A rich, flourless chocolate cake with a crackly top and a fudgy, brownie-like center. Easy to make, naturally gluten free, and utterly delicious.
This flourless chocolate cake is straightforward and requires just a few ingredients. If you have one bowl and an arm to stir, you can make this. The only leavener is eggs—there’s no baking powder or baking soda—so the cake puffs in the oven like a soufflé, then gently sinks to form a dense, fudgy texture once cooled.
Most people serve this cake chilled, straight from the refrigerator, though I prefer it at room temperature. Whichever you choose, chill it completely first so it firms up enough to slice and loses any noticeable eggy flavor.
Finish with a dusting of confectioners’ sugar or cocoa, or serve slices with a spoonful of softly whipped cream.
Flourless Chocolate Cake Ingredients
- Chocolate: use good-quality dark chocolate — its flavor is front and center.
- Butter: unsalted or salted both work.
- Sugar: provides sweetness and the signature crackly top.
- Eggs: they bind and leaven the cake. The cake will puff in the oven and then settle as it cools.
- Salt: balances the sweetness and enhances the chocolate.
- Vanilla: boosts the chocolate flavor.
How to make flourless chocolate cake:
- Melt the chocolate and butter together.
- Stir in the sugar, then whisk in the eggs a little at a time, finishing with vanilla and salt.
- Pour the batter into a prepared cake pan.
- Bake until the cake is puffed, the top is cracked and dry, but the center still has a gentle jiggle—avoid overbaking.
- Cool, then chill completely before slicing.
When melting chocolate, use low heat—either a microwave at 50% power or a heatproof bowl over simmering water. Stop heating when the chocolate is about 80% melted, then stir to finish melting. This prevents overheating and seizing, keeping the chocolate smooth and glossy.
Grease and line the pan with parchment to prevent sticking and to make removing the cake easy.
How do I know when the cake is done?
- The cake will be puffed.
- The top will look dry.
- Cracks will form on the surface.
- The center should still wobble slightly when you jiggle the pan—the gentle jiggle ensures a moist, fudgy interior. The cake will continue to set as it cools and will firm up fully when chilled.
Let the cake cool in the pan for about 20 minutes; it will deflate slightly, which is normal. Run a knife around the edge, place a wire rack on top of the pan, and flip the cake onto the rack. Peel off the parchment, then invert the cake onto a serving plate so it’s right-side up. Chill in the refrigerator until fully firm.
Is flourless chocolate cake gluten free?
Yes. This cake is naturally gluten free. If you’re serving someone with celiac disease, check chocolate labels for hidden gluten ingredients and avoid cross-contamination by using utensils and containers that haven’t been in contact with flour.
Want more chocolate desserts to try?
No-Bake Chocolate Tart with Oreo Crust
Moist Chocolate Cake
Best Chocolate Cheesecake
Flourless Chocolate Cake
Ingredients
- 9 oz chopped dark chocolate
- 8 oz unsalted butter
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 tbsp vanilla extract
- ¾ tsp kosher salt
Instructions
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Preheat the oven to 350ºF. Grease a 9×2″ round cake pan and line the bottom with parchment paper.
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Combine the chopped chocolate and butter in a large microwave-safe bowl and microwave at 50% power for 2 minutes. Stir, then continue microwaving at 50% power in 30-second bursts until the mixture is about 80% melted. Remove and stir vigorously to finish melting. (Alternatively, melt over a pot of simmering water, ensuring the bowl doesn’t touch the water.)
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Stir in the sugar, then whisk in the eggs a little at a time, fully incorporating each addition. Finish with the vanilla and salt.
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Scrape the batter into the prepared pan and bake about 35 minutes, until the top is cracked and dry but the center still has a slight jiggle. Cool in the pan on a wire rack for 20 minutes; the cake will deflate. Place the wire rack on the cake and flip it onto the rack, then immediately flip it onto a serving plate so it’s right-side up.
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Refrigerate for at least 4 hours, or until completely firm, before serving.
Tried this recipe? Leave a comment!