Tessa’s Recipe Rundown
Taste: Chocolaty without being positively overwhelming.
Texture: A cross between a brownie, cake, mousse, and a truffle!
Ease: Deceptively easy.
Why You’ll Love This Cake: This is my go-to elevated easy dessert recipe for entertaining.
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My husband, Joe, calls this a “Hall of Fame” recipe. It’s one of his all-time favorites.
Think of it like a chocolate cake, a brownie, and chocolate mousse had a delicious baby.
Made without flour, it relies on eggs, butter, and chocolate for structure. So it’s the perfect bake for your gluten-free friends and family!
After being inspired on vacation at a restaurant in La Jolla, I set out to create my own version. You’ll also see this recipe called a flourless chocolate torte.
I wanted to avoid having to separate eggs and whip the whites. I also wanted to avoid a cake SO rich and truffle-like that you can only have one or two bites.
I’m happy to say that after much testing, I think I nailed the recipe.
Serve it with fresh fruit and a scoop of vanilla ice cream for a delightful Valentine’s Day dessert. Make it for a special date night at home. This is also my go-to dessert for dinner parties and small groups!
Sprinkle of Science
Ingredients Notes
Baking is chemistry, and every ingredient was selected with care. Here are the ones to pay attention to:
- Chocolate – I used Ghirardelli semisweet chocolate chips. Opt for the best quality you can access.
- Sugar – It doesn’t just sweeten, it also creates a moist texture, so reducing will create a drier cake. Read more about the role of sugar in baking here.
- Espresso powder – Optional. It’s super subtle and enhances the chocolate flavor.
- Eggs – Three whole eggs plus an additional egg yolk, for a fantastically fudgy texture. Eggs help provide the structure to this cake because there’s no flour. Be sure your eggs are at room temperature.
- Cocoa powder – I used Dutch-processed cocoa powder to achieve a smooth chocolate flavor and deep color. You can use natural cocoa powder in this recipe instead.
- Heavy whipping cream – Chilled. More on that below.
- Powdered sugar and berries – Optional, but it looks so pretty to decorate the baked and cooled cake with either, or both!
How To Make Flourless Chocolate Cake
- Melt the chocolate and butter. In a large microwave-safe bowl, heat the chocolate chips and butter in 30-second increments, stirring between each, until just barely melted. You can also do this step in a double boiler on the stove.
- Add the sugar, espresso powder (if using), salt and vanilla. Whisk until combined. Let cool to room temperature so you don’t scramble the eggs.
- Add the eggs. Add in the eggs and yolk all at once, vigorously whisking until smooth.
- Mix in the cocoa powder. Whisk until just combined.
- Whip the heavy cream. Beat the cream to medium peaks. Be careful not to overbeat your cream here. You don’t want stiff peaks for this recipe.
Tip: Although not pictured below, I love using my immersion blender with the whisk attachment to quickly whip small amounts of cream. - Fold the whipped cream into the chocolate mixture. Be careful to avoid compressing all of that air you just whipped into the cream!
- Pour into the prepared pan and bake. Bake at 350°F for about 25-30 minutes, or until the cake has puffed up, the edges are set but the center is still slightly wobbly, and the center is at least 200°F using an instant-read thermometer.
- Allow to cool completely. Place the pan on a wire rack. Once cooled, cover and refrigerate for at least 6 hours but preferably overnight for the most fudgy texture.
- Serve. Use a sharp knife to cut into slices, running the knife under hot water and wiping off the blade between slices. Top with sifted powdered sugar, whipped cream or a scoop of ice cream and a few fresh raspberries or strawberries. Best served chilled.
Baking Success Tips
- Do not overbake. This will cause a dry or crumbly result.
- Parchment circles with tabs make easy work of removing the cake from the pan without drama.
- Expect sinking. Flourless cakes naturally deflate as they cool. More room for whipped cream, ice cream, or ganache 😉
- Serve chilled. This will make it easier to slice and emphasize a fudgy texture.
Serving Ideas & Tips
- Fresh mint and raspberries or sliced strawberries
- A scoop of vanilla ice cream
- A dollop of freshly whipped cream
- A dusting of powdered sugar
- A dusting of cocoa powder
- Raspberry sauce
- Ganache (1:1 ratio — this is Joe’s favorite!)
