Flourless Chocolate Cake Recipe

If you’re craving a super-chocolaty dessert that’s decadently rich and naturally gluten-free, this Flourless Chocolate Cake is your new obsession. Each slice is velvety, deeply fudgy, and just a little mysterious—like the best flourless cakes, it packs an intensity that’s sure to impress at any gathering, or elevate an ordinary night into something truly special.

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Ingredients You’ll Need

One of the things I adore about Flourless Chocolate Cake is how each ingredient plays its own starring role. Nothing is wasted here; everything from the deep cocoa to the luscious cream brings the cake to life, resulting in a dessert that tastes like a labor of love but is actually a breeze to make.

• Semisweet Chocolate Chips: They provide the rich, fudgy base—choose good-quality chocolate for deep, smooth flavor.
• Unsalted Butter: Adds luxurious richness and helps give the cake a melt-in-your-mouth quality.
• Granulated Sugar: Sweetens things just right and keeps the texture silky instead of dry.
• Instant Espresso Powder (optional): Don’t worry, you won’t taste coffee! It simply enhances the chocolate, making it sing.
• Fine Salt: Just a pinch lifts and balances the flavors, making each bite more complex.
• Vanilla Extract: Adds warmth and a touch of floral aroma that rounds everything out.
• Eggs plus Egg Yolk: The secret to the cake’s signature texture—dense yet tender and moist.
• Dutch-Process Cocoa: Deepens the color and delivers that true chocolate punch. Dutch-process is smoother and less bitter than natural cocoa.
• Heavy Cream (chilled): Whipped cream gets folded in last, turning the batter luxuriously light and lending the finished cake its cloud-like, truffle-esque crumb.
• Powdered Sugar: A gentle dusting adds a visual sparkle and sweet contrast to the cake’s richness.
• Freshly Whipped Cream, Vanilla Ice Cream, or Ganache: These toppings add a cool, creamy element—take your pick or mix and match!
• Fresh Strawberries or Raspberries: Their tart, juicy freshness cuts through the chocolate and makes every bite sing.

Variations

This cake is all about possibilities. Flourless Chocolate Cake is a fantastic canvas for creativity—switch up flavors, play with toppings, or even work around dietary needs without losing that to-die-for texture.

• Spiked Orange: Swap the vanilla for orange extract and finish with orange zest for a dreamy citrus-chocolate combo.
• Nutty Crunch: Gently fold in a handful of toasted, chopped hazelnuts or almonds for a bit of irresistible crunch and flavor.
• Mocha Style: Increase the espresso powder and top with a boozy coffee whipped cream for an extra jolt.
• Dairy-Free: Use quality dairy-free chocolate, substitute coconut oil for butter, and coconut cream in place of heavy cream for a rich, vegan-friendly treat.

How to Make Flourless Chocolate Cake

Step 1: Prep Your Pan & Oven

Start by preheating your oven to 350°F. Generously grease an 8-inch round, 3-inch deep cake pan with nonstick spray—Pam works exceptionally well here. Add a round of parchment to the bottom, then give it another light spray. This double prep ensures your Flourless Chocolate Cake releases cleanly, with gorgeous edges.

Step 2: Melt Chocolate and Butter

Combine chocolate chips and butter in a large microwave-safe bowl. Heat in 30-second bursts, stirring after each, just until melted and smooth. This gentle approach prevents burning and keeps the chocolate glossy.

Step 3: Whisk in Sugar and Flavorings

Stir the granulated sugar, instant espresso powder (if using), salt, and vanilla into the warm chocolate mixture. At this point, your kitchen will already smell like a chocolate shop—let the mix cool slightly to avoid scrambling the eggs in the next step.

Step 4: Add Eggs, Yolk, and Cocoa

Crack in three large eggs plus an extra yolk all at once, and whisk vigorously until the batter becomes smooth and satiny. Sift in the Dutch-process cocoa and stir gently just until combined—the batter should be thick and luscious.

Step 5: Whip and Fold the Cream

In a separate, deep bowl, whip the chilled heavy cream to medium peaks using a hand mixer or immersion blender. Gently fold this whipped cream into your chocolate batter with a rubber spatula. This step gives your Flourless Chocolate Cake its unique truffle-like, creamy center.

Step 6: Bake and Chill

Pour the batter into your prepared pan and smooth the top. Bake for 25 to 30 minutes, until the sides are just set and the center is a touch wobbly (aim for 200°F in the center if using a thermometer). Let it cool in the pan for 10 minutes; then loosen the edges with a flexible knife. Cool completely, cover, and chill in the fridge for at least 6 hours (overnight is even better!). The chilling phase ensures the perfect fudgy, sliceable texture that Flourless Chocolate Cake is famous for.

How to Serve Flourless Chocolate Cake

Garnishes

A dusting of powdered sugar over each slice sets off the dark, glossy crumb, while whipped cream or a scoop of vanilla ice cream instantly elevates the experience. A scattering of fresh strawberries or raspberries adds brightness, making each bite feel lavish yet balanced.

Side Dishes

This cake is intensely chocolatey by design, so pairing it with lighter options creates a lovely contrast. Try serving it after a fresh, herby salad or a simply seasoned roast for special occasions, or alongside a fruit platter for a more relaxed vibe.

Creative Ways to Present

For a dinner party, slice the cake into slim wedges and plate each on a swoosh of raspberry sauce, topped with a mint sprig. Miniature cakes baked in ramekins make gorgeous individual desserts. Or, layer thin slices with whipped cream and berries in parfait glasses for a deconstructed, modern look.

Make Ahead and Storage

Storing Leftovers

Store any leftover Flourless Chocolate Cake tightly wrapped or in an airtight container in the fridge. It keeps beautifully for up to three days, and the flavor tends to deepen as it rests.

Freezing

This cake freezes like a dream! Wrap individual slices or the entire cake well in plastic wrap and then foil. Freeze for up to two months—simply thaw in the fridge overnight before serving for best results.

Reheating

While Flourless Chocolate Cake is typically served chilled or at room temperature, if you prefer it slightly warm, gently microwave a slice for 10–15 seconds. Just be careful not to overheat, as the luxurious texture can melt away!

FAQs

Final Thoughts

There’s a reason Flourless Chocolate Cake is celebrated by chocoholics and bakers alike—it’s indulgent, surprisingly simple, and always memorable. I hope you’ll give this recipe a try soon, and let it become a beloved classic in your kitchen, too. Happy baking!

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