We all need a fancy dessert recipe in our back pockets for dinner parties and special occasions…or for whenever the urge strikes to bake up something special and indulgent. And this rich, ultra-chocolatey Flourless Chocolate Cake is worthy of adding to your regular rotation.

Flourless Chocolate Cake topped with raspberries

This recipe is…

Domestic goddesses famous enough to go by only one name (we’re talking Ina, Martha, and Nigella) have all extolled the virtues of this classic chocolate dessert. Like a brownie, it’s rich and fudgy in the center, crisp and crackly on top. But since it’s flourless, it isn’t as cakey as a brownie: the texture is extra rich and decadent. And because it’s a cake that can be dressed up in dozens of ways, it looks way fancier and more impressive without much more effort.

Best yet, it only calls for four ingredients: chocolate, eggs, butter, and vanilla (plus salt). So if you always keep butter and eggs in the fridge, and bake often enough to keep chocolate and vanilla in the pantry, you’ve already got everything you need on hand to whip this recipe up at a moment’s notice.

Our easy flourless chocolate cake recipe is also super versatile: it tastes amazing on its own, but can get topped with fresh berries, whipped cream, toasted nuts, and our boozy and delicious, four-ingredient Hard Cider Ganache.

Just like our Best Red Velvet Cake, Key Lime Pie, and Chocolate Cake with Chocolate Buttercream, it’s a classic dessert recipe that looks like it came from a restaurant or bakery, but is easy to whip up at home for any special occasion — or no occasion at all!

Why You’ll Love This Recipe

  • Only four ingredients: chocolate, eggs, butter, and vanilla (plus salt)
  • Impressive enough for a dinner or birthday party, or served as Valentine’s Day dessert, but takes just 35 minutes to make
  • Required cooling time means it’s a perfect make-ahead dessert recipe
  • Can be eaten as-is, or topped with chocolate ganache, whipped cream, fruit, or nuts
  • Stores and freezes well

Flourless Chocolate Cake Recipe Ingredients

Okay, so we know what’s not in this cake: flour. But here are the four simple ingredients you’ll need to whip it up. Chances are good that you have most of them on hand already. Find ingredient notes (including substitutions and swaps) below.

The ingredients (chocolate bars, vanilla extract, sea salt, butter, eggs, and raspberries) for flourless chocolate cake sitting on a marble surface.
  • Dark Chocolate – the star of the show! You’ll need 16 ounces of dark chocolate here. This can be in chocolate bar form (you’ll just chop it up before melting it) or chocolate chip/chunk form.  
  • Sea salt – In addition to the four main ingredients, you’ll also need a 1/2 teaspoon of sea salt from your pantry to help highlight the chocolatey flavor. Fine sea salt dissolves into the batter best, but the same amount of coarse sea salt will work too.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

  • Play with the chocolate – Dark chocolate or “baking chocolate” produces the best intensely chocolatey flavor, but milk chocolate will work too.

How to Make Flourless Chocolate Cake

This recipe is a bit step-y, but don’t let that intimidate you. It all comes together easily, and takes just 35 minutes, plus cooling time.

dark chocolate melting in a glass bowl over a pot of hot water on the stovetop
a glass bowl filled with melted dark chocolate

Step 1: Unless you’re working with chocolate chips, cut the chocolate into small (1/2-inch sized) pieces. You can melt the chocolate in a double boiler or in the microwave (see recipe card for detailed instructions on each method).

Step 2: Once the chocolate is melted, stir in the butter, sea salt, and vanilla. Continue to stir until it’s smooth and incorporated. Tip: if the chocolate isn’t warm enough, place it back over the double-boiler or back in the microwave long enough so that the butter can melt and incorporate into the chocolate.

a large glass bowl filled with frothy whisked egg whites
frothy whisked eggs being stirred into a bowl of melted dark chocolate

Step 3: Place the eggs in a large bowl. Beat on high for at least 4 minutes, or until they almost double in size and have a frothy texture.

Step 4: Slowly fold the eggs into the chocolate. Tip: resist the urge to stir the eggs into the chocolate – stirring will cause the air you just beat into the eggs to disappear. The goal is to maintain as many air bubbles as possible.

flourless dark chocolate cake batter in a springform baking pan
a flourless dark chocolate cake in a springform pan sitting on top of a stainless cookie sheet

Step 5: Grease a 9-inch springform pan with the remaining tablespoon of butter, then place a circle of parchment paper (cut to fit) in the bottom of the pan. Pour the chocolate cake mix into the prepared pan.

Step 6: Bake the cake at 350ºF for 30 minutes, or until the edges look like they’ve started to pull away from the side of the pan. Once out of the oven, let the cake cool at room temperature for about 30 minutes and then transfer to the refrigerator to continue chilling for at least 4 hours.

a whole flourless dark chocolate cake with hard cider ganache dolloped in the middle of it

Step 7: Once the cake is cooled, use a knife to cut around the edge of the pan to make sure that it’s completely separated. Remove the sides of the pan and then, by using a sheet tray or platter, flip the cake upside down so that you can peel off the parchment paper. Flip the cake right-side over on your serving platter, and then add the ganache and berries if desired.

