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.
Made this for an anniversary dinner and everybody absolutely loved it! I used a 9″ pan and am at higher altitude (5300ft) so I took it out about five minutes early but it came out perfect. Super fudgy with a delicious chocolate flavor. Definitely one of the best cakes we’ve ever had and a new go-to for special occasions. Thanks so much!
Wow, thank you so much for sharing! Baking at high altitude can be tricky, so I’m thrilled to hear it turned out perfectly for you 🙂
Made the recipe without alterations and it turned out perfectly first time I tried it!! Excellent texture and flavor. I used Guittard chocolate instead of my usual professional Callebaut or Valrohna baking chocolate and it was still fantastic. Sorry, my picture is not the best, but trust me, this easy recipe is the flourless fudgy cake we were craving. Made it for a gluten free friend’s 60th birthday celebration. It was exactly what she asked for and what I was hoping for! Made raspberry and ganache sauces as optional add ons. Also brought vanilla ice cream. This cake was amazing on its own without anything added!! Raspberries looked beautiful and tasted wonderful though, highly recommend. I have worked in restaurants for many years and have taken professional baking classes. Have had the good fortune of tasting a lot of fine food. This recipe is 100% a KEEPER and will be a go to for my fellow chocolate lovers. Thank you for sharing!!
Hi Stef! Wow, thank you so much for sharing your experience and the photo! We’re thrilled to hear the cake turned out perfectly and that it was a hit for your friend’s birthday 🙂 Your kind words mean so much, especially coming from someone with professional baking experience. Love that it’s your new go-to recipe!
Hi, I tried your recipe but it turned out to be more dense than expected, as in not cakey enough. Would leaving it in the oven longer makes a difference? I baked it for 27 min. The cake was about 3cm in thickness. Other than that, it tasted great!
Hi Fiona! This recipe is supposed to be fudgy and dense, not light and cakey. Think of it as a cross between a brownie, cake, truffle, and mousse. So it sounds like you nailed it!
That’s great to know! But if I prefer something less dense, can I get that by baking longer like 35 min?
i think you might try pursuing a flourful chocolate cake
You could give it a try, but be careful not to bake it too long or it may dry out and become crumbly. As mentioned by “Not a baker” above, it might be worth trying a Chocolate Cake like this one instead that’s moist and tender and not quite as dense as this recipe. I hope that helps!
If I could rate this more than 5 stars I would! If you’re a chocolate lover this is your recipe! I don’t usually like cold cake but this is the exception. It’s so decadent and amazing! Highly recommend servicing it with whipped cream and berries. Delicious!
Can I used sugar free chocolate chips for this?
Enjoyed this yesterday at a party it was delicious . Do you have the nutritional breakdown please . Thank you
I have now made this twice and in the middle of the third time. Everyone loves it. I added orange zest into the sugar and blended that in before adding to the batter. I t is a subtle orange flavor -making it even more delicious!
Love that addition, yum!
DECADENT!! Perfectly fudgy. I dressed mine with a 1:1 dark chocolate ganache.
Drooling over here… your cake looks amazing, Halle!
Thanks! And thank you for sharing your awesome recipe ❤️
When do you add the ganache? After it cools or after it’s been in the refrigerator for several hours or overnight?
Hmmmm….I can’t remember. It may have been after I chilled it; then, removed from the springform. Then added ganache and chilled again.
Thank you!
Could you use a springform pan?
We haven’t tried that, but it should be fine! Let us know how it goes if you do.
I used a springform pan but just check the volume. I did 1.5x the recipe for a 9” springform pan. It was a dark pan but no issues just as long as you don’t overbake it. It was delicious
I don’t have an 8 inch round pan that is 3 inches high — it’s only 2 inches. Will the cake overflow or could I use a 9 inch square pan that is 2 inches high?
Hi Gwen! It’ll be much closer to the top of the pan but should be fine! To be safe, you could place some aluminum foil or a baking sheet underneath while it bakes. You could also use a 9-inch pan — just keep an eye on the bake time as it won’t take quite as long.
What is the fat percentage of the cream to be used here?
Hi Niyat! You’ll want to use a heavy cream with a 36% fat minimum. Let us know what you think of the recipe if you give it a try! 🙂
Hi!
If I’m making these in a large batch for a catered event, can I place them in greased 3” silicon molds and pop out after cooling or will they fall apart?
Hi there! That sounds like such a delicious idea for a catered event. We haven’t tested that ourselves, but I’d imagine it could work! I’d recommend testing one or two first to see how they unmold with your specific silicone molds. Be sure to let them cool completely in the molds, since the cake is delicate when it’s warm. If possible, chill them in the molds until just before the event before popping them out to prevent them from drying out. Or, if you need to reuse the molds, gently wrap the cakes in plastic wrap or store them in an airtight container in the fridge. I hope that helps! Please let us know how they turn out.
Thank you! Will update, test batch going in 🤍
How did they turn out in the silicone cupcake molds? I want to do that too?