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Flourless chocolate cake is the rich, fudgy, intensely chocolate dessert that looks like it came from a fancy bakery but is secretly so easy to make. I bring this to every dinner party, and it disappears even faster than our Italian love cake, with everyone begging for the recipe.
With no flour at all, this cake bakes up dense and truffle-like, then gets crowned with a silky chocolate ganache for pure decadence.
Flourless Chocolate Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: About 45 minutes plus chilling
- 🍽️ Serving: 12 servings
- ⚡ Calories: 454kcal
- 🌶️ Flavor Profile: Deeply rich, fudgy, and intensely chocolate with a silky ganache top
- ✋ Difficulty: Easy, even simpler than our chocolate layer cake
Quick Answer
To make flourless chocolate cake, melt chopped semi-sweet chocolate with butter, then whisk in granulated sugar. Add the eggs one at a time, followed by vanilla and cocoa powder, until a smooth batter forms. Pour it into a parchment-lined pan and bake at 375 degrees for 26 to 30 minutes. Once cooled, top with a simple chocolate ganache made from hot cream poured over chopped chocolate, and let it set before serving.
Jump to:
- Flourless Chocolate Cake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Flourless Chocolate Cake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Flourless Chocolate Cake FAQs
- Other Recommended Chocolate Recipes
- Flourless Chocolate Cake
Why This Recipe Works
Click to see the technique science
- No flour means pure chocolate. Without any flour, the cake bakes up dense, fudgy, and intensely chocolate, almost like a truffle.
- Melted chocolate is the base. Real chopped chocolate melted with butter gives a richer, smoother result than cocoa powder alone.
- Eggs do all the lifting. Six eggs give the cake structure and a luscious, custard-like texture with no leavening needed.
- Cocoa powder deepens the flavor. A little unsweetened cocoa intensifies the chocolate flavor and keeps the cake from being overly sweet.
- Ganache makes it bakery-worthy. A simple pour-over ganache sets into a glossy, silky top that looks and tastes professional.
- It is naturally gluten free. Since there is no flour, this elegant dessert is perfect for serving guests who avoid gluten.
Why You’ll Love This Recipe
- It is rich, fudgy, and intensely chocolate, like a giant truffle.
- It is naturally gluten free, so everyone at the table can enjoy it.
- It looks bakery-fancy but is genuinely easy, like our flourless Nutella brownies.
Key Ingredients
Here is what gives this flourless chocolate cake its rich, fudgy texture. See the recipe card for exact amounts.
- Semi-sweet chocolate: Use good-quality baking bars, finely chopped, for both the cake and the ganache; it is the star of the show.
- Butter: Melted with the chocolate, it adds richness and a smooth, tender crumb.
- Eggs: Six eggs give the cake all its structure and a dense, custardy texture.
- Cocoa powder: Unsweetened cocoa deepens the chocolate flavor and balances the sweetness.
- Heavy cream: Heated and poured over chopped chocolate, it makes the silky ganache topping.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this flourless chocolate cake your own.
- Add espresso: Stir a teaspoon of instant espresso powder into the batter to deepen the chocolate flavor.
- Make it boozy: Add a splash of Grand Marnier, Kahlua, or bourbon to the batter or the ganache.
- Dust instead of glaze: Skip the ganache and finish with a simple dusting of powdered sugar or cocoa.
- Top with berries: Pile fresh raspberries or strawberries on top for a pop of color and freshness.
- Finish it with a swirl of our chocolate cream cheese frosting instead of ganache.
How to Make Flourless Chocolate Cake
- In a microwave-safe bowl, melt the chopped semi-sweet chocolate and butter in 20-second intervals, stirring between each, until smooth.
- Whisk the granulated sugar into the melted chocolate mixture until combined.
- Whisk in the eggs one at a time until fully combined, then whisk in the vanilla and cocoa powder until a smooth batter forms.
- Pour the batter into a parchment-lined 9-inch pan, smooth the top, and bake at 375 degrees for 26 to 30 minutes until mostly set. Cool completely.
- For the ganache, pour hot heavy cream over chopped chocolate, let it sit for 5 minutes, then whisk with the vanilla until smooth and glossy.
- Pour the ganache over the cooled cake and smooth it over the top with an offset spatula. Let it set for 1 to 2 hours before serving.
Recipe Tips & Tricks
- Use a good-quality chocolate since it is the main flavor; a chocolate you love to eat will make the best cake.
