BEST Flourless Chocolate Cake Recipe - Handle the Heat

Flourless Chocolate Cake

By Tessa Arias
February 1st, 2023

Flourless Chocolate Cake is the perfect recipe for any chocolate lover! Decadent and rich, this fudgy flourless chocolate cake is easy to make and will satisfy even the biggest chocolate craving. Simple yet elegant dessert!

Yield: 6 to 8 servings

Prep Time: 40 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Chocolaty without being positively overwhelming.
Texture: A cross between a brownie, cake, mousse, and a truffle!
Ease: Deceivingly easy.
Appearance: Super gourmet!
Pros: This is my go-to elevated easy dessert recipe for entertaining.
Cons: Everyone will demand you make this recipe!!!
Would I make this again? I’ve made this no less than 10 times in six months.

This Flourless Chocolate Cake might just be one of my most favorite recipes I’ve ever published.

And that’s saying something, since I’ve shared over 1,000 recipes. In fact, this was one of the FIRST recipes I ever shared way back in 2009.

It was in desperate need of improving. However, it wasn’t until a recent trip to La Jolla where Joe and I ate the most delightful flourless chocolate cake during a romantic dinner that I got the motivation to finally revamp this recipe.

This cake is truly a chocolate lover’s dream come true. Joe has requested it no less than 30 times since I finalized the recipe. I’ve honestly probably made it at least 10 times since.

This recipe for flourless chocolate cake is ultra rich, fudgy, and decadent in the best ways possible. You’ll also see this recipe called a flourless chocolate torte.

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!

You really can’t go wrong with this one.

How to Make Flourless Chocolate Cake

What Does Flourless Chocolate Cake Taste Like?

The beauty of a flourless chocolate cake is the texture! Think of it as sort of a grown-up version of a brownie. This cake tastes like a a mix between a brownie, cake, truffle, and mousse.  It’s silky smooth, decadent, and SO delicious! This is the perfect dessert to elevate your next dinner party.

Is Flourless Chocolate Cake Gluten Free? Is There a Difference Between Flourless and Gluten-Free?

Flourless does not always mean gluten-free. Gluten-free means no gluten – which is the protein that can be found in many other ingredients beyond flour. 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.

Ingredients for my Flourless Chocolate Cake Recipe:

  • Chocolate – I used semisweet chocolate chips. More on this below!
  • Butter – Always use unsalted butter in baking.
  • Sugars – Regular granulated sugar. Sugar does much more than simply sweeten your baked goods! Read more about the role of sugar in baking here.
  • Espresso powder – Optional. It’s super subtle and enhances the chocolate flavor.
  • Salt – I prefer to use fine sea salt instead of table salt, simply because I prefer the flavor. Learn more about the differences between types of salt here.
  • Vanilla extract – For 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. Use large eggs, about 56 grams in shell.
  • Cocoa powder – I used Dutch-processed cocoa powder to achieve a deliciously decadent chocolate flavor and dark color for this chocolate cake. Learn about the differences between natural cocoa powder and Dutch-processed cocoa powder here. If you need to, 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!

What Kind of Chocolate Should I Use?

I used Ghirardelli semisweet chocolate chips for this recipe, but you can use dark or bittersweet chocolate if you prefer. You can use chocolate chips, chocolate wafers, or chopped baking chocolate here. For a special occasion, I highly recommend using a good quality chocolate for this cake, such as Guittard or Callebaut, to give a really high-end, decadent flavor in the baked result.

What Cocoa Powder Should I Use?

There is no leavening agent in this cake so it’s not as important which cocoa is used. Personally, I recommend using Dutch-processed cocoa powder for the most beautifully rich chocolate flavor and color. Dutch-process typically has more fat content than grocery store natural cocoa powder for a richer and more moist texture. You can use a natural (unsweetened) cocoa powder instead, but I recommend using a high-fat natural cocoa powder wherever possible. Read more about cocoa powder here!

comparison of dutch process vs natural cocoa powder

How Do You Make Flourless Chocolate Cake?

  1. 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. Stir until smooth. You can also do this step in a double boiler on the stove, or in a heatproof bowl over a small saucepan, on medium-low heat, if you prefer.
  2. Add the sugar, espresso powder (if using), salt and vanilla. Whisk until combined. Let cool to room temperature.
  3. Add the eggs. Add in the eggs and yolk all at once, vigorously whisking until smooth.
  4. Mix in the cocoa powder. Whisk until just combined.
  5. 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 on medium-high speed for this task. It’s not a lot of whipped cream, and I find it’s a much faster task using this tool, compared to my electric stand mixer. You can also use a handheld electric mixer fitted with the whisk attachment.
  6. Fold the whipped cream into the chocolate mixture. Using a rubber spatula, gently fold the whipped cream into the batter until combined.
  7. 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.
  8. 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.
  9. Serve. Dust with powdered sugar or one of the alternative options below. 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.

