The BEST Flourless Chocolate Cake recipe. This simple, smooth and fudgy cake is sure to get rave reviews and is a great cake to add to your favorite go-to desserts.
If you’re a fan of cake and chocolate, you’ll love this flourless chocolate cake! If gluten isn’t an issue, we have a german chocolate cake, and a chocolate sheet cake that are both to DIE for!
Best Flourless Chocolate Cake
Chocoholics rejoice, this flourless chocolate cake is going to make all your chocolate dreams come true! Every bite is smooth, fudgy, and simply decadent.
I have tried a few recipes for flourless chocolate cake before, but this one is by far the easiest. And it tastes just as amazing as the ones that took twice as long to prepare. That’s a win in my book for sure!
The batter for this cake is so smooth and creamy you can just tell it’s going to be amazing. Not to mention the fudgy chocolate glaze on top! It seriously melts in your mouth.
Not every “flourless” recipe is safe for gluten free diets, but this cake is. It’s also perfect for those who observe passover!
Making Flourless Chocolate Cake
This recipe really is so easy! Here are the directions…
Prep your pan. Line a round 8″ cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.
Make Batter. Melt butter in a large glass bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
Whisk the sugar and vanilla into the chocolate mixture. Add the three eggs and whisk till well blended. Stir in the cocoa powder.
Bake. Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.
Cool. Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.
Glaze. Top with the chocolate glaze once the cake has cooled completely.
TIPS:
- Add: toasted sliced almonds to the top, sprinkle with powdered sugar, berry mixture of slices strawberries, blueberries and raspberries.
- High quality ingredients: For the best tasting result use high quality chocolate products. It’s a little more money but definitely worth the taste.
- Slicing: Use a sharp knife dipped in hot water then wiped dry to make even clean slices.
- Don’t over bake. The cake is perfectly done when the internal temperature reaches 200°F
Making ahead and storing
Make ahead + Freeze: Good news! This cake can be stored in the freezer to be enjoyed any day you want. Wrap the cake tightly in plastic wrap. Store in an airtight container or wrap again with aluminum foil. The cake can safely last for 6 months in the freezer.
How to store flourless chocolate cake? This cake can be stored at room temperature for up to 2 days. If you do refrigerate it, then it can last a day or two longer. In either case store in an airtight container. Store berries in a separate container.
You can serve the cake as is, or top it with ice cream or whipped cream. I topped mine with raspberries, and I loved the fresh tang of the berries. Plus they look so pretty, don’t they? Sprinkle on a little powdered sugar to make it even more fancy.
This is a perfect dessert to wow your guests. It’s easy to make, but looks impressive. And every bite is pure bliss.
Here are a few more mouthwatering chocolate recipes to try:
- Chocolate Bundt Cake
- Chocolate Zucchini Cake
- No Bake Chocolate Cheesecake
- 3 Ingredient Chocolate Mousse
- Slow Cooker Hot Fudge Cake
- Chocolate Cream Pie
Flourless Chocolate Cake recipe
Instructions
- Line a round 8" cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.
- Melt butter in a large glass bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
- Whisk the sugar and vanilla into the chocolate mixture. Add the three eggs and whisk till well blended. Stir in the cocoa powder.
- Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.
- Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.
Glaze
- Combine butter and chocolate chips in a glass bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
- Spread glaze over cake. Let sit for several hours till chocolate sets.
- Serve cake as is, or with fresh berries, whipped cream, or ice cream.
Notes
Oh man, I am salivating right now! This looks SO amazingly delicious! Definitely going to make this!
Haha!! I hope you like it!! What’s not to love? 🙂
This is incredible, especially since it’s so easy. Everybody loved it. Thank you.
Glad to hear! Thank you for letting me know!
I will be making this for my daughter in law’s birthday. I have tried other chocolate flourless cakes but this one seems so easy. Could I use a 9 inch springform pan?
You sure could 😉 I hope she likes it!! Have fun!
Chocolate is my favorite!! This cake was so smooth & so chocolatey!! I can’t wait to make it again!
Wondering if this recipe is possible using dark chocolate and sugar substitute to make it Keto friendly.
I haven’t tried, but it should be ok 🙂 Let me know, if you try!!
Thank you for this! About how many hours does the glaze need to set?
It takes a few hours. Hope you like it!! 🙂
nice cakes
Thanks so much!
Hi! this recipe looks delicious -can I substitute margarine for butter to make it dairy free or won’t come out the same ?
You sure could 🙂 It shouldn’t. Enjoy!
This was delicious! Thanks so much for sharing!
i’m a fan of chocolate and this was delicious!
So DECADENT and delicious! Love how smooth and fudgy the texture is!
This turned ouT INCREDIBLE! IT’S THE MOST BEAUTIFUL CHOCOLATE CAKE!
This recipe is spot on genius! Looking forward to trying this over the weekend! Delicious!
I made this cake and my family loved it so much. I am making it again for my son’s birthday. It was the easiest cake I have ever made.
I agree..so easy! Glad your family loved it. Thank you for letting me know 🙂
This flourless cake, featuring both chocolate and cocoa, is rich. A chocolate ganache glaze takes it over the toP.
That would be good!
OmG absolutely delicious!! We let ours set in the refrigerator over night and it was amazing. Thanks sO much for sharing
Glad to share 🙂 I am so glad you liked it!! Thank you!!
I’m so excited to try! Can I make smaller cakes in a muffin tin?? Fill halfway??
Thanks!!!
You sure can! I would cut the baking time to 10 minutes (for starters) and insert a toothpick in one of the cupcakes to see if it is done. If it’s not done yet check every couple of minutes after that. Hope this helps!
Thus cake is the bomb! So much chocolate flavor and fragrance; everyone loved it!!
I am so glad to hear that! Thank you for letting me know 🙂
This cakes looks absolutely delicious. I would like to make a lower fat version – would it be okay to substitute half the butter with apple sauce?
Thanks!! I personally have not tried, but I am sure you could 🙂
This cake is always a party pleaser! I always have the ingredients on hand, and it has become my go-to recipe. The tips were helpful. Now I just wish I had the discipline not to go for the extra slice!
Chocolately goodness! So easy to make with ingredients on hand. I was worried it would have a gritty texture due to no flour for the sugar to bind with, but it had a surprisingly perfect consistency. Delicious with vanilla ice cream.
So so happy to hear this! I’m so glad that you gave the recipe a try!!