This flourless chocolate cake is easy to make, and you only need 7 ingredients. It's over the moon rich, and it's like eating a bite of soft, pure chocolate. The good thing is that even your gluten-intolerant friends and family can enjoy it since it's completely free of flour or any other gluten product. It's a recipe from my cookbook, The Chocolate Addict's Baking Book, and I'm excited to show you how to make this cake step-by-step with photo instructions and a video.
By the way, my chocolate soufflé is also made without flour and gluten-free.
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Cookbook
I'm thrilled to share this recipe from my chocolate cookbook, The Chocolate Addict's Baking Book. I've chosen this cake because it's an all-time family's favorite, and especially my mother loves it so much. This rich, fudgy, gluten-free cake is made with cocoa powder and chocolate and is so easy to make. You don't even need a mixer to make it. In my cookbook, you'll find 75 amazing chocolate recipes for every occasion, mood, and taste.
Ingredients notes and substitutions
- Semi-sweet chocolate bars - use chocolate bars you love the most. I prefer Ghirardelli and Lindt from the baking or candy aisle. Don't use chocolate chips because they are not as tenderly melting as chocolate bars, and the cake texture would suffer.
- Unsweetened Dutch-processed cocoa powder - you can use natural cocoa powder if you don't get Dutch-processed. The recipe works with both, but the texture differs a little. I recommend using Dutch-processed if possible because it makes the cake richer and fudgier, and for me, the taste is a little better. If you don't know the difference between these two, you can read here which cocoa powder you should buy.
Step-by-step photo instructions
In a microwave-safe bowl, combine the chocolate and butter and microwave on a medium setting, stirring every 20 seconds, for 1 to 2 minutes, or until the chocolate is completely melted and combined with the butter.
Transfer the chocolate mixture to a large bowl. Add the sugar, vanilla, and salt and whisk just to combine, about 1 minute.
Then, whisk in the eggs just until combined, about 1 minute.
Sift in the cocoa powder and whisk just to incorporate, about 1 minute. The batter should be thick and smooth.
Pour the batter into the prepared baking pan, spread evenly, and bake.
A toothpick inserted into the center should come out mostly clean with a few moist crumbs attached.
The cake will have some cracks on the surface, but that's absolutely normal. It will rise a little during baking and crack and then sink a bit again after removing it from the oven.
Expert tips
- Use Dutch-processed cocoa powder and semi-sweet chocolate bars for the best texture and taste.
- Don't overmix the batter. Whisk by hand just to combine the ingredients.
- Make sure to check with a toothpick to remove the cake from the oven at the right time.
- If you serve it warm, cut the cake slices in one motion with a long, very sharp knife to create the cleanest cuts of the warm cake. Clean the knife between the cuts. Cooled cake is easier to cut.
Storage
Store it in an airtight container at room temperature for up to 5 days. It doesn't need to be refrigerated. Reheat leftover cake slices in the microwave, if desired.
You can also freeze it by letting it cool completely, freeze it for 1 hour, and then wrap single slices or the whole cake in plastic wrap and store in freezer bags or containers. Let thaw in the fridge overnight. Then let come to room temperature before serving or reheat in the microwave.
More chocolate recipes
You can't get enough chocolate? Then you are not alone. I have a load of chocolate recipes on my blog, but here are some of my favorites:
Recipe and Video
Flourless Chocolate Cake
Ingredients
- 6 oz semi-sweet chocolate bars, finely chopped
- 10 tablespoon unsalted butter
- 1 cup sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- ½ cup unsweetened Dutch-processed cocoa powder, spooned and leveled
Video
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom and sides of a 9-inch (23-cm) springform pan by cutting out a circle of parchment paper for the bottom and a long strip for the sides, spraying a bit of nonstick spray underneath the paper to stick it to the pan. Set aside.
- In a microwave-safe bowl, combine the chocolate and butter and microwave on a medium setting, stirring every 20 seconds, for 1 to 2 minutes, or until the chocolate is completely melted and combined with the butter.
- Transfer the chocolate mixture to a large bowl. Add the sugar, vanilla, and salt and whisk just to combine, about 1 minute. Then, whisk in the eggs just until combined, about 1 minute. Sift in the cocoa powder and whisk just to incorporate, about 1 minute.
- Pour the batter into the prepared baking pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Remove from the oven and let the cake cool for about 15 minutes. Serve the cake either warm and fresh with some whipped cream, ice cream, or fruits or cold with a bit of powdered sugar. Store in an airtight container at room temperature for up to 5 days. Reheat leftover cake slices in the microwave, if desired. Freeze for up to 3 months.
Notes
- Semi-sweet chocolate bars - use chocolate bars you love the most. I prefer Ghirardelli and Lindt from the baking or candy aisle. Don't use chocolate chips because they are not as tenderly melting as chocolate bars, and the cake texture would suffer.
- Unsweetened Dutch-processed cocoa powder - you can use natural cocoa powder if you don't get Dutch-processed. The recipe works with both, but the texture differs a little. I recommend using Dutch-processed if possible because it makes the cake richer and fudgier, and for me, the taste is a little better.
Expert tips
- Don't overmix the batter. Whisk by hand just to combine the ingredients.
- Make sure to check with a toothpick to remove the cake from the oven at the right time.
- If you serve it warm, cut the cake slices in one motion with a long, very sharp knife to create the cleanest cuts of the warm cake. Clean the knife between the cuts. Cooled cake is easier to cut.
More questions? Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe.
David
Quick, rich, tasty flourless chocolate cake.
I've tried various recipes and find this one is the best for me.
Thank you!
Drew
This cake was so easy to make and is super delicious! I made this for dessert for my wife on Valentine’s Day, and it turned out great considering I don’t really make cakes at all. Haha. The only issue I ran into was when I added the eggs, the mixture got quite thick and became almost impossible to stir after that. I think it was because the eggs were cold and caused the chocolate and butter to solidify. To combat this I stuck it in the microwave for like 10 seconds, and that was enough to loosen the mixture. That was probably a big no-no, but it worked for me. I think next time I’ll let the eggs sit at room temp for a little longer. Overall this was delicious and highly recommend!
Sabine
Thank you so much for your feedback, Drew! I added the note that the eggs should be at room temperature for better handling. I'm happy that it turned out delicious and you enjoyed this cake with your wife. Have a great weekend!
Kalina
Amazing chocolate dessert! The texture is great, It melts in the mouth. Not overly sweet, chocolate is really being the star of the show in this dessert.