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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Chocolate Lava Cake is a chocolate lover’s dream come true. With a gooey center and a crackling cake-like crust, there is no other dessert that compares.
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.
Chocolate Quinoa Cake (I kid you not) has the texture of a traditional cake, yet no special flours are required. This is pure, sweet chocolate cake. This cake has blown my mind. Just writing about it here makes me grin as I think about how perfectly moist, rich, and chocolatey it is.
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.
Old-fashioned Chocolate Crazy Cake is one of the easiest cakes you’ll ever make. This cake is both egg and dairy free, making it the perfect dessert to make on a whim with little more than a handful of things from the pantry.
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}
Deborah says
That looks like the most perfect piece of cake – ever!
ilovecooking says
This chocolate cake looks amazing. I must admit, I've never tried making a flourless cake before because I was afraid I wouldn't find anything that tastes good enough. But the things you say about this cake are convincing, and so are your pictures. I can't wait to try this. The best thing about it is I can even serve it to some of my friends who are allergic to gluten. Thanks so much for sharing
i- lostinausten says
Wow.. these flour less chocolate cake looks gorgeous! It's so moist & delicious. I can't wait to try out this recipe. Thanks for sharing. 🙂
Anisha Ranjit says
This looks great… I've been saving a few flour less cake recipes for a while now but never really got down to try it. I would love to try it.
Sue/the view from great island says
How did I miss this??? I couldn't have this in my house, I would eat it all in one sitting.
Jenn says
Gorgeous and decadent!!! I want the whole cake!!
Athena says
This looks so yummy! I know you said that the photo served 2, but is it bad if it serves one, as in me?! 🙂
Tricia @ saving room for dessert says
I've been looking for more recipes made without flour – have you thought about the gluten free diet? Just wondering 🙂
Mary says
Hey Tricia,
We've actually been gluten free and probably 75% grain free for a couple months now. I love the difference in how we all feel!
Enjoy that adorable new grandbaby and we'll talk soon!
Mary
Words Of Deliciousness says
This cake looks yummy.
the starving student says
Looks good. We make a very similar version at the restaurant I work at with the addition of ground pistachios or hazelnuts and lime zest. People always think orange with chocolate but lime adds a different citrus note that is also quite yummy.
Amrita says
There it is! My absolute favourite! And I can't believe it uses a whopping half a kilo of chocolate…that's enough to make me die and go to heaven. I have always used Trish Deseine's recipe for a decadent French chocolate cake…but I think you've managed to convert me!
karen marie says
"The slice pictured here served two people."
Hahaha – you haven't met me!
I am WOMEN, Hear me ROAR! says
Looks deliscious, but that is a lot of chocolate. I make a spicy flour less. 7oz choc, 7oz butter melted together whisk in 10oz sugar 1/2tsp cayenne let sit 3 minutes then whisk in 5-6 eggs just till combined. Bake 350 9" round ( I put a parchment round on the bottom for easy removing) 50 minutes. Can also be baked in a pan that you eat it straight from, which I would recommend if you don't parchment the bottom.
Anonymous says
I don't have a 10" springform pan, I have a 9" and an 11". Which one would you suggest using?
Mary says
Either one will work fine. I'd add a few minutes for the 9" or possibly subtract a few for the 11".
Faith says
I made this today and it was wonderful! Thank you!!!
Anonymous says
How long do you let your cake sit in the water bath after you take it out of the oven? I made this cake tonight and let it sit in the bath until the water was cool enough for me to take the springform pan out without burning myself. As I did this I noticed the cake edges were free and there was water in the bottom of my pan. I dumped out as much as I could without disturbing the cake. Is that supposed to happen with springform pans (I've never used one before), or did I just ruin my cake?? Thanks.
Mary says
I don't think you ruined the cake. I've heard that some pans leak, though I haven't had that happen myself. If your cake is cool, I'd probably go ahead and unmold it long enough to make sure the water is out and then reattach the ring, just to keep it from being bumped in the fridge.
Thanks for letting me know that happened. I'm going to add a note to the recipe!
Anonymous says
Thanks for your reply. Well I just cut into it, and it was fine (I didn't get a chance to read your reply until the cake had already been in the fridge almost 24 hrs). There was a spot that was a little softer than the rest of the cake, so I think that pouring off the water when I did saved it. And I must say this recipe is spectacular!!!! Thank you for posting so many delicious gluten-free recipes. My husband went gf last year due to allergy – his grandmother and sister have full-blown celiac disease – and baking for him has been my biggest challenge. I greatly appreciate your gf recipes!
Anonymous says
Some spring form pans do leak. You can avoid leaks by wrapping foil around the bottom of the pan before placing it in the water bath. I always have the foil come all the way up the sides just to make sure no water gets in.
Anonymous says
Can you use sugar substitute in place of sugar?
Mary says
I apologize for missing this question initially. I have never tried this with a sugar substitute.
Michal says
Lokks so good! Love it!
Frances says
I made this and it is to die for!
Elizabeth says
I would like to make this ahead of time for a shower. Can I freeze it? How do i store it? Thanks!
Mary says
I’ve never made this more than a day or two in advance. I have no idea how it would freeze. I typically store it in the refrigerator.