Flourless Chocolate Cake
When I first baked this flourless chocolate cake, I knew it would become a staple in my kitchen. The aroma of melted chocolate swirling with butter and the sight of its crackled, fudgy top made my heart skip a beat. This cake is a pure indulgence, the kind of dessert that feels decadent yet so simple to create. It’s become my go-to whenever I want to impress guests or simply treat myself to something truly special.
I love how this cake celebrates chocolate in its richest, most intense form. There’s no flour to mute its depth, just eggs and sugar working together to create a texture that’s somehow dense and light all at once. Every bite melts into a creamy, almost truffle-like bliss, and I always find myself sneaking a second slice, even when I promised I wouldn’t.
What’s even better is how easy it is to whip up. Minimal ingredients, no complicated techniques, and yet it delivers so much flavor and elegance. It reminds me that sometimes the simplest things can be the most extraordinary.



Why You’ll Love This Flourless Chocolate Cake
This flourless chocolate cake is a chocolate lover’s dream. It’s naturally gluten-free, making it a perfect option for those with dietary restrictions without sacrificing flavor or texture. The crackly top gives way to a moist and silky center that feels almost like eating a rich mousse in cake form. Whether you dress it up with fresh berries, a dusting of cocoa, or a dollop of whipped cream, it shines as a show-stopping dessert that never fails to impress. You’ll love how quick and foolproof it is to make while delivering a bakery-worthy result every single time.
Ingredients
The key to this flourless chocolate cake lies in its simplicity, so each ingredient plays an essential role. Dark chocolate is the star, providing that deep, luxurious flavor and creamy texture. Butter complements the chocolate, adding richness and helping create that smooth, melt-in-your-mouth crumb. Sugar sweetens the deal and balances the bittersweet chocolate perfectly. Eggs are crucial here — they give the cake structure and that gorgeous, airy lift despite the absence of flour. A pinch of salt enhances all the flavors beautifully, making every bite more vibrant.
How to Make Flourless Chocolate Cake
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides. This makes it easy to release the delicate cake once it’s baked.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and butter together, stirring occasionally until smooth and glossy. Remove from heat and let it cool slightly.
Step 3: Beat the Eggs and Sugar
While the chocolate mixture cools, beat the eggs and sugar in a large mixing bowl using a hand mixer or stand mixer. Continue beating until the mixture is pale and fluffy, which usually takes about 5 minutes.
Step 4: Combine the Mixtures
Gently fold the cooled chocolate mixture into the beaten eggs and sugar. Add a pinch of salt and fold carefully until fully combined, taking care not to deflate the batter.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 25–30 minutes, or until the edges are set and the center is slightly soft. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Serve
Once cooled, dust with cocoa powder or powdered sugar, garnish with berries if you like, and slice. Enjoy your perfectly rich and velvety flourless chocolate cake!
Recipe Variations and Possible Substitutions
One of my favorite things about this flourless chocolate cake is how versatile it can be. If you prefer a more intense chocolate flavor, you can use 85% dark chocolate instead of the standard bittersweet. For a slightly different texture, substitute half the butter with cream cheese, which gives the cake a tangy richness. If you’d like to experiment with sweetness, swap some of the sugar for honey or maple syrup. For a dairy-free version, coconut oil works well in place of butter.
Serving and Pairing Suggestions
This cake is delicious on its own, but I love serving it with a dollop of freshly whipped cream and a scattering of raspberries or strawberries. The bright tartness of the berries cuts through the richness of the chocolate beautifully. A scoop of vanilla bean ice cream is another perfect partner, turning each slice into a restaurant-worthy dessert. If you’re feeling indulgent, drizzle with salted caramel or a dusting of espresso powder to really elevate the flavor.



Storage and Reheating Tips
Flourless chocolate cake keeps well at room temperature, covered, for up to two days. For longer storage, refrigerate it in an airtight container for up to five days — just bring it to room temperature before serving to regain its luscious texture. If you’d like to enjoy it warm, pop a slice in the microwave for about 15–20 seconds, which brings back that just-baked meltiness.
FAQs
How do I know when the Flourless Chocolate Cake is done?
The edges should be set, but the center should still look slightly soft. It will continue to set as it cools.
Can I freeze Flourless Chocolate Cake?
Yes! Wrap it tightly in plastic wrap and foil and freeze for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Why did my Flourless Chocolate Cake sink in the middle?
A slight sink is normal for this type of cake as it cools. If it sinks dramatically, it may have been underbaked or the eggs were over-whipped.
Can I make Flourless Chocolate Cake ahead of time?
Absolutely. It actually tastes even better the next day as the flavors deepen. Just store it properly as noted.
Is Flourless Chocolate Cake gluten-free?
Yes! Since it contains no flour, it’s naturally gluten-free and safe for those with gluten sensitivities.
Related Recipes You’ll Like
If you’re a fan of decadent, crowd-pleasing desserts, you’ll want to try my Irresistible Peanut Butter Truffles for another rich and satisfying bite. For something creamy and refreshing, my Homemade Lemon Cheesecake Ice Cream is a perfect complement to the deep chocolate notes of this cake. And if you love baking classics, the Southern Hummingbird Cake is another showstopper that deserves a spot on your table.
Save and Share This Recipe for Later
Don’t forget to save this flourless chocolate cake recipe for your next dinner party or special occasion. Pin it to your favorite dessert board on Pinterest so you can easily find it again. Share it with friends and family on social media, because everyone deserves a little slice of chocolate heaven. Trust me — they’ll thank you for it!
Flourless Chocolate Cake

This flourless chocolate cake is a decadent, gluten-free dessert with a rich, fudgy texture and an irresistible chocolate flavor. Perfect for dinner parties, birthdays, or anytime you crave something indulgent, it features a crackly top, a creamy center, and a simple yet elegant presentation. Made with dark chocolate, butter, eggs, and sugar, this cake delivers big on flavor with minimal ingredients. Serve it with whipped cream, berries, or a scoop of vanilla ice cream for a truly unforgettable treat.
Ingredients
- 8 ounces (225 g) dark chocolate
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 4 large eggs
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and grease the sides.
- Melt the dark chocolate and butter together over a double boiler, stirring until smooth. Let cool slightly.
- Beat the eggs and sugar in a large bowl until pale and fluffy.
- Gently fold the melted chocolate mixture into the eggs and sugar along with a pinch of salt until combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes, until edges are set and center is slightly soft.
- Cool for 10 minutes in the pan, then transfer to a rack to cool completely.
- Dust with cocoa powder or powdered sugar, slice, and serve.
Notes
For a deeper chocolate flavor, use 85% dark chocolate. You can also substitute coconut oil for butter for a dairy-free option. Slight sinking in the center is normal.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 97mgSodium: 63mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 4g