Flourless Chocolate Cake

Flourless Chocolate Cake

Course Cakes, Dessert
Cuisine American
Keyword chocolate-cake-recipes, flourless-chocolate-cake
Prep Time 20 minutes
Cook Time 35 minutes
Cooling time 2 hours
Total Time 2 hours 55 minutes
Servings 12 pieces
Author Melissa Sperka


  • 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.