This Flourless Chocolate Cake is rich, fudgy, and naturally gluten-free. Easy to make with simple ingredients like melted chocolate, eggs and butter, it’s the perfect chocolate lover’s dessert!
If you love chocolate desserts, try my Chocolate Lasagna, Chocolate Trifle, and Chocolate Crinkle Cookies!
If you’re looking for a dessert that stops people in their tracks, this Flourless Chocolate Cake is it!
With no flour to weigh it down, every bite is silky, decadent, and melt-in-your-mouth delicious.
It only takes a handful of simple ingredients and about 40 minutes from start to finish, so it’s perfect for both busy weeknights and elegant dinner parties.
Top it with berries, whipped cream, or just a dusting of cocoa powder, and you’ve got a gluten-free dessert that’s guaranteed to impress every single time!
Flourless Chocolate Cake Ingredients:
- Dark chocolate: Since chocolate is the main flavor, higher-quality bars or baking chocolate will give you a much better result. If you want a sweeter flavor, you can swap for milk or semisweet.
- Butter: Adds richness and gives the cake that smooth, velvety texture. If you only have salted butter, just skip the added salt.
- Brown sugar: Sweetens the cake while adding a touch of molasses flavor, which deepens the chocolate. Light or brown sugar will work, depending on how much molasses-y flavor you want!
- Eggs: Six eggs may sound like a lot, but they’re what give this cake its structure without flour.
- Cocoa powder: Adds extra chocolate flavor and gives our cake some structure.
- Vanilla extract: Rounds out the chocolate with warmth and depth.
- Baking powder: Adds more of a cake-like texture.
How to make a Flourless Chocolate Cake:
This is the easiest chocolate cake you will ever make! Make sure to check the recipe card for the full list of instructions.
- Microwave the chocolate and butter until smooth.
- Add the brown sugar, then add the eggs one at a time.
- Whisk in cocoa, vanilla, baking powder, and salt.
- Pour into the pan and bake.
Tips for baking Flourless Chocolate Cake:
- Don’t overbake. The cake should be just set with slightly moist crumbs on a toothpick. Overbaking makes it dry instead of fudgy.
- Bring eggs to room temperature quickly. If you forgot to set them out, just place cold eggs in a bowl of warm (not hot) water for 5–10 minutes. Room temperature eggs mix more smoothly, which keeps the cake from being dense or streaky.
- If it cracks, don’t panic. Cracks are common in flourless cakes! Just dust with cocoa powder or powdered sugar, or cover with whipped cream, berries, or ganache. No one will ever know!
- Slice with a plastic knife for the cleanest slices.
- Chill for neater slices. The cake cuts more cleanly once it’s been chilled, even if you prefer serving it at room temperature later.
How to store Flourless Chocolate Cake:
Cool the cake completely before covering and storing. It keeps well in the fridge for up to 4 days, or you can freeze slices individually for up to 2 months!
Thaw in the fridge or at room temp, then serve chilled or gently warmed.
Flourless Chocolate Cake recipe
written by Ashley Fehr
Ingredients
- 1½ cups chopped dark chocolate, (200 grams)
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 6 large eggs, (room temperature)
- ¾ cup unsweetened cocoa powder, (sifted)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350℉ and line a 9" springform pan with parchment paper (I pinch it in between the top and bottom for easy removal, but this is optional). Lightly grease with non-stick spray.
- In a large microwave-safe bowl, combine the chocolate and butter and microwave in 30-45 second intervals, stirring each time, until melted and smooth.
- Whisk in the sugar until smooth.
- Whisk in the eggs, one at a time, until combined.
- Add the cocoa powder, vanilla, baking powder and salt and whisk until completely combined.
- Pour into the prepared pan and bake for 40-50 minutes, until the top is dry and a toothpick comes out with moist crumbs but no batter.
- Set aside to cool for 10 minutes before removing from the pan. Serve warm, room temperature or chilled.
Video
Notes
- Chocolate: you can use milk chocolate or chocolate chips if you prefer in this recipe. Keep in mind that sweeter chocolate will make the cake sweeter as well.
- Butter: if using salted butter, omit the added salt.
- Baking powder: you can make this recipe without baking powder for a denser, fudgier cake but I like to add it for more of a cake-like texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Sweeter version: Use milk chocolate instead of dark.
- Mocha flavor: Add 1–2 teaspoons of espresso powder.
- Nutty twist: Fold in chopped pecans or walnuts before baking.
- Try different toppings: A dusting of powdered sugar, a scoop of ice cream, or even a drizzle of caramel or strawberry sauce makes this cake extra special.
- Dairy-free: You can swap the butter for a dairy-free margarine or coconut oil and use dairy-free chocolate.
Can I skip the springform pan?
You can use a regular round cake pan, but line it well with parchment so you can lift the cake out easily.
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