Flourless Chocolate Cake
I make this indulgent dessert often for my husband, as he is sensitive to gluten, but has a wicked sweet tooth!
Most recently, I baked it for his birthday, and we enjoyed it with fresh raspberries and strawberries after a celebratory birthday meal of grilled steaks and baked potatoes.
He told me it was his best birthday meal yet!
Flourless chocolate cake, aka flourless chocolate torte, is naturally gluten-free and one of the richest and most decadent chocolate desserts I know how to make.
It’s easy to make as it’s essentially a single-layer cake with a ganache frosting!
If you’re looking for a non-chocolate gluten free dessert, try my crustless pumpkin pie recipe, or gluten-free carrot cake instead.
Ingredients for Flourless Chocolate Cake
There’s no flour in this recipe, so all of the other ingredients are super important. I don’t suggest making substitutions to this list!
Complete list of ingredients and amounts can be found in the recipe card below.
- Semi-Sweet Chocolate: For the best flavor, use good-quality chocolate bars. Ghirardelli baking bars are my go-to. Chop the chocolate into small pieces so it’s easy to melt in the microwave. Avoid using chocolate chips in this recipe. Chips contain extra ingredients to stabilize the chocolate so that it doesn’t melt all the way, and we don’t want that here!
- Butter: Unsalted butter is melted with the chocolate to start the flourless cake batter. We’re using unsalted butter to control the amount of salt in the recipe perfectly.
- Brown Sugar and Granulated Sugar: This cake is perfectly sweet! The brown sugar keeps it extra moist and fudgy.
- Vanilla Extract and Salt: Both are important as they add flavor to the cake. They also help to enhance the flavor of the chocolate.
- Espresso Powder: All chocolate cakes and brownie recipes can benefit from the addition of espresso. This deepens the chocolate flavor in the best way, and this small amount won’t make your cake taste like coffee.
- Cocoa Powder: Dutch process cocoa powder is what you should use to make this recipe. The Dutching process removes the acidity from the cocoa beans giving it a smoother, more mellow flavor.
- Eggs: Because there is no flour in this recipe, eggs are essential for creating structure. You’ll want to use 3 whole large eggs plus 2 extra egg yolks. Use the extra egg whites to make an omelet or a different dessert.
- Heavy Cream: For this cake batter, we will whip the cream until it forms peaks, then gently fold it into the rest of the ingredients. This helps to keep the cake batter somewhat airy.
- Chocolate Ganache: If you plan to make a ganache to top your flourless cake, you’ll just need a bit more heavy cream and semi-sweet chocolate.
Recipe Tips
- Preparing the Pan – A good amount of cooking spray and a parchment round on the bottom of the pan will keep this flourless cake from sticking.
- Cocoa Powder Matters – The better quality your cocoa powder is, the better flavor this cake will have. Dutch-processed cocoa powder has a deeper flavor and is preferred, but a good quality all natural cocoa powder will work too.
- Don’t Overbake this Cake – To keep your torte fudgy, bake it just until the cake is done, and no longer than that. If baked for too long, this cake will become dry rather than fudge-like. Use a toothpick to check for doneness. When it comes out dry or with just a few moist crumbs, it’s ready!
- Avoid Substitutions – Because we’re making a cake without any flour, the rest of the ingredients listed are necessary for success. Skipping ingredients, changing any of the amounts, or adding things to the cake batter is likely to cause the recipe to fail, so I do not recommend it.
Storing Tips
Flourless chocolate cake should be stored in an airtight container in the fridge. It will stay fresh this way for up to 3 days.
This cake also freezes beautifully! Just like cheesecake, you can freeze individual slices or the entire cake. Wrap well with layers of plastic wrap, then place in a sealed container or freezer bag. Store this way for up to 2 months.
Thaw frozen flourless cake overnight in the fridge before serving. You might also enjoy the texture of the cake while it’s still frozen!
Tip!
Be sure to leave enough time for the cake to chill in the fridge before you will be serving it! This cake is best served chilled to emphasize its creamy, luscious consistency.
How to Serve Flourless Chocolate Cake
I’ve found that less is more when serving this cake. Fresh fruit is an ideal topping, as it adds a bit of brightness without making the dessert overly sweet.
