Flourless Chocolate Cake Recipe
Flourless Chocolate Cake
Rich, dense, and intensely chocolatey, this flourless chocolate cake is naturally gluten-free and perfect for chocolate lovers. Its fudgy texture and deep flavor make it ideal for special occasions, dinner parties, or a decadent dessert any time of year.
Ingredients
-
1 cup (8 oz) semisweet or bittersweet chocolate, chopped
-
1/2 cup (1 stick) unsalted butter
-
3/4 cup granulated sugar
-
1/4 tsp salt
-
1 tsp vanilla extract
-
3 large eggs, at room temperature
-
1/2 cup unsweetened cocoa powder, sifted
-
Optional: powdered sugar or cocoa powder for dusting, fresh berries, or whipped cream for serving
Instructions
-
Preheat Oven:
Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. -
Melt Chocolate and Butter:
In a heatproof bowl, melt chocolate and butter together over a double boiler or in the microwave in 20-second intervals, stirring until smooth. -
Mix Sugar and Eggs:
In a separate bowl, whisk together sugar, salt, and eggs until slightly thickened. -
Combine Ingredients:
Gradually fold melted chocolate mixture into the egg mixture. Sift cocoa powder over the batter and gently fold until fully combined. -
Bake:
Pour batter into prepared pan. Bake for 20–25 minutes, or until the top forms a thin crust and the center is just set. A toothpick inserted in the center should come out with a few moist crumbs. -
Cool:
Allow the cake to cool in the pan for 10–15 minutes, then remove and transfer to a wire rack. Cool completely before serving. -
Serve:
Dust with powdered sugar or cocoa powder, and serve with fresh berries, whipped cream, or a drizzle of chocolate sauce if desired.
Equipment
-
8-inch round cake pan
-
Parchment paper
-
Heatproof bowl or microwave-safe bowl
-
Double boiler (optional)
-
Mixing bowls
-
Whisk or spatula
-
Sifter
-
Wire cooling rack
Timing
-
Prep Time: 15 minutes
-
Cook Time: 20–25 minutes
-
Cool Time: 15 minutes
-
Total Time: 50–55 minutes
Serving Size
Serves 8
Flourless Chocolate Cake
Equipment
- 8-inch round cake pan
- Parchment paper
- Heatproof bowl or microwave-safe bowl
- Double boiler (optional)
- Mixing bowls
- Whisk or spatula
- Sifter
- Wire cooling rack
Ingredients
- 1 cup 8 oz semisweet or bittersweet chocolate, chopped
- 1/2 cup 1 stick unsalted butter
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs at room temperature
- 1/2 cup unsweetened cocoa powder sifted
- Optional: powdered sugar or cocoa powder for dusting fresh berries, or whipped cream for serving
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Melt Chocolate and Butter:
- In a heatproof bowl, melt chocolate and butter together over a double boiler or in the microwave in 20-second intervals, stirring until smooth.
- Mix Sugar and Eggs:
- In a separate bowl, whisk together sugar, salt, and eggs until slightly thickened.
- Combine Ingredients:
- Gradually fold melted chocolate mixture into the egg mixture. Sift cocoa powder over the batter and gently fold until fully combined.
- Bake:
- Pour batter into prepared pan. Bake for 20–25 minutes, or until the top forms a thin crust and the center is just set. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool:
- Allow the cake to cool in the pan for 10–15 minutes, then remove and transfer to a wire rack. Cool completely before serving.
- Serve:
- Dust with powdered sugar or cocoa powder, and serve with fresh berries, whipped cream, or a drizzle of chocolate sauce if desired.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes. You can bake it a day in advance and store it properly. Serve at room temperature for best flavor.
Is this cake gluten-free?
Yes. This recipe contains no flour, making it naturally gluten-free.
Can I use milk chocolate instead of semisweet chocolate?
You can, but the cake will be sweeter and less intense. For the best rich flavor, stick with semisweet or bittersweet chocolate.
Can I use a different pan size?
Yes. An 8-inch round pan is recommended. If using a 9-inch pan, reduce baking time slightly and monitor closely.
How do I prevent the cake from cracking?
Do not overmix the batter and bake until just set. Allowing it to cool gradually in the pan helps minimize cracks.
Can I make this dairy-free?
Yes. Substitute butter with a non-dairy alternative and use dairy-free chocolate.
Can I freeze this cake?
Yes. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I add toppings or fillings?
Yes. Add a ganache layer, fresh berries, or whipped cream on top for extra flavor.
How do I get a fudgy texture?
Avoid overbaking. The center should remain slightly moist for the dense, fudgy texture.
Can I make this cake in a microwave or oven alternative?
This cake is best baked in a conventional oven for even cooking and proper texture. Microwaving may yield uneven results.
How To Store Flourless Chocolate Cake
Room Temperature:
Store covered at room temperature for 2–3 days in an airtight container.
Refrigerator:
Keep in an airtight container for up to 5 days. Bring to room temperature before serving for optimal texture.
Freezer:
Wrap the cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Serving Tips:
Dust with powdered sugar, cocoa powder, or serve with fresh berries or whipped cream for presentation and added flavor.
