Flourless “Hot” Chocolate Cake


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Flourless "Hot" Chocolate Cake recipe by Barefeet In The Kitchen

Sweet, cold, creamy, chocolate cake combines with a hint of unexpected heat as you finish each bite; this dessert is unforgettable. I made this 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.)

We ate the cake by itself the first night, and it was perfect that way. I had a slice with whipped cream the following day and that was wonderful too. The heat will increase marginally, after a night or two in the refrigerator, and the cream balances it out nicely.

I’m excited to share this final recipe as part of the Tabasco 10 Ingredient Challenge. For a peek at the list of ingredients and the rules, check them out here!

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COOK’S NOTE: Refined coconut oil will add no flavor or fragrance to the cake. (Unrefined coconut oil will make the cake taste and smell like coconut.) Add the Tabasco sauce slowly, tasting as you add it.

There should be just a hint of heat at the end of the bite. 4 teaspoons of Tabasco sauce was perfect for my family. The batter should not be overly spicy or taste like Tabasco, it should be deep rich chocolate flavor with just a trace of the peppery heat. 

Flourless "Hot" Chocolate Cake (naturally gluten free) recipe by Barefeet In The Kitchen

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Flourless “Hot” Chocolate Cake

Prep Time: 25 minutes
Cook Time: 48 minutes
Total Time: 1 hour 13 minutes
Servings: 24 servings


  • 1 cup sugar
  • ¼ teaspoon fine sea salt
  • ½ cup water
  • 10 ounces bittersweet dark chocolate chips
  • 8 ounces 100% dark chocolate bars unsweetened
  • 1 cup refined coconut oil melted
  • 3-4 teaspoons of Tabasco sauce
  • 6 eggs


  • Preheat oven to 300°F. Generously grease a 10” round springform pan with a teaspoon or so of coconut oil *. 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.
  • In a glass bowl over a pan of simmering water (or in a microwave at 50% power for 20 second intervals), melt the chocolate. Pour the melted chocolate into a large bowl or the bowl of a stand mixer.
  • Pour the oil into the bowl with the chocolate and beat to combine. Add the sugar water and beat again. One teaspoon at a time, add the Tabasco sauce to the batter. Taste and adjust as desired. 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. (I use the broiler pan from my oven. I have also used those huge foil catering pans with a baking sheet underneath.) 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. Bake at 300°F 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. Remove the springform ring prior to serving.
  • Slice into very thin pieces and serve topped with fresh whipped cream, if desired. Enjoy!


I’ve been told that 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 to make sure water can not enter the pan. I’ve done that in the past with different water-bath recipes and it works well.


Calories: 176kcal · Carbohydrates: 19g · Protein: 3g · Fat: 10g · Saturated Fat: 7g · Cholesterol: 41mg · Sodium: 68mg · Potassium: 158mg · Fiber: 1g · Sugar: 15g · Vitamin A: 63IU · Vitamin C: 1mg · Calcium: 49mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Disclosure: I was compensated by Tabasco to develop these recipes and participate in their challenge. All opinions are 100% my own.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Karen @ The Food Charlatan says

    Omg tobasco!! I love it Mary! There is this amazing cookie shop in SLC (Ruby Snap–GO THERE if you're ever in Utah) and they have a dark chocolate chili cookie that I was dubious about but then I tried it and it was basically life changing 🙂 I so want to try this cake!!

    • Mary says

      I've made this with butter as well, Cindy. It works beautifully with both! If you ever decide to try coconut oil, I buy it at Costco and it is much less expensive!

    • Cindy says

      Wanted to give you an update. I made this with regular oil (unflavored) and it worked great. I also made with butter (melted) wow! Everyone loves this cake for a VERY SPECIAL OCCASSION as it is a very expensive cake to make when using good quality chocolate but soooo worth it with every bite!! Thank you!

  2. Cynthia says

    OMG!!! times 100! I made this on Tuesday and shared with my neighbors. You would have thought they hit the lottery! Easy as can be to make and oh soooooo sinful. I have never made a flourless anything so I was very apprehensive, but wow what a cake. Should be called death by chocolate something because it's to die for. It's a wee bit expensive to make given the amount of chocolate used but so worth it. Thank you Mary for sharing this one. VERY VERY SPECIAL OCCASION Cake.

  3. Mary Ann Ruvolo says

    Good Morning! I wondered if you could tell me what the net carb count is with this cake. I am on a low carb anti inflammatory diet, and would love to make this!