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.
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
- Peanut butter Chocolate cake
Flourless chocolate cake
Ingredients
- 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
Instructions
- 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.
Nutrition
Can granulated sugar be used instead of caster?
Yes, just make sure the mixture is well beaten to ensure the end result isn’t grainy.
Could this be cooked in ramekins for individual portions?
Absolutely!
I would like to try this as I love chocolate cakes and I imagine that no flour would make the cake lighter? . Can you specify the size cake tin I will need please?
I used a 22cm cake pan. The cake is quite dense in texture but it is absolutely delicious and any chocolate lovers’ dream.
I was very sceptical about this as I’ve never made a flour free cake before. It turned out great and so many of my family asked for the recipe. 10/10!
Fantastic! So glad you and your family loved it.
This recipe was decadent and SO chocolatey. A chocolate lovers dream. Thank you!
So happy you liked it!