Have you tasted a Flourless Chocolate Cake? If so, you’ll likely never forget that first bite. Unassuming in appearance and almost ridiculously easy to make, this cake is a fantastic decadent treat.
Several years ago, a sweet friend of mine requested a Flourless Chocolate Cake for her birthday. I’d never heard of it before, but she told me that she had fallen in love with it at a restaurant once and wondered if I could make her one.
I found a number of different recipes and I tried a couple of them. Then I made this one and it took my breath away. This cake delivers the most intense chocolate flavor you can possibly imagine.
Flourless Chocolate Cake
I’ve made this cake many times over the past 10+ years and every time this is served, the room goes silent. There isn’t a better compliment than knowing that your guests are reveling so happily in what you’ve served them that no one is talking while they eat it.
And when the plates are empty? Oh my, the raves over this cake are always over the top. It’s a timeless recipe for a good reason.
This flourless cake is creamy and smooth, not at all dry. The serving size truly is the tiniest sliver. The slice pictured here served two people.
This recipe for flourless chocolate cake uses dark bittersweet chocolate instead of the traditional combination of chocolate and cocoa powder. The dark chocolate here intensifies the chocolate flavor in the cake and the result is a creamy, almost truffle-like cake with a creamy velvet smooth interior.
If you’re already a fan of this easy flourless chocolate cake and want to try something a little different, this version is sweet, cold, creamy, chocolate cake combined with a hint of unexpected heat as you finish each bite; it is unforgettable.
The heat will increase marginally, after a night or two in the refrigerator, but the cream balances it out nicely. I made the flourless “hot” chocolate cake for my family and then sliced the remaining cake into slivers and sent it to work with my husband.
The reviews from everyone who tried it were fantastic. (Even my non-spice-loving children went a bit crazy for it.)
Flourless Cake
I call this an “accidentally gluten-free” recipe, as it requires no special ingredients and zero fuss. Because this type of gluten-free recipes are always appreciated, I’ve gathered up a whole collection of the best gluten free recipes that require no special ingredients. And don’t miss the rest of our Gluten Free Dessert Recipes if that’s something that is a fit for you.
Speaking of that dark bittersweet chocolate, even if you aren’t usually a fan of dark chocolate, trust me when I say it is a requirement here.
I made this once with regular semi-sweet chocolate chips that I had on hand and most of us were barely able to eat it. It was crazy levels of sweetness. My youngest boys (who both have a pretty strong sweet tooth) enjoyed it, but we all agree that the dark chocolate version is much better.
Chocolate Flourless Cake
You’ll need just six ingredients to make this recipe:
- sugar
- salt
- water
- bittersweet dark chocolate
- butter
- eggs
Flourless Chocolate Cake Recipe
In a small saucepan over medium heat, whisk together the sugar, salt, and water.
Simmer, stirring frequently, until completely clear and the sugar is dissolved. Remove from the heat and set aside.
In a glass bowl over a pan of simmering water (or in a microwave at 50% power for 1 minute intervals), melt the chocolate.
Pour the melted chocolate into a large bowl or the bowl of a stand mixer.
Cut the butter into 1 inch pieces and slowly beat the butter into the melted chocolate one piece at a time. (It’s okay to have some tiny unmelted butter pieces in the chocolate mixture.)
Pour the hot sugar and water mixture into the chocolate. Beat to combine.
Slowly add the eggs, one at a time, beating thoroughly after each egg is added to the mixture.
Pour the batter into the well-greased springform pan.
Prepare a pan larger than the springform pan and set the springform inside it.
In the past, I’ve used the broiler pan from my oven. This is the easiest option, but unfortunately, I no longer have an oven with a broiler pan like that.
Now I use a large foil catering pan with a baking sheet underneath. As you can see in the photo below, it isn’t the prettiest option, but it works well.
Pour about 4 cups of boiling water into the bigger pan, or enough water to fill the pan about halfway up the sides of the springform pan.
Carefully set the pans in the oven and bake the cake in the water bath for 45-48 minutes. The center of the cake will still look wet when it is finished baking.
Chill the cake overnight in the pan. Carefully slide a knife around the edges of the pan and remove the springform ring prior to serving.
Slice into very thin pieces and serve sprinkled with powdered sugar or topped with freshly whipped cream and berries.
How to Use a Springform Pan
If you’re new to using a springform pan, I have a tip for you. Some springform pans will allow water to pass through to the bottom of the cake.
If you are concerned about that happening or aren’t certain how tight your pan will seal, you can wrap the outside bottom and sides of the pan very tightly with foil.
The foil ensures that water will not be able to enter the pan. I’ve done that in the past with water-bath recipes and different springform pans and it works well.
I almost always wrap my springform pans in this way, just in case. It only takes a minute and your dessert will have no risk of turning out less than perfect.
Easy Chocolate Cake
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The classic recipe for Hershey’s Chocolate Cake (straight off the side of the box) is truly the most versatile and easiest perfect one-bowl chocolate cake recipe I have ever made. I’ve adapted it for gluten-free baking as well, so both variations are included.
