The deep fudge flavor in this gluten free Flourless Chocolate Cake is to die for, it’s like velvet. It’s the kind of dessert that’s an indulgence regardless of how it’s served. You can sprinkle it with a simple dusting of powdered sugar or top it with billows of fresh whipped cream and fresh raspberries. It’s guaranteed to bring accolades from the dessert fans in your life.
Easy Flourless Chocolate Cake Recipe
Southern chocolate cake in any form 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 éclair cake, brownies and chocolate cookies will tempt even the most reluctant dessert eater. Kitchen tools you’ll need to make Flourless Chocolate Cake:
- One 3 or 4 Quart Heavy Bottomed Saucepan
- Measuring Cups and Spoons
- Whisk and Spoon for Stirring
- 9 or 10 inch springform pan
- Cooling Rack
How to Make the Best Flourless Chocolate Cake Recipe
What is a flourless chocolate cake? It’s a fudge like chocolate cake that’s made without flour of any kind. It’s 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, drizzled with a chocolate ganache or simply with a light dusting of powdered sugar for an indulgent dessert any day of the week.
- Ingredients you’ll need to make homemade Flourless Chocolate Cake: To make this cake you’ll need bittersweet chocolate, butter, granulated sugar, light brown sugar, salt, espresso powder, cocoa powder, eggs, vanilla and almond extracts and fresh whipped cream and berries for serving.
- Flourless Chocolate Cake is naturally gluten free due to the absence of flour.
- How do you make a flourless cake? This cake is made in a springform pan. The batter begins with melted chocolate and butter that’s flavored with espresso powder, vanilla and almond extracts and salt. Once the mixture comes together you remove it form the stovetop and carefully add the eggs and cocoa powder then pour it into the pan.
- How long does this chocolate cake recipe take to bake? This cake takes around 25-35 minutes to bake. You can use a thermometer to check the center for doneness.
- Can I use a different extract? Absolutely you can use orange, peppermint or raspberry extracts to flavor the cake batter for this flourless chocolate cake recipe.
- Can you add nuts to flourless cake? You could add 1/2 cup toasted hazelnuts, pecans or walnuts to the cake batter, if desired.
- Store Flourless Chocolate Cake in an air tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If topped with cream, store chilled.
More Chocolate Cake Recipes to Make
Julia Childs is famous for saying that a party without a cake is just a meeting. I completely concur. Other chocolate cake recipes to try:
- Almond Joy Earthquake Cake is a wonky cake that’s so fun to make and eat!
- My Chocolate Buttermilk Cake can be frosted with any of your favorite frostings.
- Chocolate Layer Cake with Creamy Chocolate Frosting is the best birthday cake for chocolate lovers.
- Death by Chocolate Eclair Cake requires no baking at all.
- Single layer Red Velvet Snack Cake.
- Texas Sheet Cake is topped with a fudgy toasted pecan filled frosting.
- Chocolate Peanut Butter Cake from the Novice Chef.
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Helpful Kitchen Items:
Flourless Chocolate Cake
- 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
- 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 mixer 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.