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.
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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
Any tips on removing the cake from the pan? I made one of these recently and tried the invert trick and had quite a bit of trouble. The cake and parchment were stuck to the bottom of the springform pan. Had to remove a messy slice and then nudge the bottom of the pan off with an offset spatula. Any tips you have to make that easier would be appreciated :)
I have a massive round cake spatula (like this one), so I slide it underneath the entire cake and transfer to the serving platter. I hope that helps!
I love making all types of tarts and discovering novel recipes to take a crack at.
I have loved reading your website unfortunatly I haven’t yet uncovered anything that wow’s me.
Might you have any really good recipes I could quite possibly have?
I have made this decadent cake now a number a times and it is a success every single time and has become a family favorite! I serve it with homemade warm, salted caramel sauce and coffee – I think cake will only taste better in heaven! Thank you So so much for sharing this lovely recipe.
Is this the right cake to cover in ganach and glaze?
Hi Leora, Yes, you could cover this in ganache, just be aware that it’s already very rich!
Is there a brand of chocolate that you like for this cake? I plan on making it for Super Bowl Sunday.
Hi Susan, I used Ghiradelli chocolate when I made this cake (bought it at the grocery store). I hope that helps!
Hi I have just come across your flourless choc cake and it looks great. As there are only 2 of us can half the cake be frozen as I don’t want to half the recipe as I’m sure we will want some again! Also I don’t have a thermometer will this make a lot of difference as I think I can do it without.
Yes, you can definitely freeze leftovers. The thermometer removes all of the guess work and makes it much easier, but you can do it without, just follow the other visual clues included in the recipe.
Made this for xmas this year. Served each slice with a dollop of homemade whipped cream. It was AMAZING!!!!!!!!!! Adults and kids loved it. Literally the best flour-less cake I have ever had. thanks so much! xoxo
Can you use an 8 inch regular cake pan, or do I have to buy a spring form?
Hi Christine, If you do not use a springform pan, you won’t be able to remove the sides and plate the entire cake on a serving platter. You may have some trouble getting clean slices out of a regular cake pan, but if that doesn’t bother you, you can use it.
oh, someone else asked this above, I apologize!
Oh that looks amazing! I am going to try it for Father’s Day. I’m drooling already… I like it hasn’t got any sugar and I know my mum does too!
I was wondering how much sugar one could add to the recipe to make it a little sweeter? Also what percentage of bittersweet chocolate did you use? The cake looks delicious! Can’t wait to make it!
I wouldn’t recommend adding sugar to the recipe; I would instead use semisweet chocolate. I used 60% bittersweet.
Can I use a regular cake pan instead of a springform? Then do I need to do the water bath with a regular pan?
Hi Colleen, You can, but you won’t be able to easily unmold it as you would in a springform pan. You will still need to do the water bath with whatever pan you use.
I made this and it was SO easy and really really good! It has a nice dark chocolate flavor.
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!
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.
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!
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?
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!
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…
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!
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!
Hi Lauren, I used a chocolate with 60% cacao for this cake. I hope that helps!
I made this and it doesn’t taste as good as it looks. Just saying. Needs sugar or something!
I am making this for Passover! I can’t wait!!
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!
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 :(
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! :)
Hi Laura, Absolutely! If you like chocolate that dark, it would definitely work!
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).
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.
I totaly thougt it was a frozen cake! Looks delicious!
/Emma
Looks absolutely divine! I could eat the whole thing myself!
Love this. Looks fabulous. Have been looking for an excellent flourless chocolate cake! Thank you!
I think I am in love.. with this cake :D
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 :)
Its like a huge truffle! My dream come true. And I love the short ingredient list.
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 :(
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!