Flourless Chocolate Cake Recipe

Intensely chocolatey, outrageously fudgy, and gloriously rich, this Flourless Chocolate Cake delivers pure chocolate bliss in every bite. With a texture that walks the perfect line between mousse and brownie, it’s a swoon-worthy treat for chocoholics—one that’s stunningly elegant, yet delightfully easy to whip up in your home kitchen.

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Ingredients You’ll Need

Would you believe something so indulgent could come from such a short (and familiar) list? Each ingredient in this Flourless Chocolate Cake is carefully chosen for its role in creating that signature luscious texture and deep, rich flavor. Let’s take a peek at what you’ll need—and a few reasons why they matter so much.

• Semisweet Chocolate Chips: The star of the show! Use quality chocolate for the best, deepest flavor and that glossy, melt-in-your-mouth finish.
• Unsalted Butter: Adds richness and helps the cake’s ultra-creamy texture—let it melt right in with the chocolate for an irresistibly smooth base.
• Granulated Sugar: Sweetens and enhances the chocolate notes, while also contributing to the cake’s tender crumb.
• Instant Espresso Powder (optional): A touch of espresso intensifies the chocolate flavor, but the cake is still dreamy without it.
• Fine Salt: Just a pinch brings all those rich flavors into sharp, delicious focus.
• Vanilla Extract: Infuses a warm, aromatic background note that lifts the whole cake.
• Large Eggs + 1 Egg Yolk: Eggs give structure and create that signature fudgy-yet-light crumb—don’t skip the extra yolk for an extra touch of indulgence!
• Dutch-Process Cocoa: Deepens both color and chocolate flavor, turning each slice lush and decadent.
• Heavy Cream: Whipped to soft peaks, then folded into the batter for a slightly airy texture, even in a flourless bake.
• Powdered Sugar: For that final dusting of elegance—the simplest finishing touch.
• Fresh Whipped Cream, Ice Cream, or Ganache: Whether you choose cloud-like whipped cream, creamy ice cream, or a glossy ganache, you’ll take each serving to the next level.
• Fresh Strawberries or Raspberries: Their brightness and slight acidity are the perfect counterbalance to the rich chocolate.

Variations

This cake is deliciously adaptable, and it’s easy to personalize based on your pantry, preferences, or dietary needs. Let yourself get creative—there are so many ways to make this Flourless Chocolate Cake your own.

• Dairy-Free Delight: Try swapping the butter for a vegan butter and the heavy cream for coconut cream—the cake stays just as rich and dreamy.
• Spiced Chocolate: Add a pinch of cinnamon or a dash of chili powder for a subtle, exotic note that plays beautifully with deep chocolate.
• Nutty Twist: Fold in a handful of toasted chopped hazelnuts or almonds for crunch (or top each slice with a sprinkle of flaky sea salt and nuts).
• Orange Zest: Grate in the zest of an orange for a sophisticated citrusy lift that cuts through the richness.
• Classic Mocha: Double the espresso powder for a deeper mocha flavor—a coffee lover’s dream come true!

How to Make Flourless Chocolate Cake

Step 1: Prep the Pan

Begin by preheating your oven to 350°F. Lightly grease an 8-inch round, 3-inch deep cake pan with a neutral nonstick spray (I love the results with Pam). Line the bottom with a parchment round, then spray again—this ensures a gorgeous, easy-release finish for your Flourless Chocolate Cake.

Step 2: Melt Chocolate & Butter

In a large microwave-safe bowl, melt the chocolate chips and butter in 30-second bursts, stirring well in between, until everything is just combined and glossy. This step is where all that chocolate magic begins to happen, so take care not to overheat—gentle is the way to go!

Step 3: Whisk in Flavor & Sweetness

Once the chocolate mixture is smooth, whisk in the sugar, optional espresso powder, salt, and vanilla extract. Let it cool briefly so the heat doesn’t scramble the next crucial ingredient: eggs!

Step 4: Add Eggs and Cocoa

Add all three eggs and the extra yolk at once, then whisk vigorously until totally smooth and cohesive. Sift or gently whisk in the Dutch-process cocoa until just combined—don’t over-mix. The batter should feel quite thick at this point.

Step 5: Fold In Whipped Cream

In a deep bowl, whip your chilled heavy cream to medium peaks using an electric mixer or immersion blender with a whisk. With a light hand and a spatula, gently fold this whipped cream into your chocolate batter. This step gives your Flourless Chocolate Cake its trademark airy-yet-fudgy crumb.

Step 6: Bake to Perfection

Pour the luscious batter into your prepared pan, smoothing the top. Bake for 25–30 minutes, until the edges are set, the center still wobbles slightly, and a thermometer in the middle reads at least 200°F. Trust your senses—the top will appear puffed, but will settle as it cools.

Step 7: Cool, Chill & Serve

Cool the cake in its pan on a wire rack for 10 minutes. Run a thin knife or offset spatula around the edges to loosen. Let cool completely in the pan before covering and chilling in the fridge for at least 6 hours (overnight is even better). When you’re ready to serve, invert onto a plate, dust with powdered sugar, and garnish with your favorite toppings.

How to Serve Flourless Chocolate Cake

Garnishes

This cake is beautiful in its simplicity, but a little flourish can make it downright showstopping. A dusting of powdered sugar is timeless; billowy whipped cream, a scoop of vanilla ice cream, glossy ganache, or a handful of fresh berries add both flavor and gorgeous color—choose your favorite or offer a selection on the side for guests.

Side Dishes

Flourless Chocolate Cake pairs marvelously with a simple espresso, bold coffee, or a glass of fruit-forward red wine. For a luxurious dessert spread, serve alongside a platter of fresh fruit, tangy lemon curd, or even a scoop of raspberry sorbet for contrast and brightness.

Creative Ways to Present

For elegant entertaining, slice the cake into thin wedges and arrange on a long platter with alternating dots of whipped cream and berries. Or, cut using a round cookie cutter for petite, individual desserts—top each with a swirl of cream and a raspberry for irresistible mini flourless cakes!

Make Ahead and Storage

Storing Leftovers

Once cooled and chilled, cover any leftover cake tightly with plastic wrap or foil and store it in the refrigerator. It will stay wonderfully fresh, fudgy, and delicious for up to three days—if it lasts that long in your house!

Freezing

To make this treat ahead for special events (or for midnight emergencies!), simply wrap individual slices or the whole cake tightly in plastic then foil. Store in an airtight container and freeze for up to two months. Thaw overnight in the fridge before serving for best texture.

Reheating

While this cake is dreamy straight from the fridge, you can enjoy it gently warmed: let slices come to room temperature or heat in very short bursts in the microwave (10–15 seconds)—just enough to take the chill off and coax out that gooey, melt-in-your-mouth center.

FAQs

Final Thoughts

If you’ve been hunting for a dessert that’s as show-stopping as it is effortless, Flourless Chocolate Cake is it. You’re in for a treat with every rich, velvety bite—so don’t wait for a special occasion to experiment, bake, and devour a slice (or two). Happy baking, and don’t forget to savor every chocolatey forkful!

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