• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Teak & Thyme
  • About
  • Recipes
    • Bars
    • Breads
    • Cakes
    • Choux Pastries
    • Confectionery
    • Cookies
    • Crisps & Cobblers
    • Donuts
    • Drinks
    • Frozen Desserts
    • Macarons
    • Pies & Tarts
    • Puddings
    • Sauces & Fillings
  • Shop
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • RECIPES
  • SHOP
  • SUBSCRIBE
  • ABOUT
  • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • RECIPES
    • SHOP
    • SUBSCRIBE
    • ABOUT
    • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Flourless Chocolate Cake

    Published: August 8, 2020 | Last Modified: January 5, 2023 by Gail Ng | Leave a Comment

    JUMP TO RECIPE PRINT RECIPE

    An easy flourless chocolate cake that you can whip up in an hour to satisfy a chocolate craving. It's fudgy and delicious with a scoop of ice cream that you won't miss the flour at all.

    A slice of flourless chocolate cake on a plate with whipped cream
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • How to make flourless chocolate cake
    • Storage
    • Freezing
    • Other chocolate recipes to try
    • Recipe

    This is my favourite quick and easy chocolate cake for times when I just need something decadent and chocolatey without baking and assembling a whole layer cake.

    Made with dark chocolate and espresso powder, this flourless chocolate cake is slightly bittersweet, making it the perfect companion for a scoop of vanilla ice cream for extra sweetness.

    Without flour, this cake is naturally gluten-free and you don't even miss it at all. You get a beautiful crackled surface on top of the cake thanks to the creamed egg and sugar. The texture inside is soft and crumbly straight out of the oven and becomes dense and fudgy after chilling in the fridge, almost like a brownie. It's so delicious and I actually prefer it after it's been in the fridge.

    Why you'll love this recipe

    • This is such a simple and easy cake recipe. You can make it in under an hour and you don't need any special equipment.
    • It's dense, fudgy, and delicious! It's almost like the texture of a brownie.
    • Since this is a flourless chocolate cake, it happens to be gluten-free so everyone can enjoy a slice of cake.
    • This cake makes the perfect vessel for a variety of toppings like ice cream, whipped cream, meringue, fresh fruits, or caramel sauce.
    Slices cut out of a chocolate cake dusted with powdered sugar

    Ingredients

    • Dark chocolate - Use dark chocolate for a deep and slightly bitter flavour (works great if you're pairing it with ice cream or sweet toppings like caramel sauce) or use semi-sweet chocolate for a sweeter cake. Roughly chop the chocolate so that it melts quickly and evenly.
    • Unsalted butter - You'll be melting this down with the chocolate so roughly cube it into smaller pieces so that it melts evenly.
    • Granulated sugar - Beating this into the batter well will help create a crackly top.
    • Eggs - Use large eggs that are at room temperature. Adding cold eggs to the batter will cause the chocolate and butter to harden too quickly.
    • Cocoa powder - Use natural cocoa powder. It's the most common kind found in grocery stores.
    • Espresso powder - This intensifies the chocolate flavour and gives it an amazing flavour. I almost always add a bit of espresso powder to chocolate desserts because they work together so well.
    • Salt
    • Vanilla extract

    How to make flourless chocolate cake

    In a small saucepan, melt the chocolate and butter on low-medium heat until the chocolate has completely melted. Stir well until the chocolate and the butter is combined. Remove from heat and set aside to cool.

    In a mixing bowl, whip the sugar and eggs together with a hand whisk or an electric mixer on medium speed until smooth and thick, at least 3-4 minutes to get a cake with a crackly surface.

    While whisking, slowly pour the melted chocolate mixture into the egg mixture and mix until combined.

    Mixing chocolate, eggs, and sugar together

    Add in cocoa powder, espresso powder, salt, and vanilla. Use a spatula to fold to combine until no powdery bits remain.

    This batter will continue to thicken as the melted butter and chocolate cools so pour it into the tart pan before it gets too thick to spread.

    Mixing chocolate cake batter in a bowl

    Use a spatula to evenly spread the batter in the pan and smooth the top surface.

    Bake for about 45 minutes or until a toothpick comes out almost clean. The middle of the cake will puff up in the oven and will deflate as it cools.

    Flourless chocolate cake batter in a tart pan before and after baking

    Let cool for at least 20 minutes before removing the cake from the pan. Dust with powdered sugar and serve with a scoop of vanilla ice cream for best results. I promise the ice cream is necessary 😉

    A slice of flourless chocolate cake on a plate with whipped cream

    Storage

    This flourless chocolate cake can be stored at room temperature for up to 2-3 days. For an extra fudgy texture, store this cake in an airtight container in the fridge for up to 5 days.

    Freezing

    This chocolate cake can be frozen by wrapping it well in plastic wrap and/or aluminum foil. Freeze for up to 1 month. Thaw in the fridge overnight or at room temperature for several hours.

