Flourless Chocolate Cake Recipe

Rich, fudgy, and perfectly sweet, this flourless chocolate cake will satisfy all of your chocolate cravings! Made with just 5 pantry staple ingredients, this naturally gluten-free cake is as easy to make as it is to enjoy. With decadent slices that taste just like a chocolate truffle, there is so much to enjoy about this cake!

A slice of chocolate cake cut away from the whole cake.

If there is one sweet I think we can all pretty much agree on its chocolate. Chocolate ice cream, chocolate cupcakes, chocolate pudding, oh my! 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.

Flourless chocolate cake is made without – you guessed it! – flour, so it relies on whipped eggs to provide stability and structure to the cake. This is, without a doubt, one of the richest, most indulgent desserts I’ve ever made. Which is to say, it’s absolutely phenomenal.

Why You’ll Love This Recipe

It just doesn’t get better than an ultra-rich slice of chocolate cake. I love that this is a naturally gluten-free recipe, making it the perfect dessert to make for friends and family who follow a gluten-free diet.

The cake also bakes and stores exceptionally well making it a great make-ahead cake. Also, it is much healthier than your traditional slice of chocolate cake since it does not contain added sugar. If these reasons weren’t enough to get you up and in the kitchen to make it right now, then I should also mention that it takes less than 15 minutes to prep and get in the oven!

What are you waiting for?? Let’s get baking!

Grab Your Ingredients

A very short ingredient list – only five items! – means that you may very well have everything you need for this in your pantry already.

This is all you need:

  • Eggs: Beating the eggs gives the cake rise, as well as structure.
  • Chocolate: Chopped bittersweet chocolate is recommended, but semisweet can work, too.
  • Butter: We’re using unsalted butter; it is melted with the chocolate for a fudgy chocolaty finish.
  • Coffee: Totally enhances the chocolate flavor.
  • Vanilla + Salt: Flavor!

A Note on the Coffee

I realize that coffee in baked goods is a very polarizing topic, so let’s lay everything out here.

If you need to avoid coffee for religious or dietary reasons, then you can replace it with water.

However, if you simply do not like coffee (I hear you, I’m not a coffee drinker, either!), I implore you to please give it a try with the coffee. Your cake will NOT taste like coffee, but the coffee makes the chocolate flavor absolutely explode.

Step-by-Step Directions

Preparing the cake is incredibly easy; there isn’t much in the way of prep time and it needs to chill overnight, which makes it a perfect make-ahead dessert.

  • Prep the oven: Adjust oven rack to lower-middle position and preheat oven to 325°F.
  • Get the springform pan ready: Grease an 8-inch springform pan, line the bottom and sides with parchment paper, and then grease the parchment paper. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9×13-inch pan. Put a small pot of water to boil.
Butter and chocolate in a saucepan and a bowl of whipped eggs.
  • Beat the eggs: Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
  • Melt chocolate: Meanwhile place the chocolate, butter, and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water.
  • Check temperature: Stir occasionally until completely melted, smooth, and very warm (the mixture should register 115°F on an instant-read thermometer).
  • Add salt+ vanilla: Remove from heat and stir in the salt and vanilla extract.
Eggs being mixed into a chocolate mixture in a saucepan.
  • Move to pan: Transfer the batter to the prepared springform pan and smooth the top.
  • Create a water bath: Pour enough boiling water into the 9×13-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°F in a digital thermometer.
  • Cool: Remove the cake from the water bath and set on a wire rack to cool completely to room temperature.
Flourless chocolate cake batter in a prepared springform pan before and after baking.
  • Chill: Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight.
  • Remove from pan: About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan.
  • Serve: Place the cake on a serving platter, dust with powdered sugar and serve with a dollop of fresh whipped cream if desired.
Flourless chocolate cake on a cake plate dusted with powdered sugar.

Serving Suggestions

You truly cannot go wrong with a plain slice of this heavenly flourless chocolate cake. But if you are looking for some different ways to dress it up and dish it out, try some of these serving suggestions:

A slice of flourless chocolate cake on top of the chocolate cake on a white cake stand.

Additional Success Tips

For the best flourless chocolate cake, consider these notes:

  • Do NOT add sugar! You might be tempted to add sugar to the recipe to sweeten it up, but it will alter the texture of the cake; instead adjust the chocolate you use, as noted above.
  • The Water Bath: If you’re thinking that a water bath is a bit fussy and annoying, I 100% agree with you! However, using a water bath in certain situations goes a really long way in ensuring that the mixture is heated evenly, which creates that ultra-creamy texture. And that’s exactly what we need for this cake, so let’s plow forward with the water bath!
  • Springform Pan: This recipe calls for an 8-inch springform pan, which is less common than its 9-inch cousin. If you don’t have one, I recommend this one.
  • Converting to 9-inch: If you do not have an 8-inch pan and prefer not to purchase one, you can still make this recipe in a 9-inch springform pan. Be aware that it will NOT fit inside of a 9×13-inch baking pan for the water bath and you will need to use something larger, like a roasting pan. The cake takes about the same amount of time to bake, but I would start checking at the 18-minute mark just to be safe.
An overhead photo of flourless chocolate cake dusted with powdered sugar.

