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Flourless Chocolate Cake

Featured in Sweet Treats & Baked Goods.

Flourless Chocolate Cake is the ultimate dessert for serious chocolate lovers, delivering intense flavor and a luxuriously fudgy texture that's somewhere between a truffle and a traditional cake. What makes this recipe special is its beautiful simplicity - with just seven ingredients for the cake itself, it's surprisingly easy to prepare yet delivers restaurant-quality results. The cake bakes up with a slightly crisp exterior that gives way to an incredibly moist, dense center that's pure chocolate bliss. Topped with a smooth, shiny ganache that adds another layer of chocolate decadence, this dessert is naturally gluten-free without requiring any specialty ingredients or flour substitutes. Perfect for special occasions, dinner parties, or anytime you need an impressive dessert that won't let you down, this cake can be made ahead and actually improves with a day of rest, allowing the flavors to deepen and the texture to become even more velvety.
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Comfort Cravings Recipes
Updated on Fri, 28 Mar 2025 22:22:32 GMT
Flourless Chocolate Cake Pin it
Flourless Chocolate Cake | comfortcravingsrecipes.com

Flourless Chocolate Cake delivers pure chocolate indulgence in its most unapologetic form, creating an intensely rich dessert experience without a trace of flour. This deeply fudgy cake features a crackling exterior that gives way to a silky smooth interior reminiscent of the finest truffle. The glossy chocolate ganache topping adds another layer of luxurious texture that melts against the warmth of your tongue. With its sophisticated flavor profile and elegant presentation, this cake transforms even ordinary moments into special occasions.

I first made this cake for my mother in law's birthday after learning about her gluten sensitivity. When my chocolate loving father in law requested the recipe after his third slice, I knew I'd discovered something truly special. Now this cake appears at nearly every family gathering.

Essential Elements

  • Semisweet chocolate chips: Foundation for cake and ganache
  • Unsalted butter: Creates tender, truffle-like texture
  • Dutch process cocoa powder: Intensifies flavor and color
  • Large eggs: Provide structure without flour
  • Heavy cream: Forms silky ganache topping

Preparation Process

Pan Preparation
Grease pan and line with parchment
Chocolate Melting
Melt chocolate/butter gently in microwave
Base Building
Mix sugar, salt, and vanilla into chocolate
Egg Incorporation
Blend eggs thoroughly without overmixing
Baking Process
Bake at 375°F until internal temp reaches 200°F
Ganache Creation
Pour simmered cream over chocolate chips
Rich Flourless Chocolate Torte Pin it
Rich Flourless Chocolate Torte | comfortcravingsrecipes.com

My grandmother taught me to respect chocolate's temperamental nature. This cake honors her meticulous approach with every silky smooth bite.

Perfect Pairings

Serve with fresh raspberries or espresso. For celebrations, pair with ruby port or dust plates with cocoa/sugar designs.

Creative Adaptations

  • Spiced Ganache: Infuse cream with cinnamon or cardamom
  • Citrus Twist: Add orange liqueur to batter
  • Textured Finish: Sprinkle flaky sea salt on ganache

Storage Wisdom

Store under cake dome for 2 days or freeze slices individually. Thaw refrigerated cake to room temperature before serving.

Decadent Flourless Chocolate Cake Pin it
Decadent Flourless Chocolate Cake | comfortcravingsrecipes.com

This cake's balance of simplicity and elegance makes it my definitive chocolate recipe. Whether for family or formal events, its reliable excellence never disappoints.

Frequently Asked Questions

→ Can I make this flourless chocolate cake ahead of time?
Absolutely! This cake actually tastes better the next day after the flavors have had time to develop. You can make it up to 3 days in advance and store it at room temperature in an airtight container. Add the ganache at least a few hours before serving to allow it time to set properly.
→ Why did my cake sink in the middle after baking?
Some sinking is completely normal with flourless chocolate cakes - it's part of their charm! This happens because there's no flour to provide structure. The slight depression actually creates the perfect space for the ganache. Just make sure you're not opening the oven door during the first 20 minutes of baking, as the temperature drop can cause more dramatic sinking.
→ Can I use regular cocoa powder instead of Dutch processed?
Yes, you can substitute regular unsweetened cocoa powder for Dutch-processed in this recipe. Dutch-processed gives a smoother, less acidic chocolate flavor, but regular cocoa powder will still produce a delicious cake. The texture might be slightly different but it will still be amazing.
→ How do I know when the cake is done baking?
The cake is done when the edges are set but the center still looks slightly underdone and an instant-read thermometer inserted in the center reads about 200°F. The cake will continue to cook slightly as it cools. If you don't have a thermometer, look for a thin crust on top and edges that have begun to pull away from the sides of the pan slightly.
→ Can I freeze this flourless chocolate cake?
Yes! This cake freezes beautifully. For best results, freeze the cake without the ganache. Wrap it tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and add fresh ganache before serving.
→ What can I use instead of heavy cream for the ganache if I don't have any?
If you don't have heavy cream, you can substitute full-fat coconut milk (the thick part from the top of the can) for a dairy-free option. Half-and-half will also work but will produce a slightly thinner ganache. In a pinch, you could even use 6 tablespoons of butter melted with the chocolate for a different but still delicious topping.

