Flourless chocolate cake is a rich, indulgent dessert that captivates with its dense texture and intense chocolate flavor. I first discovered this gem at a dinner party, where it stole the show. The best part? It’s simple to whip up and perfect for anyone avoiding gluten, making it a crowd-pleaser for all occasions.
What makes this cake truly special is how it balances sweetness with the deep, bittersweet notes of chocolate. Each slice is decadent, yet it feels satisfying without being overly heavy. Whether you’re hosting a celebration or just treating yourself, this flourless chocolate cake is just the right choice.
Why you’ll love flourless chocolate cake
- Quick and easy to prepare.
- Rich chocolate flavor that satisfies sweet cravings.
- Great for gluten-free diets.
- One-bowl method means fewer dishes.
- Perfect for special occasions or simple desserts.
What ingredients do I need for flourless chocolate cake?
- 1 cup dark chocolate, chopped
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
Ingredient notes & swaps:
- Dark chocolate can be substituted with semi-sweet if necessary.
- Unsalted butter helps control the salt level; use salted butter for a different flavor profile.
- For a dairy-free option, substitute the butter with coconut oil or vegan butter.
How do I make flourless chocolate cake step-by-step?
Making flourless chocolate cake is quite straightforward and takes only about 30 minutes to prep and bake. Start by melting chocolate and butter, mix in sugar, and then blend in eggs and dry ingredients.
- Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a heatproof bowl over simmering water, melt the chocolate and butter together, stirring until smooth. Remove it from the heat and let it cool slightly.
- Whisk in the sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, cocoa powder, and salt until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, until the cake is set but still moist in the center.
- Let it cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Optionally dust with cocoa powder or powdered sugar before serving.
Pro Tip: To test if it’s done, gently press the center; it should spring back slightly without leaving a dent.
How should I serve it?
Serve this flourless chocolate cake with a dollop of whipped cream or a scoop of vanilla ice cream to balance its richness. Fresh berries or a dusting of cocoa powder can elevate the presentation and add a pop of freshness. For a touch of elegance, plate each slice with a drizzle of chocolate sauce.
Can I make it ahead? How do I store and reheat it?
Yes, you can make this cake a day ahead. Store it in an airtight container at room temperature for up to two days or in the fridge for up to a week. To reheat, gently warm individual slices in the microwave for about 15-20 seconds until just warmed through, ensuring it remains moist.
How do I fix common issues?
If your cake turns out dry, consider reducing the baking time slightly on your next attempt. For blandness, ensure you’re using high-quality chocolate and adjusting sugar to taste. If it becomes soggy, it may be underbaked; check the doneness by the suggested methods closely next time.
What variations can I try?
Try adding orange zest for a citrus twist or mix in chopped nuts, like walnuts or hazelnuts, for texture. You can also incorporate espresso powder for an extra depth of flavor or a swirl of raspberry puree before baking for a fruity accent.
FAQs
Can I use milk chocolate instead of dark?
Yes, you can use milk chocolate, but the cake will be sweeter and less rich.
What’s the best way to store leftovers?
Store any leftovers in an airtight container at room temperature or in the fridge.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then foil, storing it in the freezer for up to three months.
How do I know when the cake is done baking?
The cake should be set around the edges but still slightly moist in the center. A toothpick inserted should come out with a few moist crumbs.
Can I replace the sugar?
You can experiment with sugar substitutes, but this might alter the flavor and texture of the cake.
Flourless Chocolate Cake
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a heatproof bowl over simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in the sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, cocoa powder, and salt until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, until the cake is set but still moist in the center.
- Let it cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Optionally dust with cocoa powder or powdered sugar before serving.