Flourless Chocolate Cake
98 comments » 
Happy Valentine’s Day!
Whether you believe in the holiday of love or not, I think there’s one thing we can all agree on… chocolate! I don’t ever need an excuse to eat chocolate, but if there’s one readily available, then I’m more than happy to take advantage of it. I have had a flourless chocolate cake on my to-bake list for what seems like forever. How it has never graced my kitchen until now, I’ll never know. What I do know is that it is one of the richest, most indulgent desserts I’ve ever made. Which is to say, it’s absolutely phenomenal.
A very short ingredient list – only four items! – means that you may very well have everything you need for this in your pantry already. (I can’t possibly be the only person who hoards pounds of chocolate at a time, can I?) Preparing the cake is incredibly easy – just fold together beaten eggs with melted chocolate, butter and coffee.
The cake, once chilled, tastes like a giant, fudgy chocolate truffle. It’s dense, rich, creamy and bursting with chocolate flavor. This cake is definitely one that will make the chocolate purists rejoice. So whether you’re celebrating Valentine’s Day or not, do make time one of these days to whip up this cake. Consider it a Valentine’s gift to yourself 
My stomach is supremely happy that I finally got around to flourless chocolate cake, plus it’s another item to cross off my 100 list!
One year ago: Red Velvet Ice Cream and Baked Hot Chocolate
Two years ago: Conversation Heart Sugar Cookies
Five years ago: Thin n’ Crispy Pizza Crust
Flourless Chocolate Cake
Yield: 12 to 16 serngs
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 12 hours
This rich flourless chocolate cake is a chocolate lover's dream!
Ingredients:
8 eggs, chilled
16 ounces bittersweet chocolate, chopped
1 cup unsalted butter, cut into small cubes
¼ cup brewed coffee, at room temperatureDirections:
1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil.
2. Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
3. Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer).
4. Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.
5. Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.
6. Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight (the cake can be refrigerated for up to 4 days).
7. About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar (if desired) and serve.
(Recipe from Cook's Illustrated Cookbook)
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Ohhhh man this looks amazing!
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It does look like a giant, fudgy chocolate truffle…and wow, so rich and decadent and fancy-looking! Your photography is gorgeous, really showing just how much I need to make this cake!
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Omg this looks so delicious,…
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I need to take a cue from you and start hoarding chocolate. Every time I buy it I get sticker shock! Might make more sense to just start buying several pounds when the types I like are on sale. I’ve always wanted to make a flourless chocolate cake. This looks so, so, awesome.
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Looks heavenly!!!
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Would this recipe suit those gluten free people?
Do the cake need to be served chilled and kept in refrigerator or room temperature kept in airtight container?
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Michelle on February 14th, 2013 at 10:53 am
Hi Bridget, I am nowhere near an expert on gluten-free foods, but I imagine if you ensure that the eggs, chocolate, coffee and butter are all gluten-free, then yes, that would certainly work. Store any leftovers in the refrigerator.
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This looks so rich and decadent that I just want to dive right into the screen!! Simply gorgeous cake!
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You are definitely not the only person hoarding pounds of chocolate.
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HAPPY VALENTINE’S DAY !!! …that looks so yum!
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Oh man, does this look creamy delish!! I am on a chocolate high right now an I need this cake in my life! Thanks for sharing and happy V-day!!!
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Wow. That looks amazing!
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That looks AMAZING! Wish this recipe popped into my email yesterday because I just made a flourless chocolate cake last night using a different receipe and this one looks so much better.
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Michelle,
You are amazing….I just want you to know that I’ve hooked another person onto your blog. Our IT department was conducting a session on Windows 8 and we were toggling back between the internet and apps. I logged into your site and the my co-worker saw your blog. Needless to say, she’ll be a regular visitor. I hope you and your CCC have a wonderful Valentine’s Day!
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happy valentine’s day! Pix are to die for – looks like perfection! And no, you are NOT the only person to hoard pounds of chocolate – I have an insane amount of bars, chips, bits etc – truly insane
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Would it be possible to cut the recipe in half? It looks so delicious, but I know who would be eating it all by herself!
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Michelle on February 14th, 2013 at 10:53 am
Hi Judith, Absolutely! You can just use a mini springform pan (or a couple small tart pans).
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I’m going to try this dessert out for the kids during Passover, as it has no hametz. Thanks, it looks great.
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Love flourless cake! This looks perfect rich and fudgy!
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Oh my! That looks amazing!
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Years ago I worked in a restaurant that sold this style cake by the slice – Decadent Chocolate Cake. People loved it, and I can see why! Adding this to my “must try soon” list. Happy V-Day!
