Flourless Chocolate Cake

This Flourless Chocolate Cake is a rich and fudgy cake with a luscious and velvety interior that melts in your mouth! It has a mousse-like crumb with an irresistible contrast of a crusty top for the perfect balance of textures. All the chocolate lovers out there really need to make this cake! For another delicious recipe made without flour, try my . 

“I’ve been making this cake for 10 years, from high-end catering events to personal-size party desserts. It’s super easy to come together since it only has a handful of ingredients and a simplified procedure to get it ready to serve faster. It’s always been a hit for chocolate lovers. I always add espresso powder to my chocolate desserts to amplify the chocolate flavor. Freezes beautifully so you can have it on hand whenever you want it! Dress it up or down with a raspberry coulee, ganache, whipped cream, or just some confectioners’ sugar.”

Ingredients & Substitutions

Chocolate: Dark chocolate chips give this cake more of an intense chocolate flavor. They also melt well during baking. Semi-sweet chocolate chips would also be a suitable choice.

Butter: Unsalted butter melts with chocolate chips to enhance the overall texture, flavor, and moistness of the cake. If using salted butter, you may want to lessen or omit the salt in the recipe.

Eggs: Whipping six eggs gives the cake a fudge-like texture.

Espresso Powder: Espresso powder is espresso coffee beans that are very finely ground. It’s a very concentrated coffee, so a tablespoon of the powder in this cake is just the right amount for a subtle coffee flavor and loads of chocolate flavor. If you don’t have espresso powder, you could substitute instant coffee powder.

Baking with the Water Bath Method

A water bath for this flourless chocolate cake is the best way to prevent the edges of the cake from browning in the oven and getting cracks in the top. Place the springform pan (the one that has the batter in it) into a larger pan like a roast pan. Fill the roasting pan with boiling water until the water reaches halfway up the smaller pan. Just like the method implies, the smaller pan is essentially ‘taking a bath’ in the larger pan. This helps keep the chocolate from burning and is used in a variety of recipes like custards, mousses, and cheesecakes. Bake the cake (while in the water bath) for 45 minutes. The cake may still look wet, but take it out of the oven, out of the water bath, and let it chill in the refrigerator for at least 4 hours.

Can I Add Toppings To The Cake?

Sure! Although we loved it as-is, this cake is easy to top with your favorite topping. Here are some of my favorites:

How To Store Flourless Chocolate Cake

Unlike other cakes, this one is delicate and moist so should be stored in the refrigerator. Wrap it in plastic wrap or keep it in an airtight container in the refrigerator. It will last up to four days. For longer storage, freeze the cake for up to 3 months. When ready to enjoy, let it thaw in the refrigerator overnight.

Flourless Chocolate Cake {Gluten Free Recipe}

PREP TIME15MINUTES MINS

COOK TIME45MINUTES MINS

CHILLING TIME4HOURS HRS

TOTAL TIME5HOURS HRS