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This flourless chocolate cake is a rich, fudgy dream that’s simple to make and guaranteed to impress any crowd.
Best Flourless Chocolate Cake
Chocoholics rejoice – this flourless chocolate cake recipe is going to make all your chocolate dreams come true! Every bite is smooth, fudgy, and simply decadent.
We have always loved a good cake, especially an Easy Chocolate Cake Recipe! But we decided we needed a flourless version. That’s where this recipe comes in. Not only is this a perfect dessert to wow your guests, but it’s especially great for those who are gluten free.
We love this because:
- Simple. It’s easy to make but looks impressive, perfect for a dinner party. And every bite is pure bliss.
- Similar to a torte. It is a dense and rich cake that is made without flour, resulting in a fudgy texture similar to a chocolate torte.
- Gluten-free. This chocolate cake recipe is suitable for those with dietary restrictions.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 25 minutes
Cake
- ½ cup salted butter – or use unsalted butter and add ¼ teaspoon salt to the recipe
- 1 cup high-quality semi-sweet chocolate chips – For the best chocolate flavor. As long as the chocolate chips do not contain gluten, you can be confident in consuming this as a gluten-free dessert.
- ¾ cup granulated sugar – replace the white sugar with ¾ cup coconut sugar
- 1 teaspoon vanilla extract – use pure vanilla for the best flavor
- 3 large eggs – room temperature eggs incorporate best
- ½ cup unsweetened cocoa – use regular unsweetened baking cocoa powder or Dutch-processed cocoa powder
Glaze
- 3 tablespoons unsalted butter
- ⅔ cup high-quality semi-sweet chocolate chips
How to Make Flourless Chocolate Cake
- PREP. Line an 8-inch round cake pan with parchment paper, spray with non-stick spray, and set aside. Preheat the oven to 375°F.
- BATTER. Melt ½ cup butter in a large glass microwave-safe bowl in the microwave. Add 1 cup chocolate chips and let sit for 3-4 minutes. Stir until chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
- Whisk ¾ cup sugar and 1 teaspoon vanilla into the melted chocolate mixture. Add 3 large eggs and whisk till well blended. Stir in ½ cup cocoa powder.
- BAKE. Pour batter into prepared pan and spread evenly with a rubber spatula. Bake at 375°F for 25 minutes or till a toothpick comes out clean.
- COOL. Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack. Immediately flip right-side up onto another cooling rack. Cool completely.
- GLAZE. Combine 3 tablespoons butter and ⅔ cup chocolate chips in a glass heatproof bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
- Spread glaze over the cake. Let sit for several hours until the chocolate sets.
- Use a sharp knife dipped in hot water and then wiped dry to make even clean slices.
More Like This
- More chocolate cake: Moist Sour Cream Chocolate Cake, Easy Chocolate Cake Recipe, Chocolate Lava Cake
- More chocolate desserts: Chocolate Mousse, Chocolate Cheesecake, Flourless Chocolate Cookies
More collections: Chocolate Cake Recipes, Easy Cake Recipes
Flourless Chocolate Cake Recipe
This simple, smooth, and fudgy flourless chocolate cake recipe is sure to get rave reviews. It's decadent and perfect for every occasion!
Ingredients
- ½ cup salted butter
- 1 cup high quality semi sweet chocolate chips
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup unsweetened cocoa
Glaze
- 3 tablespoons butter
- ⅔ cup high quality semi sweet chocolate chips
Instructions
- Line a round 8-inch cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat the oven to 375°F.
- Melt butter in a large glass microwave-safe bowl in the microwave. Add chocolate chips and let sit for 3-4 minutes. Stir until chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
- Whisk sugar and vanilla into the melted chocolate mixture. Add eggs and whisk till well blended. Stir in cocoa powder.
- Pour batter into prepared pan and spread evenly with a rubber spatula. Bake at 375°F for 25 minutes or till a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack. Immediately flip right-side up onto another cooling rack. Cool completely.
Glaze
- Combine butter and chocolate chips in a glass heatproof bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
- Spread glaze over the cake. Let sit for several hours till chocolate sets.