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It does look amazing! Never made a flourless cake before. Surprised there is no sugar…is the bittersweet chocolate enough to give a sweet taste?
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Michelle on February 14th, 2013 at 10:54 am
Hi Cathy, This isn’t meant to be an overly sweet dessert, but yes, the bittersweet chocolate does impart some sweetness. You could substitute semisweet chocolate if you’d like.
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Happy Valentine’s Day! This cake says it very well. I’ve had this on my list to make for some time as well — I’ll definitely get to it! I go to a restaurant where they serve it warm with chocolate sauce, raspberries, and whipped cream. It’s just to die for!
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I literally had to go and run to find a Lindt extra dark chocolate truffle, just to stop my drooling. Can’t wait to make this! I’m thinking of making individual 4 inch size cakes. Any guess on the baking time for them?
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Michelle on February 14th, 2013 at 10:59 am
Ah, loooooove Lindt dark chocolate truffles! The best! Yes, you could make 4 smaller cakes, for sure. Not certain about the bake time, but I would probably start checking around 10 minutes, just to make sure you don’t over-bake them.
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Diane W. on February 14th, 2013 at 11:23 am
Thanks, Michelle! Since there are only two of us, I’m going to keep two out, and wrap and freeze the other two…we’ll see how that turns out. I also LIVE for the black bag of extra dark Lindt! Always have a stash here! Thanks again for your blog. Honestly, I always turn to your website when I’m looking for something new to try.
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So beautiful!!! I love the little hearts too!
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What a humbug recipe… how can you expect me to make this and then refrigerate it for at least 6 hours!!! ::)))) Thanks for this temptation!!!
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Oh me oh my I want this in my mouth immediately!!
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looks amazing!!!
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I can’t believe that there are only 4 ingredients in this recipe! Pinning and definitely plan on making.
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I don’t drink coffee, do you think there is something I could use instead? chocolate milk maybe?
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Michelle on February 15th, 2013 at 1:01 am
Hi Aimee, definitely do not substitute chocolate milk, it will throw the texture and flavor off. You can’t taste the coffee in this recipe, as its inclusion (as with most chocolate recipes) is there because coffee naturally enhances the chocolate flavor. If you are dead-set against using it, simply substitute water.
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I LOVE flourless cake. It’s one of the best indulgences. Plus a little goes a long way since it’s so intense.
P.S. Your photography has been looking amazing lately!
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I’m not a big fan of coffee – do you think I could skip it entirely, or should I substitute it with something else?
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Michelle on February 15th, 2013 at 1:03 am
Do not skip it entirely. As I’ve mentioned in other comments here, coffee is included in many chocolate recipes because it naturally enhances the chocolate and gives it a deeper, richer flavor. You cannot taste the coffee at all in this cake, so I highly recommend that you use it. If you absolutely do not want to, substitute water.
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oooooh it DOES look like a ginormous truffle! I want it in my face.
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This is my all time favorite dessert – looks incredible!
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Making a flourless cake is on my list of things to bake this year as well. I can’t believe that there are only four ingredients to this and it looks so wonderful. When I do cross this off my to-do list, this recipe is the one I’ll be trying.
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For those who aren’t a coffee fan (I’m not either), the coffee doesn’t taste like coffee in the recipe – it just makes the chocolate flavor more rich. But if you want a substitute, I make this regularly using either Chambord or Grand Marnier as the liquid. The Chambord is the best. =)
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We don’t drink coffee or alcohol for religious reasons. Can I just substitute water?
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Michelle on February 15th, 2013 at 1:00 am
Hi Katie, Yes, you can.
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This cake looks incredible! I think I will make this for a special occasion!
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Pure decadence!
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I don’t really like coffee, do you think I could use hot coco insted?
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Michelle on February 15th, 2013 at 12:58 am
Hi Jenna, You absolutely cannot taste the coffee in this recipe. Coffee or instant espresso is often used in chocolate recipes, as it really enhances the flavor of the chocolate. You can’t taste the coffee at all, so I encourage you to use it in this recipe. Definitely do not use hot chocolate – too many other ingredients that could throw the recipe off.
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I love chocolate and coffee together. This looks so wonderful! If I wasn’t already up to my eyeballs in sweet treats on this Valentine’s Day, I would make it right now! Amazing.
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I love the short list of ingredients! It looks so delicious and moist! Happy Valentine’s Day
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So I gave up chocolate for lent… what a tempting post just one day in! And I’m thinking I’ll see a lot more since pb is off your menu till Easter (which is my new standby till then
).
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This cake looks so rich and decadent! I love the slice photo!