To slice, use a sharp knife to cut into slices, running the knife under hot water and wiping off the blade between slices. Feel free to top with garnishes after slicing, too.
Storage & Make Ahead
Store in an airtight container in the fridge for up to 3 days.
To freeze, wrap the entire cake or slices of cake well in plastic wrap and place in an airtight container or a ziptop bag for up to two months. Thaw in the fridge for a few hours or overnight. It tastes great frozen, too!
FAQs
Is this recipe gluten free?
Yes! If you’re worried about serving someone who has celiac disease, you’ll want to check your ingredients to ensure the packaging states that it is gluten-free and that your tools and equipment haven’t recently touched flour to be safe.
Note: Baker’s Joy spray is not gluten-free.
Why does flourless chocolate cake fall after baking?
It’s perfectly normal for this cake to fall slightly as it cools. Remember, flour typically acts as the backbone structure support of cake recipes. Without it, some sinking is unavoidable. I think it adds to the rustic charm of this type of cake!
If your cake falls excessively, it’s likely from overmixing. Be sure to gently mix in the ingredients, particularly in the final few steps, and do not over-mix.
What kind of baking pan is best?
Use a light-colored 8-inch round cake pan for this recipe. Note that this recipe makes enough batter to fill the pan quite full, so if you hvae it, use a 3-inch deep pan to ensure no overflow. My favorite brand of cake pan is Fat Daddio’s because they bake evenly and wash up easily. Don’t use a dark-colored or coated nonstick cake pan, or you may end up with dry or overbaked cake edges. I also don’t recommend using a larger pan, as your cake will be very thin.
How do I know when flourless chocolate cake is done?
The cake should be puffed up, the edges set but the center is still slightly wobbly, and the center is at least 200°F using an instant-read thermometer.
Do I really have to chill this cake for 6 hours?
Yes, but I promise it’ll be worth it in the end! This cake is delicate when warm. Leaving it plenty of time to cool completely in the tin, then a few hours in the fridge (preferably overnight) will allow the cake to set up. It’ll become more rich and fudgy as it chills!
Bonus: you can make this the day before a dinner party or event, and it will be ready to devour without having to make it the day-of!
Flourless Chocolate Cake
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Ingredients
For the cake:
- 1 ¼ cups (213 grams) semisweet chocolate chips
- 1 stick (113 grams) unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon instant espresso powder, optional
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3 large eggs plus 1 egg yolk
- 1/2 cup (43 grams) Dutch-process cocoa
- ½ cup (120 grams) heavy cream, chilled
For the topping:
- Powdered sugar
- Freshly whipped cream, vanilla ice cream, or 1:1 ganache (chocolate ganache recipe here)
- Fresh strawberries or raspberries
Instructions
- Preheat the oven to 350°F. Lightly grease a light colored 8-inch round 3-inch deep cake pan with nonstick cooking spray.* Place a parchment round on the bottom of the pan and spray again.
- In a large microwave-safe bowl, heat the chocolate chips and butter in 30-second increments, stirring between each, until just barely melted. Stir until smooth. Whisk in the sugar, espresso powder, salt, and vanilla. Let cool.
- Add in the eggs and yolk all at once, vigorously whisking until smooth. Whisk in the cocoa powder until just combined. Batter will be thick.
- In a small but deep bowl or measuring cup, use an electric mixer or immersion blender fitted with a whisk attachment to beat the heavy cream to medium peaks. Using a rubber spatula, gently fold the whipped cream into the batter until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake the cake for about 25 to 30 minutes, or until the cake has puffed up, the edges are set but the center is still slightly wobbly, and the center is at least 200°F using an instant-read thermometer.
- Remove from the oven and let cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly as it cools. Loosen the edges of the still-warm cake from the pan with a thin flexible knife or offset spatula so it unmolds easier when ready to serve. Let cool completely in the pan. Once cool, cover and refrigerate for at least 6 hours but preferably overnight. At this point, the cake can be kept covered in the fridge for up to 3 days as well as any leftovers.
- This cake is best served chilled. When ready to serve, remove the cake to a serving plate. Use a sharp knife to cut into slices, running the knife under hot water and wiping off the blade between slices. Place a spoonful of powdered sugar in a small fine mesh strainer and dust over each slice. Top with whipped cream or a scoop of ice cream and a few berries. Serve.
