Best Flourless Chocolate Cake Recipe (2024)

This is the best flourless chocolate cake recipe ever. It is a rich, intensely chocolatey, gluten-free dessert made with only 7 ingredients! It’s a delicious & elegant make-ahead treat for any special occasion.

When people say that a dessert is “too fudgy” or “too chocolatey” I never, ever understand what they mean. Because, to me, there is no such thing as “too much chocolate” – and this flourless chocolate cake recipe is testimony to that.

This flourless chocolate cake is truly a show-stopper. It has been one of my most requested recipes for years. This cake is pure chocolatey & fudgy goodness, and is a gluten-free dessert for serious chocolate lovers, (just like these flourless brownies).

This recipe recipe requires seven simple ingredients, which come together beautifully to make a truly special dessert. It’s the perfect make-ahead dessert for any occasion. Serve it with homemade whipped cream for an extra special touch!

Flourless Chocolate Cake: Ingredients & Substitutions

I do not recommend making any substitutions in this flourless chocolate cake recipe. It is absolute perfection as-is. But if youmust, here are a few possible options.

• Chocolate.Use high-quality chocolate for the best results. I suggest Ghirardelli 60% dark chocolate or another high-quality variety. Adjust the sweetness/darkness by using different chocolate varieties such as milk, semisweet, or dark.
• Butter.I always use salted butter in baking, but you can use unsalted as well with great results!To make this cake dairy-free, a vegan butter substitute, like Earth’s Balance, works well.
• Granulated sugar.Regular granulated sugar or organic cane sugar both work really well in this recipe.
• Sea salt.I recommend using pure, fine sea salt. If you use table salt (iodized salt), you may need to use less.

How to make Flourless Chocolate Cake

The first step in this flourless chocolate cake recipe is combining the water, sugar and salt and heating it until the sugar and salt are dissolved.

Do not let the water boil, and whisk every 30 to 60 seconds. After the mixture is clear, remove it from the heat and let it cool as you make the rest of the recipe.

Prepare the cake pan

Line your cake pan with parchment paper for easy removal. I trace the bottom of the cake pan on a piece of parchment paper, and add “handles” (see photo below) for a perfect fit.

Then grease the pan with a non-stick spray, butter, shortening, etc.

Then, met the chocolate in the microwave or in a double boiler until it’s smooth and glossy. Transfer it to the bowl of a standing mixer. You can also use a hand-held mixer to beat the ingredients together.

Next, add the butter 1 tablespoon at a time to the warm chocolate mixture, beating after each addition. It’s ok if it doesn’t fully melt, because the addition of the warm sugar water will ensure that it does.

Then, add the slightly cooled (but still warm) sugar water to the mixture and beat on low/medium speed until the mixture is smooth.

Next, add eggs one at a time, beating after each addition.

Then add vanilla and beat until just combined.

Bake the Flourless Chocolate Cake in a Water Bath

Once the batter is ready, pour it into the prepared cake pan. Then put the cake pan in the preheated oven.

Pour boiling water into the bottom pan until it reaches halfway up the sides of the cake pan. Be extremely careful not to get any water into the cake pan.

I recommend pouring the water into the bottom pan while it is in the oven so you do not have to transfer the pan filled with water into the oven.

Bake the flourless chocolate cake for 45 minutes. This baking time is pretty exact as long as you use a 9″ round cake pan. If you use an 8″ round pan I suggest baking for 50-55 minutes.

The cake is done when the top and edges look set and it is only slightly jiggly.

Chill the Flourless Chocolate Cake

This recipe needs to chill for a while, preferably overnight. I usually make it the day before and let it chill in the refrigerator overnight. The minimum amount of chilling time is 6 hours.

I actually love the fact that this fluorides chocolate cake recipeis best when served the next day. This means you can make it ahead and free yourself up to be able to focus on cooking other dishes the day of a special celebration or get together.

Serve

After the cake has chilled completely, carefully remove it from the pan, cut it into pieces and serve. I recommend removing it from the refrigerator at least 15 minutes before serving to soften up a little. Here are some serving suggestions:

• Add a dollop of homemade whipped cream or strawberry whipped cream on top!
• Put fresh berries on the side
• Serve with homemade vanilla ice cream on the side.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

You can freeze either the whole cake or individual slices. To do this, place the cake or slices on a flat surface (baking sheet) and put them in the freezer to freeze until hardened. Then, wrap them with plastic wrap and put in an airtight container. Freeze for up to 2 months. Thaw gradually in the refrigerator.

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