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Home » Dessert » Flourless Chocolate Cake

Flourless Chocolate Cake

Created: April 13, 2020 Updated: April 27, 2023 by Lyuba Brooke 8 Comments *This post may contain affiliate links. Read More...

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Flourless Chocolate Cake is soft in the middle with a crunchy top layer and a rich chocolate flavor. This is an impressively decadent cake but it’s easy to make and ready in about 45 minutes. With only a few simple ingredients, this gluten-free cake is elegant enough to serve for a special occasion or just as an after-dinner dessert. 

I’m always looking for more decadent chocolate desserts that are gluten-free! If you are too, make sure to try my Chocolate Fudge Truffles and Chocolate Mousse. 

Flourless chocolate cake is something that’s very near and dear to my heart. It’s my mood elevator for those rough days. It’s one of my go-to desserts for a romantic dinner at home. Chocolate cake is also my son’s favorite, so I often make it for an after-dinner dessert any day of the week. I think you get the idea… I’m pretty hooked on this easy recipe. It’s fit for just about all occasions and always hits the spot!

This cake is ready in less than an hour so truly, it really is an any occasion dessert that doesn’t require much effort. It’s hard to believe that this rich and decadent chocolate cake is flourless and gluten-free! I love any desserts that are gluten-free because it means I can enjoy it, and when it’s also chocolate, that’s true perfection. The chocolatey flavor in this cake is created by semi-sweet chocolate chips and cocoa powder that make it oh so rich.

If you love decadent cakes, you’ll really fall head over heels for the consistency here. This cake is thick and moist, making each bite oh so satisfying! While I do love a good fluffy cake, there’s certainly something to be said for the richness you’ll find here. I also like to leave the center of this cake a little gooey to enhance that rich quality even more. Scroll down to the recipe card to find out all about that gooey consistency if you’d like!

Ingredient Notes and Tips

Chocolate Chips – For the best flavor, I recommend using semi-sweet chocolate chips. Dark chocolate may yield a cake that’s too bitter, and milk chocolate will create a much sweeter flavor.

Sugar – Plain white granulated sugar lends just the right amount of sweetness to balance the rich chocolate flavor.

Vanilla Extract – I always recommend using pure vanilla extract as opposed to imitation for the very best flavor.

Espresso Powder – This is an optional but highly recommended ingredient! It enhances the rich chocolate flavor in the very best way.

Unsweetened Cocoa Powder – You’ll need this to work in tandem with the chocolate chips to create the best chocolatey flavor.

Baking Powder – Flourless chocolate cake is very rich and pretty dense. When you add baking powder, the texture becomes a little lighter and a little softer. I feel like that consistency is much more pleasant in a rich cake. 

See recipe card for complete information on ingredients and quantities.

How to Make Flourless Chocolate Cake

Step 1: Prepare! Preheat your oven to 375°F and grease an 8-inch round baking pan all over the bottom and sides. Line the bottom of the baking pan with a round piece of parchment paper.

Step 2: Melt the chocolate. There are two different ways to do so:

Melt chocolate in a sauce pot: Melt the butter first over low heat and then stir in chocolate chips. Keep slowly stirring the whole time. When the chocolate chips are about half way melted, take the sauce pot off the heat and continue to stir until the chips are fully melted and the mixture is smooth. 

Alternately, you can instead –

Melt chocolate in a microwave: Place the butter and chocolate chips in a microwave-safe bowl and heat on half the power for 30 seconds at a time. Make sure to stir after every 30 seconds.

Step 3: Pour the melted chocolate mixture into the bowl of an electric mixer. Add sugar and vanilla. Beat for a few seconds until combined.

Step 4: Beat in the eggs one at a time.

Step 5: Once the eggs are incorporated, lower the speed and add cocoa powder, baking powder, salt, and espresso powder if using. Beat until all ingredients are evenly incorporated. 

Step 6: Spread the cake batter into the baking pan. Sprinkle some coarse sea salt all over the top.

Step 7: Bake for 30 minutes. Let it cool to room temperature before serving.

TIP: If you’d like it to have a more gooey center, bake for only 25 minutes.

Recipe FAQs

Can I add ganache on top?

Yes! Here’s the best ganache recipe if you’d like to top off this cake with a little something extra:

To make chocolate ganache, you will need a 4 oz. bar of baking chocolate and ¼ cup of heavy whipping cream.

First, chop the chocolate bar as finely as you can and place it into a small mixing bowl. Next, heat up heavy whipping cream until it’s scalding hot but be careful not to let it boil. You can carefully heat it up in a microwave, a few seconds at a time.

