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:
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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Gina says
Hi Sam! Have you ever used a high fat cocoa powder like Dutch cocoa? I am tempted to try it when I try this recipe. I love your site thank you for the amazing recipes! Xo
Sam says
Hi Gina! I am so glad you enjoy the site so much! In this recipe, the dutch cocoa won’t change much other than the flavor. It will still work. 🙂
Kumeshnee says
Thank you so much Samantha, I am definitely doing that this weekend when I make this yumminess again 😋
It’s a pleasure 🙂
Sugar Spun Run says
Thank you!
Kumeshnee :-) says
This recipe is mouthwatering~ly diviiiiiiine <3
Thank you SO much for sharing <3
Mines was in the fridge overnight but a bit runny in the centre, I do think it's because I didn't use a mixer – I did everything by hand.
This chocolate cake is THE best we've EvEr had and it's thanks to your recipe*YaY*
Sugar Spun Run says
I am so glad that the cake was such a hit, Kumeshnee! If the center was runny, it may have just needed a few extra minutes in the oven. Thanks again for trying my recipe. 🙂
kiara says
this worked out GREAT for me.
THANKS.
Sugar Spun Run says
I am so glad that you enjoyed this recipe, Kiara! 🙂
Dr. Julia Brown says
Is the chocolate used in the cake meant to be bitter or sweet?
Sugar Spun Run says
Hi, Julia! The chocolate in this cake is on the bitter side. The sugar balances it out. 🙂
Carrie L Thompson says
My batter was runny compared to your video. Used Belgium chocolate. And cake really fell.
Suggestions?
Sam says
The Belgium chocolate shouldn’t be an issue. Could an ingredient have been accidentally mismeasured, by chance?
Carrie L Thompson says
Hi Sam.
I am a new to “gluten free” baker so printed your recipe and then followed step by step through your video.
I weighed the chocolate, eggs were room temp.
Should the butter be soft/warm or cold? As I had mine out overnight. And this mixture was runny.
Cake is still really good but very flat in center – fell over half the thickness of the crust.
Thanks for responding.
Carrie
Sam says
Since the butter is melted it doesn’t matter what temperature it is before you melt it so that shouldn’t be the issue. I honestly am not sure why the batter would have been runny, I haven’t experienced this and while you can see the center sinks a bit in my cake it shouldn’t sink as much as you have described. My best bet would be (assuming no substitutions were made and all ingredients were measured correctly) that perhaps the eggs weren’t beaten well enough? But I know you said you followed the video so I’m honestly really not sure :-/
Carrie L Thompson says
Hi Sam. Thanks.
Maybe it was the egg mixture. If I try the recipe again, I’ll let you know how it goes.
Carrie
Sugar Spun Run says
I hope the next round yields the perfect flourless chocolate cake. Keep me posted, Carrie. 🙂
Sally says
I am cooking more low carb and less sugar. If I use Truvia or Erithytrol for this recipe, will it change the structure of the cake? I won’t be using as much as what the sugar calls for, so should something else be changed?
Sugar Spun Run says
Hi, Sally! I personally haven’t tried it so I can’t provide you any recommendations. If you try, I’d love to know how it turns out. 🙂
sally says
I will. I’m going to give it a try this weekend!
Kandy says
Can this be made in cup cake size for individual cakes.
Sugar Spun Run says
Hi, Kandy! I haven’t personally done so, but I think that it will work just fine. I hope that you enjoy the flourless chocolate cake. 🙂
Pattycake says
Fabulous. My cake fell in the center? but was still delish. Any suggestions? Thanks
Helga says
I wanted to ask, I could only find 70% or 45% chocolate at my grocery store! Which do you think I should use?
Sam says
Hi Helga! 70 may be a little too dark, so I would probably go with the 45. 🙂
Naomi says
This is the best cake I’ve ever eaten! I also changed it slightly by skipping the chocolate ganache and instead making a topping that’s basically the peanut butter mixture from your chocolate peanut butter cups recipe with a little milk added to make it spreadable. Because chocolate without peanut butter is just missing something. 😉 Thanks for both of the great recipes!
Sam says
I am so glad you enjoyed it, Naomi! 🙂
Janet L Ploesser says
Hi! I love your recipes. I would love for you to try to make Chocolate Lovin Spoonful Cake. I have tried a couple of recipes on Pinterest and they were just okay. I personally strive for excellence like you do in your recipes! I appreciate that you don’t post any recipes until you have mastered it. You save everyone time and money. Cant wait to try this recipe. Thanks, Janet P.
Sam says
I hope you love this one too, Janet! I will put that cake on my list and see if I can come up with a good one. 🙂
Mary says
This looks delicious. Is there a certain type/brand of cocoa powder that you use?
Sam says
Hi Mary! I like Hershey’s brand and Ghirardelli’s. I hope you love the cake!
Brian says
This looks delicious, and somewhat similar to another one that I make (Chocolate Oblivion). I can’t wait to make this. Thank you for sharing your recipe.
Sam says
I hope you love it, Brian! 🙂