I’ve tried countless flourless chocolate cake recipes, but this one stands out for its simplicity and rich flavor. It’s made with just a handful of ingredients, yet the result is a decadent, fudgy dessert that feels indulgent without being overly complicated. The texture is dense yet moist, with a slight gooeyness in the center that’s pure perfection. If you’re curious about how to achieve this balance without flour, keep going—it’s worth it.
Recipe
This flourless chocolate cake is the kind of dessert that makes people stop mid-bite and ask, “Wait, how is this *not* made with flour?”
Rich, fudgy, and impossibly decadent, it’s proof that gluten-free doesn’t mean flavor-free. The secret? High-quality dark chocolate and a touch of espresso powder to deepen the chocolatey magic.
Every bite melts into a velvety, almost truffle-like experience—crisp edges giving way to a center so smooth, it’s like eating a cloud of cocoa.
And the best part? It’s shockingly simple to make, with no fancy techniques or weird ingredients. Whether you’re gluten-free or just a chocolate lover in search of the ultimate indulgence, this cake is your new go-to.
Trust me, one slice and you’ll be hooked.
Ingredients
This flourless chocolate cake is all about deep, rich flavor and a melt-in-your-mouth texture. The right ingredients make all the difference—here’s what you’ll need, plus pro tips to nail it every time.
- Dark chocolate (70% cocoa or higher) – The star of the show. Higher cocoa content means richer flavor and better structure. Don’t skimp—cheap chocolate won’t deliver the same decadence.
- Unsalted butter – Adds richness and moisture. If using salted butter, skip the extra salt in the recipe.
- Granulated sugar – Balances the bitterness of the chocolate. For a deeper flavor, swap half with brown sugar.
- Eggs (room temperature) – Essential for structure. Cold eggs can cause the batter to seize.
- Vanilla extract – Enhances the chocolate flavor. Use pure extract, not imitation.
- Instant espresso powder (optional) – A secret weapon! It intensifies the chocolate taste without adding coffee flavor.
- Salt – Just a pinch to balance sweetness.
Pro Tip: For extra finesse, dust the finished cake with cocoa powder or top with fresh berries and whipped cream.
How to Make the Best Flourless Chocolate Cake Recipe
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles, which guarantees an even bake.
- Bake for 25–30 minutes, or until the edges are set but the center still has a slight jiggle. The cake will continue to set as it cools.
Overbaking can lead to a dry texture, so keep a close eye, especially during the last 5 minutes.
– Let the cake cool completely in the pan before transferring it to a serving plate. This prevents it from breaking and allows it to firm up.
For best results, chill it in the refrigerator for at least 1 hour before serving—this enhances the dense, fudgy texture.
– Optional: Dust with powdered sugar or cocoa powder before serving for an elegant touch.
Pair with whipped cream, fresh berries, or a drizzle of ganache for added indulgence.
Pro Tip: Use a sharp knife dipped in hot water and wiped dry between cuts for clean, professional slices.
Nutrition
This flourless chocolate cake is a decadent dessert with rich flavors and a smooth texture. It’s a perfect treat for chocolate lovers while being gluten-free.
| Nutrition | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Fat | 22 g |
| Carbs | 28 g |
| Protein | 6 g |
| Sugar | 22 g |
| Sodium | 80 mg |
Chef Tips
A perfectly smooth ganache can elevate this flourless chocolate cake from delicious to unforgettable.
I always warm my cream just until it simmers—never boils—to avoid splitting the chocolate. Use a serrated knife to slice the cake cleanly, dipping it in hot water between cuts.
For extra richness, fold a pinch of espresso powder into the batter. Let the cake cool completely before serving; patience guarantees the perfect texture.
