Best Flourless Chocolate Cake

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Flourless Chocolate Cake is a rich and decadent chocolate cake that is easy to make and always a show stopper! It also happens to be gluten free.

slice of flourless chocolate cake topped with raspberries

Have you ever tried flourless chocolate cake? If you are a chocoholic like I am, it is a must make! It is dense and fudgy and perfectly rich. Plus it’s covered with a silky smooth layer of chocolate ganache glaze. Pure chocolate heaven in every bite!

I’ve actually tried several recipes for flourless chocolate cake over the years, but I had a hard time getting great results with any of them. This version turned out perfectly the very first time!

How to make flourless chocolate cake:

Ingredients:

  • butter
  • semi sweet chocolate chips
  • sugar
  • salt
  • vanilla
  • eggs
  • cocoa powder

Line a round 8″ cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.

Melt butter in a large glass mixing bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, let cool for 5 minutes. Whisk the sugar and vanilla into the chocolate mixture. Add the three eggs and whisk till well blended. Stir in the cocoa powder.

Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.

tips for baking flourless chocolate cake

Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.

flourless chocolate cake in a pan and on a cooling rack

For chocolate glaze, combine butter and chocolate chips in a glass bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds. Spread glaze over cake. Let sit for several hours till chocolate sets.

chocolate ganache glaze on top of flourless chocolate cake

Serve cake as is, or with powdered sugar, fresh berries, whipped cream, or ice cream.

flourless chocolate cake with chocolate ganache glaze on a plate with raspberries

Is flourless chocolate cake gluten free? Why yes, yes it is! Since it contains no flour, it is a perfect option for people with gluten sensitivities. But trust me, even if you aren’t on a gluten free diet, you will love this cake!

How do I store flourless chocolate cake? This cake doesn’t need to be refrigerated. It will last for 2-3 days at room temperature. If you need it to last longer than that, you can refrigerate it, but it needs to sit at room temperature for an hour or two before you serve it.

Because this cake is quite rich, it’s best to serve small pieces. It will easily serve ten or even twelve people. Very, very happy people. 🙂

bite of flourless chocolate cake on a fork

MORE DECADENT CHOCOLATE DESSERTS:

German Chocolate Pie
Double Chocolate Mousse Cake
Caramel Brownies

flourless chocolate cake with ganache recipe collage

Recipe for Flourless Chocolate Cake

Yield: 12 servings

Best Flourless Chocolate Cake

Rich fudgy cake with a chocolate ganache glaze. An amazing gluten free cake!
Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 3 hours
Total Time 3 hours 55 minutes

Ingredients

Cake

  • 1/2 cup butter
  • 1 cup semi sweet or bittersweet chocolate chips (or half of each)
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 3 large eggs
  • 1/2 cup cocoa powder

Glaze

  • 3 Tbsp butter
  • 2/3 cup high quality semi sweet chocolate chips

Instructions

  1. Line a round 8" cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.
  2. Melt butter in a large glass mixing bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
  3. Whisk the sugar and vanilla into the chocolate mixture. Add the three eggs and whisk till well blended. Stir in the cocoa powder.
  4. Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.
  5. Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.

Glaze:

  1. Combine butter and chocolate chips in a glass bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
  2. Spread glaze over cake. Let sit for several hours till chocolate sets.
  3. Serve cake as is, or with fresh berries, whipped cream, or ice cream.

Notes

-Recipe inspired by King Arthur Flour

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 304 Total Fat: 22g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 75mg Sodium: 141mg Carbohydrates: 25g Fiber: 3g Sugar: 18g Protein: 4g
To see all my cake recipes, click HERE
 


Comments

  1. Julie Grant says:

    Wow this recipe is a keeper … very easy and so delicious . I topped it with vanilla ice cream and choc syrup .

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