Flourless Chocolate Cake — rich, gluten-free dessert | 40 minutes (plus cooling)
Short introduction
Flourless Chocolate Cake is a dense, fudgy cake made without flour. It uses eggs, chocolate, butter, sugar, and cocoa powder. The result is a deep chocolate flavor with a soft center. It works well for gluten-free diets and for anyone who loves rich chocolate.
Why you’ll love it
- Gluten-free by nature.
- Rich, fudgy texture that feels luxurious.
- Quick to mix and bake.
- Simple ingredients you likely have on hand.
- Great served warm with ice cream or cooled with whipped cream.
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
Substitutions & key variations
- Dark chocolate chips → use chopped dark chocolate (60–70% cocoa) for better melt and flavor.
- Butter → use equal coconut oil for a dairy-free version (texture may be slightly different).
- Sugar → replace with coconut sugar or a granulated sweetener, but flavor can change.
- Add 1 tablespoon instant espresso powder to the batter to boost chocolate depth.
- Add 1/2 cup chopped nuts or a swirl of raspberry jam before baking for variation.
Step-by-step
Step 1 — Prepare
Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan well. Line the bottom with parchment for easy release.
Step 2 — Melt chocolate and butter
In a medium saucepan, melt the dark chocolate chips and butter over low heat. Stir until smooth and glossy. Remove from heat.
Step 3 — Mix sugar, vanilla, and eggs
Stir in the sugar and vanilla into the melted chocolate. Let it cool slightly. Beat in the eggs one at a time, mixing well after each egg.
Step 4 — Add dry ingredients and bake
Sift in the cocoa powder and salt. Stir until just combined. Pour batter into the prepared pan and smooth the top. Bake for 25 minutes. The edges should be set but the center still a bit soft. Let cool in pan for 10 minutes, then invert onto a plate.
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introduction
why make this recipe
how to make Flourless Chocolate Cake
Ingredients :
1 cup dark chocolate chips, 1/2 cup unsalted butter, 3/4 cup sugar, 1 teaspoon vanilla extract, 4 large eggs, 1/2 cup cocoa powder, 1/4 teaspoon salt
Directions :
- Preheat your oven to 375°F (190°C) and grease an 8-inch round cake pan., 2. In a medium saucepan, melt the dark chocolate chips and butter over low heat, stirring until smooth., 3. Remove from heat and stir in the sugar and vanilla extract until well combined., 4. Beat in the eggs one at a time until fully incorporated., 5. Sift in the cocoa powder and salt, stirring until just combined., 6. Pour the batter into the prepared cake pan and smooth the top., 7. Bake for 25 minutes, or until the edges are set but the center is still slightly soft., 8. Allow to cool in the pan for 10 minutes, then invert onto a plate. Serve as is or with your favorite toppings.
how to serve Flourless Chocolate Cake
how to store Flourless Chocolate Cake
tips to make Flourless Chocolate Cake
variation (if any)
FAQs (minimum three FAQ)
Success tips (temperature, texture, common mistakes)
- Oven temp: Use 375°F (190°C) as stated. Ovens vary; use an oven thermometer if you can.
- Texture: The cake should have set edges and a slightly soft center. It firms as it cools.
- Cooling: Cool in the pan for 10 minutes, then invert. Cooling fully helps it hold shape.
- Don’t overbake: Overbaking dries this cake. Start checking at 22–23 minutes.
- Melt chocolate gently: Use low heat and stir often. Scorched chocolate will taste bitter.
- Eggs: Beat eggs well into the warm chocolate to create a smooth, glossy batter.
How to serve
- Warm: Serve slices warm with vanilla ice cream or whipped cream.
- Room temp: Dust with powdered sugar or cocoa for a simple finish.
- Fancy: Add fresh berries and a drizzle of chocolate or caramel sauce.
Storage & reheating
- Room temp: Store covered for 1 day.
- Fridge: Keep in an airtight container for up to 5 days. Let come to room temp before serving, or warm for 10–15 seconds in the microwave per slice.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temp.
Frequently Asked Questions
Q: Is this cake really gluten-free?
A: Yes. This recipe has no flour, so it is naturally gluten-free. Check labels on chocolate and cocoa to be sure they’re labeled gluten-free.
Q: Can I make this ahead?
A: Yes. Bake and keep in the fridge for up to 5 days or freeze for longer. Warm before serving if you prefer it soft.
Q: Why did my cake sink in the middle?
A: Likely underbaked or too much air from over-beating. Bake until edges set and center is slightly soft.
Q: Can I use a different pan size?
A: An 8-inch round is best. A larger pan will make a thinner cake and may bake faster.
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Nutrition notes / equivalents (optional)
- One slice (1/8 of cake) is rich in calories and fat due to chocolate and butter.
- For lighter versions, reduce sugar slightly or use a lower-fat chocolate, but texture will change.
- Cocoa powder adds chocolate flavor with less fat than more chocolate or butter.
Conclusion
This Flourless Chocolate Cake is simple, fast, and very chocolatey. It works for weeknight desserts and for special occasions when you want something rich and gluten-free. For a tested version with extra tips and photos, see the BEST Flourless Chocolate Cake Recipe – Handle the Heat.
Links to related recipes
- Chocolate Lava Cake
- Classic Chocolate Mousse
- Gluten-Free Brownies
Flourless Chocolate Cake
Ingredients
Main ingredients
- 1 cup dark chocolate chips Or use chopped dark chocolate (60-70% cocoa) for better melt and flavor.
- ½ cup unsalted butter Can be substituted with equal coconut oil for a dairy-free version (texture may differ).
- ¾ cup sugar Can be replaced with coconut sugar or a different granulated sweetener.
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup cocoa powder
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan well. Line the bottom with parchment for easy release.
Mixing
- Stir in the sugar and vanilla into the melted chocolate. Let it cool slightly. Beat in the eggs one at a time, mixing well after each egg.
Baking
- Sift in the cocoa powder and salt. Stir until just combined. Pour batter into the prepared pan and smooth the top.
- Bake for 25 minutes. The edges should be set but the center still a bit soft. Let cool in pan for 10 minutes, then invert onto a plate.