I suggest topping the chilled cake with fresh berries like raspberries or strawberries, along with some fresh mint leaves to make it extra pretty. A dusting of powdered sugar, just before serving is the perfect finishing touch.
A dollop of fresh whipped cream or a scoop of vanilla ice cream will also be delicious!
To make clean slices, use a large sharp knife. Clean the knife with hot water in between each cut.
More Rich Chocolate Dessert Recipes
Chocolate Bundt Cake
Tiramisu Brownies
Chocolate Zucchini Cake With Cream Cheese Frosting
Chocolate Cupcakes
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Flourless Chocolate Cake
Equipment
- 8-inch round cake pan
- Parchment paper
- Nonstick baking spray
- Mixing Bowls
- Electric mixer or whisk
Ingredients
Cake
- 1½ cups (225 g) semisweet chocolate, chopped
- 10 tablespoons (140 g) unsalted butter
- 3 whole eggs
- 2 egg yolks
- ½ cup (110 g) light brown sugar packed
- ⅓ cup (67 g) granulated sugar
- ½ cup (40 g) Dutch‑process unsweetened cocoa powder
- 2 teaspoons vanilla extract
- ½ teaspoon instant espresso powder
- ½ teaspoon salt
- ½ cup (120 ml) heavy cream double cream in the UK
Ganache
- ½ cup (90 g) semisweet chocolate chopped
- ¼ cup (60 ml) heavy cream double cream in the UK
Garnish (optional)
- Fresh raspberries
- Fresh mint leaves
Instructions
- Preheat oven to 350°F (180°C). Line the cake pan with parchment paper and coat with nonstick spray.
- Combine 1½ cups of chopped chocolate and butter in a microwave‑safe bowl. Microwave 30 seconds, stir, then in 20‑second intervals until smooth. Set aside to cool slightly.
- In a bowl, whisk whole eggs, yolks, brown sugar, and granulated sugar until light in color and slightly thickened.
- Whisk in cocoa powder, vanilla, espresso powder, and salt until uniform.
- Slowly pour melted chocolate into the egg mixture while whisking until fully incorporated.
- In a separate bowl, beat heavy cream to medium‑stiff peaks.
- Gently fold whipped cream into batter until even; batter will be thick.
- Transfer batter to prepared pan. Bake 25-30 minutes until an instant‑read thermometer in the center reads 200° F (93° C) or a toothpick yields moist crumbs.
- Let the cake rest 30 minutes. Run a knife around edges, invert onto a tray, and let cool completely.
- Heat ¼ cup cream in a saucepan until steaming (not boiling). Pour over ½ cup chopped chocolate.
- Whisk until smooth.
- Pour ganache over the cooled cake, spreading evenly. Chill for at least 2 hours.
- Top with raspberries and mint leaves if desired. Store in an airtight container in the refrigerator.
Notes:
- Preparing the Pan – A good amount of cooking oil spray and a parchment round on the bottom of the pan will keep this flourless cake from sticking.
- Don’t Overbake this Cake – To keep your torte fudgy, bake it just until the cake is done, and no longer than that. If baked for too long, this cake will become dry rather than fudge-like. Use a toothpick to check for doneness. When it comes out dry or with just a few moist crumbs, it’s ready!
- Avoid Substitutions – Because we’re making a cake without any flour, the rest of the ingredients listed are necessary for success. Skipping ingredients, changing any of the amounts, or adding things to the cake batter is likely to cause the recipe to fail, so I do not recommend it.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe FAQs
How do you know when flourless chocolate cake is done?
Bake this chocolate flourless cake for the time recommended in the recipe, and then check it by inserting a toothpick into the very center. The flourless cake is done when the toothpick comes out clean or with just a few moist crumbs.
Is flourless chocolate cake gluten free?
Yes! This is a gluten-free dessert recipe, as flourless chocolate cake is naturally gluten-free.
What makes this cake rise?
Without baking powder, this cake relies on eggs and whipped cream to give it a small amount of lift in the oven. It’s important to whip the cream as indicated in the recipe so that the texture will be perfect.
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