Flourless Chocolate Cake
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Discover the simple elegance of this one-bowl flourless chocolate cake. Rich, decadent, and topped with luscious whipped cream and chocolate curls, it’s perfect for any special occasion (and bonus: it’s gluten-free and kosher for Passover).
Everyone should have a go-to recipe for flourless chocolate cake. Not only is it a rich and decadent dessert, but it’s also gluten-free and perfect for Passover, as it contains no flour or leavening. Despite its fancy appearance with pillowy whipped cream and chocolate curls on top, this cake is surprisingly quick and easy to make. With just one bowl and an electric mixer, you can whip up the batter in 15 minutes. While baking, the edges and top form a crisp, cracked crust, while the center stays fudgy and brownie-like. Interested in a meringue topping instead? Check out my similar recipe with a marshmallowy meringue. For tips on creating those beautiful chocolate curls, here’s a helpful guide.
“I made this and brought it to a dinner party…Nothing but rave reviews from the presentation to the taste.”
What You’ll Need To Make Flourless Chocolate Cake
- Unsalted Butter: Adds richness and moisture to the cake.
- Semisweet Chocolate: Provides the primary chocolate flavor and contributes to the fudgy texture.
- Espresso Powder/Instant Espresso: Enhances the chocolate flavor, making it more pronounced and deep.
- Granulated Sugar: Sweetens the cake and affects the texture, helping to create a crisp crust.
- Eggs: Serve as the main structural component since there’s no flour, adding moisture and richness, and help to leaven the cake slightly when beaten.
- Vanilla Extract: Adds flavor depth and enhances the overall sweetness.
- Dutch-process Cocoa Powder: Offers an additional layer of chocolate flavor and contributes to the dry components.
- Heavy Whipping Cream: Whipped to make whipped cream for topping; adds a light, creamy texture that contrasts with the dense cake.
- Confectioners’ Sugar: Sweetens and stabilizes the whipped cream topping.
- Cocoa Powder and/or Chocolate Curls: Used for decorating and adds an extra layer of chocolate flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Cake
In a large microwave-safe bowl, melt the butter in the microwave until hot and foamy (careful not to boil it, or it will splatter all over your microwave).
Add the chocolate and espresso powder.
Whisk until the chocolate is completely melted and smooth. (If necessary, pop the bowl back into the microwave for 20 seconds to melt any remaining bits of chocolate.)
Add the granulated sugar to the melted chocolate mixture.
Using an electric mixer, beat on low speed until well combined, about 30 seconds. Add the eggs one at a time, beating on low speed between each addition for about 20 seconds.
After all of the eggs are incorporated, quickly beat in the vanilla.
Add the sifted cocoa powder.
Mix on low speed until evenly incorporated.
Pour the batter into a greased springform pan.
Bake for 32 to 35 minutes, or until the cake is puffed and set (it will likely crack a bit on top; that’s normal and part of the charm of the cake). It’s a little tricky to test for doneness, but if you insert a toothpick or cake tester into the center of the cake through one of the cracks, you should get wet crumbs.
Let the cake cool on a rack for 15 minutes, then remove the ring on the springform pan and allow the cake to cool completely. It will deflate a bit in the center as it cools.
Step 2: Make the Topping
No more than 3 hours before serving, make the topping. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until slightly thickened and then sprinkle the confectioners’ sugar over the cream.
Beat until soft, pillowy peaks form. Do not overbeat. (Alternatively, the whipped cream can be beaten by hand in a deep mixing bowl with a whisk.)
Dollop and swirl the whipped cream decoratively over the cake.
Sift a bit of cocoa powder over the cream and decorate with chocolate curls (if using).
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Flourless Chocolate Cake
Discover the simple elegance of this one-bowl flourless chocolate cake. Rich, decadent, and topped with luscious whipped cream and chocolate curls, it’s perfect for any special occasion (and bonus: it’s gluten-free and kosher for Passover).
Ingredients
For the Cake
- 1½ sticks (12 tablespoons) unsalted butter
- 6 ounces semi-sweet chocolate, chopped
- 1 teaspoon espresso powder/instant espresso (optional, for a more intense chocolate flavor)
- 1¼ cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- ½ cup Dutch-process cocoa powder, sifted (see note)
For the Topping
- 1½ cups heavy whipping cream, cold
- 3 tablespoons Confectioners' sugar
- Cocoa powder and/or chocolate curls, for decorating
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan with nonstick cooking spray.