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This looks great…so pretty. I love how easy it seems to put together too, no separating the eggs. I will definitely try this, thanks x
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I don’t need an excuse to eat chocolate either!! This looks delightful, never made a cake without flour before, but this looks beautiful
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OOOOOOOOOOOOOOMMMMGGGGGGGGGGGG!!!!
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Holy chocolate overload!
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Boy, I sure wish this recipe had come a day sooner. I just popped a flourless chocolate cake in the oven (I am gluten-intolerant) but the recipe I used is more complicated than this. I guess I will have to find a reason to make this one very soon! Thanks for this- it looks heavenly!
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Michelle, here is another question from another non-coffee drinker: is this a matter of just mixing a single serving of coffee with hot water (or buying a cup of plain coffee), or is there something more complicated to getting the 1/4 cup brewed coffee? Thank you!
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Michelle on February 15th, 2013 at 12:51 am
Hi Alisa, You just need coffee that is brewed, so you can buy a cup of coffee, make a cup with instant coffee or actually brew it… it doesn’t matter as long as it’s liquid coffee and not granules or beans
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This looks so rich and creamy, perfection. As always beautiful pictures.
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This is SO up my alley for the perfect dessert!
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What a beautiful looking cake! Whilst I have a recipe for flourless chocolate cake, I’m always looking for one that both looks and tastes better. Both my DD and I have life-threatening food allergies to peanuts and all treenuts. It makes it difficult to find quality chocolate to utilise in our recipes. In my chocolate flourless cake recipe, I’ve always been forced to use a combination of Hershey’s Special Dark Chocolate Chips ( they are safe, but the bars are not ) and Baker’s Bittersweet Chocolate. What do you think of using this combination in your recipe?
Thanks for sharing your recipe!
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Michelle on February 16th, 2013 at 10:54 am
Ahh, such a hard situation for you! Those definitely aren’t high on my list of the best-tasting chocolate, but if it’s all you can get due to allergies, then by all means give it a try.
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I noticed that this recipe does not call for any sugar but uses bittersweet chocolate. Is that correct?
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Michelle on February 16th, 2013 at 10:52 am
Correct. You could also substitute semisweet chocolate if you’d like.
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I make a version of this cake and arrange fresh raspberries or blackberries on top to cut a little bit of the fudgy richness…then I sprinkle with sugar. Nice tart and sweet combo.
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That’s great that you added chocolate to this recipe! I adore the combination of chocolate and coffee. Plus, make it flourless? Incredible!
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I’d be embarrassed if anyone saw my chocolate stash. My husband accuses me of hiding chocolate–and he’s right! I have bags and bricks and cans of every percentage chocolate known to mankind. I just want to be sure that I’ll have enough of the right kind of chocolate whenever the mood strikes me to bake a chocolate dessert. I believe in a well-stocked pantry. The photos of your cake are marvelous! I’ve got a recipe that is quite similar–calls for a pound of butter, a pound of chocolate, and a dozen eggs! It’s my chocoholic son’s favorite. Anyway, great choice for Valentine’s Day!
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Only four ingredients? Sounds like a winner of a recipe. Love the decadent chocolate recipe!
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I love a good flourless chocolate cake!! This looks so perfect!!
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Looks really good. I make one every year for Passover since we can’t use flour during that holiday.
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My heart just skipped a beat! What a wonderful dessert! You and Tracey (from Tracey’s Culinary Adventures) must be on the same page. Chocolate cake all around!
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I made this today and we had some tonight for dessert. I researched bittersweet chocolate and what cocoa percent it is. I know that it is a higher percent than semisweet, but I found out that there is quite a range with bittersweet chocolate. So, I decided to use 70 percent. The cake looked beautiful and had great texture, but it was all bitter and no sweet.
. Oh well. Next time I will use chocolate that is somewhere in the range of 54 to 60 percent.
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Quick question: can I substitute a good-quality, artificially sweetened dark chocolate for the bittersweet chocolate? Like Ghirardelli with malitol? I love chocolate, but have to limit my sugar
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Michelle on February 19th, 2013 at 8:06 pm
Hi Anna, I haven’t used chocolate with artificial sweeteners, so I’m not sure how it would affect the taste or texture of the cake, but if you’ve used them before with success, then go for it!
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Its like a huge truffle! My dream come true. And I love the short ingredient list.
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Oh wow, this looks phenomenal Michelle! I spend a lot of time perusing CI, but somehow I’ve missed this recipe. Shane would love it, maybe for our anniversary next month
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I think I am in love.. with this cake
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Love this. Looks fabulous. Have been looking for an excellent flourless chocolate cake! Thank you!
