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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I’m bringing this to a dinner party, what is the best way to manage the whipped topping: bring in a bowl in their fridge and apply right before serving? Or, assemble entire cake at home and refrigerate it at host’s home? Will the cake get soggy with the whip cream is topped a few hours before eating? Thanks!
I’d go with plan A. The whipped cream will last nicely for up to 3 hours after it’s prepared.
Thank you Jen! This was delicious! I will be making again soon!
Hi Jenn – I love your recipes and have been a UPAC devotee since I discovered your site during the early days of 2020. Can I use bittersweet chocolate (Baker’s) and then compensate with additional sugar? I’m giving 5 stars even though I haven’t made it yet, because all of your recipes are fabulous!
Hi Beth, Semi-sweet and bittersweet chocolate are pretty interchangeable, so you can use bittersweet without additional sugar. And so glad you like the recipes! 😊
So sad to see this cake has gone around the internet without it being properly sourced and cited by the original inventor of the “chocolate cloud cake” by pastry chef Richard Sax in 19995 who shortly died of AIDS related illness, Food52 properlycredits him in their cookbook.
Hi Daisy, I appreciate you pointing out how similar my recipe is to Richard Sax’s. Whenever I adapt or feature a recipe from another chef/cookbook, I am very careful to indicate that/give credit to the original source, so any similarities to that recipe are purely coincidental.
Richard Sax did not invent that recipe. Every grandmother and great grandmother in France have a version of a flourless chocolate cake. Sorry but this is a classic
I was thinking of making this in ramekins to have individual portions instead of one whole cake. I am struggling with the math…how many 5.5″ ramekins do you think this would make??
Thank you!
Stumped.
Hi Gitta, I’d estimate it would make 3. Just keep in mind that it will be challenging to serve out of a ramekin.
You can – just keep in mind that because chocolate plays a big role in this cake, the difference in flavor will be noticeable (it will have a more intense chocolate/less sweet taste). Hope you enjoy!
I made this and brought it to a dinner party. Followed the recipe to a ‘T’. Nothing but rave reviews from the presentation to the taste. Thank you for sharing such a wonderful recipe!
Hi! I’m really excited to try this recipe?
How long should I cook it if I have an 8 inch pan?
Hi Trudie, I’d start checking for doneness at 35 minutes. Hope you enjoy!
I love your recipes! To accommodate a guest who is diabetic, could I sub the chocolate with a sugar free version and replace the sugar with allulose? Thanks.
Hi Tina, so glad you like the recipes! You could certainly give it a try; I wish I could help but I’m honestly not sure how the cake will turn out with both of those alternatives. If you do try it, I’d love to hear what you think!
Hi I made this last night for our passover dinner later this week. Mine came out very flat (I know you said it would sink a bit so maybe this is how it should be) and I know because it’s flourless it’s not going to rise much but hoping I didn’t mess anything up! I did put the springform pan on a sheet pan in the oven to avoid any possible dripping. Would that affect the baking? It smells delicious and I am sure it will taste great too! Thanks for all of your amazing recipes – I have been using them for so many years.
Hi Michelle, I’m sure it’s fine (and the baking sheet wouldn’t have had an impact). Enjoy!