Flourless Chocolate Cake is a rich, fudgy, and effortlessly elegant dessert! Naturally gluten-free, it looks fancy but is surprisingly easy to make.
The Flourless Chocolate Cake of Your Dreams!
Flourless chocolate cake proves that you don’t need flour to make an incredible chocolate dessert! It’s basically a brownie that went to a fancy party and never looked back! Also known as a flourless chocolate torte, this decadent treat pairs perfectly with fresh berries, a dusting of powdered sugar, or a scoop of vanilla ice cream. It's one of my go-to recipes when I need an easy yet impressive dessert to surprise my family or to wow guests. If we're being honest, I also whip it up on random weeknights because my chocolate obsession knows no bounds. Whether it’s Valentine’s Day, Easter, Mother’s Day, or just a Monday chocolate emergency, this cake rocks!
The Ingredient Notes
- Eggs: Properly whipped eggs are the key to the flourless chocolate cake’s structure and texture. Therefore, I used large, room-temperature eggs to achieve maximum volume when beating. Cold eggs won’t whip as well, making the cake denser.
- Sugar: I used regular granulated sugar, which best stabilizes the whipped eggs and balances the bitterness of the chocolate. You can use coconut sugar in place of regular sugar.
- Butter: I used unsalted butter to better control the cake’s saltiness, but you can also use salted butter; just reduce or omit the added salt. To make it dairy-free, use coconut oil or a high-quality plant-based butter.
- Dark Chocolate: I used high-quality dark chocolate with 70 % cocoa.
- Cocoa Powder: A small amount of cocoa powder enhances the chocolate flavor without making the cake dry. Dutch-process cocoa gives a smoother taste, while natural cocoa offers a slight acidity that balances the richness. Either works well here.
- Salt: A little salt enhances the chocolate’s flavor. Fine sea salt or kosher salt works best. If using salted butter, reduce or skip the extra salt.
- Note: The photo below shows all the ingredients you need to make flourless chocolate cake. Take a screenshot for your shopping list.
How to make Flourless Chocolate Cake (Step-by-Step)
- Note: This is only an overview of the recipe with helpful step-by-step photos. The detailed recipe + the ingredient amounts are at the bottom of this post - if you want to jump straight down to the recipe - CLICK HERE.
- Prep the Pan & Oven – Preheat to 350°F (175°C) and line a 9-inch cake pan with parchment paper.
- Melt Chocolate & Butter – Combine chopped dark chocolate and butter in a heatproof bowl. Melt over a double boiler or microwave in 20-second bursts, stirring until smooth. Mix in cocoa powder and let cool.
- Whip Eggs & Sugar – Beat eggs and sugar on high for 7-10 minutes until pale, thick, and fluffy.
- Fold in Chocolate – Gently fold the cooled chocolate mixture into the whipped eggs, preserving as much air as possible.
- Bake – Pour into the pan and bake for 37-40 minutes until set. The cake will rise and then deflate—totally normal!
- Cool & Serve – Let cool for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and top with berries!
Which chocolate should be used in flourless chocolate cake?
After I’ve tested this cake with different types of chocolate, I found that a high-quality dark chocolate with at least 70% cocoa works the best and is the best middle ground. Anything lower in cocoa percentage will make the cake too sweet, while anything too high (85% or more) may result in a slightly bitter, drier cake. If you prefer a sweeter cake, mix in some semisweet chocolate. For a slightly milder taste, you can use 60% cocoa chocolate.
Dutch-process versus natural cocoa powder
You can use either Dutch-process or natural cocoa powder in this recipe since no baking powder is involved. I used natural unsweetened cocoa powder to balance the richness of the cake. Dutch-process cocoa will provide a deeper chocolate flavor due to its higher fat content. However, both types enhance the chocolate flavor without drying out the cake—Dutch-process offers a smoother taste, while natural cocoa adds a slight acidity for balance.
How to serve flourless chocolate cake
I personally love the classic style. I simply dusted the cake with powdered sugar and served it with fresh berries like raspberries and blueberries. I also added a few sprigs of fresh rosemary (and dusted them with sugar!) on top of the cake for fragrance and color. It makes a beautiful presentation, and berries add a refreshing contrast to the rich texture of the cake. Here are some other ideas:
- Top with a dollop of lightly sweetened whipped cream.
- Pair with vanilla, coffee, or salted caramel ice cream.
- Drizzle with caramel sauce and/or warm chocolate ganache. Add just a few sprinkles of sea salt. Or use salted caramel sauce.
- Sprinkle with chopped toasted nuts like hazelnuts or almonds.
- Garnish with orange or lemon zest to add a bright, fresh note.
Storage Instructions
- Fridge: Refrigerate for up to 5 days. Bring it to room temperature before serving for the best texture, but I actually loved it cooled right from the fridge.
- Freezer: Flourless chocolate cake freezes beautifully! Make sure it's completely cool before freezing to prevent condensation. Wrap the entire cake (or individual slices) tightly in plastic wrap, ensuring no part is exposed For extra protection, wrap it again in aluminum foil or place it in an airtight freezer-safe container. Freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight, then bring to room temperature before slicing.
