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!
If there is one sweet I think we can all pretty much agree on its chocolate. Chocolate ice cream, chocolate cupcakes, chocolate pudding, chocolate cream pie, 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.
- 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.
- 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.
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- 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.
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:
- Dust with powdered sugar
- Top with a layer of chocolate ganache
- Dollop with homemade whipped cream
- Drizzle with salted caramel
- Serve with a scoop of peanut butter ice cream
- With a side of fresh fruit such as sliced strawberries or fresh raspberries
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.
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
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.
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.
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.
More Decadent Chocolate Cakes
If rich is what you’re looking for, these recipes are sure to satisfy…
- Coca Cola Chocolate Cake
- Peanut Butter Cup Overload Cake
- Best-Ever Chocolate Cake Recipe
- Guinness Chocolate Cake with Irish Cream Frosting
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.
Watch the Recipe Video:
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Flourless Chocolate Cake
Ingredients
- 8 eggs, chilled
- 16 ounces (453.59 g) bittersweet chocolate, chopped
- 1 cup (227 g) unsalted butter, cut into small cubes
- ¼ cup (59.25 ml) brewed coffee, at room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
To Garnish
- Powdered sugar
Instructions
- 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.
- Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
- 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.
- 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.
- 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.
- 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).
- 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.
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.)
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
I’m not a big fan of coffee – do you think I could skip it entirely, or should I substitute it with something else?
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.
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!
I don’t drink coffee, do you think there is something I could use instead? chocolate milk maybe?
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.
I don’t drink coffee, either, or use it in recipes. I’ve made this recipe several times and my favorite substitute is Torani caramel syrup. You won’t even miss the coffee, because it gives the full body richness that you’d miss by adding water. I know this advice is almost two years too late, but hopefully someone will happen upon it and find it useful.
I can’t believe that there are only 4 ingredients in this recipe! Pinning and definitely plan on making.
looks amazing!!!
Oh me oh my I want this in my mouth immediately!!
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!!!
So beautiful!!! I love the little hearts too!
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?
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.
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.
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!
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?
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.
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!
Oh my! That looks amazing!
Love flourless cake! This looks perfect rich and fudgy!
I’m going to try this dessert out for the kids during Passover, as it has no hametz. Thanks, it looks great.
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!
Hi Judith, Absolutely! You can just use a mini springform pan (or a couple small tart pans).
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
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!
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.
Wow. That looks amazing!
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!!!
HAPPY VALENTINE’S DAY !!! …that looks so yum!
You are definitely not the only person hoarding pounds of chocolate.
This looks so rich and decadent that I just want to dive right into the screen!! Simply gorgeous cake!
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?
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.
It is gluten free BUT check with the person you are making it for. I assume that you don’t keep a gluten free kitchen and, for some people, the risk of cross contamination would be too high.
I have a set of baking equipment that I only use for gluten free baking and have used this recipe for friends with Celiac disease
Looks heavenly!!!
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.
Omg this looks so delicious,…
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!
Ohhhh man this looks amazing!