This flourless chocolate cake is the ultimate chocolate lover’s dessert. This fudgy cake is filled with cocoa and chocolate senses and reminds you of the inside of a truffle. The chocolate ganache takes it over the top!
Table of Contents
Chocolate Cake Without Flour
When you’re looking for chocolate desserts, you can’t get better than this gluten-free chocolate cake. It’s unlike any chocolate cake you’ve ever made, because not only does the texture resemble a light and airy brownie truffle, but it’s the epitome of luxury!
Why This Recipe Works
- Simple ingredients and directions. It’s made with a few other baking staples you probably have on hand. If you have ever made homemade brownies or chocolate cupcakes from scratch, you probably already have what you need.
- Beginner recipe. Made with simple ingredients and straightforward directions. If you’re a beginner baker, you’ll soon feel like a professional!
- Versatile. It’s perfect for birthdays, showers, or other celebratory events.
Find the full printable recipe with specific measurements below.
- Semi-sweet chocolate chips: Since there are so few ingredients in this decadent cake made without flour, use quality ingredients wherever possible. I like Guittard chocolate as well as Ghirardelli.
- Unsalted butter: Bring the butter to room temperature so it’s easy to cream. You want to use unsalted to control the amount of added salt in your cake.
- Granulated sugar: Used to sweeten the case since we’re using unsweetened cocoa powder.
- Vanilla extract: A warm flavor that gets added to plenty of baking recipes and makes it taste even better. Vanilla and chocolate are a great pairing.
- Fine sea salt: A savory way to enhance flavor and bring out the most flavor in the cake.
- Large eggs: Lightly beaten eggs add a rich fudgy consistency and moisture to the cake. They also help to bind the ingredients together, since there’s no flour to hold them together.
- Dutch process cocoa powder: Gives the flourless chocolate cake its chocolatey deliciousness.
- For the glaze: Semi-sweet chocolate chips or chopped chocolate and heavy cream.
- Sprinkle with chocolate shavings. If this recipe for flourless chocolate cake isn’t rich enough, sprinkle some chocolate shavings on top to amp up the chocolate flavors.
- Unsweetened cocoa powder. Use natural or unsweetened cocoa powder for a lighter-tasting cake.
- Instant coffee. To increase the intensity of the chocolate in this chocolate flourless cake recipe, add 1-2 teaspoons of espresso powder to the cake batter.
- Decorate with strawberries. Instead of raspberries, slice strawberries and fan them around the edges of the cake.
How to Make Flourless Chocolate Cake
- Make the batter. In a microwave-safe bowl, melt the chocolate and the butter at 10-second intervals until smooth. Transfer it to a large bowl. Whisk in the sugar, vanilla, and salt then briefly mix in the eggs. Add the cocoa powder and stir it just until it is combined.
- Pour the batter into the cake pan. Pour the chocolate mixture evenly into the cake pan and bake the cake for 25 minutes at 370°F.
- Bake until done. Continue baking until the cake has a thin crust on top and the digital thermometer reads 200℉ in the center. Let it cool for 10 minutes and then run a sharp knife around the edges to release the cake from the pan to cool completely.
- Add a glaze. Make the glaze by combining melted chocolate with heavy cream. Spoon it over the cake, letting it drip over the sides a bit.
- To melt the chocolate, you can also use a small saucepan over low heat or a double boiler over hot water. As long as the water never touches the upper pot, you’ll have nice evenly melted chocolate.
- You can use a springform pan if you prefer. It may help with the easy release of the flourless chocolate cake.
- Let the cake cool completely before adding a ganache. Otherwise, the glaze won’t stay nice and thick and the chocolate will melt and become runny.
The best way to tell if your cake is done is to use a food thermometer. It is done at 200°F. The signs of doneness also include a dry surface with cracks forming. And when you gently shake the pan, the sides will be firm and only a slight jiggle will appear in the middle of the cake.
It’s natural and normal for a flourless cake to fall after it cools. While it is baking, it will puff up and seem to rise. Since it doesn’t contain flour or gluten, as it cools, the air bubbles inside the cake contract, and it will fall some.
Another name for the chocolate glaze that I added on top of my cake is chocolate ganache. That is a fancy word to describe mixing melted chocolate with heavy cream.
Absolutely! Enjoy this cake topped with a dusting of powdered sugar, some sliced almonds, or fresh berries on top instead.
This cake tastes the best when it is freshly made. Even so, leftovers can be stored in the refrigerator for up to 5 days. Cover the baked and cooled cake in plastic wrap to keep the air off of it.
Flourless chocolate cake freezes well too, so it’s great for making ahead. Once it has completely cooled, wrap it in plastic wrap and then place it in a zip-top bag or freezer container for up to 3 months. When ready to eat, bring it to room temperature and then add the ganache.
More Chocolate Cake Recipes
Flourless Chocolate Cake Recipe
- 1 cup semi-sweet chocolate chips or chopped chocolate (I like Guittard chocolate)
- ½ cup heavy cream
For serving: Fresh raspberries & powdered sugar
- Preheat the oven to 370°F. Center an oven rack in the middle position. Line the bottom of an 8-inch round cake pan with parchment paper. Lightly spray with nonstick cooking spray.
- In a microwave-safe bow, melt the chocolate and butter until the butter is melted and the chips are soft. Stir, reheating 10 seconds at a time if necessary, until smooth. You can also do this in a small saucepan over a burner set at very low heat. Transfer the mixture to a large bowl.
- Stir in the sugar, vanilla, and salt until combined. Briefly mix in the eggs. Stir in the cocoa powder until just combined. Pour batter evenly into the cake pan.
- Bake 25 minutes, or until the cake has a thin crust on top and a digital thermometer reads 200℉ in the center. Let cool 10 minutes before running a knife around the edges and turning out onto a cooling rack. Let cool completely.
- In a heatproof bowl, add the chocolate. In a microwave-safe bowl, microwave the cream 30 seconds, or until it's hot enough to melt the chocolate. Pour over the chocolate, stirring to combine, and let rest 5 minutes. Stir until the chocolate is fully melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave 10 seconds and stir until smooth.
- Spoon the glaze over the cake, spreading it to drip over the sides a bit. Let the glaze to set for several hours before serving the cake. You can speed up the process by chilling in the fridge.
- Serve with fresh raspberries.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!