- In a large microwave-safe bowl, melt the butter in the microwave until hot and foamy (careful not to boil it, or it will splatter all over your microwave). Add the chocolate and espresso powder (if using), and whisk until the chocolate is completely melted and smooth. (If necessary, pop the bowl back into the microwave for 20 seconds to melt any remaining bits of chocolate.)
- Add the granulated sugar to the melted chocolate mixture. Using an electric mixer, beat on low speed until well combined, about 30 seconds. Add the eggs one at a time, beating on low speed between each addition for about 20 seconds. Quickly beat in the vanilla. Add the cocoa powder and mix on low speed until evenly incorporated. Pour the batter into the prepared pan and bake for 32 to 35 minutes, or until the cake is puffed and set (it will likely crack a bit on top; that's normal and part of the charm of the cake). It's a little tricky to test for doneness, but if you insert a toothpick or cake tester into the center of the cake through one of the cracks, you should get wet crumbs. Let the cake cool on a rack for 15 minutes, then remove the ring on the springform pan and allow the cake to cool completely.
- No more than 3 hours before serving, make the topping. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until slightly thickened. Sprinkle the confectioners' sugar over the cream and beat until soft, pillowy peaks form. Do not overbeat.
- Dollop and swirl the whipped cream decoratively over the cake. Sift a bit of cocoa powder over the cream and decorate with chocolate curls (if using).
- Note: The easiest way to sift the cocoa powder is to pass it through a fine mesh sieve when adding it to the cake batter.
- Make-Ahead Instructions: The base of the cake can be made up to one day ahead of time and stored in a covered container in the refrigerator. Allow the cake to come to room temperature before topping with whipped cream and serving. Leftover cake can be stored in a covered container in the refrigerator for up to 3 days (bring to room temperature before serving).
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 slice
- Calories: 401
- Fat: 29 g
- Saturated fat: 18 g
- Carbohydrates: 35 g
- Sugar: 31 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 45 mg
- Cholesterol: 149 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Can I use instant medium roast coffee if I dont have espresso? Thanks!!
Yep 🙂
This cake came out perfectly, Jenn! We like a slight mocha flavor, so I doubled the espresso powder. Thank you for the link to the chocolate curls. They made the cake look so professional!
I would like to make this flourless cake for my gluten free mother, whom also can not tolerate coffee. While the espresso is noted to be optional, I want to maintain the chocolate flavor. Any suggestions?
Hi Kathy, It will still taste very chocolatey without the espresso powder, but you could add some extra chocolate curls on top to boost the chocolate flavor.
Hi Jenn
Can I substitute Hersheys special dark cocoa which is Dutch process in this recipe? I’m having trouble finding the Dutch process cocoa.
Yep 🙂
Nice! If you enjoy brownies, this recipe won’t disappoint you.
Could this be made dairy free(vegan) as well? Thank you for all of your great recipes!
Unfortunately with the butter, the eggs and the whipped cream, I don’t think this would translate well to a vegan recipe. Sorry!
should the eggs be room temp? or does that not matter?
It doesn’t matter. Hope you enjoy!
This looks delicious. Do you think it can be made the day before serving without the topping? I’d add the topping upon serving. If so, would it be stored overnight in the refrigerator or at room temperature? HAPPY PASSOVER.
Hi Ilene, You can definitely make the cake a day ahead and store in the fridge; just bring to room temp before serving.
What is the size of the springform?
Hi Luanne, It’s a 9-inch pan.
Could you add some boozy prunes to this, or would they sink to the bottom?
Also, could the cake be frozen?
Hi Kate, I wouldn’t recommend it. If you’d like to include them, I’d serve them on the side. And, I think you could freeze it, but be gentle with it as the top is a bit delicate. Hope you enjoy!
What adjustments are needed to make this at high altitude?
Hi Kathy, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy if you make it!
Hello Jenn,
Can this be made without eggs?
Also can this be made 2 days in advance?
I’m going to Massachusetts for Christmas so want to take it there.
Thanks
Hi Rani, Eggs are such a significant ingredient in this cake that I wouldn’t recommend making it without them. Sorry!
Hello Jenn,
Can I use a regular 9 inch pan instead of a spring form pan?
Thanks,
You can use a round 9 inch pan, but it will be more challenging to serve from it. If you’d like to remove the cake from the pan to make serving easier, I’d put a parchment liner treated with baking spray on the bottom of the pan to prevent sticking.