This flourless chocolate cake is one of those restaurant-style desserts that it's tempting to think is too fussy to make at home. You probably have a general idea that it's made by whipping egg whites, and folding in melted chocolate, and both of those things might sound intimidating. But once you see the step by step photos, you'll get the idea and be able to make it from memory in no time.
Plus, it's naturally gluten free. So, even if you are just starting out baking gluten free and don't have a gluten free flour blend you love, or you want to bake something special for a GF person in your life, start with this cake.
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This cake is very rich and dense, the chocolate aroma is so strong that you can tell how rich it is before you even take that first bite. You will love it plain, but it's also a perfect canvas for all sorts of toppings like chocolate ganache, fresh whipped cream, and fresh berries in season.
Key ingredients
There are just a handful of ingredients in a flourless chocolate cake:
- Chocolate – Use a type of chopped chocolate that you love to eat, with as much richness as you personally love. It forms the basis of the cake. Avoid using chocolate chips here, no matter how accessible they are, since they all contain some wax so they keep their shape during baking.
- Butter – Butter adds richness, moisture, and flavor and helps keep the melted chocolate from making the cake too dense.
- Eggs and egg whites: We need 5 egg whites, and 3 egg yolks here. We whip some of the whites into soft peaks to give the cake body; the rest are beaten with the yolks to provide richness and smooth mouth feel
- Sugar – Adds sweetness and tenderness, especially since the chocolate doesn't have a ton of sugar.
- Cocoa powder – Adds rich chocolate flavor to complement the melted chocolate; I like Dutch-processed cocoa powder here for the richness, but you can use natural cocoa powder here; just add 1/8 teaspoon baking soda to neutralize the acidity.
- Vanilla extract – Good-quality vanilla extract helps bring out the rich chocolate flavors, and adds some complexity.
- Salt: Offsets the sweetness and balances the other flavors
How to make a flourless chocolate cake
Melt the chocolate mixture; prepare the egg white mixture
- Melt the chopped chocolate and butter together in the microwave or over a double boiler; let it cool briefly
- Whip 2 or 3 egg whites until soft peaks form
- Add about half of the cocoa powder and sugar to the egg whites, and beat to combine.
Make the base and finish the batter
- In a separate mixing bowl, whisk together the 3 eggs (or the remaining 2 eggs and 1 egg yolk), the rest of the cocoa powder and sugar, vanilla and salt.
- Add the melted butter and chocolate, and whisk until smooth and well-combined
- Fold in the whipped egg white and cocoa powder mixture into the cake batter
- Transfer the cake batter to a greased and lined springform pan
Bake and chill the cake
- Spread the cake into an even layer in the pan
- Bake for about 25 minutes, or until just set in the center
- Let cool to room temperature (about 1 hour)
- Chill for about 1 hour more or until solid, then slice and serve
Recipe tips & tricks
Use your favorite chocolate
Since there are so few ingredients in this recipe, the quality and flavor of the chocolate matter a lot. But it's most important that you love the taste of the chocolate you use. If you love semi-sweet chocolate, then use that! Avoid using chocolate chips, though, since they contain wax to keep their shape.
You don't have to whip the egg whites
You can make the cake without beating the egg whites separately and folding them into the batter. Simply beat the sugar, egg whites, and eggs vigorously until pale yellow in color before whisking in the cocoa powder, melted butter, and chocolate. Your cake will be more dense and even more fudge-like.
Your cake will rise and then fall a bit
If you’ve never made a flourless chocolate cake before, you may find its tendency to rise like a regular cake and then fall abruptly after it is removed from the oven rather alarming. That’s what it is supposed to do, though, so don't assume you did anything wrong. If it rises too high and falls too much, you may have overmixed it, but it will still taste great.
Use a lighter colored pan
If possible, use a lighter colored pan so the cake can bake more slowly and evenly. If you do use a springform pan that is dark in color, start watching it closely at 20 minutes as it will have more of a tendency to burn.
How to slice cleanly
This cake is so dense and fudgy, that it must be chilled until set, similar to a gluten free cheesecake. Even once it's been chilled until set, though, a sharp knife still might not glide through the cake for clean slices.
Before each cut, run your large, sharp knife (a clean edge works best, not a serrated one) under hot water from the sink. After the first cut, wipe the knife clean, run it under the hot water, and then make another slice.
Serving suggestions
The rich chocolate taste and fudgy texture of a classic flourless chocolate cake makes the perfect canvas to top with all sorts of flavors. Here are a few of our favorite toppings.
Chocolate ganache topping
Chocolate ganache is made with a simple combination of chopped chocolate and heavy whipping cream. For the perfect balance of a pourable glaze that still sets properly in the refrigerator, for this recipe I make ganache using 8 ounces chopped dark chocolate with 2/3 cup (5.3 fluid ounces) heavy whipping cream.
Place the chopped chocolate in a 2 cup heat-safe bowl or measuring cup. Heat the cream in a small saucepan over medium-low heat just until simmering. Pour the hot cream on top of the chopped chocolate, let sit for 5 minutes, then stir until fully melted. Pour over the cooled cake and refrigerate as instructed until both the cake and topping are set. .
