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Flourless Chocolate Cake Recipe

Want a cake that is an absolute showstopper and a cinch to make, look no further. This flourless chocolate cake is decadent, rich and fudgy, and gluten free, for all my gluten free bbs. Super easy to make, using only 8 ingredients and unlike most flourless cakes we only need 3 eggs.

I’ve made a lot of flourless cakes and they always need at least 5 or even up to 8 eggs, which seems like a little too much for me to want to make it, especially with the price of eggs these days!  So I’ve developed a recipe that removes that obstacle for good, and doesn’t compromise on flavour, structure or the overall experience that is this divine flourless chocolate cake.

What chocolate to use for flourless chocolate cake? 

The best chocolate for this recipe is a 70% dark chocolate, this will provide just the right amount of flavour and richness, it will also melt really nicely. But, any good quality dark chocolate or baking chocolate will work here. When in doubt, use any brand of dark chocolate and it will do the trick.

What does flourless chocolate cake taste like?

Flourless chocolate cake tastes rich and SUPER chocolatey, while still tasting sweet, think chocolate truffles. It has a crackly, brownie-like crust and a decadent fudgy centre, and since there is no flour in the cake it is also lighter than a regular chocolate cake.

Ingredient Notes

The ingredients that go into this Flourless Chocolate Cake Recipe

Dark Chocolate – will make the cake decadent, fudgy and super chocolatey 

Butter – adds some moisture, fat and a lot of flavour

Eggs – is the base for this cake, and the most important ingredient for the structure of this cake

Cocoa Powder – gives so more structure to the cake and a lot of rich chocolate flavour

Caster Sugar – will add sweetness and structure to the cake and help achieve that crackly top

Salt – balances everything out and enhances all of that chocolate flavour

Vanilla – paste or extract, for that classic vanilla taste

Instant coffee powder – will add so much richness and depth

Why You’ll Love This Flourless Chocolate Cake

• Only 8 ingredients
• Easy to make
• Super rich and chocolatey
• Fudgy and dense like brownies
• Moist and moreish 
• There are so many delicious way to serve this cake
• So impressive, a true showstopper 
• Naturally gluten free 
• SO SO SO DELICIOUS

How to make a Flourless Chocolate Cake – step by step

1. Start by preheating your oven to (190°C / 375°F / gas mark 5) and lining an 8 inch loose bottom or springform cake pan.
2. Chop up the chocolate and butter and place into a heat proof (or microwave safe) bowl and melt over and bain marie or in the microwave, for 30 seconds increments, until fully melted, smooth and glossy and place to the side.
3. Separate the eggs, placing the whites into one bowl and the yolks into another.
4. Whisk the egg yolks, with the caster sugar, salt, instant coffee powder and vanilla extract, until light, pale and fluffy, and doubled in size. This should take around 5 minutes.
5. Next whip up the egg whites to stiff peaks, they should hold their shape and stand up straight on a rubber spatula without falling. Set this aside.
6. Now, add the melted chocolate mixture into the egg yolk mixture and whisk together.
7. Sift the cocoa powder into the egg yolk chocolate mixture and fold well, till fully combined.
8. Now, add one large rubber spatula (or spoonful) of egg white to the chocolate mixture and mix well. (This will loosen up the chocolate mixture)
9. Then, pour the chocolate mixture into the egg whites and fold together gently, until no egg white streaks remain. Being very careful not to knock the air out of the egg whites!
10. Pour the cake batter into the lined 8 inch cake pan and use the back of a rubber spatula to smooth it out.
11. Bake the cake for 25 minutes, until a crust has formed, it is no longer jiggly in the middle and the sides of the cake have started to come away from the pan.
12. Allow the cake to cool completely before removing from the pan and dust with cocoa powder.
13. Slice and serve with sweetened whipped cream and shaved chocolate.
14. Enjoy!

Is this flourless chocolate cake gluten-free?

Yes! No flour doesn’t always mean no gluten, but for this cake it does. The structure of the cake is built up from the eggs and the air added to the eggs, so no flour is needed, making this cake gluten-free!

Can I make this cake in advance? How do I store it?

Yes! I actually love making this cake a day ahead, it stays moist, light and fudgy for days, and it should be eaten fully cooled. So making it in advance is a perfect option. You can store this delicious flourless chocolate cake covered in an airtight container or tin, at room temperature and it will keep well for 3 – 5 days.

Best tips and tricks for making Flourless Chocolate Cake Recipe:

• Whisk well – Air is basically a main ingredient in this cake. So, make sure you whisk a lot of air into the egg yolks and whites as this will add structure to the cake.

• Use a high quality chocolate – the better chocolate you use, the better this cake will be. Baking chocolate will make this cake rich and flavourful.

• Use a springform or loose bottom pan – this will make it easier to take the cake out onto a cooling rack.

• Let the cake fully cool – before cutting, as the structure of the cake is very delicate when it comes out of the oven.

• Preheat – your oven so that the cake rises properly and gets that nice crisp crust.

Tips and Tricks – Flourless Chocolate Cake Recipe

• Use a stand mixer or hand mixer – this will make it quicker and easier to whip up the eggs!

• Serve with – whipped cream, shaved chocolate, berries or chopped nuts.

• Preheat your oven – preheating your oven is always a good idea but, especially with this recipe as there is no flour the rise from the oven is very important!

• Use a high quality chocolate – the better chocolate you use, the cake this cake will be. Baking chocolate will make this cake rich and flavourful.

• Use a springform or loose bottom pan – this will make it easier to take the cake out once it has cooled.

• Let the cake fully cool – before cutting, as the structure of the cake is very delicate when it comes out of the oven.

The recipe video is on my Tik Tok and IG  – please tag @aceofspoons_ if you make this recipe