Cakes

Flourless Chocolate Cake

4.7 from 23 votes
Celebrate spring with my Flourless Chocolate Cake recipe. If you're all about the fudgy middle of a brownie, you'll love this decadent chocolate cake.
Best Flourless Chocolate Cake Recipe - Fudgy & Delicious!

Hi Bold Bakers!

It’s that time of year again! I can’t even believe Easter Sunday and Passover are just around the corner. I love holidays because they’re the best excuse to have a feast. No matter what holiday you’re celebrating, my Flourless Chocolate Cake recipe is festive and decadent – simply put, it’s just incredible!

You’re definitely in for a real treat – this is the best flourless chocolate cake I’ve tried. Just like the middle of a freshly baked brownie, this cake is fudgy, rich, packed with chocolate and then some. For being so indulgent, this cake is super simple to whip up.

How Do You Make Flourless Chocolate Cake?

You start with melting together more than a cup of good quality chocolate and butter. If you had any reservations, just think: how could this be bad with chocolate and butter?! The remainder of this chocolate flourless cake recipe really is just a matter of separating your eggs. Once you’ve added the egg yolks into the chocolate mixture, whip the egg whites into stiff peaks and fold them into the chocolate batter; this really brings the cake together.

This Flourless Chocolate Cake is sets firmly on the outside and remains fudgy to its core. In my world, you cannot have a cake without some form of topping or decoration so in big and bold fashion, this baby is getting a thick and beautiful chocolate ganache. But I don’t stop there – this ganache is getting sprinkled with lovely chocolate shavings for a nest of vibrantly painted Chocolate Easter Eggs (of course, feel free to make it your own with your favorite toppings!).

So you may be wondering, Gemma, is this chocolate cake gluten free? YES! Since we’re omitting the flour, this cake is entirely free from that pesky gluten.

I cannot wait for you Bold Bakers to dig into this one! Don’t miss more of my Easter & Spring Desserts including my Homemade Chocolate Eggs and Best-Ever Carrot Cake.

Watch The Recipe Video!

Flourless Chocolate Cake Recipe

4.7 from 23 votes
Celebrate spring with my Flourless Chocolate Cake recipe. If you're all about the fudgy middle of a brownie, you'll love this decadent chocolate cake.
Author: Gemma Stafford
Servings: 10 slices
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Celebrate spring with my Flourless Chocolate Cake recipe. If you're all about the fudgy middle of a brownie, you'll love this decadent chocolate cake.
Author: Gemma Stafford
Servings: 10 slices

Ingredients

  • 1 1/3 cup (8oz/225g) bittersweet chocolate (72%)
  • 2 sticks (8oz/225g) butter
  • 1 ¼ cups (10oz/280g ) sugar
  • 6 large room temperature eggs , separated
  • 1 cup (2 ½ oz/70g) cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • Ganache:
  • 1 1/3 cup (8oz/225g) bittersweet chocolate (72%)
  • 1 cup (8floz/250ml) cream

Instructions

  • Preheat the oven to 350oF (180oC). Butter a 9 inch spring form pan and line with parchment paper
  • In a large microwaveable bowl melt the chocolate and butter together. You can do this over a ban marie or gently in the microwave.
  • When the chocolate has cooled, whisk in sugar, then add egg yolks, one at a time. Add in the vanilla extract
  • Sift cocoa and salt over chocolate mixture and whisk to combine.
  • In a stand mixer (or using a hand mixer) beat the egg white at medium high speed until peaks form and it becomes stiff.
  • Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called ‘introducing’. It will loosen up the chocolate mixture. Then follow in with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.
  • Pour the batter into the prepared pan and bake 40-45 min or until it is just set.Take care not to over bake or it won't be as moist.
  • To make the ganache: Heat the cream in a heavy bottomend saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.
  • Drizzle the ganache over the chocolate cake. It it drip over the sides. This is an easy way to decorate a cake.
  • Once the ganache sets you can decorate the top of your easter cake any way you like. I’m grating some chocolate to make a nest and laying some eggs in the center. Enjoy!

 

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Comments & Reviews

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Ksanderbeck
Member
Ksanderbeck
2 months ago

Hi Gemma, love my new cook book, tried the flourless chocolate cake, my husband loved it. My question is, can I make this cake with white chocolate chips? I can’t have caffeine, I’m sure there’s a lot in that recipe. My only question is what would I use for a substitute for the 1 cup cocoa powder?

Audrey
Guest
Audrey
3 months ago

Hi Gemma!

Thank you for yet another GREAT recipe! Turned out fantastic!
Question…would love to top it with chocolate mousse and then the ganache triple chocolate threat LOL. Which mousse recipe would you suggest so that it’s not too soft and will hold together?

Thank you! Look forward to your response 🙂
Audrey

Member
Esha Sah
4 months ago

Hi Gemma,
Can I substitute sugar with stevia powder in this recipe?

Cody R Hurder
Guest
Cody R Hurder
7 months ago

Hi Gemma,
I am excited to try this recipe. Is it okay to use unsalted butter? I know you said you usually use salted, but I have heard that the amount of salt in butter can differ depending on the brand.
Thanks,
Cody

SYROS
Member
SYROS
8 months ago

Hi Gemma, I am thinking of making this recipe for next week. Could I substitute semi-sweet chocolate and eliminate the sugar? If so, would I still add the cocoa powder?

Thank you. Love your tips!

Denise Shea
Guest
Denise Shea
9 months ago

I would like to try this recipe and only have a 7 inch spring form pan. Can I use the seven inch pan with the recipe as it is written or would I need to make adjustments to the measurements? Thanks,

Member
Ghousiya Begum
10 months ago

Can I make this in a microwave?

Alveena
Guest
Alveena
11 months ago

Hi Gemma…just came across this recipe and very excited to try it. Wanna make it for my niece’s birthday. She can’t have gluten. I have cooking dark chocolate and how much of sugar can I add to make it bitter-sweet or semi-sweet. I have come across a few websites which have measurements but not able to calculate ounces to cups. It’s too confusing. Pls help me with this. Thank you

Daniela
Guest
Daniela
1 year ago

Hi Gemma! So, I made this cake today and I am very sad because it turned out so bitter. I am not a 100% sure why. I used 72% chocolate, but the kind with no sugar added and I used liquid sugar free sweetener and I may have used a little too much cocoa powder, so I am guessing this is why. I also went without the ganache and instead made my own lightly sweetened whipped cream, but it wasnt enough to counteract the bitterness. My question is can I salvage it? I spent a lot of money on the… Read more »

Member
Shirley Twomey Hill
1 year ago

Hi I’m wondering about the cream in this recipe what kind of cream are you referring to? Is it can of evaporated milk? Or what? Thanks so much!!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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