Best Flourless Chocolate Cake Recipe
Print RecipeThis rich, fudgy Flourless Chocolate Cake combines melted semisweet chocolate, butter (or dairy-free oil), sugar, and eggs with cocoa powder and espresso powder for a gluten-free treat. Even gluten-eaters LOVE it! Simply mix, bake and enjoy a dense, decadent dessert that’s perfect with powdered sugar or berries!
Servings: 12 slices
equipment (affiliate links
- kitchen scale for best accuracy
- double boiler or microwave
Ingredients
- 1 c. (227 g) salted butter see substitutions in notes for dairy-free
- 8 oz. (227 g) semisweet chocolate chips
- 1¼ c. (250 g) granulated sugar
- 6 large egg room temperature
- 1 c. (85 g) dutch-processed unsweetened cocoa powder or natural cocoa
- 1 tsp. espresso powder optional
- ¼ tsp. salt
- 1 tsp. vanilla extract
- powdered sugar dusted for serving - optional
- whipped cream for serving
- fresh berries for serving
- vanilla ice cream for serving
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Grease the sides of a 9-inch cake pan and line the bottom with parchment paper.
- Mix Batter: Melt butter and chocolate together. You may use a double boiler or microwave for 1 minute, stir, and continue to microwave in 30 second intervals (stirring between each interval) until chocolate and butter are melted. Let cool slightly. To chocolate mixture, mix in sugar, then eggs (one at a time). Stir in cocoa, espresso powder, salt and vanilla. Stir gently until combined.
- Pour and Bake: Pour into prepared pan; bake 35 to 40 min until a crust forms and center is slightly jiggly.
- Cool and Slice: Cool 10 minutes in pan, on a wire rack. Run a knife around the edge, invert it onto the rack, and peel off the parchment. Cool completely before slicing (about 2 hours).
- Serving Ideas: Dust with powdered sugar, top with whipped cream or fresh berries, or a scoop of vanilla ice cream
- Storage: Store in refrigerator and eat within 5 days.
Video
Notes
- Dairy-Free Options:
- avocado oil (224g)
- olive oil (216g)
- refined coconut coconut oil(218g)
- This cake is naturally gluten-free since it contains no flour, but always check that your chocolate and cocoa powder are gluten-free if that's a concern.
- The espresso powder enhances the chocolate flavor without making the cake taste like coffee.
- Store the cake in the refrigerator due to its high egg content. Bring to room temperature before serving for the best texture.
Serving: 1slice | Calories: 425kcal | Carbohydrates: 46g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 204mg | Potassium: 458mg | Fiber: 9g | Sugar: 32g | Vitamin A: 621IU | Calcium: 55mg | Iron: 4mg
