Name: Flourless Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 oz bittersweet or semisweet chocolate, chopped; 1/2 cup (1 stick) unsalted butter; 3/4 cup granulated sugar; 1/4 tsp salt; 3 large eggs; 1/2 cup unsweetened cocoa powder; 1 tsp vanilla extract

Why You’ll Love This Recipe

This flourless chocolate cake is incredibly simple to make and only requires a few pantry staples. Its smooth, truffle-like interior melts in your mouth and delivers an irresistible chocolate punch. The absence of flour gives it a uniquely rich texture, making it perfect for anyone who craves a dense, moist chocolate dessert. It’s also naturally gluten-free, making it a great choice for those with dietary restrictions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bittersweet or semisweet chocolate, chopped
Unsalted butter
Granulated sugar
Eggs
Unsweetened cocoa powder
Vanilla extract
Salt

Directions

Preheat your oven and grease an 8-inch round cake pan. Line the bottom with parchment paper for easier removal.
In a heatproof bowl set over a pan of simmering water (or in the microwave), melt the chopped chocolate and butter together until smooth.
Remove from heat and stir in the sugar and salt until well combined.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Sift the cocoa powder over the mixture and gently fold it in until the batter is smooth.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake until the center is set and the top has formed a thin crust, about 25–30 minutes.
Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
Dust with powdered sugar or serve with whipped cream or fresh berries, if desired.

Servings and timing

This flourless chocolate cake yields approximately 8 servings.
Prep time: 15 minutes
Cook time: 25–30 minutes
Cooling time: 30 minutes
Total time: About 1 hour and 15 minutes

Variations

Add a liqueur: Mix in a splash of espresso, orange, or raspberry liqueur for extra depth of flavor.
Spiced version: Add a pinch of cinnamon, cayenne, or chili powder for a subtle warmth.
Nut topping: Sprinkle chopped toasted nuts like hazelnuts or almonds on top before baking.
Ganache glaze: Top the cooled cake with a silky chocolate ganache for an extra luxurious finish.
Citrus zest: Stir in a bit of orange or lemon zest for a fresh, bright note.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap it well and freeze for up to 3 months.
To reheat, let the cake come to room temperature or gently warm slices in the microwave for 10–15 seconds.

FAQs

What makes a flourless chocolate cake different from regular chocolate cake?

A flourless chocolate cake has a denser, fudgier texture because it doesn’t contain flour. It’s more like a baked chocolate truffle than a traditional sponge cake.

Is this cake gluten-free?

Yes, because there’s no flour in the recipe, it’s naturally gluten-free. Just ensure all other ingredients used are certified gluten-free.

Can I use milk chocolate instead of bittersweet or semisweet?

You can, but the cake will be significantly sweeter and may lack the rich intensity that bittersweet chocolate provides.

How should I serve flourless chocolate cake?

It’s delicious on its own or topped with powdered sugar, whipped cream, berries, or a drizzle of chocolate sauce.

Can I make this cake ahead of time?

Absolutely. In fact, the flavor and texture improve after resting for a few hours or overnight in the fridge.

Why did my cake crack on top?

A cracked top is normal for flourless chocolate cake and part of its rustic charm. It’s caused by the expansion and contraction of the eggs and chocolate while baking.

How do I know when the cake is done?

The edges should be set and the center just barely firm. A toothpick inserted should come out with moist crumbs but not wet batter.

Can I bake this in a springform pan?

Yes, a springform pan works well and makes removal easier. Just be sure to wrap the bottom in foil if baking in a water bath.

Is it necessary to use parchment paper?

Parchment paper makes removing the cake easier and prevents sticking, but if your pan is well-greased, you might get by without it.

Can I freeze individual slices?

Yes, slice the cake and wrap each piece tightly in plastic wrap and foil before freezing. Thaw in the fridge or at room temperature before serving.

Conclusion

This flourless chocolate cake is a rich, elegant dessert that’s easy to make and sure to impress. With its deep chocolate flavor and melt-in-your-mouth texture, it’s a go-to recipe for special occasions or anytime you’re craving a seriously decadent treat. Whether served plain or dressed up with toppings, it never disappoints.