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Ultra dense, moist, and fudgy, this Flourless Chocolate Cake is a decadent yet surprisingly easy dessert. Top with powdered sugar and fresh raspberries for a showstopping, gluten-free dessert that every chocolate lover will adore.
What happens when you omit the flour from chocolate cake? You get a super rich, fudgy, flourless chocolate cake that everyone loves. I’ve also made flourless brownies and flourless chocolate cookies. With each of these desserts, the texture becomes denser, fudgier, and the chocolate flavor is a bit more intense. This cake might be my favorite because it’s so easy to make, so rich and fudgy, and looks so fancy when topped with just powdered sugar and raspberries.
Why This Is The Best Flourless Chocolate Cake
Here are a few things that make this chocolate cake an absolute hit whenever I make it.
- Rich, fudgy texture and flavor. The texture of this cake is very unique, a bit of a cross between a cake, fudgy brownies, and fudge. It’s dense, moist, and fudgy without being too rich, like just eating melted chocolate by the spoonful. It’s so good!
- Elegant yet easy. Top this cake with a dusting of powdered sugar and some fresh raspberries and you have a show-stopping restaurant-worthy dessert…that was super easy to make. This is my go-to when I need a dessert to impress but am short on time.
- Gluten-free. Be sure to check the labels of chocolate and other ingredients but, in general, this flourless chocolate cake is an easy gluten-free dessert. I love to make it because everyone likes it, whether they typically eat gluten or not, so I don’t need to make separate desserts.
Recipe Ingredients
This decadent cake is made with just 8 very simple ingredients. Scroll down to the recipe card below for the exact measurements.
- Unsalted butter – Cut into small pieces. If using salted butter, omit or reduce the added salt. Coconut oil can be substituted for butter, but the flavor and texture will slightly change.
- Baking chocolate – Use a bar of quality semi-sweet chocolate, such as Ghirardelli. It’s worth splurging since this makes up the primary flavor in the cake.
- Granulated sugar
- Espresso powder – Espresso powder won’t make this cake taste like coffee, don’t worry! It simply enhances the rich chocolate flavor.
- Vanilla extract
- Eggs – This recipe uses more eggs than most cakes because they take over some of the work of the flour and are key in creating a rich, fudgy texture.
- Unsweetened cocoa powder – Adds the rich chocolate flavor.
- Salt
- Baking powder – Helps the cake rise just a tiny amount in the oven. Even with the leavening agent, this cake is very dense and relatively flat.
- For serving – I like to dust this flourless chocolate cake with powdered sugar and top it with fresh strawberries.
How To Make Flourless Chocolate Cake
One thing to love about this cake is that despite its decadent appearance and taste, it’s super simple to make. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F with racks in the center and on the bottom. Grease the 9-inch cake pan, line it with parchment paper, and then grease the parchment paper.
- Melt the chocolate. Microwave the butter and chopped chocolate in 20-second increments, stirring after each increment. Once fully melted and smooth, set aside for 2-3 minutes.
- Make the batter. Whisk the sugar, espresso powder, and vanilla into the melted chocolate. Add the eggs, whisking them in one at a time. Sift in the dry ingredients and stir until just combined. Pour the batter into the pan, spreading it evenly and tapping the pan lightly on the counter to remove air bubbles.
- Bake. Place a large roasting pan on the bottom oven rack. Pour in enough boiling water to reach 2 inches up the side of the pan. Place the cake pan on the center rack. Bake for 28-32 minutes, until the edges are set.
- Cool. Let the cake cool in the pan for about 10 minutes. Gently run a knife around the edges to loosen the cake then invert onto a serving plate to finish cooling.
- Enjoy. Once cooled, top with a dusting of powdered sugar and fresh raspberries before serving.
Tips & Tricks
Here are a few important things to keep in mind while making this flourless chocolate cake recipe.
- Avoid overbaking. I recommend checking this cake at the 25-minute mark to avoid overbaking. A few moist crumbs on a toothpick inserted in the middle is perfectly okay. A slight rise and cracking around the edges is also normal.
- Remove from the pan while warm. I like to give the cake 10 minutes or so to cool in the pan – but you don’t want to let it cool completely. Even with the double-greased bottom, it will be more difficult to remove when it’s completely cool. I like to invert it right onto a serving plate for ease. You can also use a 8-inch or 9-inch springform pan for easy removal.
- Add a mix-in. Mix semisweet chocolate chips, chopped nuts, or orange zest into the batter for added flavor and texture.
- Enhance the chocolate flavor. For an extra intense chocolate flavor, use bittersweet chocolate instead of semi-sweet.
Proper Storage
- Fridge. Keep leftover flourless chocolate cake in an airtight container in the refrigerator for up to 5 days.
- Freezer. Wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Flourless Chocolate Cake
Ultra dense, moist, and fudgy, this Flourless Chocolate Cake is a decadent yet surprisingly easy dessert. Top with powdered sugar and fresh raspberries for a showstopping, gluten-free dessert that every chocolate lover will adore.
Servings: 12 slices
Ingredients
- 1/2 cup unsalted butter cut into pieces
- 6 ounces semi-sweet baking chocolate finely chopped
- 2/3 cup granulated sugar
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- Powdered sugar for dusting
- Fresh raspberries for topping
Instructions
- Preheat your oven to 350°F (177°C). Place a rack in the center of the oven and another on the bottom. Grease a 9-inch round cake pan, line it with parchment paper, grease the parchment paper as well.
- Place the butter and chopped chocolate into a large heat-proof bowl. Melt them together by microwaving in 20-second increments, stirring after each until smooth. Alternatively, you can use a double boiler. Once melted, set aside to cool slightly for 2-3 minutes.
- Add the sugar, espresso powder, and vanilla extract to the melted chocolate mixture, whisking until smooth. Whisk in the eggs one at a time, until the mixture is smooth throughout.
- Sift in the cocoa powder, salt, and baking powder, stirring until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and spread it evenly. Tap the pan lightly on the counter to remove air bubbles.
- Set a large metal roasting pan or baking dish (not glass) on the bottom oven rack. Carefully pour in boiling water so it reaches about 2 inches up the side of the pan. Quickly place the cake pan on the center rack and shut the oven door.
- Bake for 28-32 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs or clean. Check at the 25-minute mark to avoid overbaking. A slight rise and cracking around the edges are normal and will flatten as it cools.
- Remove the cake from the oven and cool in the pan on a cooling rack for 10 minutes. Gently run a thin knife around the edges to help loosen the cake. Carefully invert it onto a serving plate. If it cools completely in the pan, it may be difficult to remove. Allow the cake to cool completely.
- Before serving, dust the top with powdered sugar and fresh raspberries. Enjoy!
Last Step:
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Notes
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 221kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 73mg | Potassium: 163mg | Fiber: 2g | Sugar: 16g | Vitamin A: 323IU | Calcium: 30mg | Iron: 2mg
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Topping Ideas
I typically top this flourless chocolate cake with a dusting of powdered sugar and fresh raspberries. It makes for a simple yet elegant appearance. But there are lots of other options!
Instead of powdered sugar, consider using whipped cream, vanilla ice cream, chocolate ganache, or a drizzle of caramel sauce. Alternate fresh berries like strawberries or blueberries as a topping.
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