Our divine Flourless Chocolate Cake is a decadent chocolate dessert that’s both naturally gluten-free and irresistibly delicious! It’s an elegant dessert for a special occasion like Valentine’s Day or a dinner party, yet simple enough to make for an everyday treat!
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I helped host an etiquette dinner for a bunch of teens not too long ago and this flourless chocolate cake was the dessert I made for them because 1) I wanted something they might not have had before that would challenge them, and 2) I still wanted them to love it and enjoy every last bite while also catering to some dietary restrictions.
We served it with my raspberry sauce and a small scoop of vanilla ice cream. Needless to say, it was VERY well received.
My flourless chocolate cake recipe is a chocolate lover’s dream come true, combining bittersweet chocolate with a rich, fudgy texture that’s truly indulgent and almost brownie-like but still it’s own unique thing.
The cake is naturally gluten-free, making it an excellent choice for those with dietary restrictions. Serve it with fresh berries or cherries, a dusting of powdered sugar, and maybe a scoop of ice cream to elevate it even further. Doesn’t have to be vanilla – personally I think pistachio is the perfect pairing if I had my druthers.
This rich chocolate cake is sure to impress at dinner parties, Valentine’s Day, or any time you want to treat yourself or someone special.
Why We Love This Recipe
- The use of high-quality dark chocolate gives the cake an intense, rich chocolate flavor that’s both luxurious and satisfying. The combination of bittersweet chocolate and unsweetened cocoa powder creates a deep, complex taste that’s perfectly balanced.
- By beating the egg whites into stiff peaks and folding them gently into the chocolate mixture, you achieve a light and airy batter that bakes into a cake with a delightful, slightly crisp exterior and a moist, fudgy center.
- With just a handful of ingredients and straightforward instructions, even first-time bakers can achieve impressive results.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Dark Chocolate – Provides the primary flavor and richness. Use at least 60% dark chocolate for best results.
- Salted Butter – Adds richness and helps to create the cake’s smooth texture.
- Large Eggs – The yolks add richness, while the whipped whites provide lift and lightness to the batter.
- Granulated Sugar – Sweetens the cake and helps to stabilize the whipped egg whites.
- Natural Unsweetened Cocoa Powder – Intensifies the chocolate flavor and adds a slightly bitter edge.
- Salt – Enhances the overall flavor of the cake.
- Vanilla Extract – Adds depth and rounds out the chocolate flavor.
How to Make Chocolate Flourless Cake
- Prepare equipment. Start by preheating your oven to 350°F. Line a 9-inch springform pan with parchment paper, ensuring it covers the bottom and sides for easy removal.
- Melt the chocolate and butter. In a double boiler, melt the dark chocolate and salted butter together until smooth. If you don’t have a double boiler, you can use a large heatproof bowl set over a medium saucepan of simmering water. Stir occasionally to ensure even melting. Once melted, remove from heat and allow to cool slightly.
- Add the cocoa, salt, and sugar. Whisk half of the granulated sugar, cocoa powder, salt, and vanilla extract into the chocolate mixture until well combined.
- Whisk in the egg yolks. Add the egg yolks and whisk until combined.
- Whip the egg whites. In a separate large bowl, use a hand mixer or a stand mixer with the whisk attachment to beat the egg whites on medium-high speed. Gradually add the remaining sugar and continue beating until stiff peaks form. This step is crucial for achieving the cake’s light and airy texture.
- Add whipped egg whites. Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, fold in the remaining egg whites until just combined. Be careful not to overmix.
- Transfer to pan and bake. Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until the cake is set but still slightly jiggly in the center.
Recipe FAQ’s
Yes, but the baking time will vary. A smaller pan will require a longer baking time, while a larger pan will need less time.
Absolutely. The cake batter can be made a day in advance and stored in an airtight container on the counter. I don’t recommend refrigerating cake because that tends to make it taste stale sooner.
A regular cake pan lined with parchment paper will work, but removal might be a bit trickier.
Store any leftovers in an airtight container to keep the cake fresh. The cake can be kept at room temperature for up to three days.
Yes – wrap the cake tightly in plastic wrap, then place it in a freezer-safe container. It can be frozen for up to three months. Thaw on the counter for a few hours before serving.
Tips for Success
- The quality of chocolate you use directly impacts the flavor of the cake. Opt for at least 60% dark chocolate for the best results.
- When folding the egg whites into the chocolate mixture, be gentle and avoid overmixing to keep the batter light and airy.
- Using a water bath will help the cake bake evenly and prevent cracks from forming on the surface.
What To Serve With Flourless Chocolate Cake
Fresh berries like raspberries or strawberries add a burst of freshness and color that complements the cake’s rich chocolate flavor.
A dollop of freshly whipped cream adds a light and creamy contrast to the dense, fudgy cake.
And for a classicly indulgent pairing, serve with a scoop of vanilla or toasted almond ice cream.
Substitutions and Variations
- For added texture, you can incorporate almond flour into the batter.
- A teaspoon of espresso powder can enhance the chocolate flavor without adding a coffee flavor.
- Swap natural cocoa powder with cacao powder.
- Semi-sweet or bittersweet chocolate chips can be used instead of dark chocolate if preferred.
Flourless Chocolate Cake Recipe
Ingredients
- 8 ounces (225g) dark chocolate chopped (at least 60% dark)
- 12 Tablespoons (142g) salted butter cubed
- 6 large eggs separated
- 1 cup (200g) granulated sugar
- 1/3 cup (40g) natural unsweetened cocoa powder
- 1/4 teaspoon table salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper.
- Melt butter and chocolate in a large heatproof bowl.8 ounces (225g) dark chocolate, 12 Tablespoons (142g) salted butter
- Add cocoa powder, salt, vanilla extract, and half of the sugar. Whisk well.⅓ cup (40g) natural unsweetened cocoa powder, ¼ teaspoon table salt, 1 teaspoon pure vanilla extract, 1 cup (200g) granulated sugar
- Whisk the egg yolks into the mixture.6 large eggs
- Beat egg whites and remaining sugar into a fluffy meringue until stiff peaks form.
- Fold ⅓ of the meringue into the chocolate mixture until combined.
- Then add the remaining 2/3 of the meringue and gently fold in.
- Transfer to the prepared pan and bake for 30 minutes.
Notes
Storage & Make Ahead
- Make Ahead: The batter can be made a day in advance and stored in an airtight container in the refrigerator.
- Store: Store leftovers in an airtight container at room temperature for up to three days or refrigerated for up to a week.
- Freeze: Wrap the cake tightly in plastic wrap, then place it in a freezer-safe container in the freezer for up to three months. Thaw in the refrigerator overnight before serving.
