There’s nothing quite like the rich, decadent experience of an easy flourless chocolate cake. It’s a dessert that combines simplicity with indulgence, making it the ultimate treat for any occasion. I remember the first time I bit into a slice—it was soft and fudgy, melting in my mouth like a dream. This cake is perfect for impressing guests or treating yourself after a long day.
What makes it truly special is the intense chocolate flavor paired with the subtle hint of almond extract. With just a handful of ingredients, it’s gluten-free, and the texture is wonderfully dense, making it feel fancy without all the fuss. Whether it’s a birthday, an anniversary, or just a Wednesday, this cake turns any moment into something memorable.
Why you’ll love flourless chocolate cake
- Quick to prepare with minimal cleanup.
- Rich and intense chocolate flavor.
- Gluten-free and suitable for various diets.
- Can be made ahead for convenience.
- Perfect for serving with a variety of toppings.
What ingredients do I need for flourless chocolate cake?
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- Optional: ganache or raspberry sauce for serving
Ingredient notes & swaps:
- Dark chocolate chips provide richness; semi-sweet chips can be a good substitute.
- Unsalted butter allows you to control salt content; use vegan butter for a dairy-free option.
- Almond extract enhances flavor, but vanilla extract can be a suitable alternative.
How do I make flourless chocolate cake step-by-step?
Making a flourless chocolate cake is simple. You’ll melt chocolate and butter, mix in sugar, and then incorporate eggs and cocoa powder for that delicious decadence. Bake, cool, and enjoy!
- Preheat the oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a medium saucepan, melt the chocolate chips and butter over low heat, stirring until smooth.
- Remove from heat and stir in the sugar until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cocoa powder, salt, and almond extract until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 minutes or until the torte has set and a toothpick comes out with a few moist crumbs.
- Let it cool in the pan for 10 minutes before inverting onto a plate.
- Serve alone or topped with ganache or raspberry sauce.
Pro Tip: For an even fudgier texture, try underbaking the cake slightly. You want it to feel set but still soft in the middle.
How should I serve it?
This cake can stand alone as a rich dessert, but it’s stunning topped with a silky ganache or fresh raspberry sauce. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully, adding a contrasting texture and flavor. Dust with powdered sugar for an elegant finish.
Can I make it ahead? How do I store and reheat it?
Absolutely! This cake can be made ahead of time and stored in the fridge for up to five days. Just wrap it tightly to keep it fresh. To enjoy, serve it chilled, or pop it in the microwave for 10-15 seconds to warm it slightly.
How do I fix common issues?
If your cake turns out dry, it may have been overbaked; next time, reduce the baking time. If it’s bland, ensure you’re using high-quality chocolate and fresh ingredients. For a soggy center, try letting it cool longer in the pan or checking your oven temperature; an oven thermometer can help.
What variations can I try?
Feel free to experiment! Add a pinch of espresso powder to amp up the chocolate flavor. You can also mix in chocolate chunks for added texture or fold in some chopped nuts for a little crunch. For a different flavor profile, try using orange zest or a hint of peppermint extract.
FAQs
Is chocolate cake good for you?
While this cake is indulgent, it can fit into a balanced diet. It’s naturally gluten-free and made with high-quality chocolate, which is rich in antioxidants.
Can I freeze flourless chocolate cake?
Yes, this cake freezes well! Wrap it tightly in plastic wrap or foil before placing it in an airtight container. It can last up to three months in the freezer.
How do I know when the cake is done?
The cake should appear set on top and slightly pulled away from the edges of the pan. A toothpick inserted should come out with a few moist crumbs, indicating it’s done.
Flourless Chocolate Cake
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a medium saucepan, melt the chocolate chips and butter over low heat, stirring until smooth.
- Remove from heat and stir in the sugar until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cocoa powder, salt, and almond extract until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 minutes or until the torte has set and a toothpick comes out with a few moist crumbs.
- Let it cool in the pan for 10 minutes before inverting onto a plate.
- Serve alone or topped with ganache or raspberry sauce.