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Designed to be served cold from the refrigerator, this Cold Chocolate Snacking Cake is a rich dark chocolate cake topped with an absolutely amazing chocolate frosting. It’s wonderfully unique and completely unforgettable.
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Flourless Chocolate Cake
Ingredients
- ¾ cup sugar
- ¼ teaspoon kosher salt
- ½ cup water
- 18 ounces bittersweet dark chocolate I use Ghiradelli Double Chocolate Bittersweet baking chips
- 1 cup butter
- 6 eggs
Instructions
- Preheat oven to 300°F. Generously grease a 10” round springform pan and set aside *. In a small saucepan over medium heat, whisk together the sugar, salt, and water. Simmer, stirring frequently, until completely clear and the sugar is dissolved. Remove from the heat and set aside.
- In a glass bowl over a pan of simmering water (or in a microwave at 50% power for 1 minute intervals), melt the chocolate. Pour the melted chocolate into a large bowl or the bowl of a stand mixer.
- Cut the butter into 1 inch pieces and slowly beat the butter into the melted chocolate one piece at a time. (It's okay to have some tiny unmelted butter pieces in the chocolate mixture.)
- Pour the hot sugar and water mixture into the chocolate. Beat to combine. Slowly add the eggs, one at a time, beating thoroughly after each egg is added to the mixture. Pour the batter into the well-greased springform pan.
- Prepare a pan larger than the springform pan and set the springform inside it. Pour about 4 cups of boiling water into the bigger pan, or enough water to fill the pan about halfway up the sides of the springform pan.
- Carefully set the pans in the oven and bake the cake in the water bath for 45-48 minutes. The center of the cake will still look wet when it is finished baking.
- Chill the cake overnight in the pan. Carefully slide a knife around the edge of the pan and remove the springform ring prior to serving. Slice into very thin pieces and serve topped with freshly whipped cream or fresh berries.
Notes
Nutrition
{originally published 2/13/12 – recipe notes and photos updated 4/11/23}
Tana Sanchez says
What type of butter do you use…salted or unsalted? Thanks
Mary says
I use salted butter in everything.
Jill says
I wanted to make this as mini cakes for Valentine’s Day. I was wondering if you think it would still work out if I used mini silicone molds.
Mary says
I’m guessing it will work fine, however I haven’t tested that myself.
Kat says
Mmmmmm…..!!!
Made this cake yesterday and paired it with a raspberry sauce.
A-ma-zing. Perfect in every way. This was the best flourless chocolate cake! Thank you!
Mary Younkin says
Yay! I’m so happy you like it, Kat.
Helena Guzman says
I’m SO happy that everyone likes it! I didn’t know whether it would be good or not,I have Celiac diease and I LOVE cooking (I’m 10) but it’s been hard to find Gluten free desserts that would be fit for me so I could make it all the time! Iv’e cooked breakfast and dinner by myself and I REALLY like it so thank you for sharing this recipe! I hope I like it!
Mary Younkin says
Helena – So happy to see a young cook here! Can’t wait to hear more reviews on the recipes you try.
Elise says
This cake is simply amazing. It is by far the best dessert I have ever made. I made a couple of small changes, using 80% dark chocolate and reducing the sugar to 1/2 cup – I think any sweeter would have been too much for our family. I also cooked it in a 9″ pan, so it took a little longer, but was a nice height. It was soooo rich and creamy – more like a very dense mousse than cake. I served it with raspberry sauce and plain whipped cream – next time I would use fresh fruit because the cake is so over the top it needs something fresh and slightly acidic to balance the palate. Everyone took a thin slice, and then some of us went back for seconds, but couldn’t finish the second piece – it’s that rich. Amazing recipe, and so simple! This will be our special occasion dessert forever…
Mary Younkin says
I’m glad you and your family enjoyed the recipe, Elise.
Helena Guzman says
When you said dark chocolate did you mean chocolate chips?
Mary Younkin says
Helena – You can use dark chocolate baking chips.
Helena Guzman says
Thanks! Dummy me. I should have know lol.
Mary Younkin says
Oh no worries at all, Helena.
Kathleen Harris says
Did you use the 60% or 72% cacao content Ghirardelli baking chips? Please advise. I can’t find any bittersweet Ghirardelli chips that say “double chocolate” in the package. Thanks
Mary Younkin says
Either will work Kathleen but I would go with 72%.
Mary Harder says
Hi Mary, could you use ghee in place of the butter
to make it dairy free?
Mary Younkin says
My instinct here is that it might work, but that’s a lot of wasted ingredients if it does not. I’d recommend trying a very small recipe (you can use the slider in the recipe card for smaller amounts) and testing it that way first. Let me know how it works if you try it, Mary.
Jasson says
Very nice recipe chef 👍👌👏. Smooth and chocolate, yammy 😋. Thank you for your effort 🌞😎