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.
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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.
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.
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. I promise the ice cream is necessary 😉
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
Flourless Chocolate Cake
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!
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