Flourless Indulgent Chocolate Cake

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Chocolate Lovers, I have the most decadent, sinful Flourless Indulgent Chocolate Cake to ever touch your gorgeous lips and I am kind of freaked out that I haven’t shared this with you yet?!  This cake is truly magical…  No flour is used, yet we have an amazing, super luscious chocolate cake that looks gorgeous and it’s Gluten-free! Yay!

More Flourless?  Check out Rich Fudgy Flourless BrowniesFlourless Chocolate Chip Breakfast CookiesHalloween Reese’s Monster Cookie Bars and these Flourless Peanut Butter Chocolate Chip Cookies!

best flourless chocolate cake recipe

Pure Chocolate Heaven With Our Decadent Chocolate Cake Here! 

Our recipe for our flourless chocolate cake bakes up a super moist, chocolate fudge cake with a very dainty, crisp meringue-ish crust enrobing the cake.  It reminds me of a delectable chocolate cloud of heavenly bliss and it’s insane with chocolate explosions of love in every bite!  

Now, if you have a lover or someone you really want to impress or just want to try a new chocolate indulgence, this flourless chocolate cake recipe is THE ONE to make!  It tastes like it has a hot fudge cake texture. I kept mine at room temperature, for about 3 days, but I don’t see why you couldn’t refrigerate it if you wanted.  Try it and let me know what you think!

If you know anything at all about me…I do chocolate overload sometimes.  I try to do desserts in moderation for the most part, but this one was truly hard to stay out of.  I even warmed a piece up and loaded it with a big dip of vanilla ice cream.  It’s outrageously sinful! 

It has a nice chocolate balance with the other ingredients involved and for me, that is scary because, I have a real issue with wanting to polish most desserts off in one sitting, and this would be one of them for sure.   I could literally eat all of this and not have a chocolate hangover.  If you’ve ever had a chocolate hangover, you know what I mean.  If not, lucky you!

Or I try the freezer or fridge ‘Hide and Try Not to Seek” method as much as possible, so it’s not on the counters, staring at me, reeling me in. 🙂   I’m weak…it’s p0-thetic!

best flourless chocolate cake recipe

There’s nothing quite like a delicious chocolate cake! But why go through all the hassle of flouring a cake pan when you don’t have to? Today, we’re going to show you how to make a simple, yet delicious, flourless chocolate cake with just a few simple ingredients.

You can make minis or a single layer cake.  I think this is wonderful especially for Valentine’s Day coming up, Christmas, Birthdays, you name it….it goes with everything and anything! Keep reading for the full recipe!

best flourless chocolate cake recipe

Gather Your Ingredients

How to Make Flourless Chocolate Cake 

  1. Heat oven to 325°F. Spray 9-inch springform pan with non-stick cooking spray or line a 9 inch baking pan with parchment paper for easy removal.
  2. Microwave chocolate and butter in 30 second increments until mixture has melted. Stir in between each increment until it becomes smooth for 2-3 minutes. Stir in espresso powder and vanilla, set aside.
  3. Using mixer, beat eggs, granulated sugar for 8-10 minutes on medium-high. Mixture will lighten, become thicker and double volume in size.
  4. Stream in chocolate mixture into egg mixture using a large rubber spatula and mix together until combined. I used the mixer on low to combine it all. You can fold if you prefer, but you have to get it mixed, so if you use the mixer, use it on low speed. Pour into pan.
  5. Bake about 50-70 minutes or until toothpick inserted in center comes out clean. If you can’t tell, shake the pan to see if the cake mixture underneath the top is jiggly. If it is too jiggly, bake and check every 5 minutes until done.
  6. Cool completely; remove from pan.
  7. Sprinkle generously with powdered sugar or cocoa before serving. Serve it warm, room temperature or cold, add some berries, ice cream or whipped cream for other options! 

best flourless chocolate cake recipe

best flourless chocolate cake recipe

Finish Touches

  • I love sprinkling powdered sugar or some unsweetened chocolate powder on top to give it another layer of sweetness and lightness.  Plus, it makes it look luxurious, does it not? I liked both and put some of both on some of the cakes too.
  • For a nice touch, add some colorful berries, whipped cream, ice cream and hot fudge or eat it as is.  

Cake Tips

  • The cake batter will almost completely fill a 9×2-inch round pan. As cake bakes, the top will puff up a little, but much.  The top may crack slightly. This is normal and should be expected.
  • Use a 9″ springform pan for easy removal, or you can line a pan with parchment paper as well, for easy removal.
  • Can change ratios of chocolate – using more dark than semi-sweet for dark cake temptations, such as ½ (6 oz) semi-sweet & ½ (6 oz) unsweetened or 8 oz unsweetened and 4 oz semi-sweet. Or use all bittersweet/unsweetened chocolate all the way!  Adjust sugar if you need to if you use more unsweetened.
  • This is a gluten-free dessert.  However, if you want to go Keto, use all sugar-free chocolate and use Lakanto Monk fruit sugar as a substitute for the granulated sugar.  The same goes for powdered sugar if you decide to sprinkle it on top.  
  • For a firmer flourless cake, stir in ¼ tablespoons to ½ cup unsweetened cocoa powder to step 2.

best flourless chocolate cake recipe

Flourless Indulgent Chocolate CakeThe deliciousness of flourless chocolate cake lies in its simplicity yet complex flavor. By using just a handful of ingredients – chocolate, butter, sugar, and eggs – this classic flourless chocolate cake recipe can be made easily and quickly at home.  So, now it’s time to get your Flourless Indulgent Chocolate Explosion Cake on!

