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My flourless cake is fudgy, decadent, and rich in chocolate flavor. It’s easy to make and needs just four ingredients. Naturally gluten-free and made in one bowl.
Table of Contents
Why you’ll love my flourless cake
Whenever I break out my flourless chocolate cake, my family immediately starts singing my praises. I don’t feel like I deserve THAT much credit, but I’ll take it when I can get it!
I’ve been making this recipe for years. It’s my go-to dessert whenever I need a cake without flour, and it’s one I know I can share on any occasion and instantly win over a crowd.
It needs just four simple ingredients- eggs, chocolate, butter, and sugar. The texture lies somewhere between a brownie and cake, and the bold, intense chocolate flavor is so, so rich.
Key Ingredients
- Large eggs. Always use room-temperature eggs if possible, especially if the egg whites and yolks are separated.
- Superfine sugar. Also known as caster sugar, this is a type of sugar that falls between regular and powdered sugar. You can make it yourself by blending white sugar until it’s fine but still coarse.
- Chocolate. For this recipe, I tested various types of chocolate, and I strongly prefer semi-sweet or dark chocolate, as I find it has enough sweetness. Opt for a chocolate bar or baking chips instead of chocolate chips, as the latter tend not to melt as smoothly.
- Unsalted butter. Softened to room temperature.
How to make flourless cake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Microwave the chocolate and butter until smooth and combined. Let it cool briefly before using.
Step 2– In the bowl of a standing mixer, whip the egg whites and sugar until stiff peaks form.
Step 3- Stir the egg yolks into the chocolate mixture, then fold in the egg whites.
Step 4- Pour the batter into the prepared pan and bake until the edges are firm and a toothpick inserted in the center comes out with a few moist crumbs.
Arman’s recipe tips
- Use a springform pan. I find that this pan makes the cake removal process significantly easier. If you don’t have one, line the cake pan with excess parchment paper for easy removal.
- Know when the cake is done. I’ve tested this recipe a dozen times, and it goes from perfectly moist to dry and crumbly in seconds. You’ll know the cake is done when a thin crust forms on the top or the internal temperature reaches 200°F. Use an instant-read thermometer to check.
- Cool the cake completely. Similar to the above point, the cake will continue to cook as it bakes. The center will firm up beautifully.
- Use a warm, sharp knife to slice. This cake is very fudgy, so to avoid a mess, use a sharp knife that has been run under warm water and clean it off between slices.
Storage instructions
To store: Store the leftovers in an airtight container at room temperature for 1-2 days or in the fridge for up to 2 weeks.
To freeze: Place leftover cake slices in an airtight container and freeze for up to 6 months.
Flourless Cake Recipe
Video
Ingredients
- 8 ounces chocolate chopped
- 1/3 cup butter room temperature
- 6 large eggs separated
- 1/2 cup superfine sugar *
Instructions
- Preheat the oven to 180C/350F. Line and grease a 9-inch cake pan and set aside.
- In a microwave-safe bowl or stovetop, add the chocolate and butter and melt together. Let it cool slightly.
- While the chocolate is cooling, add the egg whites to a mixing bowl and beat on low speed. Slowly add the sugar until stiff peaks form.
- Add the egg yolks to the chocolate mix until combined.
- Gently fold through the whipped egg whites until fully incorporated.
- Transfer the cake batter to the greased cake pan. Smooth out the top using a rubber spatula.
- Bake the cake for 35 minutes, or until a thin crust forms on top or the cake reaches an internal temperature of 200F.
- Remove the cake from the oven and let it cool completely before slicing.
Notes
- Add ganache. To make a ganache, melt 1 cup semi-sweet chocolate chips with 1/2 cup heavy cream until smooth. Drizzle it over the cooled cake and refrigerate until firm.
- More chocolate flavor. Add a ½ tablespoon of espresso powder. You won’t taste the coffee, but it’ll elevate the chocolate tenfold.
- Garnish the cake with a dusting of cocoa powder, powdered sugar, or a dollop of whipped cream and fresh raspberries.
- Storage. Leftovers keep at room temperature for 2 days, fridge for 2 weeks, or freezer for 6 months.
Nutrition
Frequently asked questions
Not necessarily. While flourless means there’s no white or wheat flour in it, there may still be ingredients that are not suitable for those who are gluten-free. Always double-check the ingredients to make sure.
Unfortunately, this is not the dessert to make if you have an egg allergy or do not consume eggs. Because both the whites and yolks have different purposes, an egg substitute won’t work for this. Try my vegan chocolate cake instead!
The best way to tell if the cake is baked is to check the edges. They should be set and have a texture that resembles brownie batter. The middle will be a little soft, but this will firm up as the cake cools.
So I should serve ice cream with this right?