Recommended equipment:

What Kind of Baking Pan to Use for Flourless Chocolate Cake?

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 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 to Prepare Your Pan & Prevent the Cake From Sticking

This cake can be slightly challenging to get out of the pan if you don’t prepare the pan properly beforehand. Lightly grease the pan with nonstick cooking spray. I found that Pam nonstick spray worked best with this cake. Sprays like Baker’s Joy (which contains flour) didn’t allow the cake to grip to the sides of the pan, resulting in the edges folding over a bit.

Place a parchment paper round on the bottom of the pan and spray again. I highly recommend these baking parchment rounds, which have tabs to help you easily pull the baked cake from the pan without damaging or breaking the cake. I haven’t tested this cake in a springform pan, but that should work just fine, provided it’s also an 8-inch pan.

How Will I Know When The Cake is Baked?

Using a digital instant-read thermometer will help immensely to determine when your cake is fully baked. Test carefully, and try to test right in the center of your cake, as probing with the thermometer will leave a small hole. Testing in the middle will help preserve the appearance of the finished cake, as you can easily ensure your cut slices camouflage the hole left by the thermometer.

If you plan to present the cake in its entirety, pile a few berries or a fanned strawberry in the center, again to camouflage this hole.

If you don’t have a digital instant-read thermometer, bake until the cake has puffed up, the edges are set and have pulled away from the sides of the pan slightly, but the center is still slightly wobbly. Be careful not to overbake, as an overbaked flourless cake will result in a tough, unpleasant texture.

Why Does the 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 falling 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.

Do I Really Have to Wait to Eat This Cake?

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!

Should I Decorate my Flourless Chocolate Cake? How to Serve Flourless Chocolate Cake:

Decoration-wise, I don’t think this cake needs anything more than a dusting of powdered sugar or cocoa powder and a couple berries. If you’re looking to elevate how you plate this elegant dessert, serve with a small piped rosette of whipped cream or a scoop of vanilla bean ice cream and a few fresh berries. Garnishing with fresh mint leaves feels gourmet too!

Feel free to add cooled chocolate ganache (the 1:1 ratio) to the top of the cake. Joe prefers it with ganache, I prefer it without or with just a small spoonful. You could also add a raspberry topping.

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.

Should a Flourless Chocolate Cake be Refrigerated?

Yes, that’ll keep it sturdy and fudgy.

How to Store Flourless Chocolate Cake:

Store in an airtight container in the fridge for up to 3 days.

Can You Freeze Flourless Chocolate Cake?

Yes! This cake freezes beautifully. 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. Bonus: it tastes great frozen, too! Just note that any powdered sugar you dusted on top of the cake will likely absorb as it thaws; that’s okay – just re-dust with powdered sugar or cocoa powder before serving.

More Chocolate Dessert Recipes:

How to make
Flourless Chocolate Cake

Yield: 6 to 8 servings
Prep Time: 40 minutes
Cook Time: 25 minutes
Chill Time 6 hours
Total Time: 7 hours 5 minutes
Flourless Chocolate Cake is the perfect recipe for any chocolate lover! Decadent and rich, this fudgy flourless chocolate cake is easy to make and will satisfy even the biggest chocolate craving. Simple yet elegant dessert!


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 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 (recipe here)
  • Fresh strawberries or raspberries


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Pour the batter into the prepared pan and smooth the top.
  6. 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.

  7. 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.

  8. 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 Video

Recipe Notes

* I found Pam nonstick spray to work the best for this cake. Sprays like Baker’s Joy didn’t allow the cake to grip to the sides of the pan, resulting in the edges folding over a bit.
Course : Dessert
Cuisine : American
Keyword : flourless chocolate cake, flourless chocolate cake recipe

This post was originally published in 2009 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Abby Harvey — February 21, 2023 at 3:09 pm

    SO good!!! I had to bake it in a 9-inch cake pan because that was all I had, so I was more cautious with the baking time… But it still turned out perfect! My whole family loved this cake, it’s in a league of it’s own!