Finally, pour the hot cream over chopped chocolate and stir until the mixture is smooth. (If you have chocolate chunks that are not melting well, pop the bowl in the microwave for a few seconds, on half the power, and try mixing again.)

Can I freeze flourless chocolate cake?

Absolutely! Flourless chocolate cake is very easy to freeze. You can freeze the whole cake or cut it into slices and freeze them each individually. Cool the cake to room temperature before freezing.

Make sure to wrap the cake, or each slice, in a couple of layers of plastic wrap and make it air-tight. Place it into a large freezer zip-lock bag, label, and freeze for up to 4 months. 

Thaw it in the refrigerator. 

How long will it stay fresh?

At Room Temperature: You can easily store it on the counter, at room temperature, just make sure to cover it airtight with plastic wrap. At room temperature, this cake will last up to 2 days. 

In the Refrigerator: You can also store this cake in the refrigerator and it will last longer. Make sure to cover the pan airtight with plastic wrap. This cake will last up to 5 days in the refrigerator. Make sure to take it out an hour or two before eating so it gets to room temperature.

More Chocolate Recipes to Try:

Chocolate Cheesecake

Chocolate Cookies

Chocolate Stout Cupcakes

Death by Chocolate Cake Roll

If you’ve made my flourless chocolate cake recipe and found a lot of good information here, PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below as well. Don’t forget to subscribe to my newsletter!

Flourless Chocolate Cake

Flourless Chocolate Cake is soft in the middle with a crunchy top layer and a rich chocolate flavor.
5 from 3 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Calories: 343kcal
Author: Lyuba Brooke

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 3 eggs
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp espresso powder optional
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • coarse sea salt to sprinkle on top
US Customary – Metric

Instructions

  • Preheat the oven to 375°. Grease an 8-inch round baking pan all over the bottom and sides. Line the bottom of the baking pan with a round piece of parchment paper.
  • Melt chocolate in a sauce pot: melt butter first over low heat and then add chocolate chips. Keep slowly stirring the whole time and when chocolate chips are about half way melted. Take the sauce pot off the heat and continue to stir until the chips are fully melted and the mixture is smooth. 
    OR
    Melt chocolate in a microwave: place butter and chocolate chips in a microwave-safe bowl and heat on half the power, at 30 second increments. Make sure to stir after every 30 seconds.
  • Pour melted chocolate mixture into the bowl of the electric mixer and add sugar and vanilla extract. Beat for a few second until combined.
  • Beat in eggs, one at a time.
  • Once the eggs are incorporated, lower the speed and add cocoa powder, baking powder, salt, and espresso powder if using. Beat until all ingredients are evenly incorporated. 
  • Spread the cake batter into the papered baking pan and sprinkle some coarse sea salt over the top.
  • Bake the cake for 30 minutes, take it out of the oven, and let it cool to room temperature before cutting. (P.S. If you like to have the center a little gooey, bake it for 25 minutes.)

Nutrition

Calories: 343kcal | Carbohydrates: 34g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 102mg | Potassium: 262mg | Fiber: 4g | Sugar: 27g | Vitamin A: 455IU | Calcium: 44mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

 

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

1.7K shares

Filed Under: Cake, Chocolate, Dessert, Father's Day, Gluten Free, Mother's Day, Valentine's Day

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Margaret says

    May 10, 2023 at 6:50 pm

    Can a spring pan be used?

    Reply
    • LyubaB says

      May 16, 2023 at 1:14 pm

      Yes, that would work well. You could also cutout a piece of parchment paper and line the bottom of the pan to make it even easier to take it out of the pan.

      Reply
  2. TRONI says

    December 22, 2022 at 5:17 am

    Nice!

    Reply
  3. Rose says

    April 20, 2022 at 6:04 pm

    5 stars
    Hi Lyuba,

    Best chocolate cake recipe I ever tried. I made it for Easter and followed all your instruction. I baked it for 27 minutes and it was beautiful when it came out of the oven.
    However after 30 minutes, it started to crack and sink a bit. Is it supposed to do that?
    Is there something I missed. Don’t worry it was so good that it didn’t last long.

    Reply
  4. Michelle says

    April 9, 2022 at 6:56 pm

    5 stars
    SO GOOD! I made it because my bonus-daughter is gluten-free, but will make it again just because it is so good.

    Reply
    • LyubaB says

      April 11, 2022 at 11:05 am

      So glad you liked it, Michelle!

      Reply
  5. Winni says

    September 9, 2021 at 3:15 am

    5 stars
    Madly in love with this recipe. Thanks for sharing this amazing recipe

    Reply
    • LyubaB says

      September 13, 2021 at 7:29 pm

      Wow! What a complement! Thank you, Winni! I am so glad you love it!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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