Recipe Notes
More Chocolate Dessert Recipes:
This post was originally published in 2009 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
This is an excellent recipe. It’s really chocolatey and super easy to make. I baked it in a 9″ false bottom pan so I wouldn’t have to worry about breaking the cake while trying to get it out of a regular cake pan. I served it for dessert on Christmas and everyone raved about it. I’ll definitely put this one in my book of go-to recipes. Thank you so much!
5 star! Easy to make and really delicious, paired it with peppermint ice cream during the holidays and it was lovely! Omitted the heavy whipping cream for premade coconut whipped cream (dairy free) and it still turned out lovely!!!
I made this recipe for my own birthday cake. I wanted to control the added sugar. I only used 1/4 cup brown sugar-that’s all I use.
Store bought cakes are too sweet and not enough chocolate goodness. And who knows how long it’s been sitting on the shelf. Bakery cakes are really good but too expensive and too much cake for the dollar. I made this cake within an hour, without a mixer.
I let it chill for 3 hours and dived right in. I could not wait. OMG-it is soooo gooood! Thank you for this recipe, Tessa!
It is very decadent and rich-I mean, what would you expect: chocolate, sugar, butter and heavy cream.! So, a little bite goes a very long way-more to share with loved ones!!
Cooking variations I used:
I don’t use a microwave oven, so I did old school, mixing bowl over on top of a bit of bowling water in a pot. Bowl never touches the water, Just want the steam heat to melt the butter and chocolate.
I baked this in a compact air fryer/oven. I don’t have an official kitchen or a stove/oven. The bake time tends to be about half so I have to keep an eye on it. Downside for baking in a very small baking space, it did crack-that’s ok, I just wanted it to taste good and not burn.
One more note: because I did not use the full sugar amount, it did have a slight bitter taste.
But it was offset with a bit of whipped cream.
This is a keeper and one of the most simplest recipe for a sophisticated cake-thanks again, Tessa!
The cake baked evenly with no cracks. Perfect flourless chocolate cake recipe
I’m making this now fingers crossed I found some peppermint mocha whipped cream … cause we need more decadent additions she said laughing .. I am eternally grateful this is my MIL favorite and the bakery we normally would get this at has closed . Hoping to surprise her!
I’m planning to make this for 14 adults for a NYE party. Given the recipe’s serving size, it sounds like I’ll need to make 2. However, I was hoping to serve rectangular pieces. Have you ever tried making this in a square or rectangular container? Thanks!
Hi Mike! What a delicious choice for NYE! We haven’t tried this recipe in a square or rectangular container, but I don’t see why that wouldn’t work. I’d first experiment using an 8-inch metal baking pan and go from there. Let us know how it goes!
Hi Mike,
Yes, I just made this cake in a square pan, 8×8 inch pan. I used a parchment paper with overhang so I can just lift it up out of the pan after it chills. Aluminum foil is another option. I suggest dabbing a little butter to keep the paper or foil sticking to the bottom. Good luck!
Amazing!! Definitely a keeper, especially if you have chocolate lovers!
fabulous to the tenth degree…absolute heavenly cake…excellent cook. 10 stars out of five**********
I don’t have a thermometer. How can I tell if it’s done? Toothpick is still gooey after 30 min.
Hi Michele! Tessa talks about this in the pink tip box (above the recipe). Check out the answer to your question under the header ‘How Will I Know When The Cake is Baked?’, along with countless other great baking tips for this recipe, there! Let us know what you think of this cake once you give it a try! 🙂
This is this the best thing i’ve ever baked! Baking intimidates me, but this turned out perfect! I deviated a bit by using a bundt pan and it worked great!
I made the ganache, but the cake rhonestly is sooo moist and chocolatey, you really don’t need the ganache. Just lightly sweetened whipped cream makes it outstanding!
I made this exactly as recipe called for. Everyone loved it, but it was a little bit too fudgey, if that’s possible. I think next time I would decrease the cocoa powder and chips a bit, but I will say every bite went on Thanksgiving.
Can I replace the butter with coconut oil?
Hi Jamie! We haven’t tried that, so we can’t say for sure. It will change the flavor and texture of the cake, but feel free to experiment if you wish. Let us know how it goes!