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Home » Cakes & Pies » Flourless Chocolate Cake

Flourless Chocolate Cake

February 11, 2018 by Melissa 23 Comments

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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.

Flourless Chocolate Cake

Flourless Chocolate Cake

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.

Flourless Chocolate Cake

Rich Chocolate Cake

Though rich this cake is a spectacular way to say “I love you” to the special people in your life. No apologies necessary. It’s a special confection meant to be enjoyed on a special occasion. 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 and a light dusting of powdered sugar for an indulgent sweet treat any day of the week. Other flourless sweets you may like to try is this Flourless Chocolate Chip Banana Bread from The Baker Mama and  Flourless Chocolate Cookies from Two Peas and Their Pod.

 

Flourless Chocolate Cake

 

chocolate cake with berries and whipped cream on a cake stand

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Helpful Kitchen Items:

  • 9-Inch Springform Pan
  • Large Whisk
  • 3 Quart Saucepan
  • Measuring Cups and Spoons


 

Flourless Chocolate Cake
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5 from 8 votes

Flourless Chocolate Cake

Prep Time20 mins
Cook Time35 mins
Cooling time2 hrs
Total Time2 hrs 55 mins
Course: Cakes, Dessert
Cuisine: American
Keyword: chocolate-cake-recipes, flourless-chocolate-cake
Servings: 12 pieces
Author: Melissa Sperka

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 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.
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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Filed Under: Cakes & Pies, Desserts, Holiday, Southern Comfort Food Tagged With: Flourless Chocolate Cake

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ABOUT MELISSA

Hi, thanks for stopping by to visit my website My name is Melissa! I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends! Read more...

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Comments

  1. Jenni says

    May 8, 2020 at 8:51 am

    Going to give this recipe a try this weekend I believe! 1 question, I have instant espresso in little packets, could that be used or is the espresso a specific kind for baking? Happy Mother’s Day early!

    Reply
    • Melissa says

      May 8, 2020 at 11:04 am

      Hi Jenni, those little packets are perfect for this purpose. Happy Mother’s Day to you!

      Reply
      • Jennifer says

        May 10, 2020 at 2:48 pm

        Thank you so much 😊

      • Jenni says

        June 19, 2020 at 8:18 am

        5 stars
        This was hands down the best chocolate cake. I felt like I was enjoying a truly decadent dessert! My youngest turns 9 on Monday and asked for this!

      • Melissa says

        June 19, 2020 at 1:33 pm

        Awesome, send him my best birthday wishes, thank you!

  2. Carol Ewing says

    February 14, 2019 at 1:41 pm

    5 stars
    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!

    Reply
    • Melissa says

      February 14, 2019 at 4:51 pm

      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.

      Reply
  3. Lisa says

    February 9, 2019 at 11:30 am

    5 stars
    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!

    Reply
    • Melissa says

      February 9, 2019 at 11:45 am

      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.

      Reply
  4. Tammy says

    February 7, 2019 at 4:57 pm

    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.

    Reply
    • Melissa says

      February 7, 2019 at 5:08 pm

      Awesome, come back and comment how you adapted it.

      Reply
  5. Lis says

    February 7, 2019 at 4:06 pm

    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?

    Reply
    • Melissa says

      February 7, 2019 at 4:23 pm

      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.

      Reply
  6. Sam says

    January 14, 2019 at 9:01 am

    5 stars
    We made this over the weekend and disappeared in an hour. Everyone loved it. Such a great recipe.

    Reply
  7. Lori says

    January 14, 2019 at 6:05 am

    5 stars
    So decadent and delicious!

    Reply
  8. Becky says

    January 13, 2019 at 11:38 pm

    5 stars
    SUCH RICH FLAVOR! Absolutely delish. Thanks! Love this recipe.

    Reply
  9. Toni says

    January 12, 2019 at 2:09 am

    5 stars
    It was a huge hit with my family! Can’t wait to make it again!

    Reply
  10. Liz says

    January 11, 2019 at 6:20 pm

    5 stars
    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!!

    Reply
  11. Marja says

    February 11, 2018 at 10:41 am

    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

    Reply
    • Melissa says

      February 11, 2018 at 10:43 am

      Hi Marja, how exciting! This one is a chocolate lovers dream. Enjoy!

      Reply
  12. Lillie c Quince says

    February 11, 2018 at 10:04 am

    Best cook ever next to my mom!!!

    Reply
    • Melissa says

      February 11, 2018 at 10:43 am

      Awww how sweet of you I consider that high praise. Thank you!

      Reply

Trackbacks

  1. Almond Butter Cake - Recipe Girl says:
    November 6, 2018 at 7:46 pm

    […] also like to try my Chocolate Cheesecake Cake or this German Apple Cake. Lemon Truffle Cake and Flourless Chocolate Cake are good cake choices […]

    Reply

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hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

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