Other flourless chocolate cake serving suggestions
- Dust the cooled cake with a thin layer of Dutch-processed cocoa powder and pile on fresh chopped strawberries
- A thin layer of powdered sugar dusted on top of the cooled cake, then topped with fresh raspberries and blueberries
- A scoop of homemade vanilla ice cream on top of each generous slice of cake
- Fresh whipped cream with berries and chocolate shavings
Storing instructions
Making this cake in advance
This cake will last for at least a week in the refrigerator. Let it chill uncovered until properly set, then remove the sides of the springform pan and cover tightly with plastic wrap or Glad Press n Seal for up to 1 week.
Flourless chocolate cake can be served chilled right from the refrigerator, or at room temperature.
Freezing instructions for longer storage
I prefer to freeze individual slices, each wrapped tightly in freezer-safe wrap. You can wrap the whole unsliced cake tightly and freeze. The cake will stay fresh frozen, sliced or unsliced, for up to 2 months. Defrost in the refrigerator overnight and served slightly chilled or defrost at room temperature.
Popular ingredient substitution suggestions
Dairy free
If you'd like to make this cake without dairy, be sure to use a dairy free dark chocolate. You'll need to replace the butter with a dairy-free replacement. I recommend a block of vegan butter, like Melt or Miyoko's Creamy brands. The kind that comes in a tub is mostly oil.
If you use Earth Balance buttery sticks instead, the cake may rise a bit and fall a bit more, due to the extra moisture, but it will still be rich and fudgy. Make sure eliminate the salt as an added ingredient, since Earth Balance is really salty.
Egg free?
There are not only three eggs, but two egg whites in the recipe. The two egg whites can possibly be replaced by aquafaba, which is the brine from a can of chickpeas, although I haven't experimented with that replacement.
My favorite replacement for the whole eggs is one “chia egg” (1 tablespoon ground chia seeds mixed with 1 tablespoon lukewarm water until it gels) each. But I haven't tried it and I'm not sure I can promise results. You may be better off replacing the 3 egg yolks with 3 tablespoons of unsalted butter at room temperature, and the remaining 3 egg whites with more aquafaba.
FAQs
Yes! Springform pans can be difficult to work with, and you may not have one. In that case,
just use a round cake pan and chill the cake for at least an hour in the refrigerator before transferring it carefully to a serving dish. Once it's fully chilled, this cake is more stable and easier to slice cleanly and serve.
Yes! Unless one or more of the basic pantry ingredients that you source contains gluten, it will be naturally gluten free.
It tastes different than a regular flour-containing gluten free chocolate cake which has an airier crumb. The crumb of this cake is dense and super fudgy.
Yes! Use your favorite chocolate. Dark chocolate, also called bittersweet chocolate, is just chocolate that has less sugar and usually no dairy, compared to semi-sweet or milk chocolates. For a slightly less rich chocolate, you can use chopped semi-sweet chocolate in this recipe.
For a properly soft and fudgy flourless cake, be sure not to overbake your cake. You'll know it's done when it looks set all the way in the center (it won't shine, like it does when the batter is wet).
Some settling is unavoidable as the cake cools, since its structure comes from whipped eggs, like a souffle. But if it rose very high in the oven and then fell a lot, you may have overbeaten the batter. It will still taste great. Next time, just mix less.
Be sure to grease your pan well, then line the bottom and butter the paper. Let the cake cool fully, then chill it before you unmold it. Run a thin tool like a butter knife around the edge of the cake to make sure it isn't stuck to the pan, then unlatch and remove the sides if you used a springform pan. If you've used a regular cake pan, slide a large offset spatula around the edges and underneath the cake, and lift the cake out before slicing.
Yes! Just add 1/8 teaspoon baking soda to the mixture to help neutralize the extra acidity.
You should refrigerate it before slicing to get clean slices, and because it makes the cake more stable. But after you slice it, you can serve it at room temperature if you like.
No, you can't use oil or the cake with be lacking in flavor and will taste oily. But you can replace the butter with a block of vegan butter. You may be able to replace 2 or 3 tablespoons of the butter with oil, though.
You should be able to replace the egg whites with aquafaba (the brine from a can of chickpeas) and you may be able to replace the 3 egg yolks with 3 tablespoons of unsalted butter at room temperature.
Yes! It will stay fresh in the refrigerator, wrapped tightly, for up to 1 week. Freeze it wrapped tightly for longer storage, up to 2 months.
Flourless Chocolate Cake Recipe (GF)
Equipment
- Handheld mixer or stand mixer
Ingredients
- 6 ounces dark chocolate chopped
- 8 tablespoons (112 g) unsalted butter chopped (plus more for greasing)
- 2 (50 g) egg whites
- 3 (150 g (weighed out of shell)) eggs at room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (40 g) unsweetened cocoa powder sifted (Dutch-processed is best)
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
For decorating (optional)
- Cocoa powder for dusting
- Whipped cream
- Fresh berries raspberries and strawberries look and taste best
Instructions
- Preheat your oven to 350°F. Butter an 8-inch or 9-inch round springform pan, line just the bottom with a round of unbleached parchment paper, then butter the paper. Set the pan aside.
