Easy Flourless Chocolate Cake

Name: Easy Flourless Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 4 ounces dark chocolate (chopped (Iused 72% Trader Joe's Belgian Chocolate); 1/2 cup unsalted butter; 3/4 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 3 large eggs; 1 teaspoon vanilla

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This Easy Flourless Chocolate Cake is a dark, rich, and fudgy indulgence that requires no layers, no special tools, and is naturally gluten-free!

If you've ever dreamed of a chocolate dessert that perfectly captures the words "rich" and "decadent," then you've just stumbled upon your perfect dessert.

Easy Flourless Chocolate Cake on stand with slice on plate0

This recipe is part of my collection of Dessert, where you can find a multitude of treasures you might like. If you enjoyed this cake, you might also like this Chocolate Tart Recipe, or these decadent Triple Chocolate Stout Brownies With Nuts. Easy Chocolate Truffles are super easy to make and great for holidays, while Easy Dark Chocolate Walnut Cookies are perfect for a sweet tooth.

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💝Why You Will Love This Recipe:
🍰 What does this cake taste like?
📝 Key Ingredients:
💡 How to prepare your pan to prevent the cake from sticking:
👩‍🍳 How to make:
🍽️ How to serve this cake:
🙋‍♀️ Recipe faqs:
❄️ How to store this cake:
🔄Variations:
🍱 More gluten-free recipes:
More cake recipes:
📖 Recipe
💬 Comments

💝Why You Will Love This Recipe:

As someone who can talk for hours about food, let me tell you, this cake is what chocolate dreams are made of.

It's gourmet in flavor but easy to make, essentially everything a chocolate lover would want.

It's dense and chocolaty, and the textures are just to die for. You get all this elegance without any fuss. Seriously, this is the best flourless chocolate cake you'll ever have!

This flourless chocolate cake seems to be very popular on the internet as so many people look for gluten-free recipes to enjoy.

Besides that, who doesn't love a good chocolate cake? It is so good that you will not even notice that there is no flour in it.

This cake is dense, fudgy, and delicious and goes really well with a cup of good tea or coffee.

It is also effortless to make. If you manage to melt the chocolate and butter together on top of a water bath or in the microwave, the rest of the ingredients come together super fast.

🍰 What does this cake taste like?

Imagine the best parts of a brownie, truffle, and mousse all rolled into one glorious dessert. It's incredibly rich, fudgy, and just melts in your mouth.

The texture is divine. Smooth yet dense, making every bite an indulgence. Trust me, this is the kind of dessert that'll make any dinner feel like a special occasion.

📝 Key Ingredients:

Chocolate:

This is the heart of this cake, and the quality matters. I'd recommend using a high-quality semi-sweet chocolate with a cocoa content between 52-70%. Avoid milk chocolate or chocolate chips, as they usually contain additional sweeteners or stabilizers that could affect the texture and taste of your cake.

Instead, go for chocolate bars that you'd enjoy eating on their own—because if the chocolate tastes good by itself, it will make your cake taste even better. I recommend Ghirardelli, Scharffen Berger, or Guittard. If you're looking for an ethical option, the Endangered Species Chocolate brand offers high-quality, fair-trade chocolate that also contributes to wildlife conservation efforts.

Unsweetened Cocoa Powder:

I used Dutch-process cocoa powder. Unlike natural cocoa powder, Dutch-process cocoa is treated with an alkali solution, neutralizing its acidity. It has a slightly higher fat content compared to its natural counterpart, and the taste is more mellow and less bitter. This means your cake will be richer and have a more luxurious mouthfeel.

It also has a deeper, darker color, which makes your cake more appealing. However, if you don't have this type of cocoa, regular cocoa powder is fine to use.

Note: Make sure to use unsweetened cocoa powder for this recipe, not the sugary kind meant for making hot chocolate drinks. The latter contains added sugar and other ingredients that will throw off the balance of flavors in your cake.

Unsalted butter: Adds creaminess and fat. You can replace it with coconut oil if you're dairy-free.

Granulated Sugar: Necessary for sweetness.

