Get ready to experience the richest, most indulgent chocolate cake that happens to be naturally gluten-free! This Flourless Chocolate Cake is pure chocolate heaven with a silky-smooth texture that melts in your mouth.
Table of Contents
What is Flourless Chocolate Cake?
A flourless chocolate cake is an absolutely sublime dessert that relies on eggs, chocolate, and butter to create its structure instead of traditional flour. The result is an intensely chocolatey dessert with a fudgy center and slightly crisp exterior that showcases the pure essence of chocolate without any distractions!
You can serve this heavenly cake warm, which is what we prefer, but you can chill it, too, for a more truffle-like consistency. The absence of flour not only makes it gluten-free but also concentrates the chocolate flavor, creating an exceptionally rich and velvety texture that’s nearly impossible to achieve with traditional cakes.
Ingredients You Need
- Semi-Sweet Chocolate Chips – Using high-quality chocolate makes all the difference in the final taste of your cake. The chocolate provides both structure and flavor to this recipe.
- Unsalted Butter – This ingredient creates an incredibly moist texture and helps the chocolate melt smoothly. Starting with room temperature butter ensures even incorporation.
- Granulated Sugar – The fine crystals dissolve completely into the batter for the perfect sweetness level. This ingredient also helps create a slightly crackly top.
- Instant Espresso Powder – Adding this secret ingredient intensifies the chocolate flavor without making the cake taste like coffee. The powder dissolves instantly for smooth incorporation.
- Fine Salt – A pinch of salt balances the sweetness and enhances the chocolate flavor. This ingredient is crucial for bringing out all the complex flavors!
- Vanilla Extract – Pure vanilla extract adds depth and warmth to the chocolate flavor. This ingredient rounds out all the flavors perfectly.
- Eggs – The eggs provide structure and richness to this flourless cake. Room temperature eggs create the best texture.
- Dutch-Process Cocoa – This type of cocoa powder adds an extra layer of chocolate intensity. The darker color creates a stunning presentation.
How to Make Flourless Chocolate Cake
- Melt the chocolate mixture. Combine chocolate and butter until smooth, melting in intervals in the microwave, then mix in the espresso powder, sugar, salt, and vanilla extract.
- Add the eggs. Whisk until the mixture becomes glossy and smooth.
- Incorporate the cocoa. Gently fold in the cocoa powder until just combined.
- Bake. Transfer the batter to the prepared pan and bake until the edges are set but the center remains somewhat jiggly.
- Cool completely. Allow the cake to cool in the pan before removing and transferring to a wire rack.
- Serve. Top with whipped cream and raspberries, and enjoy!
Variations
- Raspberry Swirl – Add a fresh raspberry puree swirled into the batter before baking for a fruity twist.
- Orange-Scented – Mix in orange zest and a splash of orange liqueur for a chocolate-orange combination.
- Mocha Version – Double the espresso powder and add a coffee liqueur for coffee lovers.
- Spices – Add cinnamon, cayenne, and a touch of chili powder for a Mexican chocolate variation.
- Nuts– Fold in toasted hazelnuts or almonds for added texture.
- Mint – Add peppermint extract and top with crushed candy canes for a holiday version.
- Sea Salt Caramel – Drizzle with warm caramel sauce and sprinkle with flaky sea salt before serving.
Can I Store Leftovers?
This cake actually gets better after a day or two as the flavors continue to develop and the texture becomes even more fudgy.
Store in an airtight container in the refrigerator for up to one week.
For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to three months.
Common Questions about Flourless Chocolate Cake
The key to a perfectly textured cake is proper air incorporation when beating the eggs! Take time to whip those eggs until they’re really fluffy, and fold in the chocolate mixture gently to keep all that lovely air in the batter.
Yes — since it’s made primarily with chocolate, eggs, butter, and sugar, it’s naturally gluten-free! Just double-check that your chocolate and cocoa powder are certified gluten-free if you’re baking for someone with celiac disease.
A little sinking is actually normal and creates that signature fudgy center! However, if it sinks too much, the oven door might have been opened too early — resist peeking until at least 25 minutes into baking.
Look for edges that are set but a center that’s still slightly wobbly — like a brownie! A cake tester should come out with a few moist crumbs, not completely clean.
More Cake Recipes
Looking for more sweet endings to an amazing meal, or just an indulgent dessert to snack on solo? You’ll love some of these other favorites!
Double Chocolate Bundt Cake Recipe
Flourless Chocolate Cake Recipe
Ingredients
- 1 ¼ cups semisweet chocolate chips
- 1 1/2 stick unsalted butter 3/4 cup
- 3/4 cup granulated sugar
- 1 teaspoon instant espresso powder optional but highly recommended (enhances the chocolate flavor)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 4 large eggs room temp
- 1/2 cup Dutch-process unsweetened cocoa
- Fresh raspberries and/or strawberries for garnish
- Whipped cream for garnish
Instructions
- Preheat your oven to 350°F. Lightly grease an 8-inch round, 3-inch-deep light-colored cake pan or springform pan with nonstick cooking spray. Place a parchment round on the bottom of the pan and spray it again.
- In a large microwave-safe bowl, heat the chocolate chips and butter in 30-second intervals, stirring between each, until just melted. Stir until smooth. Whisk in the sugar, espresso powder, salt, and vanilla extract. Let the mixture cool slightly.1 ¼ cups semisweet chocolate chips, 1 1/2 stick unsalted butter, 3/4 cup granulated sugar, 1 teaspoon instant espresso powder, 1/4 teaspoon fine salt, 1 teaspoon vanilla extract
- Add the eggs and yolk all at once, whisking vigorously until smooth. Whisk in the cocoa powder until just combined. The batter will be thick.4 large eggs, 1/2 cup Dutch-process unsweetened cocoa
- Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the edges are set, the center is slightly wobbly, and an instant-read thermometer inserted in the center reads at least 200°F.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly as it cools. Use a thin, flexible knife or offset spatula to loosen the edges while the cake is still warm, making it easier to unmold later. Let it cool completely in the pan.Fresh raspberries and/or strawberries for garnish, Whipped cream
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The instructions say to fold the heavy cream into the batter but the ingredient list does not contain heavy cream. How much heavy cream? Thank you!
Sorry about that Melissa! That should not have been there. We updated the recipe card and hope you enjoy!
Xo,
Alia & Radwa
This is perfection! 😍