Imagine a rich, velvety chocolate cake that melts in your mouth, its decadent flavor wrapping around you like a warm hug. This Flourless Chocolate Cake is one of those joyful finds that you want to share with loved ones on cozy evenings. With soft, fudgy textures contrasted by subtle hints of coffee and vanilla, each bite invites you to linger. You won’t just enjoy this cake, you’ll want to savor every moment spent with it.

Why You’ll Love This Recipe

This Flourless Chocolate Cake stands out for its simplicity and elegance. It’s perfect for celebrations or a quiet night in. Since it’s flourless, it caters beautifully to gluten-free diets without compromising on taste or texture. Plus, the ease of preparation means that even novice bakers can whip it up. Pair it with a drizzle of chocolate ganache and a dollop of whipped cream, and you have a dessert that feels luxurious yet approachable.

Ingredients Needed For Flourless Chocolate Cake

• 12 Tablespoons (170 g) unsalted butter: Use high-quality butter for a richer flavor.
• 6 oz coarsely chopped premium chocolate bar (60% Ghirardelli recommended): Opt for a premium chocolate; it makes a significant difference in taste.
• 1 teaspoon instant coffee (optional): This adds depth to the chocolate flavor, enhancing the overall richness.
• 1 teaspoon vanilla extract: Vanilla brings warmth and complements the chocolate beautifully.
• 4 large eggs (room temperature): Make sure they’re at room temperature for a smoother batter.
• 1 cup sugar: Sweetens the cake without overwhelming the chocolate flavor.
• 1/4 teaspoon salt: A pinch of salt balances the sweetness and elevates the flavors.
• 1/2 cup (50 g) unsweetened cocoa powder: Use good-quality cocoa for that intense chocolate experience.
• Chocolate ganache (optional for topping): For a luxurious finish, but can be skipped if you prefer simplicity.
• Homemade whipped cream (optional for topping): Light and airy, it contrasts wonderfully with the dense cake.

How to Make Flourless Chocolate Cake

1. Preheat your oven to 325°F (160°C) and line the bottom of an 8-inch springform pan with parchment paper.
2. In a medium-sized heatproof bowl, combine the butter and chocolate. Microwave in 15-second intervals, stirring well in between, until melted and smooth. Stir in the instant coffee and vanilla extract.
3. In a separate large bowl, combine the eggs, sugar, and salt. Beat on high speed until the mixture has doubled in volume (about 5 minutes with a hand mixer).
4. With the mixer on low speed, slowly drizzle the melted chocolate mixture into the egg mixture, then increase the speed and stir until fully combined.
5. Sift the cocoa powder over the batter and fold it in using a spatula.
6. Pour the batter into the prepared springform pan and bake for 30-35 minutes, until the edges look set but the center is jiggly.
7. Allow to cool completely at room temperature, then refrigerate for 6 hours.
8. Serve topped with chocolate ganache (cooled for 15 minutes after making) and optional berries and whipped cream.
9. For slicing, run a knife under hot water, dry it, and use the hot blade to cut the cake.

How to Serve Flourless Chocolate Cake

Serve this cake chilled or at room temperature. Dress it up with chocolate ganache, fresh berries, or a fluffy cloud of whipped cream to augment its rich flavors. Pair it with a cup of coffee or a scoop of vanilla ice cream for an indulgent experience.

How to Store Flourless Chocolate Cake

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it sits. If you prefer, you can freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. Just thaw them in the refrigerator before enjoying!

Tips to Make Flourless Chocolate Cake

• Ensure your chocolate and butter are finely chopped to achieve a smooth melted mixture.
• Don’t skip refrigerating the cake; this helps it set and enhances the texture.
• When mixing, be gentle while folding in the cocoa powder to retain the airiness created by whipping the eggs.

Variations and Substitutions

• Nutty Addition: Incorporate ground almonds or hazelnuts into the batter for an added layer of texture.
• Dairy-Free Option: Substitute coconut oil for butter and use dairy-free chocolate.
• Flavor Twists: Add a splash of orange or mint extract for a refreshing twist on the classic flavor.

Frequently Asked Questions

Can I use different chocolate percentages for this recipe?

Absolutely! While 60% chocolate is recommended for a balance of sweetness, you can use dark chocolate with a higher percentage for a richer flavor or milk chocolate for a sweeter finish.

How can I tell when the cake is done baking?

The edges should look set, while the center will still appear slightly jiggly. It will firm up as it cools and refrigerates.

Can I make this cake ahead of time?

Yes, this cake is perfect for making in advance. Prepare it up to a day ahead, allowing the flavors to meld and develop further.

What can I use instead of eggs?

To make a vegan version, you can replace each egg with a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg). Alternatively, try unsweetened applesauce or silken tofu as a binder.

Can I use a different pan size?

While this recipe is tailored for an 8-inch springform pan, you can adapt it to a 9-inch pan; just reduce the baking time slightly, as the cake may bake faster.

Enjoy your baking journey with this Flourless Chocolate Cake, and don’t forget to share it with those you love!

Flourless Chocolate Cake

A rich, velvety chocolate cake that melts in your mouth, perfect for sharing on cozy evenings. Simple to prepare and gluten-free!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 6 hours hrs

Course Dessert

Cuisine American

Servings 8 servings

Calories 320 kcal

Ingredients

  

Main ingredients

• 12 Tablespoons unsalted butter Use high-quality butter for a richer flavor.
• 6 oz coarsely chopped premium chocolate bar 60% Ghirardelli recommended; opt for premium chocolate for better taste.
• 1 teaspoon instant coffee Optional; enhances chocolate flavor.
• 1 teaspoon vanilla extract Complements the chocolate beautifully.
• 4 large eggs Must be at room temperature for a smoother batter.
• 1 cup sugar Sweetens without overwhelming chocolate flavor.
• 1/4 teaspoon salt Balances sweetness and elevates flavors.
• 1/2 cup unsweetened cocoa powder Use good-quality cocoa for intense chocolate experience.

Optional toppings

• chocolate ganache Adds a luxurious finish but can be skipped.
• homemade whipped cream Contrasts wonderfully with the dense cake.

Instructions

 

Preparation

• Preheat your oven to 325°F (160°C) and line the bottom of an 8-inch springform pan with parchment paper.
• In a medium-sized heatproof bowl, combine the butter and chocolate. Microwave in 15-second intervals, stirring well in between, until melted and smooth. Stir in the instant coffee and vanilla extract.
• In a separate large bowl, combine the eggs, sugar, and salt. Beat on high speed until the mixture has doubled in volume (about 5 minutes with a hand mixer).
• With the mixer on low speed, slowly drizzle the melted chocolate mixture into the egg mixture, then increase the speed and stir until fully combined.
• Sift the cocoa powder over the batter and fold it in using a spatula.

Baking

• Pour the batter into the prepared springform pan and bake for 30-35 minutes, until the edges look set but the center is jiggly.
• Allow to cool completely at room temperature, then refrigerate for 6 hours.

Serving

• Serve topped with chocolate ganache (cooled for 15 minutes after making) and optional berries and whipped cream.
• For slicing, run a knife under hot water, dry it, and use the hot blade to cut the cake.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Cake can be frozen for up to 3 months. Thaw in the refrigerator before enjoying.

Keyword Chocolate Cake, Decadent Dessert, Easy Baking, Flourless Cake, Gluten-Free Dessert