Flourless chocolate cake is a slice of pure indulgence. Rich, fudgy, and incredibly satisfying, this dessert is perfect for chocolate lovers and those looking for a gluten-free treat. The simplicity of this cake lets the deep flavor of dark chocolate shine through, making it an all-time favorite for gatherings, celebrations, or just a special evening at home. Whether you serve it with a dollop of whipped cream or dust it with powdered sugar, it’s sure to impress!

Gather Your Flourless Chocolate Cake Ingredients

To whip up this delicious dessert, you’ll need a few simple ingredients. Here’s what you need:

1 cup dark chocolate, chopped (about 170g)
1/2 cup unsalted butter (1 stick or 115g)
3/4 cup sugar (150g)
3 large eggs
1 teaspoon vanilla extract
1/2 cup cocoa powder (50g)
1/4 teaspoon salt

Directions for Flourless Chocolate Cake

Making this cake is as easy as pie—actually, much easier! Follow these simple steps to create your sumptuous flourless chocolate cake:

Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium saucepan, melt the chocolate and butter together over low heat. Stir gently until the mixture is smooth.
Remove the saucepan from heat and stir in the sugar until well combined.
Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract.
Sift the cocoa powder and salt into the mixture, and fold gently until just combined. Be careful not to overmix!
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes. The cake should be set, and a slightly crusty top will form.
Let the cake cool in the pan for about 10 minutes. Then, gently invert it onto a plate and remove the parchment paper.
Serve as is for a rich experience, or dust the top with powdered sugar for a classic touch.

Serving Flourless Chocolate Cake Like a Pro

This cake is versatile. It pairs beautifully with a variety of toppings. Here are a few serving suggestions to elevate your dessert game:

Whipped Cream: A light dollop of freshly whipped cream can add a nice fluffy contrast to the rich cake.
Berries: Fresh raspberries or strawberries not only add color but also a delightful tartness that cuts through the chocolate’s richness.
Chocolate Sauce: Drizzle some warm chocolate sauce over the cake for chocolate lovers looking for an extra kick.
Ice Cream: A scoop of vanilla or coffee ice cream can provide a lovely creamy balance.

Expert Tips for Flourless Chocolate Cake

Here are a few handy tips to make your flourless chocolate cake even better:

Quality Chocolate: Use high-quality dark chocolate for the richest flavor. Look for chocolate that contains at least 70% cocoa.
Don’t Overbake: Keep an eye on the cake while it bakes. Overbaking can dry it out. Aim for a slight jiggle in the center before finishing time.
Chill for Stronger Flavor: For the best taste experience, let the cake chill in the refrigerator for a few hours before serving. The flavor intensifies as it cools.

Flourless Chocolate Cake: Frequently Asked Questions

Can I use milk chocolate instead of dark chocolate?

You can, but the cake will be sweeter, and the chocolate flavor won’t be as intense. Dark chocolate gives it that rich taste many love.

How should I store leftover cake?

Store any leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.

Can I freeze the cake?

Yes! Wrap it tightly in plastic wrap and then in foil before freezing. It should last for up to three months. Thaw in the fridge before serving.

This flourless chocolate cake is a delightful treat that’s surprisingly simple to make. Whether you indulge in it on a special occasion or just because, each bite serves as a reminder of how chocolate can elevate any moment. Give it a try, and enjoy your piece of chocolate heaven!

Flourless Chocolate Cake

A rich and fudgy dessert, perfect for chocolate lovers and gluten-free diets.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 270

Ingredients Method Notes

Ingredients

Main ingredients

1 cup dark chocolate, chopped (about 170g) Use high-quality dark chocolate for the richest flavor.
1/2 cup unsalted butter (1 stick or 115g)
3/4 cup sugar (150g)
3 large eggs
1 teaspoon vanilla extract
1/2 cup cocoa powder (50g) Sift before adding.
1/4 teaspoon salt

Method

Preparation

Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium saucepan, melt the chocolate and butter together over low heat. Stir gently until the mixture is smooth.
Remove the saucepan from heat and stir in the sugar until well combined.
Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract.
Sift the cocoa powder and salt into the mixture, and fold gently until just combined. Be careful not to overmix!
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes. The cake should be set, and a slightly crusty top will form.
Let the cake cool in the pan for about 10 minutes. Then, gently invert it onto a plate and remove the parchment paper.
Serve as is or dust the top with powdered sugar for a classic touch.

Notes

This cake is versatile. It pairs beautifully with toppings like whipped cream, berries, chocolate sauce, or ice cream. For best flavor, let the cake chill in the refrigerator for a few hours before serving.