Recipe Tips

  • If you don’t have a springform pan, you can use a regular cake pan. Just be sure to grease it well, and cut a sheet of parchment paper to line the bottom of the pan and prevent sticking.
  • Use a double boiler to melt the chocolate – with this much chocolate, it’s best to melt using the double boiler method. If you don’t have one, heat the chocolate in the microwave in 10-second bursts, stirring in between and being careful not to scorch the chocolate.
  • Don’t skip beating the eggs for 4 minutes – it may seem like a long time, but whipping the eggs for so long gives them a frothy texture that will help lighten up the cake.
  • Gently fold the chocolate into the eggs – if you stir the chocolate into the eggs, they will deflate – we want to keep that airy texture!
  • Don’t cut the cake before it cools – if you try to take the cake out of the pan before it cools completely, it will stick. Patience is key here!
  • If you let the chilled cake rest at room temperature for about 20 minutes before serving, it will have a softer consistency.
  • If your cake looks lumpy and greasy – this is likely due to the chocolate and butter separating after you added the eggs. Don’t worry – this can be fixed! Grab a whisk, and whisk vigorously until the mixture comes back together into a really smooth, melted chocolate consistency.
  • It doesn’t seem sweet enough – there aren’t any sweeteners in this recipe as it’s written, and because of this, the chocolate you use plays a big part in how sweet (or how bitter) your finished cake will be. The higher the percentage of the chocolate you’re using, the more bitter it will be. About 60% dark chocolate makes for a great end result. Taste the batter before you add the eggs, and if you’re worried that it’s not going to be sweet enough, add 1-3 tablespoons of granulated sugar until it’s sweetened to your liking.

How to Serve Flourless Chocolate Cake

After it’s out of the oven, you want to let the cake cool at room temperature for about a half hour. Then, transfer it to the refrigerator to continue chilling for at least 4 hours (up to overnight) before serving and top with ganache, whipped cream, or fruit.

How to Store and Reheat

If you’re lucky enough to have leftover cake, store it well-wrapped in plastic wrap for up to four days. (You can also freeze it for up to six months.)

You can serve it chilled straight from the fridge, or let it warm to room temperature.

Video

What are the best Flourless Chocolate Cake toppings?

This rich and decadent dessert is delicious on its own, which allows you to enjoy the fudgy center and crispy top.
 
But it’s also a chocolate-flavored blank slate for all kinds of toppings. For the ever-popular pairing of flourless chocolate cake with ganache, you can’t beat our 4-ingredient Hard Cider Ganache. Then, add a tumble of fresh raspberries, as shown here.
 
Other classic options are whipped cream, fresh fruit (strawberries, blackberries, raspberries, and cherries all taste amazing with chocolate, and help cut the richness), and toasted nuts like almonds, hazelnuts, or walnuts. The easy berry jam from our No-Bake Cheesecake Bars, or the whiskey-spiked caramel sauce from our Jameson Caramel Brownies would also be fantastic pairings.

Is Flourless Chocolate Cake gluten-free?

It is! With just five gluten-free ingredients, this cake is perfect for you or any gluten-intolerant chocolate-lover in your life.

Does Flourless Chocolate Cake contain dairy?

Though we haven’t tested this, your best bet for making a dairy-free flourless chocolate cake is to use a dairy-free chocolate and swap the butter for coconut oil. If you try this, please let us know how it turned out in the comments below!

If you tried this Flourless Chocolate Cake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Flourless Chocolate Cake

4.67 — Votes 18 votes
Prep: 5 minutes
Cook: 30 minutes
Chill Time: 4 hours 30 minutes
Total: 5 hours 5 minutes
Servings: 8 -10 servings
Made with just 4 ingredients (plus salt), this rich, dense, fudgy flourless chocolate cake is easy to whip up and is decadent in every sense of the word!

Ingredients  

  • 16 ounces dark chocolate
  • 7 large eggs
  • 1 cup 16 tablespoons or 2 sticks butter, cut into 1/2-inch cubes, plus more for greasing the pan
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 batch Hard Cider Ganache, for serving, optional
  • 1 pint fresh berries, for serving, optional

