Tiramisu Flourless Chocolate Cake
This tiramisu flourless chocolate cake is what happens when two of the best desserts in Italian cuisine meet and decide to become something even better. A dense, fudgy flourless chocolate cake base topped with a cloud of whipped mascarpone tiramisu mousse, a dusting of cocoa powder, and all the coffee-spiked sophistication of a classic tiramisu. It’s rich without being heavy, sweet without being cloying and impressive enough to end any dinner party on a high note.
What I love about this cake is the contrast. The base is deeply chocolatey and dense in the way only a flourless chocolate cake can be, while the mousse on top is impossibly light and airy with that unmistakable mascarpone and coffee flavour. Every bite gives you both textures and it works beautifully.
Because the base is a flourless chocolate cake, this is naturally gluten-free, which makes it a fantastic option when you’re entertaining and need a dessert that works for everyone at the table without anyone feeling like they’re eating the “special” option.
If you already love my Flourless Chocolate Cake, think of this as the dressed-up version for when you want to really show off.
Ingredients and Substitutions
For the Flourless Chocolate Cake Base
- Dark chocolate. Use a good quality dark chocolate with around 70% cocoa. This is the foundation of the cake and you’ll taste every bit of it, so don’t use cooking chocolate or anything with a waxy texture.
- Butter. Unsalted or salted butter both works. Don’t substitute with oil as butter gives the cake its dense, truffle-like texture.
- Eggs. The eggs provide all the structure in this cake since there’s no flour.
- Sugar. Caster sugar or superfine sugar dissolves more easily into the batter. You can use regular granulated sugar but caster gives a smoother result.
- Vanilla extract.
- Cocoa powder. Good cocoa deepens the chocolate flavour. Use Dutch-process cocoa if you have it for a richer, less acidic taste.
- Salt. A pinch of salt in the cake batter makes the chocolate flavor pop. Don’t skip it.
- Espresso or strong coffee. Brewed and cooled. This brings the classic tiramisu coffee flavour into both the cake and the mousse. Use real espresso or very strong brewed coffee for the best result. Instant coffee dissolved in a small amount of hot water works if that’s what you have, just make it strong.
For the Tiramisu Mousse
- Mascarpone cheese. This is the heart of the mousse and there’s no real substitute. Mascarpone gives the mousse its characteristic silky, slightly tangy richness.
- Heavy cream (double cream). Whipped to soft peaks before being folded into the mascarpone. This is what gives the mousse its light, airy texture. Use cold cream straight from the fridge as it whips better.
- Sugar. A modest amount. The mousse should be lightly sweetened, not sugary. You can use icing sugar (powdered sugar) for the smoothest result as it dissolves instantly into the cream.
For Finishing
- Cocoa powder. For dusting over the top just before serving. Use a fine mesh sieve for an even, professional-looking finish.
How to Make Tiramisu Flourless Chocolate Cake
This cake is made in two stages. The flourless chocolate cake base can be made ahead, and the mousse is assembled and added once the cake has cooled completely.
Make the Flourless Chocolate Cake
- Step 1: Melt the chocolate and butter. Place the chopped dark chocolate and butter in a heatproof bowl over a pan of gently simmering water (or microwave in short bursts, stirring between each). Stir until completely smooth and combined. Remove from the heat and let it cool slightly.
- Step 2: Add the egg yolks and sugar. Whisk the eggs and sugar together until pale and slightly thickened, then fold into the melted chocolate mixture along with the cocoa powder and salt. The batter will be thick and glossy.
- Step 4: Fold and bake. Gently fold the cocoa powder and baking powder into the chocolate batter. Be careful not to knock out too much air. Pour into a lined and greased springform tin and bake until the top is set and a slight crack forms around the edges. The centre should still have a slight wobble as it firms up as it cools. Let the cake cool completely in the tin. It will sink slightly in the centre, which is normal and actually creates a natural well for the mousse.
Make the Tiramisu Mousse
- Step 5: Whip the cream. In a cold bowl, whip the heavy cream to soft peaks. Don’t over-whip as you want it billowy and light, not stiff.
- Step 6: Mix the mascarpone base. In a separate bowl, gently stir the mascarpone until smooth. Mix in the cooled espresso, sugar and vanilla until well combined. Be gentle here as overworking mascarpone can make it grainy.
- Step 7: Fold together. Fold the whipped cream into the mascarpone mixture in two additions until just combined. The mousse should be light, airy, and hold its shape gently. Don’t over-fold or you’ll lose the airiness.
