Super dark and fudgy, this flourless chocolate cake is the perfect gluten free dessert served with thick cream and fresh berries.
This flourless chocolate cake is the kind of recipe I am always amazed by. When baked goods don’t require flour (be it wheat, grain or nut), I’m always nervous that it just won’t turn out well. But every time I make this cake (and I’ve been making this for years), it’s an instant hit with my guests. This cake is dark, fudgy and super moist and the intense chocolate flavor is perfect when served with thick cream and fresh berries.
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How to make flourless chocolate cake
There are no magic ingredients in this cake recipe. However, there are a few steps required to get to the final product. Start by whipping whole eggs and sugar in the bowl of a stand mixer until voluminous, light and fluffy. This takes approximately 10 minutes. Melt the butter and chocolate together over a double boiler until smooth and glossy then allow to cool a little before pouring into the eggs with the mixer running. The mixture will deflate, don’t worry about that. When the chocolate is incorporated, stop mixing and sift over the cocoa powder and pinch of salt. Gently fold the dry ingredients into the batter.
Pour the batter into a lined cake pan (a springform pan works very well) and place in the oven to bake for 20-25 minutes until a skewers inserted comes out with moist crumbs. Remove from the oven and allow to cool completely in the pan before turning out and serving.
Should flourless chocolate cake be refrigerated?
It’s not necessary to refrigerate this cake, simply keep covered at room temperature until ready to serve.
How long will flourless chocolate cake keep?
This cake will keep for 2-4 days, covered at room temperature.
Chocolate cake recipes
- Easy dulce de leche chocolate cake
- Double coffee chocolate cake with chocolate fudge frosting
- Easy one bowl chocolate cupcakes
- Chocolate Peanut Butter Cake
Flourless chocolate cake
- 150 g (1 cup + 1 tbsp) caster sugar
- 6 large eggs
- 300 g (10,5oz) dark chocolate
- 100 g (7 tbsp) butter
- 1 tsp vanilla extract
- 50 g (½ cup) cocoa powder
- pinch of salt
- Pre-heat the oven to 180ºC/350ºF. Grease a springform cake pan with soft butter then line with baking paper.
- Beat the eggs and sugar in the bowl of a stand mixer until voluminous, pale and fluffy.
- In the meantime, melt the chocolate and butter over a double boiler until smooth and glossy. Stir in the vanilla and allow to cool for a few minutes.
- Pour the chocolate into the egg mixture, whilst continuously whipping, until combined.
- Sift the cocoa powder and salt over the batter and gently fold in.
- Pour the batter into the prepared tin and place in the oven. Bake for 20-25 minutes until the cake has risen, feels firm and a skewer inserted comes out with moist crumbs (a clean skewer is also an indication that the cake is cooked).
- Remove from the oven and allow to cool completely in the cake pan. Once cool, remove and serve with thick cream and berries.