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This dark, delicious and easy to make flourless chocolate cake is perfect for any and all dessert occasions, but is especially nice when you need a gluten free recipe for family or friends. You can ice it using my Buttercream icing recipe.
Easy Flourless Chocolate Cake Recipe
I can’t believe that it’s taken me this long to get a flourless chocolate cake recipe up here. I adore a good, decadent flourless chocolate cake, just as much as I abhor an over baked, dry flourless cake. Oh yes, those happen, and it’s a sad, sad occasion indeed. in its various forms. It’s easy – almost scarily so- to make, as long as you don’t overbake it. Don’t worry, I won’t let you do that, I’ll hold your hand the entire way through.
What is Flourless Chocolate Cake Made of?
A flourless cake consists of:
- eggs
- butter
- sugar
- chocolate
- cocoa
How to Make Flourless Chocolate Cake
- Pre-heat your oven to 375 °F. Grease (with butter) a 10 inch spring-form pan, cutting out a parchment circle for the bottom as well as a liner.
- Place chocolate and butter in the top bowl of a double boiler (or like me, a small pot inside a larger pot that has boiling water in it!) and melt together, stirring constantly, until smooth.
- Remove the pot from the heat and whisk the sugar in for 2-3 minutes. The more you whisk at this point, the less chance that your cake will be grainy from the sugar.
- Add in the eggs and beat in well, using the whisk. Whisk in the cocoa until smooth.
- Pour the batter into the prepared pan. Cook in the oven for 22-25 minutes, until the middle is sightly jiggly when moved and the top of the cake has a slight crust. The internal temperature should be at least 165 °F so that the eggs are properly cooked.
- Cool in the pan for 5 minutes, then unhook the sides. Invert onto your serving stand/plate, remove the parchment paper carefully.
Chocolate Flourless Cake FAQ
When is a flourless cake done?
The cake is done when the center is slightly jiggly like a cheesecake, the edges are baked and pulled in from the sides of the pan and the internal temperature is 165 °F. The temperature is to make sure that the eggs are brought to a safe temperature.- Can I freeze chocolate flourless cake?
You can freeze this flourless cake with great results! Make sure to wrap it really well in plastic wrap and then place in a freezer safe container or another freezer safe bag.
- How long does a chocolate flourless cake keep?
This cake will last 1-2 days at room temperature. You shouldn’t store it in the fridge as it hardens, but if you do take it out and bring it to room temperature 2-3 hours before serving.
This cake is SO rich that it will last you forever. Freeze it, tuck it under your pillow for a midnight snack, it matters not, because it will last you days upon days. And chocolate for days upon days is probably one of the best things in the world. Make sure to freeze it if you can’t finish it!
Happy Baking!
Karlynn
Flourless Chocolate Cake
Ingredients
- 8 ounces bittersweet chocolate chopped into small pieces - NOT unsweetened
- 1 cup salted butter
- 1 1/2 cups white sugar
- 6 large eggs
- 1 cup unsweetened cocoa powder - sifted to ensure there are no lumps
Chocolate Glaze Ingredients:
- 6 ounces bittersweet chocolate
- 1/4 cup salted butter
Instructions
- Pre-heat your oven to 375 °F. Grease (with butter) a 10 inch spring form pan, cutting out a parchment circle for the bottom as well as a liner.
- Place chocolate and butter in the top bowl of a double boiler (or like me, a small pot inside a larger pot that has boiling water in it!) and melt together, stirring constantly, until smooth.
- Remove the pot from the heat and whisk the sugar in for 2-3 minutes. The more you whisk at this point, the less chance that your cake will be grainy from the sugar.
- Add in the eggs and beat in well, using the whisk. Whisk in the cocoa until smooth.
- Pour the batter into the prepared pan. Cook in the oven for 22-25 minutes, until the middle is sightly jiggly when moved and the top of the cake has a slight crust. The less you cook it, the fudgier it will be! Make sure that the temperature in the middle reaches 165°F for raw egg safety.
- Cool in the pan for 5 minutes, then unhook the sides. Invert onto your serving stand/plate, remove the parchment paper carefully.
Chocolate Glaze
- Melt together the chocolate and the butter until smooth. Pour over the cake and let harden slightly.
Notes
Nutrition
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Gio Roberts says
I made this recipe for a family reunion. First try and it turned out perfectly. Amazing taste and it was s big hit. Simple, easy and delightful
Karen says
Hi, I haven’t made this cake yet. Maybe today. My question is, can you bake it inside another pan with water like most recipes call for? thanks!
Diane S. says
Thank you so much for sharing this recipe! I reduced the ingredients to 1/4th for just my husband & I for Christmas Eve dinner, using 2 (6 oz.) ramekins. I cheated and microwaved the chocolate, butter and sugar together instead of using the double boiler. It took 15 minutes to bake, and turned out absolutely amazing – to die for!
imsen says
I have made this dessert many times now and it is always delicious. It disappears so fast.
It was probably one of the best things I’ve ever eaten! I love that the ingredients are so simple.
Ellen Stevens says
My grown son is a very picky eaters. Especially when it comes to chocolate cake. He loved this! He even said I could sell this if I wanted to. Awesome cake.
Mary says
This cake is the bomb! Sooooo good, rich and like fudge! However, I’m at high altitude, 8500 feet. When I took it out of the oven at 28 min it was crusty on top and slightly jiggly in the middle as the instructions indicated. Once cooled for 5 min and I turned it upside down on to the serving plate the underside was like chocolate pudding in the center— about 4 inches in circumference. Only the outside was done. Any suggestions?
We did eat the outside. Wonderful!
andrea says
Will you please correct your recipe? You have the cocoa powder listed once, and so one has to guess what measurement is needed for the actual cake. You also do not guide on how to make the glaze.
Mandy says
That’s not true. You only use the cocoa powder once in the cake. 1 cup added after the eggs and she also says melt the chocolate chips and butter together and pour over the cake for the glaze.
HeatheAdkins says
This is my favorite chocolate cake, I just live how dense it is and how it sticks to the fork!
Faye29 says
I don’t have a 10 inch cake tin, is their any other size I could substitute. I’ve never made a flourless cake before and would love to give this a go.
Thanks Faye
Cindy says
The middle layer is like fudge! This is the best flourless chocolate cake I’e ever made, thank you! My go-to for when my MIL is over.
ACanadianFoodie says
I have two favourite flourless chocolate cake recipes. One calls for an entire bottle of Creme de Cassis – which is a divine complement to chocolate – and the other is a French inspired version of Le Bete Noir – or The Black Beast. The latter is thick and moist and creamy. The former is dense and rich and deeply complex. Love them both. Maybe that is why I sit here, it my ripe golden years, writing over my second lap.
XO
V
Heather Averill says
Mmm… I’ll be making this! And my gluten-sensitive hubby will be happy to test it, I’m sure. 🙂
The Kitchen Magpie says
Let me know what you think!
Heather Averill says
For the glaze… do you just melt the butter and chocolate together and then pour it on? Should I do that in advance or right before serving?
steph says
Thank you, this recipe is going to be all I make for company that is gluten free, and I have a few of them. So easy and tastes like a trillion bucks!
Rafasgirlalways says
Good thing I can freeze this because even though wegave it our best, all you need is a small tiny slice! this was amazing, thank you.
KitchenMagpie says
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Rafasgirlalways says
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Peggy says
Do I have to refrigerate
Karlynn Johnston says
Yes!