  2. #
    Sarah Small — February 21, 2023 at 7:07 am

    This cake has such a deep chocolatey flavor! We had this to top off our Valentine’s Day celebration and it was perfect. We ended up just adding powdered sugar on top rather than a ganache since it was so decadent already. I will definitely make this again since it was so easy and delicious

  3. #
    Kaitlin — February 20, 2023 at 9:24 pm

    This was delicious. I highly recommend using a good quality chocolate as that took it over the top.

  4. #
    Mandy Bouchard — February 20, 2023 at 9:23 pm

    This cake comes together really quickly and is so rich! Definitely takes a bit of skill but with practice could be super easy to get right. Absolutely will be making again!

  5. #
    Nancy — February 20, 2023 at 3:22 pm

    I had never made a flourless cake before but I will make this one again! So easy to make and so delicious! This cake is decadent!

  6. #
    Annie Hall — February 20, 2023 at 2:05 pm

    Delicious and decadent!

  7. #
    Josh Lawrence — February 20, 2023 at 1:06 pm

    So Rich. So Decadent. So Delicious!

  8. #
    Melissa Lankheet — February 20, 2023 at 12:31 pm

    If you like chocolate, make it. It’s fabulous. Watch out Willie Wonka, Tessa is comin.

  9. #
    Monica P — February 20, 2023 at 1:37 am

    I did not know how something could be a cross between a mousse and a cake but…I think this was as advertised! I have trouble with medium peaks but I was happy with my result. Very tasty, very fudgy, and very hard not to eat the whole pan in one sitting! I can see myself making this again.

  10. #
    Jess J — February 19, 2023 at 8:29 pm

    This was fun to make! My oven has issues maintaining temp, so it felt like it took a million years for it to be ready … but it was worth it! Super fudgy inside (which I LOVE). I chose powdered sugar & strawberries for the top & it was perfect 🙂

  11. #
    Laurie Zumwalt — February 19, 2023 at 4:32 pm

    This cake is superb!! I have never made a flourless cake before. I will definitely be making this again. It definitely deserves all five stars! Too, I can’t wait to teach my granddaughters. They will want to make it for Mother’s Day I’m sure.

  12. #
    Katie Turner — February 19, 2023 at 4:28 pm

    Easy to make. So rich though! I wasn’t quite expecting it. I’ll definitely make again as a special occasion dessert.

  13. #
    Shelley Clark — February 19, 2023 at 1:14 pm

    Made this cake for my brother as he is gluten free. For me it’s to rich but good. My Mom really liked it and I think with ice cream it would be great.

  14. #
    Mykala S — February 19, 2023 at 12:17 pm

    Easy to make and oh so delicious! Fudgy brownie taste but light mousse texture. Amazing!!

  15. #
    Nabila Mukhtar — February 19, 2023 at 11:38 am

    Omggg!! At first I didn’t know what to expect with this flourless chocolate cake…but when I tried it it was like the most chocolatey cake I’ve ever had! The richness and moistness is amazing, it’s like the best brownie cake ever! I cut the recipe in half because I didn’t have all the ingredients on hand but I will definitely make the full version next time!

  16. #
    Lauren Boos — February 18, 2023 at 10:04 pm

    Decadent, rich, and tasty flourless chocolate cake. Growing up my mom would make them for me on special occasions, so this is a real treat. Only complaint is that I had to bake it longer than the recommended time. The extra effort and cooling time is absolutely worth it!

  17. #
    Rebecca P — February 18, 2023 at 9:50 pm

    This cake was fantastic! I was very skeptical because flourless cakes haven’t worked out well for me in the past, but this one was super simple!

  18. #
    Jaina Lunsford — February 18, 2023 at 3:31 pm

    Velvety-smooth; a thick-chocolate-mousse brownie. Delicious and not too difficult!

  19. #
    Ruth — February 18, 2023 at 3:09 pm

    I did it! And it came out great!!!

  20. #
    Sophia Constantine — February 18, 2023 at 12:11 pm

    This is very, very good. Buttered the pan and parchment paper as I did not have Pam on hand and forgot to buy it but it still turned out great. Deeply rich/fudgy, you can only eat a little at a time. I heated up some strawberry jam and topped the slices with that. The actual recipe isn’t hard at all but you do need to be very patient with wait times. HUGE hit with the friends we shared with

  21. #
    Denise — February 18, 2023 at 10:48 am

    This cake was so easy and delicious. It turned out better than I thought it would. Will definitely make it again but need to work on a better way to get it out of the pan. I used the same pan and parchment paper Tessa uses and also sprayed with Pam, but the sides still stuck.

  22. #
    Mary Bergeron — February 17, 2023 at 6:07 pm

    Loved the cake it was so light. I made the Ganache ti go with it. So Yummy!!

