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My flourless chocolate cake recipe gives you a rich and decadent cake laced with bittersweet chocolate flavor. It’s naturally gluten-free and needs only 4 ingredients.
Ready for more chocolate cake recipes? Try my death by chocolate cake, almond flour chocolate cake, or chocolate espresso cake next.
Whenever I break out my flourless chocolate torte, 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, but it happens to be fresh out of flour, and it’s one I know I can share on any occasion and instantly win over a crowd.
Table of Contents
Why I love this recipe
- Only 4 ingredients. If you have eggs, sugar, chocolate, and butter, you can make this recipe.
- Naturally gluten-free. Because there’s zero flour or grains, though the texture would fool anyone.
- A chocolate lover’s dream come true. The texture lies somewhere between a brownie and cake, and the bold, intense chocolate flavor is so, so rich.
Ingredients needed
- 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 specific type of sugar that’s 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 all different types of chocolate, and I strongly prefer semi-sweet or dark chocolate as I find there’s enough sweetness. Opt for a chocolate bar or baking chips instead of chocolate chips, as the latter won’t melt as smoothly.
- Unsalted butter. Softened to room temperature.
How to make flourless chocolate cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Melt the chocolate. Microwave the chocolate and butter until smooth and combined. Let it cool briefly before using.
Step 2- Whisk egg whites. In the bowl of a standing mixer, whip the egg whites and sugar until you have stiff peaks.
Step 3- Combine ingredients. Stir the egg yolks into the chocolate mixture, then fold in the egg whites.
Step 4- Bake. 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. Let it cool completely before slicing and serving.
Arman’s recipe tips
- Use a springform pan. So it comes out effortlessly.
- 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 200F. Use an instant-read thermometer to check.
- Use a warm, sharp knife to slice. This cake is VERY fudgy, so to avoid a mess, use a sharp knife that’s been run under warm water and clean it off in between slices.
Variations
- Add a pinch of salt. For a salty-sweet combination.
- Amplify the 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.
- Or, cover it in a thick chocolate ganache. You really can’t have too much chocolate, can you? To make a ganache, melt semi-sweet chocolate chips with heavy cream until smooth. Drizzle it over the cooled cake and refrigerate until firm.
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.
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!
No, a flourless cake does not necessarily have fewer carbs than a traditional cake. Most typically still use chocolate and sugar in them. If you’d like a lower-carb dessert, try my keto flourless chocolate cake.
More flourless desserts
Flourless Chocolate Cake
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
Nutrition
Originally published August 2023, updated and republished November 2024
So I should serve ice cream with this right?