More Chocolate Explosion Desserts!

 

Flourless Indulgent Chocolate Cake

Flourless Indulgent Chocolate Explosion Cake - Gluten Free / Keto Option

Kim Lange
Pure Chocolate Heaven! It's a super moist, chocolate fudge cake with a very dainty, crisp crust enrobing the cake.  It reminds me of a delectable chocolate cloud of heavenly bliss and it's insane with chocolate explosions of love in every bite!  
5 from 3 votes
Prep Time 20 minutes
Cook Time 50 minutes
Course Dessert
Servings 8 Servings
Calories

Ingredients
  

  • 8 oz semisweet baking chocolate chopped
  • 4 oz unsweetened baking chocolate chopped
  • ¾ cup unsalted butter cubed
  • ¼ teaspoon salt
  • 6 eggs room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract or chocolate extract
  • 1 teaspoon espresso powder, optional
  • Optional Sprinkling: Powdered sugar or unsweetened baking cocoa as desired

Instructions
 

  • Heat oven to 325°F. Spray 9-inch springform pan with non-stick cooking spray or line a 9 inch baking pan with parchment paper for easy removal.
  • Microwave chocolate and butter in 30 second increments until mixture has melted. Stir in between each increment until it becomes smooth for 2-3 minutes. Stir in espresso powder and vanilla, set aside.
  • Using mixer, beat eggs, granulated sugar for 8-10 minutes on medium-high. Mixture will lighten, become thicker and double volume in size.
  • Stream in chocolate mixture into egg mixture using a large rubber spatula and mix together until combined. I used the mixer on low to combine it all. You can fold if you prefer, but you have to get it mixed, so if you use the mixer, use it on low speed. Pour into pan.
  • Bake about 50-70 minutes or until toothpick inserted in center comes out clean. If you can't tell, shake the pan to see if the cake mixture underneath the top is jiggly. If it is too jiggly, bake and check every 5 minutes until done.
  • Cool completely; remove from pan.
  • Sprinkle generously with powdered sugar or cocoa before serving. Serve it warm, room temperature or cold, add some berries, ice cream or whipped cream for other options!

Notes

  • The cake batter will almost completely fill a 9x2-inch round pan. As cake bakes, the top will puff up a little, but much.  The top may crack slightly. This is normal and should be expected.
  • Use a 9" springform pan for easy removal.
  • Can change ratios of chocolate - using more dark than semi-sweet for dark cake temptations, such as 1/2 (6 oz) semi-sweet & 1/2 (6 oz) unsweetened or 8 oz unsweetened and 4 oz semi-sweet. Or use all bittersweet/unsweetened chocolate all the way!  Adjust sugar if you need to if you use more unsweetened.
  • This is a gluten-free dessert.  However, if you want to go Keto, use all sugar-free chocolate and use Lakanto Monkfruit Sugar as a substitute for the granulated sugar.  The same goes for powdered sugar if you decide to sprinkle it on top.  
  • Can stir in 1/4 tablespoons to 1/2 cup unsweetened cocoa powder to step 2 for a firmer flourless cake
Keyword cake, chocolate, flourless
Tried This Recipe?Let us know how it was by commenting below!

 

32 Comments

  1. It was glorious. Silky yumminess inside and I got the crackly top I’ve been searching for in a flourless recipe. But, it wasn’t glossy. Did I over-underbeat the eggs and sugar? Over-undermix the chocolate and egg mixture? Eggs were room temp. Please advise. (smooch)

  2. I made this on Valentine’s Day and it was a hit. I found it easy to make and just dusted it with powdered sugar as you suggested. It’s most definitely a keeper. Thank you.

  3. That sounds wonderful with the raspberry preserves and chocolate ganache! Happy New Year! Miss you and hope you are doing well lovely! xo

  4. My husband loves the flourless chocolate cake, it’s his favorite. I top it with a spread of seedless rasberry preserves, and drizzle with a chocolate ganache.

  5. Just made the recipe but forgot to include the 1 teaspoon of extract. You do not mention it in the instructions and I believe that is why I forgot! Please update……

  6. Heather, I had no problem easing into 2018, I think it’s because I’m missing my other half of my family and I know I’m going to see them in mid-January. It’s been way too long! Then when I get there, time can slow down. hehe Happy 2018!!

  7. this looks so decadent!!! someone started mentioning valentine’s day already (what is this with holidays getting these ridiculously long ramp up periods?!), and even though my mind is still kind of in 2017 (it will be weeks before i start writing 2018 instead of 2017), this sounds like it’d be the best kind of valentine’s day dessert (:

  8. Happy new year Kim! This cake got me thinking of Valentine’s day, this would the ultimate dessert for the big day. What’s more romantic than some chocolate overload? Have a great one dear:)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating