This flourless chocolate cake is a decadent masterpiece, rich in flavor and luxuriously smooth in texture. With just 20 minutes of prep and 35 minutes of baking, it’s surprisingly simple to create. The cake’s dense, fudgy center pairs perfectly with a glossy ganache, making every bite a chocolate lover’s dream. Its gluten-free nature ensures it’s a crowd-pleaser for all dietary preferences.
After chilling for 6 hours, the cake transforms into a cool, velvety treat that melts on your tongue. Each slice delivers a balance of intense cocoa and subtle sweetness, complemented by a hint of creaminess from the ganache. Whether for a special occasion or a cozy night in, this dessert is sure to impress with its elegance and indulgence.
Ingredients for Flourless Chocolate Cake
- 12 Tablespoons (170 g) unsalted butter
- 6 oz coarsely chopped premium chocolate bar (I use 60% Ghirardelli)
- 1 teaspoon instant coffee (optional, enhances chocolate flavor)
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 1 cup sugar
- ¼ teaspoon salt
- ½ cup (50 g) unsweetened cocoa powder
- 1 batch chocolate ganache (optional, for topping)
- Homemade whipped cream (optional, for serving)
Step-by-Step Instructions
- Preheat oven to 325°F (160°C). Line the bottom of an 8” springform pan with parchment paper.
- Melt butter and chocolate: In a medium-sized heatproof bowl, combine butter and chocolate. Microwave in 15-second intervals, stirring well in between, until melted and smooth. Stir in instant coffee and vanilla extract. Set aside.
- Beat eggs and sugar: In a large bowl (or stand mixer with a whisk attachment), combine eggs, sugar, and salt. Beat on high speed until the mixture doubles in volume (about 5 minutes with a hand mixer or 1-2 minutes with a stand mixer).
- Combine mixtures: With the mixer on low speed, slowly drizzle the melted chocolate mixture into the egg mixture. Once fully added, increase the speed and mix until completely combined.
- Fold in cocoa powder: Sift cocoa powder over the batter and use a spatula to gently fold it in until fully incorporated.
- Bake: Pour the batter into the prepared springform pan. Bake for 30-35 minutes. The edges should look baked, but the center may still seem slightly jiggly.
- Cool and chill: Allow the cake to cool completely at room temperature, then transfer to the refrigerator to chill for 6 hours.
- Add toppings (optional): Before serving, top with cooled chocolate ganache and homemade whipped cream, if desired.
- Slice and serve: To slice, run a knife under hot water, dry it, and use the warm blade to cut the cake. Serve with berries and whipped cream, if desired.
Perfect Pairings: Toppings and Serving Ideas
Elevate your flourless chocolate cake with a variety of toppings and accompaniments. A drizzle of chocolate ganache adds richness, while a dollop of homemade whipped cream balances the intensity. Fresh berries like raspberries or strawberries bring a refreshing contrast. For a decadent twist, sprinkle with sea salt or crushed nuts like pistachios or hazelnuts.
Storage Tips for Maximum Freshness
Store your cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving. To refresh, let the cake sit at room temperature for 15-20 minutes or microwave a slice for 10-15 seconds.
Time-Saving Hacks for Busy Bakers
To streamline the process, prepare the chocolate ganache and whipped cream a day ahead. Use a pre-chopped chocolate bar or chocolate chips to save time on chopping. If you’re short on chilling time, pop the cake in the freezer for 2 hours instead of refrigerating for 6 hours—just ensure it’s fully set before serving.
Equipment Essentials for Success
An 8-inch springform pan is key for easy removal of the cake. A stand mixer or hand mixer will make whipping the eggs and sugar a breeze. Don’t forget a sifter for the cocoa powder to ensure a smooth batter. For clean slices, use a knife warmed under hot water and dried before cutting.
Recipe Variations to Try
Experiment with different flavors by adding orange zest or a splash of liqueur like Grand Marnier or Kahlúa to the batter. Swap the instant coffee for espresso powder for a stronger kick. For a nutty twist, fold in finely chopped almonds or hazelnuts before baking. The possibilities are endless!
Flourless Chocolate Cake
Ingredients
- 12 Tablespoons unsalted butter 170 g
- 6 oz coarsely chopped premium chocolate bar I use 60% Ghirardelli
- 1 teaspoon instant coffee optional
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1 cup sugar
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder 50 g
- 1 batch chocolate ganache optional
- homemade whipped cream for topping, optional
Instructions
- Preheat oven to 325F (160C) and line the bottom of an 8” springform pan with parchment paper.
- Combine butter and chocolate in a medium-sized heatproof bowl and microwave in 15 second intervals (stirring well in between) until mixture is melted and smooth. Stir in instant coffee and vanilla extract and set aside.
- In a separate large bowl (or in the bowl of a stand mixer fitted with a whisk attachment) combine eggs, sugar, and salt. Beat on high speed until mixture has doubled in volume (this will take about 5 minutes with a hand mixer or 1-2 minutes with a stand mixer).
- With mixer on low speed, slowly drizzle melted chocolate mixture into egg mixture. Once all chocolate has been added, increase mixer speed and stir until completely combined.
- Sift cocoa powder over batter and use a spatula to fold completely into batter.
- Pour batter into prepared springform pan and transfer to 325F (160C) oven and bake for 30-35 minutes. Edges should look baked but center may seem jiggly still.
- Allow to cool completely at room temperature then transfer to refrigerator to chill for another 6 hours.
- If desired, before serving top with chocolate ganache that has been allowed to cool for at least 15 minutes after preparing.
- To slice, run a knife under very hot water then dry off the knife and use hot blade to slice cake. In addition to the ganache, enjoy topped with berries and whipped cream, if desired.