This Flourless Chocolate Cake is rich, decadent, and deeply satisfying—all with just four simple ingredients. Made without any flour, it’s naturally gluten-free and delivers an intense bittersweet chocolate flavor with a light, airy texture. Perfect for special occasions or a luxurious weeknight dessert, this cake proves that less really can be more.
Why You’ll Love This Recipe
This flourless cake is incredibly easy to make, requiring just one bowl, a few pantry staples, and no fancy techniques. The result is a moist, fudgy cake with a delicate crust and a melt-in-your-mouth center. It’s naturally gluten-free and can be dressed up with ganache, whipped cream, or fresh berries for an elegant finish. Plus, it stores beautifully, making it perfect for make-ahead entertaining or indulgent leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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8 ounces chocolate, chopped
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1/3 cup butter, room temperature
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6 large eggs, separated
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1/2 cup superfine sugar*
*To make superfine sugar, blend regular white sugar in a blender until the texture is finer, but not powdery.
Directions
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Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
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In a microwave-safe bowl or over the stovetop, melt the chopped chocolate and butter together until smooth. Let it cool slightly.
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Meanwhile, add the egg whites to a clean mixing bowl and beat on low speed. Gradually add the superfine sugar, increasing the speed until stiff peaks form.
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Stir the egg yolks into the cooled chocolate mixture until fully combined.
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Gently fold the whipped egg whites into the chocolate mixture in batches, being careful not to deflate the batter.
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Bake for 35 minutes, or until a thin crust forms on top and the cake reaches an internal temperature of 200°F (93°C).
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Let the cake cool completely in the pan before slicing and serving.
Servings and timing
This recipe yields 12 servings.
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Variations
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Ganache topping: Melt 1 cup of semi-sweet chocolate chips with 1/2 cup of heavy cream and pour over the cooled cake. Refrigerate until set.
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Espresso boost: Add ½ tablespoon of espresso powder to the chocolate for a deeper, more intense chocolate flavor.
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Spiced version: Add a pinch of cinnamon or cayenne for a warm, spiced twist.
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Nutty flair: Fold in chopped toasted nuts like almonds or hazelnuts for added texture.
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Citrus note: Add orange zest to the batter for a hint of citrus.
Storage/Reheating
Storage:
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At room temperature: Store in an airtight container for up to 2 days.
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In the fridge: Keeps for up to 2 weeks.
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In the freezer: Freeze slices in an airtight container for up to 6 months.
Reheating:
This cake is best served at room temperature. For a warm, molten texture, microwave individual slices for 10–15 seconds.
FAQs
Can I make this cake dairy-free?
Yes, use a dairy-free butter substitute and ensure your chocolate is dairy-free.
Can I use milk or semi-sweet chocolate instead?
Bittersweet chocolate provides the best flavor and structure, but you can use semi-sweet if you prefer a sweeter cake.
How do I know when the cake is done?
The cake should form a thin crust on top and reach an internal temperature of 200°F. It should still feel soft in the center.
Can I use a springform pan?
Yes, a springform pan works well and makes removing the cake easier. Be sure to line the bottom.
Is this cake gluten-free?
Yes, this recipe contains no flour and is naturally gluten-free.
What’s the texture of this cake?
It’s rich and fudgy in the center with a light, crisp top—like a cross between a brownie and a soufflé.
Do I need to use superfine sugar?
Superfine sugar dissolves more easily into the egg whites, creating a more stable meringue. You can make your own by pulsing granulated sugar in a blender.
Can I make this ahead of time?
Yes. This cake is even better the next day once the flavors have set. Store it covered at room temperature or in the fridge.
Can I double the recipe?
Yes, double the ingredients and bake in a larger pan. Add additional time and check for doneness with a thermometer.
How do I garnish this cake?
Try a dusting of cocoa powder or powdered sugar, a dollop of whipped cream, or serve with fresh raspberries for a beautiful and delicious presentation.
Conclusion
This Flourless Chocolate Cake is a show-stopping dessert with simple ingredients and maximum impact. Rich, indulgent, and naturally gluten-free, it’s a foolproof recipe that anyone can master. Whether for a dinner party, holiday gathering, or quiet night in, this cake is guaranteed to impress—and satisfy every chocolate craving.
Print
Flourless Cake
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This rich and decadent Flourless Chocolate Cake is made with just four ingredients and delivers deep bittersweet chocolate flavor in every bite. Naturally gluten-free and perfect for special occasions, it’s simple to prepare and truly indulgent.
Ingredients
- 8 ounces chocolate, chopped
- 1/3 cup butter, room temperature
- 6 large eggs, separated
- 1/2 cup superfine sugar*
Instructions
- Preheat the oven to 180°C/350°F. Line and grease a 9-inch cake pan and set aside.
- In a microwave-safe bowl or using a double boiler, melt the chocolate and butter together. Let the mixture cool slightly.
- While the chocolate is cooling, beat the egg whites on low speed, gradually adding the sugar until stiff peaks form.
- Stir the egg yolks into the cooled chocolate mixture until combined.
- Gently fold the whipped egg whites into the chocolate mixture in batches until fully incorporated.
- Transfer the batter to the prepared cake pan and smooth the top with a rubber spatula.
- Bake for 35 minutes, or until a thin crust forms on top or the cake reaches an internal temperature of 200°F.
- Remove from the oven and let the cake cool completely in the pan before slicing and serving.
Notes
- *To make superfine sugar, blend regular white sugar briefly until it has a fine texture. Don’t over-blend or it will turn into powdered sugar.
- Add ½ tablespoon of espresso powder to enhance the chocolate flavor.
- Top with ganache by melting 1 cup semi-sweet chocolate chips with 1/2 cup heavy cream. Pour over cooled cake and refrigerate until firm.
- Garnish with cocoa powder, powdered sugar, or serve with whipped cream and raspberries.
- Store at room temperature for 2 days, in the fridge for up to 2 weeks, or freeze for up to 6 months.
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 13g
- Sodium: 76mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
