Flourless Chocolate Cake

I’ll be honest with you: the first time I baked a flourless chocolate cake, I didn’t expect much. No flour? How could that even work?

But the moment I sliced into it, I realized this was something special. The texture was soft and fudgy, almost like a cross between a brownie and a mousse, and the flavor was pure, rich chocolate.

It felt like the kind of dessert you save for when you really want to treat yourself—only it was surprisingly easy to make.

What I love most is how it looks so fancy without any extra effort. A little whipped cream, a few fresh raspberries on top, and suddenly it’s the kind of cake you’d proudly serve to guests—or keep all to yourself (no judgment here).

Every time I make it, people think I’ve spent hours in the kitchen, but honestly, it’s one of the most straightforward cakes I know.

Table of Contents

Flourless Chocolate Cake Recipe

Ingredients (for one 9-inch cake):

200 g (7 oz) dark chocolate, finely chopped
150 g (¾ cup) unsalted butter, cut into cubes
200 g (1 cup) granulated sugar
4 large eggs, at room temperature
1 tsp pure vanilla extract
¼ tsp fine salt
2 tbsp unsweetened cocoa powder (for dusting the pan)
1 tbsp powdered sugar (for garnish)
Whipped cream (for topping)
Fresh raspberries (for decoration)

Instructions

Grease the bottom and sides of a 9-inch round cake pan. Line the base with parchment paper. Lightly dust the sides with unsweetened cocoa powder, tapping out the excess. This prevents sticking and adds a subtle chocolate edge.
Place the finely chopped chocolate and cubed butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water (double boiler method). Stir occasionally until smooth and glossy. Remove from heat and let it cool slightly, about 5 minutes.
Add granulated sugar into the warm chocolate-butter mixture. Stir until fully dissolved and the mixture looks slightly thick but shiny.
Crack in the eggs one by one, whisking well after each addition. The batter will look glossy and slightly airy. This step is crucial for creating the light yet fudgy structure.
Stir in vanilla extract and salt. Mix until fully incorporated.
Preheat your oven to 180°C (350°F). Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake in the center rack for 25–30 minutes.
The edges should look set.
The center should have a slight jiggle when gently shaken.
A toothpick inserted should come out with moist crumbs, not wet batter.
Place the pan on a wire rack and allow the cake to cool inside the pan for 15 minutes. Then, carefully invert onto a plate, peel away the parchment, and let it cool fully. This helps the texture firm up without drying out.
Dust lightly with powdered sugar. Pipe swirls of whipped cream on top, then arrange fresh raspberries in the center. This contrast of tart fruit and creamy topping balances the rich chocolate flavor.
Slice with a warm, clean knife for neat edges. Each piece should be dense, moist, and smooth, with a slightly crisp exterior. Best served at room temperature so the chocolate flavor fully develops.

Is Flourless Chocolate Cake Gluten-Free?

Yes, it is naturally gluten-free because no flour is used. Still, you need to be a little careful with ingredients.

No flour used: The cake structure comes from chocolate, butter, eggs, and sugar.
Naturally gluten-free: It doesn’t need any wheat or flour.
Check ingredients: Some cocoa powders or chocolates may have hidden gluten.
Safe choice: As long as the ingredients are clean, it’s completely gluten-free.

Why Does Flourless Chocolate Cake Sink In The Middle?

It often happens because the cake is delicate and rich in eggs. A small mistake can cause the center to collapse.

Overbeating eggs: Too much air makes the cake rise fast and sink later.
Undercooking: If the middle is not set, it sinks while cooling.
Quick cooling: Sudden temperature change can make the center fall.
Too much sugar or butter: Extra weight in the batter makes it heavy.

Can Flourless Chocolate Cake Be Made Ahead Of Time?

Yes, and it actually tastes even better the next day. The flavor develops more as it rests.

One day ahead: Bake it, let it cool, and cover tightly with plastic wrap.
Two to three days ahead: Keep it in the fridge and bring to room temperature before serving.
For longer storage: Freeze it and thaw before serving.

How Do You Serve Flourless Chocolate Cake?

This cake is rich, so it pairs best with light toppings or sides.

Whipped cream: Soft, fresh cream balances the richness.
Fresh berries: Strawberries, raspberries, or blueberries add freshness.
Powdered sugar: A light dusting makes it look elegant.
Ice cream: Vanilla, raspberry, or coffee flavors match beautifully.
Chocolate ganache: For extra richness if you want it more indulgent.

Can I Make Flourless Chocolate Cake Without Eggs?

Eggs play a big role in this cake, but you can try alternatives. The texture will be slightly different, yet still tasty.

Flaxseed or chia seed mix: 1 tbsp seeds + 3 tbsp water = 1 egg.
Applesauce: ¼ cup for 1 egg gives moisture and light sweetness.
Mashed banana: ¼ cup for 1 egg, but it adds banana flavor.
Silken tofu: ¼ cup for 1 egg, works well for dense texture.

Why Is My Flourless Chocolate Cake Dry?

Dryness usually means something went wrong during baking.

Overbaking: Too much time in the oven dries it out.
Wrong oven temperature: Too hot makes the outside cook too fast and leaves the inside dry.
Not enough butter or chocolate: Low fat content reduces moisture.
Cake not covered after baking: It loses moisture quickly if left uncovered.

Can I Make Flourless Chocolate Cake In Advance For a Party?

Yes, and it’s actually a smart choice because it tastes even better after resting.

Bake one day before: Keep it wrapped at room temperature or in the fridge.
Decorate on the day: Add whipped cream, fruit, or sugar dust right before serving.
Cut neatly: Use a warm knife for clean slices when serving guests.

How Do You Store Flourless Chocolate Cake?

Storage depends on how long you plan to keep it.

Room temperature: 1–2 days in an airtight container.
Refrigerator: Up to 5 days, covered well so it doesn’t dry.
Freezer: Up to 2 months if wrapped tightly in plastic and foil.

Can I Freeze Flourless Chocolate Cake?

Yes, freezing works very well. It keeps the texture and taste intact.

Cool completely: Only freeze when the cake is fully cooled.
Wrap tightly: Use plastic wrap and then foil to avoid freezer burn.
Slice before freezing: Easier to take out portions when needed.
Thaw properly: Place in the fridge overnight, then bring to room temperature before serving.