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Flourless Indulgent Chocolate Explosion Cake
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Flourless Indulgent Chocolate Explosion Cake

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!  
Course: Dessert
Keyword: cake, chocolate, flourless
Servings: 8 Servings
Author: Kim Lange


  • 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 ½ cups granulated sugar
  • 1 teaspoon chocolate extract or vanilla extract
  • Powdered sugar or unsweetened baking cocoa as desired


  • Heat oven to 325°F. Spray 9-inch springform pan with non-stick cooking spray.
  • Microwave chocolates and butter on High in 1-minute increments until mixture has melted, by stirring in between each increment until it becomes smooth for 2-3 minutes and set aside.
  • Using mixer, beat eggs, granulated sugar and extract for 10 minutes on medium-high to high. Mixture will lighten and become thick.
  • Add in chocolate mixture with 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 40 minutes or until toothpick inserted in center comes out clean.
  • Cool completely; remove from pan.
  • Sprinkle generously with powdered sugar or cocoa before serving.


The cake batter will almost completely fill a 9x2-inch round pan. As cake bakes, the top will puff up over top of pan like soufflé, and top will crack slightly. This is normal and should be expected.
Use a 9" springform pan for easy removal.