You are going to love this decadent and delicious Flourless Chocolate Cake. Made with cocoa powder and rich chocolate, it’s creamy and luxurious with a sinfully sweet flavor.
Table Of Contents
I love this incredible Flourless Chocolate Cake because it’s the perfect thing to satisfy your chocolate craving. This go-to dessert has a dense texture and so much rich flavor, you won’t be able to stop at one slice.
- TASTE: Rich and chocolatey, this Flourless Chocolate Cake has a hint of espresso that gives it even more flavor. The filling is sweet and decadent.
- TEXTURE: This cake is rich, dense, and fudge-like thanks to the eggs. It also has a creamy finish that’s absolutely delicious.
- TIME: It only takes 35 minutes to make.
- EASE: This chocolate cake is nice and easy. Follow my step-by-step recipe for the perfect flourless cake every time.
What You’ll Need
- Large eggs- These are whisked to create a texture that is similar to gluten. Eggs are what make a flourless chocolate cake gluten-free by standing in place of the flour.
- Espresso powder- Espresso combined with chocolate enhances the flavor. A little bitterness cuts through the sweetness, making this cake taste even better.
- Semi-sweet chocolate- Semi-sweet chocolate chips and baking bars will add a chocolatey flavor that is not overly sweet. This gives your cake more complexity.
- Heavy whipping cream- Heavy cream that is at least 36% fat will add a creamy, richness to the cake that can’t be accomplished with milk.
Add-ins and Substitutions
- Add baking powder- If you’d like to give your cake a little lift, you can add 1/2 teaspoon of baking powder. It will still be pretty flat, but less so with a little leavening.
- Make it dairy-free- Substitute plant-based butter and chocolate, cacao powder for the cocoa powder, and coconut cream for the heavy cream to make this dairy-free.
- Substitute the espresso powder- If you don’t have any, then you can add instant coffee to your cake batter. It won’t be as strong, but will add some flavor and richness.
- Add mint extract- To make this a mint chocolate cake, add 1 tsp. of mint extract to the batter.
How to Make Flourless Chocolate Cake
- Prepare the cake pan. Grease an 8-inch round cake pan with softened butter and place a cutout piece of parchment paper inside. Then add more softened butter on top of the parchment and on the sides of the pan. Set aside for later.
- Melt the baking chocolate. In a microwave-safe bowl, add the finely chopped semisweet baking chocolate with salted butter. Melt in the microwave in intervals, being careful not to overheat the chocolate. Mix.
- Add wet ingredients. Now add the sugar, vanilla, whisked eggs, and espresso powder. Mix with a whisk until smooth.
- Add cocoa powder. Add in the Dutch-processed cocoa powder and give it another mix.
- Bake. Pour the cake batter into your prepared pan and bake in a 375-degree-oven for about 25 minutes. Once it’s baked, let it cool in the pan for 15 minutes, checking doneness with a toothpick. Then flip it over onto a cooling rack so the bottom is on the top and let it cool completely.
Pro Tip: Run a thin knife along the edge of the cake pan before flipping it over. This keeps it from sticking and breaking.
- Simmer heavy cream. To make the chocolate ganache, add the semisweet chocolate chips to a bowl. Bring the heavy cream to a simmer and pour it over the chocolate chips.
- Add butter. Stir until smooth, then add the unsalted softened butter and stir again until fully melted and smooth.
- Top the cake with ganache. Place a plate under the wire rack and pour the warm chocolate ganache over the cake. Let the chocolate ganache set in the fridge before slicing with a sharp knife and serving.
- Add parchment paper to your cake pan- Doing this will make it easier for the cake to cleanly leave the pan when you turn it upside down. The butter also makes this possible.
- Warm your butter before adding it to the ganache- If your butter is too cold to be added, you can warm it up in the microwave in 10-second intervals until softened.
- Flip the cake before topping with ganache- Make sure that the cake is flipped over so the bottom is now the top. This makes the cake look a lot smoother after it’s set.
- Don’t let the ganache make a mess- Place a plate under the cake before drizzling on the ganache to avoid making a big mess.
Instead of flour, flourless chocolate cakes use whisked eggs, which mimic gluten. This creates a spongy, light, and airy cake that’s gluten-free.
The difference between a flourless chocolate torte and flourless chocolate cake is their textures. While both use eggs instead of flour, a torte is heavy and dense, while a flourless cake is light and airy.
This Flourless Chocolate Cake recipe is perfect for dessert after a special meal. Serve it with toppings, other desserts, and sweet treats.
- Toppings: Add fresh raspberries, raspberry sauce, chantilly cream, caramel sauce, candied pecans, vanilla ice cream, or melted peanut butter on top of this Flourless Chocolate Cake.
- Main courses: Serve this tasty cake after a meal of ribeye steak, smoked pork chops, grilled bbq chicken thighs, or shrimp alfredo pasta.
- Other desserts: Pair this chocolate cake with tiramisu cake, no bake chocolate cheesecake bars, almond flour chocolate chip cookies, or lemon raspberry cupcakes.
- Sweet treats: Enjoy a slice of this cake with some homemade Nutella brownies, creme brulee, chocolate caramel pretzel bars, or chocolate dipped almond biscott.
Make This Recipe in Advance
Make ahead: You can prepare this cake a day in advance right up until the step where you bake it. Refrigerate until you’re ready to bake, top with ganache, and serve.
Storing: Store this Flourless Chocolate Cake in the refrigerator covered in plastic wrap or in an airtight container for up to 5 days.
Freeze: Freeze the cake once it has fully cooled, covered in plastic wrap and aluminum foil. It will last for up to 3 months. Thaw overnight in the refrigerator before topping with ganache.
More Yummy Chocolate Desserts!
Full Recipe Instructions
Flourless Chocolate Cake
- In a microwave-safe bowl, add 6 oz finely chopped semisweet baking chocolate along with the salted butter. Melt in the microwave in intervals being careful not to overheat the chocolate. Heat just until melted and give it a mix.
- Now add the sugar, vanilla, whisked eggs, and espresso powder. Mix with a whisk until smooth.
- Add in the Dutch cocoa powder and give it another mix.
- Pour the cake batter into your prepared pan and bake at 375 degrees Fahrenheit for about 25 minutes. Once it’s baked, let it cool in the pan for 15 minutes. Then run a thin knife along the edge and flip it over onto a cooling rack (so the bottom is now the top). Let it cool completely.
- To make the chocolate ganache, add the semisweet chocolate chips to a bowl. Bring the heavy cream to a simmer (stove top or microwave). Then pour the hot cream over the chocolate chips.
- Stir until smooth, then add the unsalted softened butter and stir again until fully melted and smooth. If the butter is too cold, you can warm up the mixture in the microwave in 10-second intervals.
- Place a plate under the cooling rack and pour the warm chocolate ganache over the cake. Make sure that the cake is flipped over so the bottom is now the top. This makes the cake look a lot smoother after it’s set. Let the chocolate ganache set in the fridge before slicing and serving.