Flourless chocolate cake – Fudgy cake base filled dark chocolate and butter. Topped with a dark chocolate ganache. Each bite is a decadent rich chocolate flavor.
My sister who has celiac disease has always raved about loving Flourless Chocolate Cake, so I had to take a swing at it, and let me tell you that I am so glad that I did! This cake is GOOD I can’t believe that it doesn’t have flour, because truth is, it does not need it!
For more chocolate cake recipes, here are some I recommend!
- Easy 9 x13 Chocolate Cake With Buttermilk
- Chocolate Dipped Strawberry Cake
- The Best Ever Chocolate Salted Caramel Cake
Jump to:
Why you need to make this Flourless Chocolate Cake
- Easy to make-This cake is easy to make and it’s so hard to mess up.
- Fudgy ganache – this top of the cake is fudgy and a perfect combo for the chocolate cake.
- The perfect dessert for any occasion- Whether this is a dessert for a special family get together, or just a weeknight treat, your family and friends will love eating this cake while discussing their favorite parts of summer.
- Chocolate lovers paradise- Any chocolate lovers out there will love this dark chocolate cake made with dark cocoa powder.
- Flourless – a celiac lovers paradise once again! No flour substitutions, just completely flourless.
Ingredients List
To make it easy for you, I have listed a few key ingredients that you will need that might not have stocked up in your pantry, to find the full list of ingredients, you can refer to the recipe card at the bottom of the recipe.
- Semisweet or dark chocolate – use a high quality chocolate like Ghirardelli or Lindt
- Unsalted butter – you will only need ½ cup
- Large eggs – you only need 3, but they do need to be lightly beaten in a small bowl.
- Cocoa powder – I prefer using a high quality like this one, but a dutch process will be fine.
- Heavy cream – it needs to heavy cream or heavy whipping cream.
Step by step Flourless Chocolate Cake
Step 1: Prep your pan. Preheat oven to 375 degrees F. Spray an 8-Inch round cake pan with nonstick cooking spray. Line the bottom with parchment and spray the sides and bottom again. Set aside.
Step 2: Melt the butter and chocolate. In a microwave proof bowl combine the chocolate and butter in, and with 30 second increments, heat until the butter is melted and the chips are soft. Stir until the chocolate is melted and the mixture is smooth. Do this until completely combined.
Step 3: Whisk the sugar in. whisk the sugar, salt, and vanilla extract and stir to combine.
Step 4: Slowly add the eggs. Slowly start adding while whisking the beaten egg yolk until complexity combined and smooth. Add the cocoa powder and whisk until just combined.
Step 5: Pour and bake. Pour the batter into the prepared pan, using an offset spatula, evenly distribute the batter to the sides of the pan. Bake the cake for 25 minutes or until the cake has a thin crust on the top
Step 6: Cool the cake Let the cake cool in the pan and then transfer the cake out of the pan and onto a wire cooling rack for 10 minutes. The cake can stay upside down!
Step 7: Make the ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is hot and slightly bubbly. Remove from the microwave, and add the chocolate , stir until everything melts and the mixture is smooth.
Step 8: Apply the ganache. With the back of a spoon or a small offset spatula, spread the chocolate ganache evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake, or place it in the fridge until it sets up.
Expert Baking Tips – Flourless chocolate cake
-Make sure that your eggs for the cake are at room temperature. This will help your cake rise properly in the oven.
-Use high quality cake pans. My favorite pan for sheet cake can be found here.
-Preheat your oven for 30 minutes before baking.
FAQ
Can I make these into cupcakes?
I haven’t test that, but if you do, lower the temp to 350 and bake for only 18 minutes.
Is this gluten free?
Yes, it doesn’t contain any gluten.
Can I use regular cocoa powder?
It will alter the flavor, I suggest using dutch process, or a dark cocoa powder.
Storing and freezing tips
You can store this flourless chocolate cake in the refrigerator for up to 4 days, airtight wrapped in plastic wrap. If you topped the cake with fresh fruit, remove it so the cake doesn’t get soggy.
Freezing:
You can also freeze the cake for up to 3 months if it is completely wrapped in plastic wrap so no air can get in.
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Recipe
Flourless chocolate cake
Ingredients
For the cake:
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup unsalted butter
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 3 large eggs slightly beaten
- ½ cup Dutch process cocoa powder
For the chocolate ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup heavy cream
Instructions
For the cake
- Preheat oven to 375 degrees F. Spray an 8-Inch round cake pan with nonstick cooking spray. Line the bottom with parchment and spray the sides and bottom again. Set aside.
- In a microwave proof bowl combine the chocolate and butter in, and with 30 second increments, heat until the butter is melted and the chips are soft. Stir until the chocolate is melted and the mixture is smooth. Do this until completely combined.
- With a whisk, whisk the sugar, and vanilla extract and stir to combine to the chocolate mixture.
- While whisking, slowly start adding the beaten whole eggs until completely combined and smooth. Add the cocoa powder and whisk until just combined.
- Pour the batter into the prepared pan, using an offset spatula, evenly distribute the batter to the sides of the pan. Bake the cake for 25 minutes or until the cake has a thin crust on the top
- Let the cake cool in the pan for 10 minutes and then transfer the cake out of the pan and onto a wire cooling rack for 10 minutes. The cake can stay upside down!
- While the cake is cooling, make the chocolate ganache. Place the cream in a medium microwave-safe bowl, and heat until the cream is hot and slightly bubbly, so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and add the chocolate , stir until everything melts and the mixture is smooth.
- With the back of a spoon or a small offset spatula, spread the chocolate ganache evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake, or place it in the fridge until it sets up.
Ella M. says
If you’re a chocolate lover looking for a decadent dessert that’s also gluten-free, this flourless chocolate cake recipe is a must-try! I stumbled upon this recipe on a food blog and decided to give it a go, and I’m glad I did.
One thing to note is that this cake is quite dense and heavy, so a small slice goes a long way. It’s perfect for a special occasion or when you want to indulge in something. I served it with some whipped cream and fresh raspberries, which added a nice tangy contrast to the rich chocolate.
Michelle Stanley says
This cake is chocolatey and yummy yummy yummy!
Sue says
So delicious! We served it with fancy flaky salt and it was a nice contrast with the incredibly rich cake. You can only eat a small piece of cake because it’s so rich!