More Chocolate Desserts
Flourless Chocolate Cake
Ingredients
- 5 large eggs
- ¾ cup white granulated sugar (150 g)
- 7 tablespoons unsalted butter (100 g)
- 8 oz dark chocolate (220 g) - 70% cocoa or higher, chopped
- 1 tablespoon cocoa powder (7 grams)
- ¼ teaspoon salt
For serving
- fresh raspberries and blueberries
- powdered sugar
- whipped cream optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch (23 cm) round cake pan with parchment paper, ensuring the bottom is fully covered and the sides are lined.
- Melt the chocolate and butter. In a heatproof bowl, combine the chopped dark chocolate and butter. Melt gently over a double boiler or in short 20-second bursts in the microwave, stirring after each interval until smooth. Stir in the cocoa powder and set aside to cool to room temperature.
- Beat the eggs and sugar. In a large mixing bowl, combine the eggs and sugar. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on high speed for 7-10 minutes, until the mixture becomes very fluffy, pale, and thick. The volume should increase significantly, and there should be no large bubbles visible.
- Incorporate the chocolate mixture. Once the chocolate mixture has cooled, gently fold it into the whipped eggs using a spatula. Fold carefully to preserve as much air as possible. Continue folding until fully combined and no large streaks remain.
- Bake the cake. Pour the batter into the prepared 9-inch pan. Bake at 350°F (175°C) for 37-40 minutes, until the cake is set and the toothpick comes out dry, a few crumbles are ok. The cake will rise significantly while baking and will deflate as it cools—this is normal.
- Cool completely. Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Serve. Once cooled, dust with powdered sugar and garnish with fresh raspberries and blueberries. Serve as is, or add a dollop of whipped cream if desired.
Notes
- Chocolate options: Use high-quality dark chocolate with at least 70% cocoa for the best flavor. For a slightly milder taste, you can use 60% cocoa chocolate.
- Butter substitute: If you prefer a dairy-free version, substitute the butter with an equal amount of coconut oil or dairy-free butter.
- Sugar alternative: You can use coconut sugar in place of regular sugar.
- Texture variation: For a creamier center, bake for 35 minutes instead of 37-40. For a more set texture, bake for the full 40 minutes.
- Make it dairy-free with a butter substitute: Substitute butter with an equal amount of coconut oil or dairy-free butter.
- Serving suggestions: This cake pairs well with vanilla ice cream, a drizzle of caramel sauce.
- Storage: Refrigerate for up to 5 days. Bring it to room temperature before serving for the best texture, but I actually loved it cooled right from the fridge.
Preparation & Baking Tips
- Melt chocolate properly: Melt chocolate and butter gently over a double boiler or in short microwave bursts, stirring frequently to prevent burning.
- Whip eggs and sugar well: Beating the eggs and sugar until thick and pale creates the structure needed for a light yet rich cake.
- Fold gently: Carefully fold the chocolate mixture into the whipped eggs to maintain as much air as possible for a delicate texture.
- Don’t overbake: The cake should be set but still slightly soft in the center. A toothpick should come out with a few moist crumbs.
- Expect deflation: The cake will rise in the oven and collapse as it cools—this is normal and gives it a fudgy texture.
- Cool completely before serving: Let the flourless chocolate cake fully cool before slicing to allow the structure to set and the texture to firm up. When hot, the cake is very delicate and may fall apart or have a too-soft, gooey consistency. Cooling helps it achieve the dense, fudgy texture it's known for.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
So. good. We topped it with warm caramel sauce, sprinkled sea salt on top and then threw some crushed candied nuts over the top, too!
I love your toppings, Dana! Thank you for sharing! 🙂
I have enjoyed so many of your recipes!
Could this cake be made as cupcakes or better yet mini-cupcakes? How long would you suggest cooking mini-cupcakes or regular size cupcakes?
Hi Lisa! These will work great as cupcakes! I would fill each cupcake liner ⅔ full. Bake for about 15 minutes, until the tops are set. Be careful not to overbake, or they won’t be as fudgy.
I am curious about your recommendation for combining egg whites and the chocolate. It has always been my experience and learning that the whites were added to the heavier chocolate, a small amount at a time, usually in thirds, to prevent the egg whites from deflating?
Hi Lesli! In most flourless chocolate cake recipes (including this one!), whole eggs are beaten with sugar to create structure, rather than using separated egg whites. The only thing that matters is to use large, room-temperature whole eggs to achieve maximum volume when beating. Cold eggs won’t whip as well, making the cake denser. Also, it's completely normal for the flourless chocolate cake to deflate - it's expected! The cake will rise in the oven and collapse as it cools—this is normal and gives it a fudgy texture. I am pretty sure you're thinking here about chocolate soufflés, where beaten egg whites are folded into a heavier base? Chocolate soufflés can look similar to flourless chocolate cake but are usually made in individual ramekins.
Your recipe doesn’t say to use room temp eggs. Also, there is no instruction on when to add salt . Experienced bakers will know, but pls amend.
I am very excited to try this recipe, I am sure it will be just as tasty as everything else I have tried! I have been using your recipes exclusively for the last 6 months, 3 times a week. I am celiac, so I often change out gluten containing items, but it this one will be so easy! My husband and I have been enjoying your recipes!
Julie, I am so happy to hear that! So glad you're enjoying my recipes. I am actively creating new recipes these days so that I have a larger library of recipes to choose from on my site! 🙂