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
- 1/2 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
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Cori Sessions says
Can this cake be baked in a 9″ springform pan? If so, how long should it bake for?
Sam says
Sure thing! The bake time will be a little less. I haven’t tried it so I can’t say exactly how long to bake it.
Melanie says
I was wondering what size spring form pan you are using. I don’t have one and need to figure out the volume so I can use one of the pans that I have.
Sam says
Hi Melanie! I use an 8″ springform pan. I typically say what size pan to use early in the instructions. 🙂
Patti says
Can you use a sugar substitute instead of regular sugar?
Sam says
Hi Patti! I haven’t tried it but I think it could work here. 🙂
Melanie says
I’ve used Swerve and it works!
Lisa says
Hi, that recipe for chocolate flourless cake looks so mouthwatering! Can’t wait to make it 🙂 I wanted to know if I can use salted butter? I don’t have any unsalted butter in stock.
Sam says
Hi Lisa! You can use salted butter here, just omit the salt. 🙂
Evelyn says
Tried this recipe on my first attempt at a flourless chocolate cake. It was delicious! And the fresh whipped cream is a MUST. Thought of making the ganache but am glad I didn’t. It was super chocolatey as is and not necessary. After comparing to other recipes I added brewed coffee because I didn’t have instant and thankfully it worked just fine.
Sam says
I am so glad you enjoyed it so much, Evelyn! 🙂
Kandy says
Is like the flourless chocolate cake at the Contemporary Resort Walt Disney World