Flourless Chocolate Cake
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Rich, fudgy, and irresistibly decadent—this flourless chocolate cake is a chocolate lover’s dream! With a perfectly crackly top and a melt-in-your-mouth texture, this naturally gluten-free dessert is made with just a handful of ingredients but delivers major flavor. Whether you’re celebrating a special occasion or just craving a slice of indulgence (without the flour!), this easy recipe is about to become your go-to.
This is one of the most decadent and delicious desserts. Want even more chocolate goodness? Try my homemade brownies, chocolate mug cake, and flourless chocolate cookies!
Why You’ll Love This Recipe
- Naturally Gluten-Free: No flour, no problem! Perfect for those with gluten sensitivities or anyone who loves a rich chocolate dessert.
- Ultra-Fudgy & Decadent: The texture is smooth, velvety, and melt-in-your-mouth good.
- Easy to Make: Just a handful of ingredients and simple steps—no fancy techniques required!
- Perfect for Special Occasions: A show-stopping dessert for birthdays, anniversaries, dinner parties, or holidays.
I made this flourless chocolate cake for Valentine’s Day, thinking it would be a fancy little treat, but let me tell you—I fell hard. One bite, and I was questioning why I ever bothered with regular cake. It’s rich, fudgy, and so smooth it practically melts on your tongue. My husband, who “isn’t really a dessert guy” (eye roll), suddenly had very strong opinions about how often we should make this. Spoiler: It’s now a year-round thing.
And honestly? You don’t need a special occasion to whip this up. It’s ridiculously easy, made with just a handful of ingredients, and somehow feels both luxurious and effortless at the same time. Whether you’re baking for a date night, a dinner party, or just because Tuesday deserves chocolate, this is the cake that delivers big, swoon-worthy energy every single time.
Ingredients You’ll Need
A simple list of ingredients comes together to create the most decadent flourless cake. Each one plays a key role in achieving that rich, fudgy texture and deep chocolate flavor—no flour necessary!
- Bittersweet chocolate: The star of the show! Use high-quality chocolate (at least 60% cacao) for the best flavor. Chop it finely so it melts smoothly.
- Butter: Adds richness and helps create that melt-in-your-mouth texture. Unsalted is best so you can control the salt level.
- Sugar: Balances the bitterness of the chocolate and helps create a delicate crust on top. Superfine sugar dissolves more easily for a smoother batter.
- Eggs: Whole eggs add structure and richness. Make sure they’re at room temperature for better incorporation.
- Egg whites beaten to stiff peaks: The secret to a light and airy texture. Gently fold them in to avoid deflating all that volume.
- Pure vanilla extract: Enhances the chocolate flavor without overpowering it. A high-quality extract makes all the difference.
- Salt: Just a pinch brings out the depth of the chocolate and balances the sweetness.
- Water: A splash helps keep the cake from turning grainy while baking, ensuring a perfectly smooth texture.
With just a few pantry staples, you’ll have a cake that tastes like it came straight from a fancy bakery. The best part? No special equipment required!
Variations and Substitutions
This best flourless chocolate cake is already a showstopper, but a few tweaks can make it fit different tastes or dietary needs. Whether you’re switching up flavors or adjusting for allergies, here are some easy swaps and fun variations:
- Sweeter or More Bitter?: For a darker, less sweet cake, use 70% or higher cacao chocolate. Prefer it sweeter? Try semi-sweet chocolate instead of bittersweet.
- Espresso Boost: Stir in 1 teaspoon of instant espresso powder to enhance the chocolate flavor without making the cake taste like coffee.
- Boozy Twist: Add 1 tablespoon of bourbon, rum, or Grand Marnier to the batter for a subtle depth of flavor.
- Nutty Addition: Sprinkle toasted almonds, hazelnuts, or pecans on top before baking for a crunchy contrast.
- Spiced Up: A pinch of cinnamon, cayenne, or chili powder adds warmth and complexity to every bite.
No matter how you customize it, this cake remains fudgy, rich, and completely flourless—a perfect chocolate fix for any occasion!
Flourless Chocolate Cake Recipe
This chocolate flour less cake is surprisingly simple to make and delivers the most decadent, fudgy bite. Here’s a quick look at the process:
- Preheat & Prep: Heat your oven to 300°F, line a 10-inch springform pan with parchment, and mist with non-stick spray.
- Make the Sugar Syrup: Simmer water, salt, and sugar in a saucepan until dissolved, then stir in vanilla extract.
- Melt the Chocolate & Butter: Use a microwave or double boiler to melt them together, stirring until smooth.
- Mix the Batter: Whip the melted chocolate in a mixer until slightly cooled. Add the sugar syrup, then the eggs and egg whites, mixing until fully combined.
- Bake & Chill: Pour into the prepared pan and bake for 45 minutes—the center will look wet, but it’s done! Cool for 20 minutes, then chill for at least 4 hours before serving.
This cake is incredibly rich, so a little goes a long way! Serve it with whipped cream, fresh berries, or ice cream for the perfect pairing.
Storage and Make-Ahead Instructions
This flourless chocolate cake is the perfect make-ahead dessert—it actually tastes even better after chilling! Here’s how to store it for the best texture and flavor:
- Refrigerator: Once cooled, cover the cake tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the fridge for up to 5 days. Let it sit at room temperature for about 15–20 minutes before serving for the best texture.
- Freezer: Want to prep ahead? Wrap the completely cooled cake in plastic wrap, then again in foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Make-Ahead Tip: Since this cake needs at least 4 hours to chill (overnight is even better!), it’s a great make-ahead dessert for special occasions. Simply bake it a day before, refrigerate, and serve when ready!
This cake is dense and fudgy, so a little goes a long way—perfect for slicing and savoring all week long!
