Flourless Chocolate Cake: Rich, Decadent, and Naturally Gluten-Free
Few desserts are as luxurious and indulgent as a flourless chocolate cake. With its dense, fudgy center and intense chocolate flavor, this cake proves that you don’t need flour to create something extraordinary. Made with simple ingredients and baked to perfection, it’s the ultimate treat for chocolate lovers and an elegant option for gluten-free guests.
Whether served plain, dusted with cocoa powder, or topped with berries and whipped cream, this cake is guaranteed to impress.
Why You’ll Love This Flourless Chocolate Cake
- Naturally gluten-free
- Deep, rich chocolate flavor
- Fudgy, melt-in-your-mouth texture
- Simple ingredients
- Perfect for holidays, dinner parties, or special occasions
Ingredients
- 8 oz (225g) high-quality dark chocolate (60–70% cocoa), chopped
- ½ cup (115g) unsalted butter
- ¾ cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup unsweetened cocoa powder (for dusting or optional topping)
Equipment Needed
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Saucepan or microwave-safe bowl
- Electric mixer or whisk
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Grease the cake pan and line the bottom with parchment paper.
Step 2: Melt Chocolate and Butter
Melt chocolate and butter together using a double boiler or microwave in short intervals, stirring until smooth. Let cool slightly.
Step 3: Mix Wet Ingredients
Whisk sugar into the melted chocolate mixture. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and salt.
Step 4: Bake
Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until the edges are set but the center remains slightly soft.
Step 5: Cool
Let cake cool completely in the pan. It will sink slightly as it cools—this is normal and creates the signature fudgy texture.
Tips for the Perfect Flourless Chocolate Cake
- Use high-quality chocolate for best flavor.
- Do not overbake—a soft center is key.
- Bring eggs to room temperature for smooth batter.
- Allow cake to cool fully before slicing.
- Serve at room temperature for best texture.
Serving Suggestions
- Dust with cocoa powder or powdered sugar
- Top with fresh berries
- Serve with whipped cream or vanilla ice cream
- Drizzle with chocolate ganache or raspberry sauce
Variations
- Espresso Chocolate Cake: Add 1 teaspoon instant espresso powder.
- Orange Chocolate: Add orange zest to the batter.
- Dairy-Free: Use dairy-free butter alternative.
- Sugar-Reduced: Use coconut sugar or a sugar substitute suitable for baking.
Storage
- Room Temperature: Up to 2 days, covered.
- Refrigerator: Up to 5 days.
- Freezer: Freeze slices up to 2 months; thaw at room temperature.
Nutrition Estimate (Per Slice, 8 slices)
- Calories: ~320
- Protein: 6g
- Fat: 22g
- Carbohydrates: 28g
Why This Cake Works
This flourless chocolate cake relies on eggs for structure, butter for richness, and chocolate for flavor. Without flour, the chocolate takes center stage, creating a dessert that’s intense, satisfying, and perfectly balanced.
Final Thoughts
This flourless chocolate cake is proof that simplicity can be extraordinary. Elegant yet easy to make, it’s ideal for gluten-free baking, special occasions, or whenever you crave a deeply chocolatey dessert.
One slice is all it takes to understand why this cake has become a timeless classic.