Assemble
- Step 8: Top the cake. Spoon or pipe the tiramisu mousse over the cooled flourless chocolate cake, spreading it into an even layer or leaving it in soft, billowy peaks for a more rustic look. Dust generously with cocoa powder through a fine mesh sieve just before serving.
Tips for the Best Tiramisu Flourless Chocolate Cake
- Cool the cake completely before adding the mousse. If the cake is even slightly warm, the mousse will melt and slide off. Let it cool in the tin, then refrigerate for at least 30 minutes before topping.
- Use cold mascarpone. Cold mascarpone prevents the mascarpone from splitting but might require a little more whipping to get it smooth. Whip slowly to prevent the mixture from curdling.
- Fold gently. Fold the dry ingredients into the batter gently to prevent knocking out all the air in the egg mixture.
- The cake will sink. That’s normal. Flourless chocolate cakes always sink slightly in the centre as they cool because there’s no flour to hold the structure. This is actually a feature here because the sunken centre creates a natural cradle for the mousse.
- Dust the cocoa powder just before serving. If you dust it too far in advance, the cocoa absorbs moisture from the mousse and loses that beautiful, powdery finish. A quick dusting right before it goes to the table looks the most impressive.
Can You Make This Cake Ahead of Time?
Yes and I’d actually recommend it. This is an ideal make-ahead dessert for entertaining.
The flourless chocolate cake base can be baked up to 2 days ahead. Let it cool completely, wrap it well in cling film, and store in the fridge.
The mousse is best made fresh on the day you’re serving, as it’s at its lightest and most airy straight after making. You can assemble the full cake (base plus mousse) up to 6 to 8 hours before serving. Keep it in the fridge and dust with cocoa powder just before bringing it to the table.
What I’d do for a dinner party: Bake the cake the day before. Make and assemble the mousse on the morning of or a few hours before guests arrive. Dust the cocoa just before dessert. This spreads the work across two days and means you’re not making dessert while guests are sitting at the table.
Video
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
- 1 shot espresso
For the tiramisu mousse
- 1 cup heavy cream
- ¾ cup powdered sugar / icing sugar
- 250 g (1 cup) mascarpone cheese
- 1 shot espresso cooled
- 2 tbsp cocoa powder for the topping
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.
For the tiramisu mousse
- Place the cream and powdered sugar in the bowl of a mixer and whip to soft peaks.
- Add the mascarpone and espresso and whip to stiff peaks.
Assemble
- Dollop or pipe the tiramisu mousse on top of the cooled cake and dust with cocoa powder. Serve.
Nutrition
FREQUENTLY ASKED QUESTIONS
Yes. The flourless chocolate cake base contains no flour at all. The structure comes from chocolate, butter and eggs, so it’s naturally gluten-free without needing any substitutes. Just check that your cocoa powder and chocolate are certified gluten-free if you’re cooking for someone with coeliac disease.
You can leave the espresso out of the mousse and it will still be delicious, just less tiramisu-like. Without the coffee, it becomes more of a chocolate cake with mascarpone cream, which is lovely in its own right but a different flavour profile. If you want the tiramisu character without the caffeine, use decaf espresso or decaf instant coffee.
A good quality dark chocolate with around 70% cocoa. Avoid anything labelled as cooking chocolate, chocolate chips (they contain stabilisers that affect melting), or anything with a waxy texture. The chocolate is the dominant flavor in the cake so quality matters here. Brands like Lindt are widely available and work well.
I wouldn’t recommend it. Cream cheese has a much tangier, sharper flavour than mascarpone, and the texture is denser. Mascarpone is what gives the mousse its silky, delicate quality. If mascarpone isn’t available, a combination of cream cheese and whipped cream gets you closer, but the result won’t be the same.
The most common cause is over-mixing the mascarpone, which can cause it to thin out and lose structure. Mix it gently until just smooth, then fold in the whipped cream. Another possibility is that the cream wasn’t whipped enough before folding. It should hold soft peaks on its own.
Use a sharp knife dipped in hot water and wiped dry between each cut. The hot blade melts through the mousse cleanly rather than dragging it. A springform tin also makes a big difference because you can release the sides rather than trying to flip the cake out.
Traditional tiramisu often includes Marsala wine or Kahlúa. You can add a tablespoon or two of either to the mousse along with the espresso for a more authentic, boozy flavor. Amaretto or Frangelico also work beautifully with the chocolate base. Keep the amount moderate so it doesn’t thin the mousse.
Can you recommend any sugar substitutes that can be used or would it affect the texture of cake ?
Unfortunately sugar substitutes won’t work here.