate cake is delicious on its own, but a few extras make it even better! I like to dust it with powdered sugar or cocoa and serve it with salted caramel sauce or chocolate ice cream. It’s also perfect with lemonade, a strawberry mango smoothie, or lemon ginger tea.
💭Tips for Recipe Success
Melt Chocolate and Butter Slowly: Melt the chocolate and butter together using a double boiler or in the microwave in short bursts, stirring often. Be careful not to overheat, just melt until smooth and glossy.
Room Temperature Ingredients: Make sure your eggs are at room temperature. Cold eggs can make the chocolate harden too quickly and create a lumpy batter.
Whip Egg Whites to Soft Peaks: Whip the egg whites until soft peaks form, the tips should droop slightly. Overwhipping can lead to a dense cake, so stop early. Use clean, dry bowls for the best results.
Fold Gently: When mixing the egg whites into the chocolate, fold gently. Overmixing will deflate the batter, making the cake dense.
Line the Pan: Line the bottom of your pan with parchment and grease the sides.
Don’t Overbake: The cake should be moist and fudgy in the center. Bake until a toothpick comes out with moist crumbs, not wet batter. It will firm up as it cools, so underbaking slightly is better than overbaking.
Storage: To store leftover flourless chocolate cake, wrap it tightly in plastic wrap or place it in an airtight container, and refrigerate for up to 4-5 days, or freeze for up to 3 months.
❓Commonly Asked Questions
A chocolate torte cake is a rich, dense dessert made primarily with chocolate, eggs, and sugar, often featuring a smooth, fudgy texture and sometimes layered with ganache or other fillings.
🍫More Chocolate Recipes to Try!
If you love using chocolate when you are cooking, then check out the following recipes for inspiration:
- Chocolate Banana Cake
- 2 ingredient Chocolate Fudge
- No-Bake Chocolate Eclair Cake
- Chocolate Flan
- 2 Ingredient Chocolate Mousse
🍛More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Flourless Chocolate Cake
Ingredients
- 200 g Dark Chocolate
- 60 g Butter
- 6 Large Eggs
- 100 g Sugar
Instructions
- Cut the chocolate into small pieces and place them in a heatproof bowl.
- Add butter to the chocolate pieces.
- Melt the dark chocolate and butter together, using a double boiler, stirring until smooth. Allow it to cool slightly.
- Separate the egg yolks from the egg whites and place them in a mixing bowl.
- Beat the egg yolks until smooth.
- Add the melted chocolate to the egg yolks, stirring continuously to avoid scrambling the eggs.
- Beat the egg whites with a hand mixer on medium-high speed until soft peaks form. Slowly add the sugar while beating, until fully incorporated.
- Add ⅓ of the egg white mixture to the chocolate mixture, stirring until well combined.
- Pour the chocolate egg white mixture into the remaining egg whites and gently fold until well combined, trying not to deflate the mixture too much.
- Once the chocolate mixture is fully incorporated into the egg white mixture, pour the batter into the prepared cake mold.
- Bake in the preheated oven at 150°C (302°F) with a fan for approximately 35-40 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Allow the cake to cool in the mold for a few minutes before transferring it to a wire rack to cool completely.
- Remove from the cake mold.
- Optionally, dust with powdered sugar or cocoa powder before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Cake without flour great idea