    Other chocolate recipes to try

    • Earl Grey Hot Chocolate
    • Chocolate Orange Cake
    • Ferrero Rocher Cupcakes
    • Chocolate Meringues
    • Chocolate Cherry Tart with Cardamom Cream
    • Toasted Pistachio Dark Chocolate Cookies
    • Old Fashioned Chocolate Cake

    Recipe

    A slice of flourless chocolate cake on a plate with whipped cream

    Flourless Chocolate Cake

    Author: Gail Ng
    An easy flourless chocolate cake that you can whip up in an hour to satisfy a chocolate craving. It's fudgy and delicious with a scoop of ice cream that you won't miss the flour at all.
    5 from 38 votes
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Yield 1 6" cake
    Category Desserts
    Cuisine American

    Ingredients
      

    • 150 g dark chocolate, roughly chopped
    • 115 g unsalted butter, cubed
    • 125 g granulated sugar
    • 4 large eggs, room temperature
    • 50 g cocoa powder
    • 1 teaspoon espresso powder
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat oven to 325°F and grease a 6" fluted tart pan with removable bottom.
    • In a small saucepan, melt the chocolate and butter on low-medium heat until the chocolate has completely melted. Stir well until the chocolate and the butter is combined. Remove from heat and set aside to cool.
    • In a mixing bowl, whip the sugar and eggs together with an electric mixer on medium speed until smooth and thick, about 4 minutes.
    • With the mixer on low speed, slowly pour the melted chocolate mixture into the egg mixture. Mix until combined.
    • Add in cocoa powder, espresso powder, salt, and vanilla. Use a spatula to fold to combine until no powdery bits remain.
    • This batter will continue to thicken as the melted butter and chocolate cools so pour it into the tart pan before it gets too thick to spread. Use a spatula to evenly spread the batter in the pan and smooth the top surface.
    • Bake for about 45 minutes or until a toothpick comes out almost clean. The middle of the cake will puff up in the oven and will deflate as it cools. Let cool for at least 20 minutes before removing the cake from the pan. Dust with powdered sugar and serve with a scoop of vanilla ice cream for best results!

    Notes

    Storing: This cake can keep at room temperature for 1-2 days but I prefer wrapping and storing in the fridge for up to 1 week. The cake texture becomes amazingly dense and fudgy after being in the fridge that I enjoy even more than freshly baked.

    Nutrition

    Calories: 2586kcal | Carbohydrates: 225g | Protein: 45g | Fat: 181g | Saturated Fat: 105g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 52g | Trans Fat: 4g | Cholesterol: 906mg | Sodium: 886mg | Potassium: 2149mg | Fiber: 33g | Sugar: 163g | Vitamin A: 3883IU | Calcium: 303mg | Iron: 28mg
    Keywords belgian chocolate cake, flourless chocolate cake, gluten-free chocolate cake
    Tried this recipe?Leave a rating & comment to let us know how it was and tag your Instagram posts with @teakandthyme!

    More Cakes

    • A slice of ube cheesecake lifted from the rest of the cheesecake.
      Ube Cheesecake
    • Strawberry chiffon cake with a slice cut out of it.
      Strawberry Chiffon Cake
    • A square container of biscoff tiramisu with a spoonful scooped out of one corner.
      Biscoff Tiramisu
    • A triangle cut out of a chocolate cake with peanut butter frosting to show its layers.
      Chocolate Cake with Peanut Butter Frosting

    Reader Interactions

    Leave a comment or review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl standing in front of kitchen.

    Hi, I'm Gail! I'm a Chinese-Canadian girl with a major sweet tooth. I make desserts, baked goods, and drinks inspired by French pastries, twists on classics, and flavours from my Asian background. I hope your second stomach is hungry!

    Learn more about me →

    Popular Recipes

    • Strawberry matcha latte with green and pink layers in a glass
      Strawberry Matcha Latte
    • Cake slice lifted from the cake with a server
      Matcha Strawberry Cake
    • Lifting a slice of tiramisu layer cake with serving knife
      Tiramisu Layer Cake
    • Glass of pink strawberry soju cocktail on a book
      Strawberry Soju Cocktail

    Recent Posts

    • Glass filled with boba pearls, strawberry milk, and matcha split into two layers.
      Strawberry Matcha Boba
    • Three banana pudding jars with a spoon resting on the side.
      Banana Pudding Jars
    • Ube cookie with white chocolate chunks on parchment paper.
      Ube Cookies
    • A stack of matcha muffins sitting in a bowl.
      Matcha Muffins

    Footer

    ↑ back to top

    Info

    About

    Contact

    Work With Me

    Privacy Policy

    Contact

    [email protected]

    Follow

    Instagram

    Tiktok

    Facebook

    Pinterest

    Copyright © 2021 Teak & Thyme. All rights reserved.

    252 shares