Flourless Chocolate Cake may be missing one of my most well-used ingredients, but it’s missing absolutely nothing in terms of flavor! Fudgy, rich, decadent, and supremely chocolatey, this cake is guaranteed to satisfy your sweet tooth. Be sure to check out the how-to video at the bottom of the recipe!
This recipe has a smooth, creamy, and ultra-rich texture that reminds me of a cross between a cheesecake and a chocolate cake. If you’re a chocoholic like me, you’re going to love this one! Make sure to top yours off with chocolate ganache and homemade whipped cream!
Calling all chocoholics!!! This Flourless Chocolate Cake is for you!
Hopefully you, my fellow chocolate fiends, have been enjoying some of the recipes that I’ve shared recently. From my chocolate lava cakes (obsessed!), to chocolate truffles, to today’s recipe, things have been quite decadent recently. Part of it is prepping for Valentine’s Day with rich chocolatey desserts, part of it is just my own chocolate addiction.
But before we go any further, let’s address the elephant in the room. Flourless? I don’t do a lot of flour-free recipes around here, and this certainly isn’t a blog that specializes in gluten-free, so what’s with the lack of grain??
I was hesitant at first, too, until I realized how removing the flour actually made for an insanely rich and decadent cake. One that’s more chocolatey than any other you’ve ever tried… It’s kind of like we left the flour out just to make more room for chocolate. Please, don’t be intimidated by the lack of flour. I promise the flavor and texture more than makes up for it.
Is Flourless Cake Gluten Free?
Yes! As I mentioned, I don’t exactly do a lot of gluten free recipes on my blog; I’m simply not familiar with the flourless lifestyle.
However, flourless chocolate cake is worth omitting the flour for. Because we don’t use flour here, the end result is a decadent, supremely rich and moist cake that lacks for nothing.
Does This Cake Need to be Refrigerated?
While I’ve found some sources that suggest it does not need to be refrigerated, I personally recommend refrigerating. Refrigeration helps keep this cake’s texture more firm than it would be at room temperature.
I will either store in the springform pan and cover with plastic wrap or foil or transfer the cake to an airtight container. If you’re insistent upon keeping your cake out of the refrigerator, make sure to cover it and it should keep for 2 days.
How Long Will Flourless Chocolate Cake Keep?
It will keep in the refrigerator for up to 3-4 days. Good luck getting it to last that long, though! I think the personal record in my house is 1.5 days…
How to Slice
This might seem like a silly question, but I’ve found that this cake can actually be a little difficult to slice. If you try to cut it like you’d cut any cake, the pieces will end up looking a little messy and not exactly pretty.
If you’re not worried about your cake slices being pretty, then feel free to proceed to slicing with reckless abandon. However, if you’re like me and care about silly things like presenting cake in a pretty manner, you’ll appreciate this tip:
Take a large sharp knife and run it under very hot water. Carefully, wipe it dry with a clean cloth, then make your first cut. Run the knife under hot water again, letting the hot water rinse off any residual chocolate and warm the blade. Wipe dry once again, then make your second cut and remove your slice of cake! A few extra steps but it actually makes the process much cleaner and easier (and prettier) in the end.
Enjoy!
More Decadent Chocolate Desserts You Might Like:
- Double Chocolate Chip Cookies
- Chocolate Muffins
- Chocolate Cupcakes
- Chocolate Cheesecake
- Chocolate Sauce
Be sure to check out the video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 100 recipe videos that you can watch for free!
Flourless Chocolate Cake
Ingredients
- 12 Tablespoons unsalted butter (170g)
- 6 oz coarsely chopped premium chocolate bar I use 60% Ghirardelli
- 1 teaspoon instant coffee optional
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1 cup sugar
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder (50g)
- 1 batch chocolate ganache optional
- homemade whipped cream for topping, optional
Instructions
- Preheat oven to 325F (160C) and line the bottom of an 8” springform pan with parchment paper.
- Combine butter and chocolate in a medium-sized heatproof bowl and microwave in 15 second intervals (stirring well in between) until mixture is melted and smooth. Stir in instant coffee and vanilla extract and set aside.
- In a separate large bowl (or in the bowl of a stand mixer fitted with a whisk attachment) combine eggs, sugar, and salt. Beat on high speed until mixture has doubled in volume (this will take about 5 minutes with a hand mixer or 1-2 minutes with a stand mixer).
- With mixer on low speed, slowly drizzle melted chocolate mixture into egg mixture. Once all chocolate has been added, increase mixer speed and stir until completely combined.
- Sift cocoa powder over batter and use a spatula to fold completely into batter.
- Pour batter into prepared springform pan and transfer to 325F (160C) oven and bake for 30-35 minutes. Edges should look baked but center may seem jiggly still.
- Allow to cool completely at room temperature then transfer to refrigerator to chill for another 6 hours.
- If desired, before serving top with chocolate ganache that has been allowed to cool for at least 15 minutes after preparing.
- To slice, run a knife under very hot water then dry off the knife and use hot blade to slice cake. In addition to the ganache, enjoy topped with berries and whipped cream, if desired.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Debbi
This is the best cake of its type I’ve ever made. We have a number of gluten free friends and I’ve experimented with other recipes – by far yours is superior! Love your recipes and all your techniques that even us experienced bakers can benefit from. Thanks for all you do!
PS: Agree with you on the ganache – I would cut back by 1/4 cup the cream next time as it took a little while to setup. Once refrigerated was fine. And I used a black cocoa in the cake which was divine.
Emily @ Sugar Spun Run
We are SO happy you loved it so much, Debbi! Thanks so much for the review and the feedback on the ganache 😊
Terri
I made this for a Mother’s Day tea I hosted this year (2023) including the ganache recipe. It was amazing! Everyone raved! I was thrilled when the cake turned out to be 2” tall— not the thin, 1” I’ve been served in many restaurants. I’m making it again this weekend for my daughter’s graduation party—yes, it was that good!
Sam
I’m so glad everyone enjoyed it so much, Terri! 🙂