Flourless Chocolate Cake
This rich, fudgy Flourless Chocolate Cake recipe masquerades as a fancy dessert, but it’s the easiest cake you’ll ever make. We love to serve it dusted with powdered sugar and fresh raspberries.
Craving some cake recipes? Try Lemon Cake, Berry Cake, No-Bake Cheesecake, or White Texas Sheet Cake!
Flourless Chocolate Cake will impress without the stress
My favorite thing about our Flourless Chocolate Cake is it’s fancy enough for a dinner party, but there’s not an easier cake to make. It’s ready to serve in under an hour, mixed with one spoon, one bowl, and a few simple ingredients. The result is every chocolate lovers dream, perfect for Valentine’s Day, a special occasion or just weekend baking.
How to make Flourless Chocolate Cake:
Melt Chocolate and Make Batter: In a microwave-safe bowl, melt chocolate and butter in the microwave, stirring every 20-seconds until melted and smooth. Add to a mixing bowl then mix in sugar, vanilla and eggs. Whisk in cocoa powder and salt.
Bake: Spread the batter into prepared cake pan then bake for about 35-40 minutes, or until a toothpick inserted in the center results in moist crumbs (but not runny batter). Let it cool in the pan for 10 minutes. Run a knife along the outside edge of the pan before inverting onto a serving dish to cool completely.
Serve: Dust a light layer of powdered sugar on top of the cake. Serve the best flourless chocolate cake with a small dollop of whipped cream, then fresh raspberries or a sliced strawberry.
More Chocolate Lover Desserts:
Chocolate Trifle
Chocolate Crinkle Cookies
Chocolate Pudding
Dark Chocolate Cake
Double Chocolate Chip Cookies
Chocolate Mug Cake
Chocolate Brownies
Chocolate Mayonnaise Cake
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Flourless Chocolate Cake
Our favorite rich and fudgy Flourless Chocolate Cake couldn't be easier to make, and is naturally gluten-free.
Course DessertCuisine Italian
Prep Time 5 minutes minutesCook Time 35 minutes minutesCool 10 minutes minutesTotal Time 50 minutes minutes
Servings 12
Calories 271kcal
Author Lauren Allen
Cost $5
Ingredients8 oz high quality semi-sweet chocolate* , chopped8 Tablespoons unsalted butter1 cup granulated sugar1 teaspoon vanilla extract1/4 teaspoon salt4 large eggs1/2 cup unsweetened cocoa powder*For Serving:Whipped Creamfresh raspberries , or strawberriesUS Customary – Metric
InstructionsPreheat oven to 375 degrees. Line an 8’’ round cake pan with parchment, then spray lightly with cooking spray.Melt chocolate: In a microwave-safe bowl, melt chocolate and butter in the microwave, stirring every 20-seconds until melted and smooth. Add to a mixing bowl.Mix in sugar, vanilla and eggs. Whisk in cocoa powder and salt. Bake: Spread the batter into prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted in the center results in moist crumbs (but not runny batter). Let it cool in the pan for 10 minutes. Run a knife along the outside edge of the pan before inverting onto a serving dish to cool completely.Before serving, dust a light layer of powdered sugar on top of the cake. Serve slices with a small dollop of whipped cream, and fresh raspberries or a sliced strawberry.
NotesChocolate: Choose good quality chopped chocolate like Ghirardelli, Bakers chocolate, callebaut, or if using chocolate chips use Ghittard or Ghirardelli.
Cocoa Powder: Use high quality natural or Dutch cocoa powder. Dutch-processed cocoa will produce a darker color and moister texture. I prefer Callebaut Dutched Cocoa Powder.
NutritionCalories: 271kcal | Carbohydrates: 29g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 73mg | Potassium: 185mg | Fiber: 3g | Sugar: 24g | Vitamin A: 322IU | Calcium: 27mg | Iron: 2mg
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