Storing and Making Ahead

I love how easy this cake is to make ahead. Since it needs a long chill time I always recommend making it the day before you plan on serving.

  • Storage: This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.
  • Make-Ahead Instructions: This cake can be made up to one day in advance and kept in the refrigerator.
  • Freezing Instructions: The baked and cooled cake freezes exceptionally well. Wrap it tightly in a double layer of plastic wrap, then place in a freezer-safe zipper bag. Freeze for up to 3 months; thaw in the refrigerator overnight. (You can also freeze individual slices using the same instructions.)

Flourless Cake FAQs

Is flourless cake healthier than regular cake?

While both cake and flourless chocolate cake are both sweets and should be consumed in moderation, a flourless chocolate cake is, on the whole, healthier than a regular cake.

For starters flourless cake is naturally gluten-free making it less dense and carb heavy compared to a traditional chocolate cake.

The second reason this flourless chocolate cake is healthier than a regular cake is the lack of added sugar. Instead of whipping cups of butter and sugar together, the sweetness comes from the bittersweet chocolate.

What are flourless cakes made of?

The typical ingredients for a flourless chocolate cake include eggs, butter, and chocolate. From there many recipes differ and will include additional ingredients such as coffee, vanilla, and sugar.

What is the best chocolate for flourless cake?

To get a thick and fudgy chocolate cake, I recommend using bittersweet chocolate, also known as dark chocolate. For this particular cake, I recommend using chocolate with around a 60% cacao percentage.

If you prefer your cake a little more bitter, go higher; if you prefer it a little more sweet, then you can go lower. I do not recommend using milk chocolate in this particular recipe, as it would be much too sweet.

A slice of flourless chocolate cake with a forkful taken out.

More Decadent Chocolate Cakes

If rich is what you’re looking for, these recipes are sure to satisfy…

This flourless chocolate 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.

f you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

Flourless Chocolate Cake

Servings 12 to 16 servings
Prep 15 minutes
Cook 25 minutes
Resting time 6 hours
Total 6 hours 40 minutes
Course: Dessert
Cuisine: American
Author: Michelle

Satisfy your sweet tooth with this ultra-rich flourless chocolate cake! Made with 5 ingredients it's an easy to make dessert everyone will love!

Ingredients:

  • 8
    eggs
    (chilled)
  • 16
    ounces
    bittersweet chocolate
    (chopped)
  • 1
    cup
    unsalted butter
    (cut into small cubes)
  • ¼
    cup
    brewed coffee
    (at room temperature)
  • ¼
    teaspoon
    salt
  • 1
    teaspoon
    vanilla extract

To Garnish

  • Powdered sugar

Directions:

  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 9×13-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). Remove from the heat and stir in the salt and vanilla extract.

  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 9×13-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 and serve with a dollop of fresh whipped cream, if desired.

Recipe Video

Recipe Notes:

  • Chocolate: Bittersweet chocolate is also known as dark chocolate. For this particular cake, I recommend using chocolate with around a 60% cacao percentage. If you prefer your cake a little more bitter, go higher; if you prefer it a little more sweet, then you can go lower. I do not recommend using milk chocolate in this particular recipe, as it would be much too sweet.
  • Do NOT add sugar! You might be tempted to add sugar to the recipe to sweeten it up, but it will alter the texture of the cake; instead adjust the chocolate you use, as noted above.
  • Coffee: Coffee does a phenomenal job of enhancing the flavor of chocolate. You cannot taste the coffee in the finished product, so even if you dislike drinking coffee, I recommend you use it here. If you cannot drink coffee for medical, religious, or other reasons, you can substitute water.
  • Springform Pan: This recipe calls for an 8-inch springform pan, which is less common than its 9-inch cousin. If you don’t have one, I recommend this one.
  • Converting to 9-inch: If you do not have an 8-inch pan and prefer not to purchase one, you can still make this recipe in a 9-inch springform pan. Be aware that it will NOT fit inside of a 9×13-inch baking pan for the water bath and you will need to use something larger, like a roasting pan. The cake takes about the same amount of time to bake, but I would start checking at the 18-minute mark just to be safe.
  • Storage: This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.
  • Make-Ahead Instructions: This cake can be made up to one day in advance and kept in the refrigerator. The baked and cooled cake freezes exceptionally well. Wrap it tightly in a double layer of plastic wrap, then place in a freezer-safe zipper bag. Freeze for up to 3 months; thaw in the refrigerator overnight. (You can also freeze individual slices using the same instructions.)
Nutritional values are based on one serving

Nutrition:

Calories: 396kcal
Fat: 32g
Saturated fat: 18g
Cholesterol: 152mg
Sodium: 47mg
Potassium: 259mg
Carbohydrates: 20g
Fiber: 3g
Sugar: 13g
Protein: 6g
Vitamin A: 650%
Calcium: 44%
Iron: 2.9%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Photography by Ari Laing