Flourless Chocolate Cake Recipe

Introduction

This flourless chocolate cake is a rich, dense dessert that perfectly satisfies chocolate cravings without any flour. Moist and fudgy, it’s ideal for gluten-free baking or whenever you want an indulgent treat. The addition of whipped cream gives it a light, creamy texture that balances the intense chocolate flavor.

Ingredients

• 1 ¼ cups (213 grams) semisweet chocolate chips
• 1 stick (113 grams) unsalted butter
• 3/4 cup (150 grams) granulated sugar
• 1 teaspoon instant espresso powder (optional)
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 3 large eggs plus 1 egg yolk
• 1/2 cup (43 grams) Dutch-process cocoa
• ½ cup (120 grams) heavy cream, chilled
• Powdered sugar, for dusting
• Freshly whipped cream, vanilla ice cream, or 1:1 ganache, for serving
• Fresh strawberries or raspberries, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly grease a light-colored 8-inch round cake pan with nonstick cooking spray. Line the bottom with a parchment round and spray again to ensure easy release.
2. Step 2: In a large microwave-safe bowl, heat the chocolate chips and butter in 30-second intervals, stirring between each, until just melted. Stir until completely smooth. Whisk in the sugar, espresso powder (if using), salt, and vanilla extract, then let the mixture cool slightly.
3. Step 3: Add the eggs and egg yolk all at once and whisk vigorously until smooth and well combined. Then whisk in the cocoa powder just until blended; the batter will be thick.
4. Step 4: In a separate bowl, use an electric mixer or immersion blender with a whisk attachment to beat the chilled heavy cream to medium peaks. Gently fold the whipped cream into the chocolate batter using a rubber spatula until just combined.
5. Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Step 6: Bake for 25 to 30 minutes, until the cake has puffed up and the edges are set but the center remains slightly wobbly. The center should reach 200°F (93°C) on an instant-read thermometer.
7. Step 7: Remove the cake from the oven and cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly. Run a thin knife or offset spatula around the edges to loosen it, then let the cake cool completely in the pan. Cover and refrigerate for at least 6 hours, preferably overnight.
8. Step 8: To serve, transfer the chilled cake to a plate. Use a sharp knife dipped in hot water and wiped clean between cuts to slice the cake evenly. Dust with powdered sugar and top with whipped cream or ice cream and fresh berries.

Tips & Variations

• For a deeper chocolate flavor, substitute espresso powder with strong brewed coffee.
• Use a light-colored pan to avoid over-browning the cake edges.
• Try folding in chopped toasted nuts for a crunchy texture.
• Serve with a dollop of tangy raspberry sauce for a fruity contrast.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best served chilled and can be reheated slightly in the microwave for a few seconds if desired. Leftovers can also be frozen tightly wrapped for up to one month; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without eggs?

Eggs provide structure and richness, so omitting them is not recommended for this recipe. If you need an egg-free option, look for specially designed flourless cake recipes.

Why is the center of the cake supposed to be slightly wobbly?

The center remains a bit wobbly to keep the texture fudgy and moist. Overbaking will make the cake dry and dense, so it’s important to bake until just set at the edges with a slightly soft center.

Flourless Chocolate Cake Recipe

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★★★★★

4.5 from 149 reviews

This Flourless Chocolate Cake is a rich, dense, and decadent dessert that melts in your mouth. Made without any flour, it highlights the intense flavor of semisweet chocolate combined with a hint of espresso powder and vanilla. The cake is finished with a dusting of powdered sugar and served with freshly whipped cream or ice cream and fresh berries, making it a perfect elegant treat for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 6 hours 45 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 1 ¼ cups (213 grams) semisweet chocolate chips
• 1 stick (113 grams) unsalted butter

Main Batter

• 3/4 cup (150 grams) granulated sugar
• 1 teaspoon instant espresso powder (optional)
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 3 large eggs plus 1 egg yolk
• 1/2 cup (43 grams) Dutch-process cocoa powder

Whipped Cream

• ½ cup (120 grams) heavy cream (chilled)

Toppings

• Powdered sugar for dusting
• Freshly whipped cream, vanilla ice cream, or 1:1 ganache
• Fresh strawberries or raspberries

Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F (177°C). Lightly grease a light-colored 8-inch round cake pan that is 3 inches deep with nonstick cooking spray. Line the bottom with a parchment paper round and spray again to ensure easy release.
2. Melt chocolate and butter: In a large microwave-safe bowl, heat the semisweet chocolate chips and unsalted butter in 30-second increments, stirring after each, until just melted and smooth. This gentle melting prevents the chocolate from burning.
3. Add sugar and flavorings: Whisk the granulated sugar, optional espresso powder, fine sea salt, and vanilla extract into the melted chocolate mixture. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
4. Incorporate eggs: Add the 3 large eggs plus 1 egg yolk all at once into the cooled chocolate mixture. Vigorously whisk immediately until the batter is smooth and slightly thickened.
5. Add cocoa powder: Whisk in Dutch-process cocoa powder until just combined, ensuring the batter remains thick but uniform in texture.
6. Whip heavy cream: Using an electric mixer or immersion blender with a whisk attachment, beat the chilled heavy cream in a small deep bowl or measuring cup until medium peaks form.
7. Fold in whipped cream: Gently fold the whipped cream into the chocolate batter using a rubber spatula. This adds lightness to the dense cake.
8. Pour and bake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake for 25 to 30 minutes until the cake has puffed up, edges are set, and the center is still slightly wobbly. The internal temperature should be at least 200°F (93°C) when checked with an instant-read thermometer.
9. Cool and chill: Remove from the oven and cool the cake in the pan on a wire rack for 10 minutes. The cake will slightly deflate as it cools. Loosen the edges carefully with a thin flexible knife for easier unmolding. Let the cake cool completely in the pan, then cover and refrigerate for at least 6 hours, preferably overnight, to set the texture.
10. Serve: Remove the chilled cake from the pan onto a serving plate. Use a sharp knife dipped in hot water and wiped dry between slices to cut clean pieces. Dust each slice lightly with powdered sugar using a fine mesh strainer. Garnish with freshly whipped cream or a scoop of vanilla ice cream and fresh berries like strawberries or raspberries. Serve immediately for a luxurious dessert experience.

Notes

• If you do not have instant espresso powder, you can omit it; the cake will still have rich chocolate flavor.
• Use a light-colored cake pan to better monitor browning during baking.
• Chilling the cake overnight allows the flavors to deepen and the texture to develop a fudgy consistency.
• Run the knife under hot water and dry it between cuts to achieve clean slices without crumbling.
• You can substitute whipped cream topping with a simple chocolate ganache for an even richer finish.
• Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Flourless Chocolate Cake, Gluten Free Chocolate Cake, Rich Chocolate Dessert, Fudgy Chocolate Cake, No Flour Cake