Tips for Success:
✔ Use High-Quality Chocolate – Since chocolate is the star, opt for bittersweet chocolate with at least 60% cacao. The better the chocolate, the richer the flavor!
✔ Melt Chocolate Slowly – If using the microwave, heat in 30-second bursts, stirring in between. If using a double boiler, keep the heat low to prevent seizing.
✔ Don’t Overmix the Eggs – Stir just until combined. Overmixing can create too much air, leading to a cracked or dry texture.
✔ The Center Will Look Undercooked – When the cake is done, the edges will be set, but the middle will still look soft and glossy—this is normal! It firms up as it cools.
✔ Chill for the Best Texture – This cake must chill for at least 4 hours (overnight is even better!) to develop its signature fudgy consistency.
✔ For Clean Slices – Run a sharp knife under hot water, wipe it dry, and slice. Repeat between cuts for picture-perfect slices.
✔ Enhance the Flavor – A teaspoon of espresso powder or a splash of bourbon deepens the chocolate flavor without overpowering it.
Recipe Tips and FAQs
A few cracks are normal, but too many could mean the oven was too hot, or the batter was overmixed. Make sure to bake at 300°F and mix just until combined. A gentle water bath can also help prevent cracking.
The edges should be set, but the center will still look slightly wet—this is normal! It firms up as it cools. If the entire cake jiggles, bake for a few extra minutes.
Yes! A 9-inch round cake pan works, but you’ll need to line it with parchment and grease well. You may need to gently loosen the edges with a knife before removing it.
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
This can happen if the chocolate seizes or if the eggs aren’t fully incorporated. Make sure the chocolate is fully melted and slightly cooled before adding eggs, and stir gently to combine.
More Must-Try Chocolate Recipes
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Flourless Chocolate Cake
Ingredients
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3½ cups bittersweet chocolate (I used chips)
- 1 teaspoon vanilla extract
- 1 cup butter
- 3 whole eggs
- 3 egg whites (whipped to stiff peaks)
Instructions
- Preheat your oven to 300°F. Line the bottom of a 10-inch springform pan with parchment paper, ensuring it fits snugly. Lightly mist the inside of the pan with non-stick spray to prevent sticking. Set aside.
- In a small saucepan, combine ¼ cup water, ¼ teaspoon salt, and ¾ cup sugar. Heat over medium-low heat, stirring occasionally, until the sugar has completely dissolved—this should take about 2–3 minutes. Once dissolved, remove from the heat and stir in 1 teaspoon vanilla extract. Let it cool slightly while you prepare the chocolate.
- Place 12 ounces of chopped bittersweet chocolate and ¾ cup unsalted butter into a heatproof bowl. Melt using one of the methods listed below in the notes.
- Pour the melted chocolate mixture into the bowl of a stand mixer. Beat on low speed for a couple of minutes to allow it to cool slightly. Slowly add the sugar syrup, mixing continuously. Next, add 4 whole eggs and 4 egg whites, one at a time, stirring until fully incorporated. The batter will be smooth and glossy.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 45 minutes. The center will still look wet, but don’t worry—this is normal! The cake will firm up as it cools.
- Let the cake cool in the pan for 20 minutes before carefully running a knife around the edges. Transfer the pan to the refrigerator and chill for at least 4 hours (or overnight for best results).
- Slice and serve chilled or at room temperature with whipped cream, fresh berries, or a scoop of ice cream. This cake is ultra-rich, so small slices go a long way!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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I use cocoa powder instead of chocolate chips, same amount as the recipe. And I put extra 2 cups of sugar ( yes, lots of sugar , I know) and extra butter (half cup). The cake come out so beautiful, and no need to refrigerate. Just cool it down an hour before serve.
Thanks for sharing this wonderful recipe, I have been looking for a good flour less chocolate cake recipe for long time, this one is my favour.
I’m assuming you put the vanilla extract in at step #4? It doesn’t say when to add it in…
Also, this has to stay refrigerated or can it be stored at room temperature? Mine is not really staying together when I cut it…it falls apart, any remedy to that?
Do the egg whites have to be whipped to stiff peaks before adding? Other recipes call for this but your recipe just says add egg whites.
Nope. Just add them straight in.
Looks so delicious. I can imagine flourless cake being very fudgy which just sounds amazing right now. Ha!
Ghirardelli bittersweet chocolate chips is a must in this house! The only chocolate chips worth having 🙂
This looks seriously incredible. I love that it’s dense and chocolately. I can’t wait to try it.
Jessica, this cake looks absolutely dreamy! It’s the perfect Valentine’s (or any day 🙂 treat!
This sounds amazing. I can’t believe that it’s flourless!
what a beautiful cake! I’ve been wanting to try a flourless chocolate cake too, but haven’t gotten around to it yet. Yours looks absolutely perfect for Valentine’s day!
Hello – lover…and yes, I am talking to the cake. I love this recipe girl, thanks for sharing and being apart of the hop! xo San
This cake looks so rich and delicious! I have been wanting to try and make a flourless cake for some time now. I think I will try this recipe. Thank you for sharing!
What a great cake idea! Having celiac disease, i’m always looking for a flourless option!
This looks great! I do enjoy a flourless cake when its in front of me.
This cake is absolutely gorgeous!! There is no way I can’t make this, especially after my husband saw the picture. 🙂
I have never had a flourless cake before! It looks so rich and fudgy, just how I like my chocolate cakes to be! This would be a fantastic option for dessert on Valentine’s Day! Pinned 🙂
What a beautiful cake. I love the richness of flourless cakes and this one is perfect for Valentine’s Day.
Hi Jessica – This cake looks amazing and is a perfect addition to dinner for two! Thanks so much for sharing and pinned – have a happy Monday and a wonderful Valentine’s Day!