Flourless Chocolate Cake

Print Recipe

5 from 129 votes

Flourless Chocolate Cake

This flourless chocolate cake is a rich, fudgy dream that's simple to make and guaranteed to impress any crowd.

Prep Time10

Cook Time25

Set time2

Total Time2 35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

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 for 25 minutes or until 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 it sit for several hours till the chocolate sets.
Serve the cake as is, or with fresh berries, whipped cream, or ice cream.

Video

Notes

Recipe Tips.

We love topping with tart raspberries because they pair so well with this decadent dessert.
Depending on the temperature and humidity of the room, the chocolate topping can take anywhere from 2-4 hours to set. To help it set faster, you can chill it in the refrigerator.
This cake can be served as a gluten-free dessert; just be sure to check the labels of the other ingredients to make sure there is no hidden gluten.

Store in an airtight container at room temperature for up to 2 days or refrigerated for longer. Store berries in a separate container.

Freeze. If the cake has glaze, you will need to freeze it for a few hours before wrapping with with plastic and foil. Once wrapped, keep it in the freezer for up to 3 months. Remove wrappings before you thaw.

Nutrition