- Serve the cake as is, or with fresh berries, whipped cream, or ice cream.
Video
Notes
STORE. Flourless chocolate cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer. Store berries in a separate container.
FREEZE. Wrap the cake tightly in plastic wrap then again in foil. Freeze for up to 3 months.
Recipe inspired by King Arthur Flour.
Nutrition
Calories: 379kcal, Carbohydrates: 33g, Protein: 4g, Fat: 26g, Saturated Fat: 15g, Cholesterol: 98mg, Sodium: 139mg, Potassium: 259mg, Fiber: 3g, Sugar: 26g, Vitamin A: 495IU, Calcium: 37mg, Iron: 2.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Serving suggestions?
- Serve the cake as is, or with fresh berries, Whipped Cream, meringue, Chocolate Mousse, or Vanilla Ice Cream.
Check for doneness?
- The internal temperature should reach 200°F. A toothpick inserted into the cake should come out clean, or with just a few moist crumbs. Allow ample time for the cake to cool and set. When cut, the cake should keep its shape and the texture should be like a truffle or gooey brownie.
What toppings can I put on flourless chocolate cake?
- Ganache. Replace the glaze with a thick chocolate ganache.
- Toppings. Add toasted sliced almonds. Top with a dusting of powdered sugar or a berry mixture of fresh raspberries, blueberries, and sliced strawberries.
Can I bake different sizes of flourless chocolate cake?
- Two 8-inch round pans. Double the recipe. Due to the density of the cake, I don’t suggest layering it. Just serve them side by side.
- 9-inch pan. Decrease the bake time to 16-18 minutes.
- Make them mini. Decrease the temperature to 350°F. Use a cupcake pan and bake for 15-20 minutes or a mini cupcake pan and bake for 12-15 minutes.
- Springform pan. Easy to invert the cake onto a cooling rack.
How to store flourless chocolate cake?
- Flourless chocolate cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer. Store berries in a separate container.
How to Freeze?
- Wrap the cake tightly in plastic wrap then again in foil. Freeze for up to 3 months.
Absolutely the best chocolate flourless cake recipe ever! I can now make it in less than :30 minutes and with ganache topping! It’s easy and elegant! Lil Luna you are a marvel in so many ways! Thank you for sharing your wit and wisdom with all of us!
Can you make some of these goodies keto friendly?
We will definitely take that into consideration! Thanks!
Made this recipe and had delicious chocolate flavor but the cake came out crumbly. I followed exact measurements and didn’t over cook. Any ideas why?
Could this recipe be made into an 8.5 x 11?
I haven’t tried it in that size, but I imagine it would be very very thin if you tried in an 8.5 x 11. You could try an 8×8 if you’d prefer a square pan. But I’d recommend the 8 inch round pan, like the recipe states.
Absolutely amazing, will definitely make this on repeat. Very impressive dessert that we enjoyed with vanilla ice cream. Thank you for this delicious recipe!!!!
You’re welcome!!
This is an amazing recipe. I love it. Do you have a good bread recipe bc I’ve tried a few and failed.
I’m so glad to hear you loved the cake! Yes, this is our go-to bread recipe: https://lilluna.com/homemade-bread-recipe/
Do you freeze this cake with the frosting or without?
Either way!
My new discovered favorite dessert flowerless chocolate cake.
We tried the flourless cho cake at lease 15 different restaurants and bakeries.
All were either dry/old or had a cheap chocolate taste.
So instead of paying $9.00+ a slice I decided to make my own from your great recipes.
I used the 85% dark chocolate bars for the chocolate instead of chips.
With your recipe THIS WAS THE BEST we have had it was a very rich chocolaty
taste, fudgy smooth silky texture that melted in your mouth.
The second time we made it we doubled the recipe and shared it with the neighbors
It was a big hit.
Thank you Kristyn
Jim
You’re welcome! I’m so happy to hear you enjoyed the recipe!
Excellent recipe! Loved the comments. Thank you!
Love this cake so decadent