Flourless Chocolate Cake Recipe

Why You’ll Love This Recipe

This flourless chocolate cake is not only gluten-free but also surprisingly easy to make. Despite its elegant appearance, it requires just a few basic ingredients like high-quality dark chocolate, eggs, and butter. The result is a cake that’s rich, moist, and absolutely irresistible. Whether you're looking to impress guests or indulge your chocolate cravings, this cake delivers on both taste and beauty.

Ingredients

• ½ cup (115g) unsalted butter

• 8 oz (225g) high-quality dark chocolate (70% cocoa)

• ¾ cup (150g) granulated sugar

• ¼ cup (25g) cocoa powder

• ¼ teaspoon fine sea salt

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• Powdered sugar, for dusting (optional)

• Fresh berries, for topping (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and grease the sides.

2. In a heatproof bowl, melt the butter and dark chocolate together over a double boiler or in the microwave in short bursts. Stir until smooth. Let it cool slightly.

3. Beat the eggs and sugar together on high speed for 7-10 minutes, until the mixture is pale, thick, and fluffy.

4. Gently fold the melted chocolate mixture into the whipped eggs. Add the cocoa powder, salt, and vanilla extract. Mix gently until combined, preserving as much air as possible.

5. Pour the batter into the prepared pan and bake for 37-40 minutes, until set but slightly soft in the center. The cake will rise and then collapse.

6. Allow the cake to cool for 10 minutes before transferring it to a wire rack. Dust with powdered sugar and top with fresh berries if desired.

Servings and Timing

• Servings: 8-10

• Prep Time: 15 minutes

• Cook Time: 37-40 minutes

• Total Time: 55 minutes

Variations

• Dairy-Free: Use coconut oil or plant-based butter to replace the unsalted butter.

• Sweetness: If you prefer a sweeter cake, mix in some semisweet chocolate or reduce the dark chocolate to 60%.

• Texture: For a creamier texture, bake for 35 minutes. For a more set texture, bake for the full 40 minutes.

Storage/Reheating

Store the flourless chocolate cake in an airtight container at room temperature for up to 3 days. To extend its freshness, you can refrigerate it for up to a week. For serving, allow it to come to room temperature or gently warm it in the oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I make this cake in advance?

Yes, this cake can be made a day or two in advance. Just make sure to store it properly and let it cool completely before covering.

2. Can I freeze flourless chocolate cake?

Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

3. Can I use milk chocolate instead of dark chocolate?

Milk chocolate will make the cake sweeter, but it will also affect the texture. Dark chocolate (70% cocoa) is preferred for the best texture and flavor balance.

4. Why is my flourless chocolate cake collapsing?

It’s normal for this cake to deflate as it cools. The air whipped into the eggs causes the cake to rise, and when it cools, it settles into its signature fudgy texture.

5. How do I know when the cake is done baking?

A toothpick should come out with a few moist crumbs, but not completely wet batter. The center should still feel slightly soft but set.

6. Can I use a different pan size?

You can use a slightly smaller or larger pan, but adjust the baking time accordingly. A smaller pan will need a bit longer, and a larger pan will need less time.

7. Can I make this cake without cocoa powder?

Cocoa powder adds depth to the chocolate flavor, but you can skip it. Just use extra dark chocolate instead.

8. Can I add other ingredients like nuts?

Yes! You can fold in a small amount of finely chopped nuts like almonds or hazelnuts for extra texture.

9. Why are room-temperature eggs important?

Room-temperature eggs whip better, creating a lighter texture in the cake. Cold eggs can make the cake denser.

10. Can I serve this cake with ice cream?

Yes! This cake pairs beautifully with a scoop of vanilla or coffee-flavored ice cream for an extra indulgence.

Conclusion

Flourless chocolate cake is a showstopper that’s simple to make but luxurious in flavor. Whether you're serving it for a special occasion or indulging in a chocolate craving, this recipe will not disappoint. The fudgy texture and rich chocolate flavor are simply irresistible!