Name: Flourless Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 5 Large Eggs, cold and separated; 4oz (1/2 Cup) Butter; 170 Grams (1 Cup) Semi-Sweet or Dark Chocolate, finely chopped or I use Bensdorp Chocolate Callets ( I would suggest not using chocolate chips); 150 Grams (3/4 Cup) Granulated Sugar (2 tablespoons divided); 1/2 Teaspoon Salt; 1 Teaspoon Espresso Powder, optional but enhances the chocolate flavor; 1 Tablespoon Pure Vanilla Extract; 43 Grams (1/2 Cup) Cocoa Powder (I prefer Bensdorp Duch Process Cocoa Powder); Confectioners Sugar for dusting over top

This Flourless Chocolate Cake recipe creates a rich, mousse, and fudge-like texture. Naturally gluten-free, this dense chocolate cake is quite easy to make and is always a crowd favorite. Step-by-step photos help you bake this rich chocolate cake.

flourless chocolate cake on a white plate with raspberries and a fork

This cake is everything. I don't know why I always turned my nose at flourless cakes, like I only like flour, apparently, I thought gluten-free cake couldn't be good. When in reality this more of a thick chocolate mouse-like cake with a thin crust on top. Hello mama!

This flourless chocolate cake calls for two types of chocolate so you know it's going to be good. Melted chocolate and cocoa powder help give you the intensely rich chocolate flavor.

flourless chocolate cake with raspberries on a speckled plate

Let's get to the recipe

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Ingredients
Instructions
How to freeze
Can you make ahead of time
More chocolate recipes
Recipe Card
Recipe Ratings & Comments

Ingredients

You don't need a ton of ingredients for this recipe but you do need good quality chocolate and cocoa powder, I provide my suggestions below.

Large Eggs. Just cold eggs are needed, but we will need them separated. I like to use clean hands and let the egg white run through my fingers and hold onto the egg yolk in my palm. Or you can crack the egg and transfer the yolk between the two halves of the shell to let the white separate.
Butter. Because we are just melting the butter with the chocolate there is no need for the butter to be softened to room temperature.
Semi-Sweet or Dark Chocolate. Make sure it is finely chopped chocolate. Trader Joe's has great pound plus bars or I prefer to use Bensdorp Chocolate Callets. I would advise against not using chocolate chips because they are made with stabilizers to keep them as chips, so they don't have the pure chocolate flavor and texture we want.
Granulated Sugar. Most of this will mix with the chocolate but a small portion will whisk with the egg whites.
Salt. Don't skip it, trust me!
Espresso Powder. While this is optional I think adding just a little bit enhances the chocolate flavor.
Pure Vanilla Extract. Vanilla is also another flavor that combines very well with chocolate.
Cocoa Powder. For a rich chocolate flavor and color, I highly suggest using Dutch-process cocoa powder but you could use natural cocoa. I prefer Bensdorp Duch Process Cocoa Powder.
Confectioners Sugar. I like to dust some on top just for that little something extra!

half eaten flourless chocolate cake on a white plate with a fork and raspberries

Instructions

To start this recipe we need to get two things well prepared, the oven and the cake pan.

First thing is to preheat your oven to 350F/180C.

Scrunch up a large piece of parchment paper then unscrunch to fit into an 8-inch springform pan or cake pan with a removable bottom, grease the parchment paper with non-stick spray or butter, then set the pan aside.

hand crinkling parchment paper to put into a cake pan

Place a deep sheet pan or roasting pan on the bottom rack of the oven and fill it with hot water, I like to boil my kettle and pour it into the tray as the tray is already in the oven to prevent me spilling water everywhere. Make sure the second rack for the cake to bake is in the middle. This helps create an extra moist environment for the cake to bake evenly and not dry out.