- Line the pan with parchment so the delicate cake releases cleanly without sticking.
- Do not overbake; pull the cake when the center is just set with a few moist crumbs for that fudgy texture.
- Cool completely before glazing so the ganache sets up smooth instead of melting and pooling.
- Smooth the ganache quickly with an offset spatula before it starts to set for a glossy, even top.
- Warm your knife under hot water and wipe it between slices for clean, neat cuts.
- This cake tastes even better the next day and keeps well in the fridge for up to five days.
Serving Ideas and Suggestions
Flourless chocolate cake is rich, so a little goes a long way. Serve thin slices at room temperature for the fudgiest texture, or slightly chilled for a denser, truffle-like bite.
Dress each slice up with a dollop of whipped cream, a scoop of vanilla ice cream, and a handful of fresh berries. It is a showstopping finish to any dinner party, right alongside our Italian love cake.
If you love an elegant chocolate dessert, try our chocolate layer cake and fudgy flourless Nutella brownies next.
Flourless Chocolate Cake FAQs
A flourless chocolate cake skips wheat flour entirely and relies on melted chocolate, butter, eggs, and a little cocoa powder for structure. The eggs and chocolate set as the cake bakes, creating a dense, fudgy, truffle-like texture instead of a light, fluffy crumb.
Yes, since it contains no flour, this cake is naturally gluten free as long as your cocoa powder and chocolate are certified gluten free. It is a perfect elegant dessert to serve guests who avoid gluten without anyone feeling like they are missing out.
A little sinking in the center is normal as the cake cools, since there is no flour to hold its shape. To minimize it, avoid overbeating the eggs, do not overbake, and let the cake cool gradually. The ganache topping also hides any dips beautifully.
Store the cake covered in the refrigerator for up to five days. Because it is so rich and dense, it actually tastes even better after a day. Let slices come to room temperature before serving for the fudgiest texture, or enjoy it chilled.
Absolutely. Wrap the cooled, unglazed cake tightly in plastic wrap and foil and freeze for up to three months. Thaw it in the refrigerator overnight, then add the fresh ganache before serving for the best look and texture.
No, the ganache is optional but makes the cake extra decadent and bakery-worthy. You can instead dust the cooled cake with powdered sugar or cocoa, or serve it plain with whipped cream and berries for a simpler finish.
Craving more chocolate? Try our decadent chocolate layer cake next.
Flourless Chocolate Cake
Ingredients
For the cake:
- 12 ounces semi-sweet baking bars finely chopped
- 3/4 cup salted butter cut into tablespoons
- 1 cup granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
For the ganache:
- 4 ounce semi-sweet baking bar finely chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Spray a 9-inch round cake pan with nonstick spray (the kind with flour in it). Add a piece of parchment paper to the bottom of the pan, and spray with baking spray again, set aside.
- In a microwave-safe large bowl add the chopped chocolate and butter—microwave in 20-second intervals, stirring in between until melted.
- Whisk the sugar into the melted chocolate mixture.
- Add the eggs one at a time and whisk them in fully before adding the next one. Whisk in the vanilla, followed by the cocoa powder until a smooth cake batter forms.
- Pour batter into the prepared pan and smooth out the top.
- Bake for 26-30 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are okay.
- Let the cake cool in the pan for 10 minutes, take it out, and discard the parchment paper. Set on a wire rack over a sheet tray to cool completely.
- Once the cake is cool, make the chocolate ganache topping. Add the chopped chocolate to a heat-proof bowl and set aside.
- Place the heavy cream in a microwave-safe bowl and heat at 30-second intervals until it reaches 180-190°F. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes.
- Add the vanilla and whisk it until smooth, it may take a minute or two.
- Pour the ganache on top of the cake that is on the wire rack over the sheet tray to catch any drips. Use an offset spatula to smooth the ganache over the top of the cake. If you don’t do this, the ganache will pool in the center of the cake.
- Let it sit for 1-2 hours until the ganache is set. Place the cake on a serving plate, serve immediately with fresh berries if desired.
Notes
- This makes a large batch, but you can easily double it to feed more and make 2 cakes.
- Great for a make-ahead dessert since the cake needs to cool and the ganache set on the cake.
- This freezes well, see my tips above on how to store.
- Use good quality ingredients. This will make a big difference in the flavor of your cake.
- A little slice goes a long way, do not over-serve your guests!
- This cake will dip in the center, which is normal.
Nutrition
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