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Looks absolutely divine! I could eat the whole thing myself!
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I totaly thougt it was a frozen cake! Looks delicious!
/Emma
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Question:
Could you substitute tea or amaretto or another liquor for the coffee? I can always taste coffee even in small amount and just can’t stand it (plus caffeine levels).
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Michelle on February 26th, 2013 at 5:11 pm
Becky, There is caffeine in a lot of tea, if you’re worried about caffeine. Coffee specifically is called for in many chocolate recipes because it actually enhances the chocolate flavor. If you’re dead-set against coffee (you REALLY can’t taste it), I would just use water in its place. I would not use liquor (way too strong) or tea.
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Can I make this using dark chocolate? I’ve had to limit my sugar but a serving of 85% or darker chocolate daily was actually recommended by my doc.
If I could make this with dark chocolate it may become my go to dessert when I have to take a dish someplace!
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Michelle on March 7th, 2013 at 2:42 pm
Hi Laura, Absolutely! If you like chocolate that dark, it would definitely work!
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I just took this out of the oven and I’m “ascared” because the recipe said “spread” the batter..Well, the batter was very loose and didn’t need spreading.. After 25 min.baking, it’s jiggly. I’m hoping for the best
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Made this this weekend – trying to find something I could bring to Easter that was also ok to eat for Passover, and this fit the bill! (Minus the confectioner’s sugar). I used all semi sweet chips but that was the only change I made and it came out rich and decadent and perfect!
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I am making this for Passover! I can’t wait!!
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I made this and it doesn’t taste as good as it looks. Just saying. Needs sugar or something!
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Hi, could you please tell me what percentage cocoa the chocolate you used was? Living in Australia, phrases like “bittersweet” and “semisweet” don’t always translate accurately. Thank you in advance!
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Michelle on April 12th, 2013 at 11:46 am
Hi Lauren, I used a chocolate with 60% cacao for this cake. I hope that helps!
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I tried this tonight… It turned out chalky in texture. Did I over bake it? Heat the butter/chocolate too much? I had this lovely, silky flourless chocolate cake at a local restaurant and I so badly wanted to re-create it. It was like a Lindor Truffle, but in a huge slice. My cake is like the cheap, Hershey’s version…
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Michelle on April 17th, 2013 at 3:46 pm
Hi Missy, There are a number of things that could have happened. What type of chocolate did you use? Lower quality chocolate tends to more chalky (less smooth) in texture. Also, how high of a cacao amount did you use? Higher percentage of cacao and the chalkier the chocolate can get unless you have an ultra premium brand. If you heated the butter and chocolate too much, you probably would have seen signs of it seizing, but it IS possible for chocolate to get stiff and chalk-like if heated at too high a temperature. The inside of this pie is definitely like the middle of a scrumptious truffle!
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This sounds like a wonderful cake for my sister’s birthday but she is soy, dairy and gluten free. Is there a reason you might know of that coconut oil could not be subbed for the butter?
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Michelle on April 23rd, 2013 at 12:05 pm
Hi Kelly, I have no idea how coconut oil would impact the taste or texture of this recipe, as I have not used it. I can’t guarantee how it will turn out, but if you try it I’d love to hear your feedback!
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DELICIOUS….made the cake the day before with dark chocolate, put it in the fridge over night and pulled it out shortly before serving. It was truely one of the best desserts any of my guests and me, had ever had before. High-end restaurant quality!
THANK YOU SO MUCH FOR SHARING THIS GREAT CAKE!
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I want to make this cake. For myself. Boyfriend hates chocolate. I have three questions about it. First, I am allergic to egg whites. Can I use just the yolks? Second, the only chocolate I ever buy is pure unsweetened unprocessed cocoa, for dietary reasons. Can I use this? I make fudge and things with it and it turns out perfectly fine. If I can, how much would you suggest? Third, I have no clue what a springform pan is, and I don’t see the boyfriend buying one. I do, however, have cake pans. Will those work?
Sorry to be such a pain!
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Michelle on May 8th, 2013 at 10:01 am
Hi Jen, You can’t just use the yolks since the whites help add body to the cake. If you use unsweetened chocolate for this cake, it will be beyond bitter, as there is no sugar added to the recipe. I wouldn’t recommend unsweetened chocolate. A springform pan is a pan whose sides can be removed – it’s the type of pan that’s used for cheesecakes, tortes and cakes such as these. You could do this in a cake pan, but you won’t be able to remove it from the pan, you’d just have to cut and serve it from the pan itself.
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I made this and it was SO easy and really really good! It has a nice dark chocolate flavor.
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