In the bowl of an electric mixer fitted with a whisk attachment add the egg whites and beat on medium speed, after 30 seconds slowly stream in two tablespoons of sugar, then continue to beat until stiff peaks form.

egg whites whipped in a metal mixing bowl

In a bain-marie or makeshift double boiler (a heatproof bowl that sits on top of a saucepan of simmering water, making sure the bowl does not touch the water) place the chocolate and butter, melt slowly over low-medium heat, stirring frequently- be careful you do not want to burn the chocolate.

stick of butter added to chocolate chips in glass bowl

Once the chocolate and butter has completely melted take-off of the heat and stir the remaining sugar, salt, espresso powder, vanilla extract, and sift the cocoa powder in.

cocoa powder sifted into chocolate sugar mixture

Whisk until smooth, let cool for 5 minutes then whisk in the egg yolks.

egg yolks added to chocolate mixture in a glass mixing bowl

Place ½ of the whipped egg whites into the chocolate mixture and gently fold in, scraping the sides and the bottom of the bowl as you go. When mostly combined add the second half of egg whites and again gently fold them in, just until no white streaks remain. You don't want to overmix and knock all of the air out that you made from whisking the egg whites.

egg whites folding into chocolate mixture

Pour the batter into the prepared pan and bake for 28-33 minutes, until the edges are set and the center jiggles only slightly when the cake is shaken gently.

flourless chocolate cake in a parchment lined pan before baking

Cool for 30 minutes on a wire rack then I like to place the cake in the fridge for another 30 minutes to an hour to set up. If you don't it will be very, very soft.

flourless chocolate cake cooling on a wire rack

Transfer the cake to a serving plate and sift powdered sugar on top and serve with fresh berries or softly whipped cream. Store leftovers in an air-tight container in the refrigerator for up to 4 days.

head on view of cut open flourless chocolate cake on a speckled plate with forks and a coffee cup

Lots of restaurants serve flourless chocolate cake with ice cream or softly whipped cream, but I kind of love it as is.

flourless chocolate cake on a white plate with raspberries and a fork with another cake in the background

How to freeze

Bake and cool the cake completely then wrap in plastic wrap, tightly, and repeat. Two layers of plastic wrap will help prevent freezer burn.

To thaw the cake place it in the fridge overnight then let sit at room temperature for about an hour before serving.

Can you make ahead of time

Just like a chocolate lava cake you can prepare this ahead of time and store the batter in the cake pan unbaked in the fridge for up to one day before baking.

More chocolate recipes

If chocolate is your thing you have gotta try my double chocolate zucchini bread, it legit tastes like chocolate cake you will never know zucchini is in it!

If you love chocolate and raspberries then my chocolate raspberry layer cake is for you!

fork holding a bite of flourless chocolate cake on a white plate

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Flourless Chocolate Cake

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Print Recipe

Total Time: 45 minutes
Yield: 8 Slices 1x

Instructions

Video

Preheat your oven to 350F/180C and scrunch up a large piece of parchment paper then unscrunch to fit into an 8-inch springform pan or cake pan with a removable bottom, set aside. Place a deep sheet pan or roasting pan on the bottom rack of the oven and fill it with warm water, I like to boil my kettle and pour it into the tray as the tray is already in the oven to prevent me spilling water everywhere. Make sure the second rack for the cake to bake is in the middle.
In the bowl of an electric mixer fitted with a whisk attachment add the egg whites and beat on medium speed, after 30 seconds slowly stream in two tablespoons of sugar, then continue to beat until stiff peaks form.
In a bain-marie or makeshift double boiler (a heatproof bowl that sits on top of a saucepan of simmering water, making sure the bowl does not touch the water) place the chocolate and butter, melt slowly over low-medium heat, stirring frequently- be careful you do not want to burn the chocolate.
Once the chocolate has melted take-off of the heat and stir the remaining sugar, salt, espresso powder, vanilla extract, and sift the cocoa powder in. Whisk until smooth, let cool for 5 minutes then whisk in the egg yolks.
Place ½ of the whipped egg whites into the chocolate mixture and gently fold in, scraping the sides and the bottom of the bowl as you go. When mostly combined add the second half of egg whites and again gently fold them in, just until no white streaks remain.
Pour into prepared pan and bake for 28-33 minutes, until the edges are set and the center jiggles only slightly when the cake is shaken gently. Cool for 30 minutes on a wire rack then I like to place the cake in the fridge for another 30 minutes to an hour to set up. If you don't it will be very, very soft.
Sift powdered sugar on top and serve with fresh berries or softly whipped cream. Store leftovers in an air-tight container in the refrigerator for up to 4 days.