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Flourless Chocolate Cake Recipe

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★★★★★

4.7 from 169 reviews

This Flourless Chocolate Cake is a rich and decadent dessert made without any flour, perfect for those looking for a gluten-free option. It features a dense, fudgy texture with a crackly top and can be served warm or at room temperature, optionally paired with whipped cream or ice cream for extra indulgence.

Ingredients

Scale

For the Cake

  • 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

For Serving (Optional)

  • Whipped cream or ice cream

Instructions

  1. Prepare the Pan: Heat the oven to 350°F (175°C). Generously butter the bottom and sides of an 8-inch springform pan. Alternatively, press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil to prevent sticking.
  2. Melt Chocolate and Butter: Bring a few inches of water to a simmer in a large saucepan over medium heat. Place a large heatproof bowl over the saucepan (making a double boiler) and add the chocolate chips. Stir gently as they soften and melt into a smooth mixture. Turn off the heat, add the butter to the bowl, and stir until fully melted and smooth.
  3. Add Cocoa Powder and Sugar: Stir the unsweetened cocoa powder into the chocolate-butter mixture until smooth. Remove the bowl from the heat, then stir in the granulated sugar until well incorporated.
  4. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully blend. Stir in the vanilla extract. Once combined, scrape the batter evenly into the prepared pan and smooth the top with a spatula.
  5. Bake the Cake: Bake in the preheated oven for 40 to 50 minutes until the top is crackly and dry and a toothpick inserted about 2 inches from the edge comes out clean. A toothpick inserted in the center may come out with moist crumbs attached, indicating the fudgy center.
  6. Cool and Serve: Allow the cake to cool completely in the pan set on a rack. Remove the sides of the springform pan or lift the cake out using the foil overhang if a foil-lined pan was used. The cake can be served warm or at room temperature. For neat slices, freeze the cooled cake until firm, then slice and warm if desired. Serve with whipped cream or ice cream if preferred.
  7. Storage: Store the cake wrapped at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 1 month to maintain freshness.

Notes

  • Use a springform pan or foil-lined round pan to easily remove the delicate cake after baking.
  • Do not overbake; the center should remain moist and slightly fudgy for the best texture.
  • Freezing the cake before slicing helps achieve clean, precise slices.
  • This cake is naturally gluten-free due to the absence of flour.
  • Serve with whipped cream or ice cream for added richness and flavor contrast.
  • Store the cake properly to maintain moisture and freshness.

Keywords: flourless chocolate cake, gluten free dessert, chocolate cake, fudgy chocolate cake, easy chocolate dessert

Find it online: https://flavorsbymaya.com/flourless-chocolate-cake-recipe/