The deep chocolaty flavor in this Flourless Chocolate Cake is to die for. It’s like velvet on the tongue. A true indulgence this cake may be served simply dusted with powdered sugar or topped with billows of whipped cream and fresh berries. It’s guaranteed to bring accolades from the dessert fans in your life.
Chocolate cake is always a shoe in dessert for any occasion. When in doubt, make chocolate it’s always a hit. It doesn’t just stop at cake desserts like chocolate cheesecake bars, chocolate frosting, no-bake chocolate eclair cake, brownies and chocolate cookies will tempt even the most reluctant dessert eater.
Though rich this cake is a spectacular way to say “I love you” to the special people in your life. Surprisingly simple to make, you don’t even have to pull out a mixer, unless you want to. Serve it with whipped cream and fresh berries for an indulgent sweet treat any day of the week.
You may also like: Flourless Chocolate Chip Banana Bread, Flourless Chocolate Cookies, Flourless Chocolate Torte, Flourless Peanut Butter Cookies and Flourless Peanut Butter Chocolate Chip Cookies.
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Helpful Kitchen Items:
Flourless Chocolate Cake
Ingredients
- 1 10-oz package bittersweet chocolate chips
- 1 cup butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 tsp espresso powder optional
- 2 tsp vanilla extract
- 1/4 tsp pure almond extract
- 6 large eggs
- 1 cup unsweetened cocoa powder Dutch-process cocoa preferred
- Fresh whipped cream and fresh berries for serving
Instructions
- Preheat the oven to 350°F. Line a 9 or 10-inch round springform pan with a piece of wax paper or parchment to fit the bottom only. Grease the bottom and sides of the pan or spray with baking spray. Set aside.
- Melt together the butter and chocolate chips in a small heavy bottomed saucepan over medium heat. Stir constantly to prevent sticking until the chocolate chips are completely melted.
- Stir in the granulated sugar, brown sugar, salt, espresso powder, vanilla and almond extracts.
- Remove from the heat and add the eggs. Beat with a large whisk or an electric ixer just until smooth. Add the cocoa powder, and mix just to combine.
- Pour the batter evenly into the prepared pan.
- Bake the cake for 25-35 minutes or until an instant-read thermometer inserted into the center registers at least 200°F or the center is set when gently shaken.
- Remove from the oven and cool on a cooling rack in the pan for 20 minutes.
- Loosen the edges of the pan with a knife if needed, then remove the outer ring. Allow the cake to cool completely. Chill until serving.
- May serve dusted with powdered sugar, a dollop of whipped cream and fresh berries, if desired.
Lillie c Quince says
Best cook ever next to my mom!!!
Melissa says
Awww how sweet of you I consider that high praise. Thank you!
Marja says
This cake looks heavenly. I really love bittersweet chocolate, so this cake is the one to make for me! I was just looking for a recipe for flourless cake when your post came in the mail. It couldn’t be on a better moment! Thanks for the recipe and be sure i’ll be making this one shortly.
Have a great day and till next time,
Marja
Melissa says
Hi Marja, how exciting! This one is a chocolate lovers dream. Enjoy!
Liz says
I was going to wait until Valentine’s Day to try this, but I did a practice run. It was SO good! My family wants me to make it again!!
Toni says
It was a huge hit with my family! Can’t wait to make it again!
Becky says
SUCH RICH FLAVOR! Absolutely delish. Thanks! Love this recipe.
Lori says
So decadent and delicious!
Sam says
We made this over the weekend and disappeared in an hour. Everyone loved it. Such a great recipe.
Lis says
When I add the eggs after the melted butter and chocolate and the rest of the ingredients, wouldn’t that cook the cake or curdle it from the heat before beating?
Melissa says
No, it doesn’t curdle. Follow the recipe and once the sugar and other ingredients are added remove from the heat. Don’t add the eggs while it’s still on the heat. Technique really matters.
Tammy says
This looks heavenly! I’m going to try to substitute Keto friendly ingredients & see how it comes out. *crossing fingers* Thanks so much for sharing.
Melissa says
Awesome, come back and comment how you adapted it.
Lisa says
I love to bake and this cake is one of the best , if not THE best! Omg, my husband loved it! It’s even better after refrigerating it. Not too sweet, just perfect! Since there is no flour, I can make for Passover , as well!
Melissa says
I’m delighted you guys are loving this cake! And, thanks for reminding me it’s appropriate for Passover, I appreciate that. Thanks so much for visiting.
Carol Ewing says
I just made this cake but was really puzzled. The directions say to keep the mixture on the stove until after adding the sugars, etc. Then to take the pan off the heat and add the eggs. Can this be right? I was afraid the eggs would cook in the hot mixture so I let it cool completely.
Please advise. Thanks!
Melissa says
The mixture needs to be warm to melt the sugars fully. Yes, just be certain you don’t add the eggs on the stovetop. If you like, you can temper the eggs just bit with a small amount of the warm mixture. However, for this recipe I’ve never felt the need to do so or I would have written it that way. If you boil your mixture, it will indeed be too hot so, adjust adding the eggs based on how hot you let it get.