It's easy to make this classic, eloquent dessert by following simple step-by-step instructions. Finish with a chocolate ganache glaze, and you have the perfect gluten-free, decadent ending to any special dinner.
Ingredients
Chocolate—semi-sweet or bittersweet chocolate chips
Dutch cocoa powder
Butter and eggs
Expresso powder
Pantry ingredients—vanilla, sugar, salt
Glaze—semi-sweet or bittersweet chocolate chips, cream or milk
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Rich, dark, moist, and delicious are the best terms to describe this cake. It screams decadence, it screams chocolate, and it calls my name. If you have never had it, you must make this recipe today.
This recipe is not too big, so it is suitable for smaller households and freezes well. It uses common ingredients and is not a "fussy" recipe. No picking at bubbles in the batter, no egg whipping, and no water bath.
👨🍳How to Make Flourless Chocolate Cake
Preheat the oven to 375°.
Buy the best quality ingredients you can find.
Prepare an 8-inch round cake pan with a round of parchment paper. Use the pan as a template, draw a circle, and cut a bit smaller than the line. Coat the pan with butter and dust the sides with cocoa powder—place parchment in the pan's bottom.
Sift ½ cup Dutch-processed cocoa powder with a sifter or strainer. If you skip this, your cake may be a bit grainy.
Over very low heat, using a non-stick larger saucepan, melt 1 cup of semi-sweet chocolate chips with 1 stick (8 tablespoons) butter. While melting, add 1 teaspoon of vanilla and ¼ teaspoon of salt if using unsalted butter only. Stir frequently until smooth—about 5 minutes.
Remove from heat, add ¾ cup sugar, and mix quickly until minimal grainy. Add 3 eggs and mix well. Do not add the eggs until the sugar is incorporated.
Finally, add ½ cup of sifted cocoa powder and whisk until smooth. It will be thick.
Pour into the prepared pan and bake until the internal temperature is 200° or a little more—usually 20 to 25 minutes. Time will vary by the oven and the pan used—22 minutes for me with a dark pan. Please go by temperature, NOT by time only. Start checking the temperature at about 20 minutes.
Remove from the oven and cool in the pan for 5-10 minutes. Loosen the sides with a spatula or dull knife.
Place your serving dish on the pan and flip it onto the plate. The bottom will be up, but that is OK. Remove parchment paper. Allow to cool to room temperature.
For the glaze, using a larger non-stick saucepan over very low heat, melt 1 cup semi-sweet chocolate chips and ½ cup cream. Milk should be OK here, but use cream is available.
Pour into the center of the cake and spread to the edge smoothly. Some will drizzle down the side and look great. Cool for several hours in the refrigerator before serving.
Store in the refrigerator covered for up to 4 days.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
♨️When is the flourless cake done?
The endpoint of baking is essential for final quality. If you overbake this cake, your results will suffer greatly.
All ovens vary, and we use different pans, which can also affect the final cooking time. Assume 20 to 25 minutes. The endpoint is an internal temperature in the center of 200°. You must use a thermometer to get this right. Start checking at about 20 minutes into baking.
Other Delicious Dessert Recipes
Here are a few of our favorite dessert recipes. Try our never-fail, easy-to-make Chocolate Chip Bars—always the favorite at parties. For an intimate dinner, top it off with Berry Crisp for Two. And for a more casual occasion or brunch, check out Easy Lemon Bars or Easy Cheesecake Bars.
Chocolate Variations
Solid chocolate options
Since this cake is all about the chocolate flavor, you must use quality chocolate. So, an upper-end chip or baking chocolate bar (Ghirardelli or Baker's brands) will have more cocoa butter. Choose a semi-sweet or bittersweet variety.
This recipe uses one cup of chips, six oz by weight. So, if you want to use baker's chocolate, go by weight.
Cocoa Powder
Dutch-processed cocoa has a neutral pH, whereas other cocoa is acidic. Dutch-processed should be used here. Get a dark variety for more taste.