Eggs: They bring structure and moisture to the cake, making it both fudgy and dense.

💡 How to prepare your pan to prevent the cake from sticking:

Butter or Grease: Start by generously coating the entire inner surface of your 8-inch round pan with butter. If you prefer, a non-stick spray works well too.

Parchment Paper: Cut a circle of parchment paper to fit the bottom of your greased pan, or use these parchment paper rounds with lift pads, which make your life easier. Grease the parchment paper as well. The cake will stick if you don't grease the pan and the paper.

Optional Cocoa Powder Dusting: If you want to go the extra mile, you can also sift a small amount of Dutch-process cocoa powder directly onto the buttered sides of the pan (not over the parchment paper). This optional step gives an extra layer of chocolatey flavor as the cake bakes and climbs the walls of the pan.

👩‍🍳 How to make:

Step 1. Melt the chocolate with butter: Using a double boiler or the microwave, melt together your chocolate and butter until smooth.

Step 2. Mix and Pour: Stir in the remaining ingredients, including the cocoa powder. Pour into your prepared pan.

Step 3. Bake: Simple as that. Place the pan for 25-30 minutes in a preheated 350F oven or until the edges are set but the center is still a little wobbly.

Tip: Gently shake the pan. If the cake slightly wiggles but doesn't look liquidy, it's done. Remember, it will continue to set as it cools.

Step 4. Cool and serve. Place the pan on a wire rack to cool for about 10 minutes. Run a sharp knife around the edges to help release it. Allow it to cool completely. You can place it in the refrigerator for a few hours.

Decorate and serve it sliced.

Flourless Chocolate Cake on glass stand with slice of cake on white plate0

🍽️ How to serve this cake:

By itself: This cake is a masterpiece on its own, but you can elevate it further with a few simple touches.

Powdered with sugar or cocoa: For a gourmet experience, dust the top with a light layer of Dutch-process cocoa powder or powdered sugar.

Whipped cream: If you're a chocolate lover seeking the ultimate indulgence, a dollop of whipped cream or a scoop of vanilla ice cream can be the perfect complement.

Fresh fruit: Fresh berries on the side add a pop of color and a burst of natural sweetness. For the holidays, decorate it with candied orange peel.

Red wine or a cup of coffee: For those who enjoy a beverage pairing, consider serving it with a glass of red wine or a steaming cup of espresso to round out the experience.

Slice of Flourless Chocolate Cake on white plate0

🙋‍♀️ Recipe faqs:

Is flourless the same as gluten-free?

Flourless cakes don't always mean gluten-free, as gluten can be in other ingredients or additives. Yet, this flourless chocolate cake is gluten-free as it contains no gluten ingredients. Conversely, gluten-free cakes may use gluten-free flour like almond or rice flour. So, while flourless cakes can be gluten-free, not all gluten-free cakes are flourless. o

What kind of pan do I need?

We are using an 8-inch round pan. Choosing between dark and light pans is important, as the color plays a role in how your cake turns out.

For this recipe, you need a light-colored, aluminum pan. Lighter pans reflect heat, allowing the cake to bake more evenly.

Dark-colored pans absorb and retain more heat compared to their light-colored counterparts. Your cake will likely cook faster and could end up being drier if you're not careful.

If you only have a dark pan, it's not a deal-breaker. Just be aware that you may need to reduce your oven temperature by about 25°F and keep a close eye on the baking time to avoid overcooking.

Why did my flourless chocolate cake fall after baking?

In a flourless cake, the eggs provide the most structure. As the cake cools, the proteins in the eggs contract, which can result in the cake falling slightly.
Also, a slightly fallen center is often considered a visual hallmark of a rich, decadent, flourless chocolate cake. So, embrace the dip—it's a sign you're on the right track!

❄️ How to store this cake:

Refrigerate this cake to extend its shelf life for up to 4 days in an airtight container. It can be frozen for 3 months. Thaw overnight in the fridge and bring to room temperature before serving. For a just-baked feel, microwave slices for 15-20 seconds.