Flourless Chocolate Cake

A decadent, fudgy Flourless Chocolate Cake topped with silky chocolate ganache that's naturally gluten-free and perfect for chocolate lovers.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes

Category: Baking & Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ For the Cake

01 1 cup semisweet chocolate chips or chopped chocolate
02 1/2 cup unsalted butter
03 3/4 cup granulated sugar
04 1/4 teaspoon salt
05 1 teaspoon vanilla extract
06 3 large eggs, slightly beaten
07 1/2 cup Dutch process cocoa powder

→ For the Chocolate Ganache

08 1 cup semisweet chocolate chips or chopped chocolate
09 1/2 cup heavy cream

→ Optional Toppings

10 Powdered sugar for dusting
11 Fresh raspberries
12 Whipped cream
13 Ice cream

Instructions

Step 01

Preheat your oven to 375°F. Grab an 8-inch round cake pan and spray it with nonstick cooking spray. Cut a circle of parchment paper to fit the bottom, place it in, and give that a spray too. This double insurance will help your cake release perfectly later.

Step 02

In a large microwave-safe bowl, combine the chocolate chips and butter. Heat them in the microwave until the butter is melted and the chocolate is soft, about 1 minute. Stir until completely smooth and the chocolate is fully melted. If needed, heat in additional 10-second bursts, stirring between each.

Step 03

Add the sugar, salt, and vanilla extract to your chocolate mixture and stir until everything is well combined. The mixture might look a bit grainy at this point, but don't worry - that's normal.

Step 04

Stir in the beaten eggs until the batter becomes smooth and glossy. Then gently fold in the cocoa powder just until combined - be careful not to overmix at this stage or you'll lose some of that beautiful fudgy texture.

Step 05

Pour your batter into the prepared pan and smooth the top with a spatula. Bake for about 25 minutes - you'll know it's done when the top has formed a thin crust and an instant-read thermometer inserted in the center reads 200°F. The center might still look slightly soft, but that's what gives this cake its incredible texture.

Step 06

Let the cake cool on a wire rack for 10 minutes. Then run a butter knife around the edge to loosen it, and carefully flip it onto your serving plate. What was the bottom is now the top, which gives you a nice flat surface for the ganache. Let the cake cool completely before glazing.

Step 07

While the cake is cooling, prepare your chocolate ganache. Put the chocolate and heavy cream in a microwave-safe bowl and heat until the cream is very hot (start with 30 seconds and check). Remove from the microwave and stir until the chocolate is completely melted and the mixture is smooth and shiny.

Step 08

Pour the warm ganache over the cooled cake, using a spatula to guide it over the edges if needed. Let the ganache set for a few hours before slicing. If you're in a hurry, pop it in the refrigerator to speed things up. Once set, dust with powdered sugar if desired and serve with fresh raspberries, whipped cream, or ice cream.

Notes

  1. This cake is naturally gluten-free, making it perfect for those with gluten sensitivities.
  2. For the best texture, don't overbake this cake - it should be set at the edges but still slightly soft in the center.
  3. The cake actually tastes better the day after baking, so it's perfect for making ahead!
  4. Store covered at room temperature for up to 3 days, or refrigerate for up to a week. Let come to room temperature before serving for the best flavor and texture.

Tools You'll Need

  • 8-inch round cake pan
  • Parchment paper
  • Microwave-safe bowls
  • Wire cooling rack
  • Instant-read thermometer (optional but helpful)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy (butter, heavy cream)
  • May contain soy (check chocolate ingredients)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 292
  • Total Fat: 20 g
  • Total Carbohydrate: 27 g
  • Protein: 4 g