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 the flourless chocolate cake be frozen after it is baked and cooled? Thank you.
Yep 🙂
If I multiply the ingredients by 1.25% can I use a 10 inch springform pan and cook it about 25% longer? Not sure how it would work with flourless cake batter.
Hi Janet, That should work. Please LMK how it turns out!
Can I use semi-sweet chocolate chips for this?
Hi Ann, I’d recommend sticking with the solid chocolate here – chocolate chips are made with stabilizers to help them retain their shape when heated, so they’re not the best option for this. Sorry!
This was so delicious! Is the cake ok to be kept out at room temperature in a closed container if it doesn’t have the topping on?
Yep (and glad you liked it)!
Hi Jenn – longtime fan here. Question – instead of using plain whipped cream here, what do you think about using the marscapone whipped cream from your chocolate pavlova recipe? Just curious. Thanks!
Hi Chithra, It should work very well. Enjoy! 🙂
I did add a few ounces of marscapone cheese to the whipped cream and I do think it came out well. Thanks!
Glad it came out nicely — thanks for reporting back!
This was delicious. When I make it again, and I will make it again :), I think I will try the oven at 340. My pan is darker metal, and I felt like the edges got a little too brown before the inside was ready. No one complained, though!
I made this for my birthday treat and it was awesome. We used whipped cream and garnished with fresh raspberries. Absolutely delicious! Thanks for another winner, Jenn!
Jenn,
This was the first time I’ve ever made flourless chocolate cake and it was luscious. Now I feel confident doing it for a crowd.
Since tonight it was just me and my husband (who loved it!) I’d like to freeze the remainder and pull it out when we want a treat. Do you have suggestions for freezing? And how far in advance should I take it out of the freezer?
Thanks for yet another fabulous recipe!
Hi Barbara, so glad you enjoyed the cake! While the base of the cake will freeze nicely, I’m afraid the meringue portion will not freeze well. If it’s going to go to waste, then you’ve got nothing to lose by giving it a try but not sure how the meringue will be once thawed. And when you’re ready to eat it, I’d switch it from the freezer to the fridge about 24 hours ahead of time. Just let it come to room temperature before eating. Hope that helps!
This tasted amazing and was super easy to make! I omitted the espresso so it wouldn’t leave me too wired if I had a slice in the evening. I also didn’t make the topping (it sounds delicious but I thought I’d save a few calories).
I would have it for breakfast then!
I made this for my son’s 18 birthday and he loved it. Everyone enjoyed the cake. I served with fresh strawberries on the side.