Flourless Chocolate Cake
Flourless Chocolate Cake

This dark, delicious and easy to make flourless chocolate cake is perfect for any and all dessert occasions, but is especially nice when you need a gluten free recipe for family or friends.

Easy Flourless Chocolate Cake Recipe

I can’t believe that it’s taken me this long to get a flourless chocolate cake recipe up here. I adore a good, decadent flourless chocolate cake, just as much as I abhor an over baked, dry flourless cake. Oh yes, those happen, and it’s a sad, sad occasion indeed. in its various forms. It’s easy – almost scarily so- to make, as long as you don’t overbake it. Don’t worry, I won’t let you do that, I’ll hold your hand the entire way through.

What is Flourless Chocolate Cake Made of?

A flourless cake consists of:

  • eggs
  • butter
  • sugar
  • chocolate
  • cocoa

Flourless Chocolate Cake Recipe from @kitchenmagpie

How to Make Flourless Chocolate Cake

  • Pre-heat your oven to 375 °F. Grease (with butter) a 10 inch spring-form pan, cutting out a parchment circle for the bottom as well as a liner.
  • Place chocolate and butter in the top bowl of a double boiler (or like me, a small pot inside a larger pot that has boiling water in it!) and melt together, stirring constantly, until smooth.
  • Remove the pot from the heat and whisk the sugar in for 2-3 minutes. The more you whisk at this point, the less chance that your cake will be grainy from the sugar.
  • Add in the eggs and beat in well, using the whisk. Whisk in the cocoa until smooth.
  • Pour the batter into the prepared pan. Cook in the oven for 22-25 minutes, until the middle is sightly jiggly when moved and the top of the cake has a slight crust. The internal temperature should be at least 165 °F so that the eggs are properly cooked.
  • Cool in the pan for 5 minutes, then unhook the sides. Invert onto your serving stand/plate, remove the parchment paper carefully.

 Flourless Chocolate Cake Recipe

 Chocolate Flourless Cake FAQ

  • When is a flourless cake done?

The cake is done when the center is slightly jiggly like a cheesecake, the edges are baked and pulled in from the sides of the pan and the internal temperature is 165 °F. The temperature is to make sure that the eggs are brought to a safe temperature.

  • Can I freeze chocolate flourless cake?

You can freeze this flourless cake with great results! Make sure to wrap it really well in plastic wrap and then place in a freezer safe container or another freezer safe bag.

  • How long does a chocolate flourless cake keep?

This cake will last 1-2 days at room temperature. You shouldn’t store it in the fridge as it hardens, but if you do take it out and bring it to room temperature 2-3 hours before serving.

 

This cake is SO rich that it will last you forever. Freeze it, tuck it under your pillow for a midnight snack, it matters not, because it will last you days upon days. And chocolate for days upon days is probably one of the best things in the world. Make sure to freeze it if you can’t finish it!

Happy Baking!

Karlynn

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Decadent, fudgy, this gorgeous flourless chocolate cake is the perfect sweet ending to your meal - and is gluten free dessert perfection! #chocolate #glutenfree #flourless #cake

5 from 5 votes
Flourless Chocolate Cake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Decadent, fudgy, this gorgeous flourless chocolate cake is the perfect sweet ending to your meal - and is gluten free dessert perfection! 
Course: Dessert
Cuisine: American
Keyword: flourless chocolate cake
Servings: 16
Calories: 379 kcal
Author: Karlynn Johnston
Ingredients
  • 8 ounces bittersweet chocolate chopped into small pieces NOT unsweetened
  • 1 cup salted butter
  • 1 1/2 cups white sugar
  • 6 large eggs
  • 1 cup unsweetened cocoa powder sifted to ensure there are no lumps
Chocolate Glaze Ingredients:
  • 6 ounces bittersweet chocolate
  • 1/4 cup salted butter
Instructions
  1. Pre-heat your oven to 375 °F. Grease (with butter) a 10 inch spring form pan, cutting out a parchment circle for the bottom as well as a liner.

  2. Place chocolate and butter in the top bowl of a double boiler (or like me, a small pot inside a larger pot that has boiling water in it!) and melt together, stirring constantly, until smooth.
  3. Remove the pot from the heat and whisk the sugar in for 2-3 minutes. The more you whisk at this point, the less chance that your cake will be grainy from the sugar.
  4. Add in the eggs and beat in well, using the whisk. Whisk in the cocoa until smooth.
  5. Pour the batter into the prepared pan. Cook in the oven for 22-25 minutes, until the middle is sightly jiggly when moved and the top of the cake has a slight crust. The less you cook it, the fudgier it will be! Make sure that the temperature in the middle reaches 165°F for raw egg safety.

  6. Cool in the pan for 5 minutes, then unhook the sides. Invert onto your serving stand/plate, remove the parchment paper carefully.
Chocolate Glaze
  1. Melt together the chocolate and the butter until smooth. Pour over the cake and let harden slightly.

Recipe Notes

This cake makes a lot of servings as it is really rich!

Nutrition Facts
Flourless Chocolate Cake
Amount Per Serving
Calories 379 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 100mg 33%
Sodium 153mg 6%
Potassium 248mg 7%
Total Carbohydrates 34g 11%
Dietary Fiber 3g 12%
Sugars 27g
Protein 4g 8%
Vitamin A 10.9%
Calcium 3.6%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

12 Comments

  1. Will you please correct your recipe? You have the cocoa powder listed once, and so one has to guess what measurement is needed for the actual cake. You also do not guide on how to make the glaze.

  2. HeatheAdkins Reply

    This is my favorite chocolate cake, I just live how dense it is and how it sticks to the fork!

  3. I don’t have a 10 inch cake tin, is their any other size I could substitute. I’ve never made a flourless cake before and would love to give this a go.

    Thanks Faye


  4. The middle layer is like fudge! This is the best flourless chocolate cake I’e ever made, thank you! My go-to for when my MIL is over.

  5. ACanadianFoodie Reply

    I have two favourite flourless chocolate cake recipes. One calls for an entire bottle of Creme de Cassis – which is a divine complement to chocolate – and the other is a French inspired version of Le Bete Noir – or The Black Beast. The latter is thick and moist and creamy. The former is dense and rich and deeply complex. Love them both. Maybe that is why I sit here, it my ripe golden years, writing over my second lap. 

    XO

    V

  6. Heather Averill Reply

    Mmm… I’ll be making this! And my gluten-sensitive hubby will be happy to test it, I’m sure. 🙂

    • Heather Averill Reply

      For the glaze… do you just melt the butter and chocolate together and then pour it on? Should I do that in advance or right before serving?


  7. Thank you, this recipe is going to be all I make for company that is gluten free, and I have a few of them. So easy and tastes like a trillion bucks!

  8. Rafasgirlalways Reply


    Good thing I can freeze this because even though wegave it our best, all you need is a small tiny slice! this was amazing, thank you.

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