  23. #
    Connie — February 17, 2023 at 12:43 pm

    I love how moist and decadent this cake is. I made a mocha whipped cream to complement its delicacy with a white Chocolate drizzle and a fresh strawberry. Divine.

  24. #
    Debbie — February 17, 2023 at 12:16 pm

    The cake was decadently delicious! I noticed on the fat daddio pan insert it says to reduce the temp 25*f for max performance, any truth to that?

    • #
      Kiersten @ Handle the Heat — February 17, 2023 at 12:32 pm

      Hi Debbie! So glad you enjoyed this cake! What type of Fat Daddio pan is it – a light-colored metal one? None of my Fat Daddio pans say that, so I’m wondering if it’s a darker-colored pan (in which case, yes, reducing the heat might help prevent the cake from overbaking at the edges, as darker-colored pans heat more aggressively).

  25. #
    Diana — February 17, 2023 at 7:11 am

    Easy to make and tastes so rich and decadent

  26. #
    Meg @ Closet Fashionista — February 16, 2023 at 12:52 pm

    This was so delicious and easy to make! I used a heart shaped pan so I closely monitored the interior temp until it got to 200, took a bit longer but came out perfect! So chocolatey and tasty, especially with powdered sugar and strawberries.

  27. #
    Jerry — February 16, 2023 at 2:39 am

    Love your recipes and can’t wait to try this one. Can you use a Fat Daddio springform and is organic or regular confectioner better for dusting this cake.

    • #
      Kiersten @ Handle the Heat — February 17, 2023 at 11:08 am

      Hi Jerry! While we haven’t tested this recipe in a springform specifically, other readers have with success, so that should be fine! As for the powdered sugar, organic is most important when it’s a key ingredient inside buttercream or a baked good. For simply topping this post-bake and cool, any type of powdered sugar is fine. We hope you enjoy this cake!

  28. #
    Becky Rudella — February 15, 2023 at 9:57 pm

    Flourless Chocolate Cake is a perfect Valentine’s Day dessert, but I made it for an out-of-town birthday celebration. Since the cake cools completely in the pan and is not removed until serving, it traveled easily for our few hour trip – well protected by the cake pan. And it is soooooo good! I love the slightly crispy top over a smooth, fudgy interior.

  29. #
    Gretchen Connors — February 15, 2023 at 9:34 pm

    This cake is so rich, but oh so good!

  30. #
    Cheryl — February 15, 2023 at 8:57 pm

    So good and so chocolatey! Everyone loved it!

  31. #
    Annette Jimenez — February 15, 2023 at 8:39 pm

    This cake was a hit for our homeschool co-op Valentine’s day party! I made a whipped cream to top and just put some sprinkles for the kids. The adults loved the fudge, mousse, non-cakey texture so much! This is definitely a repeat!

  32. #
    Alice Hattery — February 15, 2023 at 4:28 pm

    OMG, if I could give it 10 stars I would. I have heard of the flourless cake before but never tried one.
    Loved this one so much & easy to whip up.
    So fudgy, delish…..
    I like 1 cake pan size, thank you Tessa so much❤

  33. #
    Brooke — February 15, 2023 at 12:54 pm

    Perfect dessert for a chocoholic!

  34. #
    Rose Herman — February 15, 2023 at 12:36 pm

    The cake was AMAZING! My whole family loved it! And bonus points for being gluten free!!

  35. #
    Suzanne Gmirek — February 15, 2023 at 10:09 am

    Love love loved it! Your description of this being like ” a mix between a brownie, cake, truffle, and mousse.” is perfect! I made it in a heart shaped pan and it came out perfect. Will make lots again. Go to chocolate recipe! Thanks!

  36. #
    Kaija — February 15, 2023 at 7:55 am

    Delicious! I love how chocolatey this cake is!

  37. #
    Rena Osakoda — February 15, 2023 at 7:49 am

    This was a delicious cake for Valentines Day. It is fudgy on the inside. It was so good.

  38. #
    Karen nicholson — February 15, 2023 at 7:09 am

    What a delicious cake. And so easy to make. I will definitely be making this again!

  39. #
    Gabs — February 15, 2023 at 6:46 am

    Super easy to make and sooo delicious and decadent! It is pretty rich though, but not so much that you can’t finish a slice (unless you’re not that into chocolate, I guess). It’s like eating a really fancy-tasting brownie. The flavor and texture are really nice. Perfect for a holiday or event. The hardest part is having to wait for it to chill, but it seriously is better chilled (I tried both). On the plus side, that makes it easy to make ahead for your special occasion 🙂

  40. #
    Jackie — February 15, 2023 at 6:31 am

    Such a simple recipe that turns into a super decadent chocolate dessert. Was definitely a crowd pleaser. I also made homemade whipped cream and homemade cherry compote to go with the cake and everything combined was a match made in heaven.

