The Best Homemade Flourless Chocolate Cake Recipe
What You’ll Love About This Recipe
This flourless chocolate cake is rich, decadent, and surprisingly easy to make, even for beginner bakers. Perfect for any occasion, it’s a crowd-pleaser that looks as impressive as it tastes. Made with simple ingredients, it’s gluten-free and naturally dense with a melt-in-your-mouth texture. Customizable and versatile, you can top it with fresh berries, whipped cream, or a dusting of powdered sugar to make it your own.
Recipe
Indulge in the rich, decadent flavors of this Homemade Flourless Chocolate Cake. Perfect for chocolate lovers, this cake is dense, fudgy, and gluten-free, making it a delightful dessert for any occasion. Its simplicity and elegance make it a crowd-pleaser.
Ingredients:
- 1 cup (225g) unsalted butter
- 8 ounces (225g) high-quality semi-sweet or bittersweet chocolate, chopped
- 1 ¼ cups (250g) granulated sugar
- 5 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Optional: cocoa powder or powdered sugar for dusting
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a heatproof bowl, melt the butter and chocolate together using a double boiler or microwave, stirring until smooth. Let cool slightly.
- In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt until well combined.
- Gradually add the melted chocolate mixture to the egg mixture, stirring until fully incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until the edges are set, but the center is still slightly soft.
- Let the cake cool in the pan for 10 minutes, then remove the sides of the pan and cool completely on a wire rack.
- Dust with cocoa powder or powdered sugar before serving.
Notes:
- For best results, use high-quality chocolate.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
Equipment:
- 9-inch springform pan
- Mixing bowls
- Whisk
- Double boiler or microwave
Time:
Prep time: 15 minutes
Cooking time: 25-30 minutes
Cuisine: American
Serving: 8-10 slices
Nutrition
This flourless chocolate cake is rich and decadent, with a dense texture. Here’s the nutritional breakdown per serving:
| Calories | Fat (g) | Carbs (g) | Protein (g) | Sugar (g) | Fiber (g) |
|---|---|---|---|---|---|
| 320 | 22 | 28 | 6 | 22 | 3 |
What To Serve With It
I love pairing my flourless chocolate cake with a dollop of fresh whipped cream or a scoop of creamy vanilla ice cream. The light, fluffy texture of the whipped cream balances the cake’s richness, while the ice cream adds a cool, sweet contrast. Either choice makes the dessert even more irresistible!
Fresh Whipped Cream
Luscious and airy, fresh whipped cream is the perfect companion to a rich, flourless chocolate cake. I love how its lightness balances the deep cocoa flavor, adding a creamy contrast that melts in your mouth. Making it is simple—just chill your bowl, beat heavy cream with a touch of sugar and vanilla until soft peaks form, and voilà! It’s ready to dollop generously over each slice. The best part? You control the sweetness, so it never overpowers the cake. Whether piped or spooned, this whipped cream elevates every bite, turning a decadent dessert into something even more irresistible. Pure bliss!
Vanilla Ice Cream
Though it might seem simple, vanilla ice cream can transform a flourless chocolate cake into an indulgent treat you won’t forget. Its creamy, cool texture balances the cake’s rich, dense chocolate flavor perfectly, making every bite feel like a celebration. I love scooping a generous portion onto a warm slice, watching it melt slightly into the cake’s cracks. It’s a classic pairing for a reason—simple yet unforgettable. If you’re feeling fancy, you can add a drizzle of caramel or sprinkle of sea salt. Trust me, this combo will leave your guests asking for seconds and wondering why they don’t do it more often.