Instructions 

  • Unless you're working with chocolate chips, cut the chocolate into small 1/2-inch sized pieces. Next, melt the chocolate via one of the two methods below:
  • A. Double-boiler method: place the chocolate in a medium-sized glass bowl that can rest on top of a pot without falling in. Fill the pot with a couple inches of water, place the bowl of chocolate over top, and bring the water to a boil. Use a spatula to constantly stir the chocolate until it’s melted and smooth.
  • B. Microwave method: place the chocolate in a medium-sized glass bowl and microwave it in 20-second increments, stirring well between each spell, until it’s melted and smooth.
  • Once the chocolate is melted, add the butter, sea salt, and vanilla. Continue to stir until it’s smooth and incorporated. Note: if the chocolate isn’t warm enough, place it back over the double-boiler or back in the microwave long enough so that the butter can melt and incorporate into the chocolate.
  • Place the 7 large eggs in a large bowl and using either a stand mixer or hand mixer, beat the eggs on high for at least 4 minutes, or until they almost double in size and have a frothy texture.
  • Once the eggs are finished, fold about half of the eggs into the chocolate. Continue folding the chocolate over the eggs until the color is even (though lightened) and it’s all incorporated. Then add the remaining eggs and repeat the same process, folding the chocolate over the eggs until you have an even consistency. Note: resist the urge to stir the eggs into the chocolate – stirring will cause the air you just beat into the eggs to disappear. The goal is to maintain as many air bubbles as possible.
  • Grease a 9-inch spring form pan with the remaining tablespoon of butter. Place a circle of parchment paper, cut to fit, in the bottom of the pan. Pour the chocolate cake mix into the prepared pan, smoothing out the top with a spatula.
  • Bake the cake at 350ºF for 30 minutes, or until the edges look like they’ve started to pull away from the side of the pan. Let the cake cool at room temperature for about 30 minutes and then transfer to the refrigerator to continue chilling for at least 4 hours. The cake needs to be completely cooled so that the cake can maintain its shape.
  • Once the cake is cooled, use a knife to cut around the edge of the pan to make sure that it’s completely separated. Remove the sides of the pan and then, by using a sheet tray or platter, flip the cake upside down so that you can peel off the bottom and parchment paper. Flip the cake right-side over on your serving platter. Add the ganache and berries. You can then store it in the refrigerator until ready to serve!

Recipe Notes

  • If you don’t have a springform pan, you can use a regular cake pan! Just be sure to grease well and use that sheet of parchment paper at the bottom.
  • If you let the chilled cake rest at room temperature for about 20 minutes before serving, it will have a softer consistency.

Nutrition

Calories: 694kcal | Carbohydrates: 46g | Protein: 10g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 419mg | Potassium: 540mg | Fiber: 8g | Sugar: 28g | Vitamin A: 1010IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 8mg

Additional Info

Course: Dessert
Cuisine: American
Servings: 8 -10 servings
Calories: 694
Keyword: flourless chocolate cake, gluten free cake, gluten free chocolate cake

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Elizabeth Brownfield


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17 Comments

  1. 4 stars
    Delicious! A bit crumbly, but delicious. My 16 year old son devoured it! Definitely a hit over here.

    1. This is one of my very favorite recipes on the site – it’s so decadent! We’re so glad y’all loved it, Angela!

  2. 5 stars
    Wow! This recipe was simple, easy, quick and so delicious! I loved that there wasn’t a water bath to fuss with. Quick enough to make day of for a special occasion. The ganache was perfect. Fresh raspberries on top paired with a glass of Pinot noir, excellent. Will make again and again!

    1. Laura! We’re so glad you loved this recipe. I’m with you – it is really, really delicious!! Thank you so much for taking the time to share this with us!

    1. We typically grab any organic chocolate bar that’s at least 72% dark chocolate. I hope that helps!

    1. I don’t see why not, Zahra! Let us know how it goes!

  3. I see it says to store in fridge until ready to serve but does it need to be kept in fridge when not being served?

    1. Hi Cassidy! Good question! You’ll want to store this cake in the fridge.

  4. 5 stars
    This is hands down one of the most incredible, decadent desserts I have ever eaten either at home or in a restaurant, I made it for my own birthday (I enjoy baking, so it was fun!). I couldn’t believe I was able to make such a fabulous, memorable thing. It’s now everyone’s favorite.

    Now my husband wants it for his birthday with a peanut butter ganache. Any ideas about how to alter your ganache recipe to include peanut butter?

    Incredible recipe, I would recommend it to anyone.

  5. 5 stars
    made this cake on Valentines day and it was a success, my husband loves it, my son wants more and more. I shared with 2 besties and they loved it.

  6. I would like to make this for an upcoming birthday celebration, but I’m unsure because there is no sugar, honey, maple syrup listed in the ingredients. Is that correct? Will it taste like a cake without sweetness added in??

  7. Hi Cassy!

    Does the butter need to be at room temperature for this recipe? And should the chocolate mixture cool before adding in the eggs? Thanks!

    1. Hi Sarah! The butter temperature really doesn’t matter and the chocolate should be cool enough to touch with a finger. Hope that helps! Happy baking!

  8. What do you use or recommend for the dark chocolate? I have Enjoy Life dark chocolate morsels, which are 69% cacao. Do you think that would be good, or should I use some of my darker chocolate bars?

    1. Truly, any dark chocolate that you have will work. Enjoy Life is a great option! I used a 72% dark from Trader Joe’s but also know that this cake will work well with almost any variety of chocolate 😉