  41. #
    Kate — February 15, 2023 at 2:11 am

    Delicious! Decadent! Can’t wait to make again!

    • #
      Michelle — February 15, 2023 at 9:24 am

      Just incredible! Easy and delicious, like a rich, fudgy, deeply chocolate brownie.

  42. #
    Joey Loe — February 15, 2023 at 12:32 am

    Great tasting cake!!

  43. #
    Jessica — February 14, 2023 at 10:13 pm

    Super easy to follow and delicious!

  44. #
    Rixy Espinoza — February 14, 2023 at 9:42 pm

    Such a decadent chocolate cake!
    So easy to make, that my kids and I baked it together for our family’s valentine dinner.

  45. #
    Mike Dwyer — February 14, 2023 at 8:10 pm

    Yummy! A little too moist, though. Perhaps the usual high-altitude rules don’t apply with a flourless batter: A little too hot and the top was drying out already as the internal temp reached only 179°. (I also missed the “medium” peaks and had stiff whipped cream that didn’t blend well.

    [and this web page is WAY WAY WAY too “busy”! I wish you recipe folk would get a more efficient platform to run on.]

  46. #
    Nikki — February 14, 2023 at 7:45 pm

    This is so so good. Brownies were my favorite dessert, but I think this is my new favorite. It was a great dessert for Valentines Day.

  47. #
    Ashley Lesco — February 14, 2023 at 6:44 pm

    Was so delicious, topped it with ganache and raspberries. Will absolutely make again!

  48. #
    Razza — February 14, 2023 at 6:37 pm

    This was very easy to make. It is VERY chocolatey and she wasn’t lying when she said it is like a cross between a mousse/truffle/brownie. It is absolutely delicious. It’s very rich though, so personally I feel like one 8” cake will feed a lot of people because you can only eat a little at a time. This is why I docked one star, because with dessert I want to eat a lot, and get sad when I can only handle a little bit haha.

  49. #
    Erin — February 14, 2023 at 6:05 pm

    Decadent chocolate cake! Easy enough to make and well worth it.

  50. #
    Carolyn Gray — February 14, 2023 at 12:25 pm

    Wow, this cake is incredible! So rich and so moist! A definite chocoholic’s dream dessert!

  51. #
    Jaime Scriven — February 14, 2023 at 9:50 am

    Made this decadent flourless chocolate cake for Valentine’s. it came out excellent!!! ❤️

  52. #
    Tabatha Tillman — February 14, 2023 at 5:04 am

    This was such a fun recipe to make!! Very easy! made it the night before and let it chill! took it out of the fridge and cut it and it was super rich! highly recommend letting it reach room temperature before eating! it didn’t taste as rich that way! definitely recommend and would do the recipe again!!

  53. #
    Sharene Tam — February 13, 2023 at 10:03 pm

    Very rich and decadent! Hardest part was waiting overnight to eat it

  54. #
    Heidi Bee — February 13, 2023 at 7:31 pm

    we absolutely loved this cake. it is so decadent and chocolatey! will satisfy any cravings.

  55. #
    Kiersten — February 13, 2023 at 6:35 pm

    This recipe was super easy and delicious!

  56. #
    Laura — February 13, 2023 at 3:59 pm

    This cake is fudgy, rich and delicious! Reminds me of chocolate truffles.

  57. #
    Elizabeth Brubaker — February 13, 2023 at 12:04 pm

    This is the best flourless chocolate cake I’ve ever eaten. My guests said the same thing. And so easy to make, too. This recipe is a keeper!

    • #
      Kiersten @ Handle the Heat — February 13, 2023 at 12:46 pm

      Woohoo! So thrilled to hear that, Elizabeth! 🙂

  58. #
    Cassie — February 13, 2023 at 11:31 am

    easy and delicious!

  59. #
    Collette Ricks — February 13, 2023 at 7:47 am

    I just made this for my mother is 89th birthday and it was a big hit! Extremely delicious! Will definitely be making it again.

  60. #
    Lisa Villard — February 13, 2023 at 3:39 am

    Holy cracker! This is sooo good. Rich and decadent and easy to put together in a short amount of time. But!!!! The six hour wait time was sooo hard but well needed. I had to leave the house though so I wouldn’t cut it too soon!
    Will make it again and again and again and….

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