For all the chocolate lovers, this rich, flourless chocolate cake recipe has a delicious ganache glaze, an intense fudgy flavor, and a dense texture. It's the perfect ending to any elegant, special meal or holiday feast. Naturally gluten-free, this ultimate chocolate dessert is easy to prepare and takes about 45 minutes to make.
🥣Ingredients
Chocolate—semi-sweet or bittersweet chocolate chips
Dutch cocoa powder
Butter and eggs
Expresso powder—optional but highly recommended
Pantry ingredients—vanilla, sugar, salt
Glaze—semi-sweet or bittersweet chocolate chips, cream or milk
Jump To (scroll for more)
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. With lots of chocolate and cocoa, the intense chocolate flavor is boosted even more by the espresso.
This recipe is not too large, so it is suitable for smaller households and freezes well. It uses common ingredients and is not a "fussy" recipe, but it does have a number of small, simple steps.
👨🍳How to Make Flourless Chocolate Cake—Step-by-Step Photo Instructions
1. Prep an 8-inch round cake pan with parchment paper and dust the side with cocoa powder.
2. Sift Dutch-processed cocoa powder—important.
3. Melt semi-sweet chocolate chips with butter with very low heat, then add vanilla—about 5 minutes.
4. Remove from heat, add the sugar, and mix quickly. Mix in the large eggs after the sugar is dissolved. It will thicken some.
5. Add sifted cocoa powder and whisk until smooth. It will become very thick.
6. Pour into the prepared pan and bake at 375° until the internal temperature is 200°— 20 to 25 minutes.
7. Remove from the oven and cool in the pan for 5-10 minutes. Loosen the sides with a spatula or dull knife.
8. Flip onto the serving dish, remove the parchment paper, and allow to cool to room temperature.
Making chocolate ganache glaze (optional)
1. Melt semi-sweet chocolate chips and heavy cream over very low heat.
2. Pour into the center of the cake and spread to the edge smoothly.
3. 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 is an internal temperature in the center of 200°—about 20 to 25 minutes. You must use a thermometer to get this right.
Start checking at about 20 minutes into baking. All ovens vary, and we use different pans, which can also affect the final cooking time. The endpoint of baking is essential for final quality. If you overbake this cake, your results will suffer greatly.
👍Tips to get it right every time
Melt the chocolate slowly over low heat, giving it direct attention. Stop as soon as it is melted. Do not leave it unattended or turn up the heat. You may use a double boiler instead.
This recipe also works well with an 8-inch springform pan. I still suggest parchment paper on the bottom with butter and cocoa powder on the sides, but you don't need to flip the cake out of the pan.
If you use the ganache glaze, after applying it, the cake needs to cool for a few hours in the refrigerator to firm up before cutting.
Skip the ganache and just dust with some powdered sugar.
You may substitute milk or half-and-half for the heavy cream, but the richness will decrease.
Use a warm knife to cut; it will work much better. Dip a sharp knife in hot water, then wipe it dry. Repeat every few cuts.
😊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 ounces by weight. If you want to use baker's chocolate, use it by weight. This will increase the cake's cocoa butter, improving quality.
😊Cocoa powder tips
Dutch-processed cocoa has a neutral pH, whereas other cocoa is acidic. Dutch-processed cocoa is recommended here. For more flavor, get a dark variety. You can use other cocoa with some decrease in quality.
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 and prevent a grainy texture in the cake.
📋Other Delicious Dessert Recipes
For an intimate dinner for two, serve Berry Crisp for Two. And for a more casual occasion or brunch, check out Easy Lemon Bars or Easy Cheesecake Bars.
Try our never-fail, easy-to-make Chocolate Chip Cheesecake Bars with Oreo crust—always the favorite at parties. You can also make it as a whole cheesecake.
🍽️Serving
This is a very rich cake, so the slices should be small, about 12 slices per cake.
If you have skipped the ganache, a sprinkle of powdered sugar is a great addition.
Serve with rich vanilla ice cream or whipped cream. A great touch is to top with fresh fruit, such as raspberries or strawberries.
❄️Storing leftovers
Seal the leftovers airtight and store them in the refrigerator for 4 days. If the leftovers are sealed well, they can also be frozen for 4 months.
❓FAQs
Yes, it should be. Good-quality semi-sweet or bittersweet chocolate and cocoa should contain no gluten. 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.
Sifting the cocoa will break up lumps, aerate the powder, and make the final results smoother and lighter.
🤔Troubleshooting sticking pans
The first step to prevent sticking is pan choice. Use an 8-inch round, nonstick baking pan or an 8-inch springform pan. They will be prepped the same way. A 9-inch round is OK, but it will cook faster and be thinner.
This is the type of cake you can destroy trying to remove it from the pan, so be forewarned. Let's prepare for that. 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.
👨🍳Recipe
Flourless Chocolate Cake Recipe
Video Slideshow
Save this recipe to your inbox for later!
Get the recipe link via email to comeback later.
You may recieve the email without subscribing if you wish, but the subscription is convienent and has an easy one-ckick unsubscribe.
Ingredients
- 1 cup semi-sweet or bittersweet chocolate chips - good quality.
- 8 tablespoons butter - one stick
- ¼ teaspoon salt - if using unsalted butter
- 1 teaspoon vanilla extract
- 1-2 teaspoons expresso powder - optional
- ¾ cup sugar
- 3 large eggs
- ½ cup dutch cocoa powder - sifted
Glaze
- 1 cup semi-sweet or bittersweet chocolate chips
- ½ cup heavy cream
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 on the pan's bottom.
- Sift ½ cup Dutch-processed cocoa powder with a sifter or strainer. If you skip this step, your cake may be grainy.
- Using a nonstick, larger saucepan, melt 1 cup of semisweet chocolate chips with 1 stick (8 tablespoons) butter over very low heat. While melting, add 1 teaspoon vanilla and ¼ teaspoons 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 reaches 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 the cake from the oven and let it cool in the pan for 5-10 minutes. Then, using a spatula or dull knife, loosen the sides.
- Place your serving dish upside down on the pan and flip it onto the plate. The bottom will be up, but that is okay. Remove the parchment paper. Let it cool to room temperature.
Optional Ganache Glaze
- For the glaze, using a larger non-stick saucepan over very low heat, melt 1 cup of semisweet chocolate chips and ½ cup of cream. Milk should be OK here, but use cream for richer results.
- Pour the ganache into the center of the cake and smooth it out to the edge. Some will drizzle down the side and look great. Let it cool for several hours in the refrigerator before serving.
Recipe Notes
Pro Tips
- This recipe does not scale well, so I don't recommend trying a smaller version. However, the leftovers freeze well.
- This recipe moves quite fast at times. For an important meal, like the most important things, do a practice a week or two beforehand. Plus, you get a spare 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. Before adding it to the melted chocolate, be sure to run it through a sifter or strainer to break it up.
- Use heavy cream in the ganache. Half-and-half or milk may be substituted but will decrease the richness.
- 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 it 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
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Modeled on King Authur Flour, I simplified the instructions and made a few other minor adjustments and options.
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