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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.
i’m a fan of chocolate and this was delicious!
This was delicious! Thanks so much for sharing!
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!
nice cakes
Thanks so much!
Thank you for this! About how many hours does the glaze need to set?
It takes a few hours. Hope you like it!! 🙂
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!!
Chocolate is my favorite!! This cake was so smooth & so chocolatey!! I can’t wait to make it again!
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!
This is incredible, especially since it’s so easy. Everybody loved it. Thank you.
Glad to hear! Thank you for letting me know!
Hello all! I have just baked this subbing in erithrytol for sugar 1:1 and it came out GLORIOUSSSS!
Not to be dramatic.
*whispers*
but it was glorious.
Oops I mean this as a general comment and not a reply lol!
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? 🙂
Can you use bittersweet chocolate instead?
Sure, you could definitely try!