Melt the chocolate & butter.
- In a double boiler or a medium-sized microwave safe bowl, melt the chocolate and 8 tablespoons butter until both are melted and smooth.
- If you are using the microwave method, microwave in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. Set the mixture aside to cool briefly.
Beat the egg whites.
- In a large bowl with a handheld mixer, or a stand mixer fitted with the whisk attachment, beat the 2 egg whites on medium-high speed until soft peaks form. (For a slightly fluffier cake, separate one of the 3 whole eggs and add one more white here.)
- Add about half of the sugar and about half of the cocoa powder to this mixture, and beat on medium speed until well-combined and glossy. Go slowly at first, because cocoa powder resists combining.
- Adding cocoa powder to the egg whites makes it easier to incorporate them into the rest of the mixture later without deflating the whites.
Assemble the batter.
- In a separate large bowl, whisk the 3 whole eggs (or 2 whole eggs and remaining egg yolk), remaining sugar, remaining cocoa powder, vanilla and salt until well-combined.
- Add the melted chocolate and butter mixture, whisking constantly, until fully combined. Continue to whisk until the mixture is smooth and glossy.
- Fold the egg white and cocoa powder/sugar mixture into the batter carefully but completely. The mixture will be thickly pourable.
- Pour the batter into the prepared pan, and smooth the top carefully using a small offset spatula or knife. Tap the pan gently on the counter to break any very large air bubbles.
Bake the cake.
- Place the pan in the center of the preheated oven. Bake for about 25 minutes (closer to 30 minutes for an 8-inch cake), or until the cake is just set in the center.
- If you are using a dark-colored springform pan, begin checking at 20 minutes to ensure that the cake doesn’t burn. Remove the pan from the oven and place the cake on a wire rack, still in the pan, to cool completely. It should take about an hour to cool in the pan fully.
- Place the cooled cake in the refrigerator, still in the pan, and chill for 1 hour (or longer) before unmolding it from the springform pan.
- Slice with a sharp, wet knife and serve with optional cocoa powder, berries and cream.
Notes
Nutrition
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Dave Saunders says
Can you make this without the refined sugar?
Nicole Hunn says
I’ve never tried this recipe with coconut palm sugar, but I bet it would work. Just be sure to replace it by weight, not volume, and grind the palm sugar in a blender or food processor first because it tends to be gritty. It will affect the taste somewhat, and the cake may be a bit heavier, but it should work!
Maureen says
Love this recipe Nicole; many thanks for sharing it. I’d love to make this in small, individual spring forms pans–would you anticipate needing any changes other than baking time?
Nicole Hunn says
Hi, Maureen, I haven’t tried that, but I think it would work well. I would make the batter exactly as described, and then divide it among the prepared mini springform pans. I wouldn’t fill any of them more than 2/3 of the way full of batter, and make sure there’s plenty of space between them in the oven to allow air circulation and consistent temperature. I’m honestly not sure about the baking time, but your best bet is to watch them through the oven window (don’t open the oven!) starting around 10 minutes and look for each of them no longer being shiny in the center. I hope it works out, and please let us know how it goes!
Emma says
Is this technically a souffle? Do I need to be careful about it collapsing? Thanks!
Nicole Hunn says
No, it’s not a soufflé. A flourless chocolate cake will naturally fall a bit as it cools, not collapse.
Anne says
I’ve made this several times now and every time it’s perfect. Thank you!
Nicole Hunn says
That’s so great to hear, Anne. Thank you for sharing your experience!
Michelle says
Turned out great! I used Lindt 70% dark chocolate since that’s what we had in the cupboard. I will make it again. Thank you for the recipe!
Nicole Hunn says
I love Lindt dark chocolate for baking, Michelle! I’m so glad you enjoyed the cake.
Jacquie says
So easy, quick and delicious! I needed a flourless cake for Passover and this will now be added to my favorites for future holidays.
Nicole Hunn says
That’s wonderful, Jacquie! I hope you and your family have a happy and healthy Passover.
Gloria says
How crucial is the spring form pan? I do not have one. I’ve got pie pans, 8 and 9 inch squares cake pans, and possibly a round cake pan, but not a spring form pan. Would it be possible to use one of the other pans I mentioned?
Nicole Hunn says
Please see the part of the post under the heading titled, “Springform pan or regular cake pan?” Gloria.
Gloria says
Thank you! Don’t know how I missed that. I appreciate your help!
Nicole Hunn says
No worries, Gloria. Happy to help. :)
Judy Lohr says
Question about your gf flourless chocolate cake recipe. Is the 6oz of dark chocolate unsweetened baking chocolate or dark sweetened (candy bar type) chocolate?
Nicole Hunn says
Hi, Judy, Dark chocolate is always sweetened, but it’s dark baking chocolate, not a candy bar that you might buy and eat, like Hershey’s special dark—unless it’s their baking bar. Unsweetened chocolate, which isn’t called for in this recipe, would always be called out specifically. You’d never have to guess. I hope that helps!