Flourless Chocolate Cake

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Rich, dense, and intensely chocolatey, this Flourless Chocolate Cake is a dream dessert for cocoa lovers. With its silky texture and bold flavor, it delivers all the indulgence of a classic cake without a single speck of flour. It’s the kind of treat that melts on your tongue and makes a lasting impression.

Whether you’re serving guests with gluten sensitivities or simply craving a luxurious chocolate moment, this cake fits the bill. The glossy ganache on top adds a touch of elegance, while a dollop of whipped cream and fresh berries can elevate it even further. Perfect for special occasions or cozy evenings alike.

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What Makes a Flourless Chocolate Cake So Decadent?

Unlike traditional chocolate cakes, a flourless version relies on eggs and chocolate to create its structure. This results in a rich, fudgy texture similar to a dense truffle. The lack of flour allows the chocolate to take center stage, making it more intense and pure in flavor. If you’re after maximum chocolate impact with minimal fuss, this is your dessert.

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Ingredients for the Flourless Chocolate Cake

Bittersweet Chocolate: The star of the show. Use high-quality chocolate for deep, complex flavor.

Unsalted Butter: Adds richness and helps create that silky texture we love in every bite.

Granulated Sugar: Balances the bitterness of the chocolate and gives the cake its slight crust.

Eggs: Whipped to provide structure and lightness, keeping the cake from becoming too dense.

Vanilla Extract: A subtle note that enhances the chocolate and rounds out the flavor.

Salt: Just a pinch to deepen and highlight the chocolate’s intensity.

Optional Toppings: Ganache, whipped cream, raspberries, or a dusting of cocoa powder can take your presentation up a notch.

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How To Make the Flourless Chocolate Cake

Step 1: Prepare Your Pan

Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure an easy release.

Step 2: Melt the Chocolate and Butter

In a heatproof bowl set over a pot of simmering water (double boiler method), melt 1 cup of chopped bittersweet chocolate with 1/2 cup of unsalted butter. Stir until smooth and remove from heat.

Step 3: Mix in Sugar and Flavorings

Stir in 3/4 cup granulated sugar until well combined. Add 1 teaspoon vanilla extract and a pinch of salt to enhance the flavor profile.

Step 4: Add the Eggs

Crack in 3 large eggs, one at a time, whisking well after each addition. This step helps emulsify the batter and build the cake’s structure.

Step 5: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for about 20-25 minutes, or until the center has just set and a toothpick inserted comes out with a few moist crumbs. Let it cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 6: Ganache Topping (Optional but Recommended)

To make a glossy ganache, heat 1/2 cup heavy cream until simmering, then pour over 4 ounces of chopped bittersweet chocolate. Let sit for a minute before stirring into a smooth glaze. Pour over the cooled cake and let set.

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Serving and Storing This Flourless Chocolate Cake

This cake is best served at room temperature to let the chocolate flavor shine. A small slice goes a long way thanks to its rich texture, making it perfect for sharing. Top with whipped cream, fresh raspberries, or a light dusting of cocoa powder for a finishing touch.

To store, cover the cake tightly and refrigerate for up to 4 days. Let it come to room temperature before serving. It also freezes beautifully—wrap in plastic and foil, and store for up to 2 months.

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Frequently Asked Questions

Can I use semi-sweet chocolate instead of bittersweet?

Yes, though the cake will be slightly sweeter. If you prefer a darker, more intense flavor, bittersweet is best.

Is this cake gluten-free?

Absolutely. There is no flour in this recipe, making it naturally gluten-free. Just ensure your other ingredients (like chocolate) are certified gluten-free if needed.

Can I make it dairy-free?

Yes, substitute the butter with a vegan butter or coconut oil and use a dairy-free chocolate.

Do I need a mixer for this recipe?

Not at all. A whisk and a heatproof bowl will do just fine. It’s a simple melt-and-mix method.

How do I know when it’s done baking?

Look for the center to be just set. A toothpick should come out with a few moist crumbs, not wet batter.

Can I double the recipe?

Yes, but bake it in a larger pan and adjust the baking time accordingly. Keep a close eye on the center for doneness.

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Want More Chocolate Dessert Ideas?

You might also like the Indulgent Chocolate Chess Pie, which brings a southern-style richness with a crackly top and gooey center. Or try the Cheesecake Deviled Strawberries for a no-bake option that packs sweet and creamy into every bite.

For more baked treats, don’t miss the Apple Enchiladas—a comforting fruit-forward twist. If you’re after a more technical challenge, the Homemade Flaky Croissants provide buttery layers perfect for brunch or dessert.

Or you could explore the Raspberry Crescent Rolls, combining tart berries and flaky pastry for a simple, elegant finish.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you use a ganache topping? Did you add berries or stick with classic cocoa? Leave a comment below. I’m always curious how others bake it.

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