Flourless Chocolate Cake

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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

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. You can also do this step in a double boiler on the stove.
2. 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.
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 to quickly whip small amounts of cream.
6. Fold the whipped cream into the chocolate mixture. Be careful to avoid compressing all of that air you just whipped into the cream!
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. 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!

How to Make

Flourless Chocolate Cake

By: Tessa Arias

4.96 from 248 votes

Yield: 6 to 8 servings

Prep Time: 40 minutes mins

Chill Time: 6 hours hrs

Cook Time: 25 minutes mins

Total Time: 7 hours hrs 5 minutes mins

Review Print

Flourless Chocolate Cake is the perfect recipe for any chocolate lover! A surprisingly easy well-loved recipe for restaurant-quality results.

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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.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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.

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