You should run the cocoa powder through a sifter or strainer before using it in this recipe. The clumped-up powder is hard to deal with in the thick melted chocolate; it will make your life easier.
✔️Tips to get it right every time
Be sure to melt the chocolate slowly over low heat while giving it direct attention, then stop as soon as it is melted. Do not leave it unattended or turn up the heat.
If using the ganache glaze, after applying it, the cake needs to cool for a few hours in the refrigerator to firm up for cutting.
Use a warm knife to cut; it will work a lot better. Dip a sharp knife in hot water, then wipe dry. Repeat every few cuts.
Troubleshooting sticking pans
The first step to prevent sticking is pan choice. Use an 8-inch round, non-stick baking pan or an 8-inch springform pan. They will be prepped the same way. A 9-inch round is OK but will cook faster and be thinner.
This is the type of cake you can destroy trying to get out of the pan, so be forewarned, and let's prepare for that. Just coating the pan with butter will not be enough.
The first step is to cover the bottom of the pan with parchment paper cut to fit. I like to butter the whole pan and let the parchment stick to the butter on the bottom.
The second area of sticking is the side of the pan. A butter coating dusted with cocoa powder will help. After baking and a few minutes of cooling, loosen the sides with a spatula or dull knife.
Serving
This is a very rich cake, so the slices should be small, about 12 slices per cake.
Serve with a rich vanilla ice cream or whipping cream. A few fresh raspberries or strawberries on top are a great touch.
Storing leftovers
Sealed and stored in the refrigerator for 4 days. You can also freeze leftovers for 4 months if sealed well.
❓FAQs
Yes, it should be. Good quality semi-sweet or bittersweet chocolate should have no gluten, as does cocoa. But as always, check the labels on ALL ingredients.
Just using good chocolate is enough to make this scream chocolate. But coffee flavor will make the chocolate pop even more.
You can add 1 to 2 teaspoons of espresso powder. Instant coffee would also work, but I feel it is disgusting and should not be used.
Sifting the cocoa and flour in other recipes will break up lumps, aerate the powder, and make the final results smoother and lighter.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Easy Flourless Chocolate Cake with Chocolate Ganache Glaze
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Ingredients
- 1 cup semi-sweet or bittersweet chocolate chips - good quality. 6 oz is one cup.
- 8 tablespoons butter - one stick
- ¼ teaspoon salt - if using unsalted butter
- 1 teaspoon vanilla
- 1-2 teaspoon expresso powder - optional
- ¾ cup sugar
- 3 eggs - large
- ½ cup dutch cocoa powder - sifted
Glaze
- 1 cup semi-sweet or bittersweet chocolate chips
- ½ cup cream - milk should be OK but cream is better
Instructions
- Preheat oven to 375°.
- Prepare an 8-inch cake pan with a round of parchment paper. Use the pan as a template, draw a circle, and cut a bit smaller than the line. Coat the pan with butter and dust the sides with cocoa powder—place parchment in the pan's bottom.
- Sift ½ cup Dutch-processed cocoa powder with a sifter or strainer. If you skip this, your cake may be a bit grainy.
- Over very low heat, using a non-stick larger saucepan, melt 1 cup of semisweet chocolate chips with 1 stick (8 tablespoons) butter. While melting, add 1 teaspoon vanilla and ¼ teaspoon of salt if using unsalted butter only. Stir frequently until smooth—about 5 minutes.
- Remove from heat, add ¾ cup sugar and mix quickly until minimal grainy. Add 3 eggs and mix well. Do not add the eggs until the sugar is incorporated.
- Finally, add ½ cup sifted cocoa powder and whisk until smooth. It will be thick.
- Pour into the prepared pan and bake until the internal temperature of 200° or a little more—usually 20 to 25 minutes. Time will vary by the oven and the pan used—22 minutes for me with a dark pan. Please go by temperature, NOT by time only. Start checking the temperature at about 20 minutes.
