Introduction

This flourless chocolate cake is a rich and fudgy dessert perfect for chocolate lovers and those avoiding gluten. It’s simple to make, featuring a decadent texture that melts in your mouth. Serve it warm or at room temperature with a dollop of whipped cream or ice cream for an extra special treat.

A close-up of a thick slice of dark chocolate cake with a slightly cracked top layer and a dense, moist texture underneath, topped with a dollop of smooth white cream. The slice sits on a white plate with a beige rim, with a shiny fork resting next to it holding some crumbs and a bit of white cream. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (168 grams) unsalted butter, cut up, plus more for greasing the pan
1 cup (173 grams) bittersweet or semisweet chocolate chips

1/2 cup (50 grams) unsweetened natural cocoa powder
3/4 cup (150 grams) granulated sugar

4 large eggs
1 teaspoon pure vanilla extract

Whipped cream or ice cream, for serving (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, then butter the foil well.
Step 2: Bring a few inches of water to a simmer in a large saucepan over medium heat. Place a large heatproof bowl over the saucepan and add the chocolate chips. When they begin to soften and melt, stir gently until smooth.

Step 3: Turn off the heat and add the butter to the bowl. Stir gently until the butter melts and the mixture is smooth. Add the cocoa powder and stir until fully incorporated, then remove the bowl from the saucepan.
Step 4: Stir in the granulated sugar until mixed, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, then pour the batter into the prepared pan and smooth the top.
Step 5: Bake the cake until the top is crackly and dry and a toothpick inserted about 2 inches from the edge comes out clean, about 40 to 50 minutes. The center toothpick should come out with a few moist crumbs.

Step 6: Let the cake cool in the pan on a rack. Remove the sides of the springform pan or lift the cake out using the foil overhang. Serve warm or at room temperature, or freeze to slice neat portions later. Pair with whipped cream or ice cream if desired.

Tips & Variations

Use high-quality chocolate chips for the best flavor and texture.
For a more intense chocolate flavor, substitute half of the bittersweet chips with dark chocolate.

To add a nutty texture, fold in chopped toasted nuts before baking.
Freezing the cake before slicing makes cleaner cuts and easier serving.

Storage

Store the cake wrapped tightly at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to 1 week or freeze it for up to 1 month. When reheating, warm individual slices briefly in the microwave or oven for a soft, just-baked feel.

How to Serve

A single slice of rich, dark chocolate cake with a moist and dense texture sits on a white plate, its top layer slightly cracked and dry-looking. The cake is topped with a soft dollop of white whipped cream. Beside the slice, there is a silver fork with some cake crumbs and whipped cream stuck to it. The plate rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a springform pan?

Yes, you can use a regular 8-inch round cake pan lined with buttered foil to make removing the cake easier. Just be sure to butter the foil generously to prevent sticking.

Is this cake gluten-free?

Yes, this flourless chocolate cake contains no flour, making it naturally gluten-free. Always check your ingredients if you need to avoid gluten strictly.