- Remove from oven and allow to cool in the pan for 5-10 minutes. Loosen the sides with a spatula or dull knife.
- Place your serving dish on the pan and flip it onto the plate. The bottom will be up, but that is ok. Remove parchment paper. Allow to cool to room temperature.
Optional Ganache Glaze
- For the glaze, using a larger non-stick saucepan over very low heat, melt 1 cup semisweet chocolate chips and ½ cup cream. Milk should be OK here, but use cream is available.
- Pour into the center of the cake and spread to the edge smoothly. Some will drizzle down the side and look great. Cool for several hours in the refrigerator before serving.
Recipe Notes
Pro Tips
- This recipe does not scale well. I don't recommend trying a smaller version.
- This recipe moves quite fast at times. For an important meal, like most important things, do a practice a week or two before. Plus, you get your own cake.
- The serving size is small but correct. It is very rich.
- Use an 8-inch round pan or spring-form pan. Please prepare the pan correctly, or it will be difficult to remove the cake.
- You can use very good semi-sweet or bittersweet chocolate. You can use chips or baking bars. If you use chips, 6 oz is one cup, so you can make the cake and glaze with one 12 oz bag.
- Dark Dutch-processed cocoa powder is preferred. Be sure to run it through a sifter or strainer to break it up before adding it to the melted chocolate.
- It is important to cook to a final internal temperature. You can be off by a few degrees but not more. The cooking time will vary by the oven and the pan used, so start checking early.
- Do not cool completely in the pan. Allow to cool for a few minutes in the pan, then run a rubber spatula or dull knife around the edge and flip onto a cooling rack or platter.
- Cool completely before topping. You could also top with powdered sugar or whipping cream if you wish.
- This cuts best with a warm knife. Dip a sharp knife in hot water, then wipe dry. Repeat every few cuts.
- Good stored in the refrigerator for about 4 days or frozen for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Modeled on King Authur Flour, I simplified the instructions and a few other minor adjustments.
Editor's Note: Originally Published December 14, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Beth says
Thank you Sir for helping me get through another holiday in the kitchen. Its just the two us and iv used your recipes for several years. I have never been disappointed and always have just the right amount of leftovers.
Dan Mikesell AKA DrDan says
Hi Beth,
Welcome to the blog (or at least commenting)
I'm glad you are enjoying the recipes. Most recipes are what we cook and we love a few leftovers.
Have a great holiday season.
Dan
Jodi says
Can you just use regular cocoa powder? Does it have to be dark? I don't think we'd use it again unless to make this cake only and don't want to waste the money if I don't have to.
DrDan says
It would change it a little, but it would still be great.
Dan
Joni Barnhardt says
Oops, edit to the post above...the batter got very thick after the addition of the eggs AND the cocoa powder, not just after the eggs. :-)
DrDan says
Hi Joni,
The sugar dissolves better when hot.so the quicker you are, the better. But I think your right about it being a bit grainy but still good. And yes when you add the cocoa it is quit thick. I think I will re-word a little on both issues.
Thanks for the notes
Dan
Joni Barnhardt says
I made this cake last night to take to a function today. It's all gone now...I guess that speaks for itself! :-) Very good! I tried to give it five stars, but I don't think that worked. One question...after I added the sugar, I never could get it "non-grainy." In fact, the more I stirred it, the grainier it seemed to get! Finally I just gave up and proceeded with the recipe. It didn't seem to impact it negatively though. Do you have an idea of why that happened? Also, after I added the eggs, it got VERY thick and hard to stir/whisk. I think that was probably what it was supposed to do, but you might want to add a note about that so folks understand it is normal (just a thought). Thanks very much for this recipe! I will be making it again.
Laurajay says
Wow that cake looks delightful, I cannot wait to try it out! Thank you.
DrDan says
Thanks for the note. It is really good. I have frozen servings for future special occasions. This is cooking for two.
Dan