Cakes, Breads, Muffins & Scones/ Recipes

Flourless Chocolate Cake

Flourless Chocolate Cake Recipe

Flourless Chocolate Cake Recipe from @kitchenmagpie

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 overbaked, dry flourless cake. Oh yes, those happen, and it’s a sad, sad occasion indeed.

A flourless cake consists of eggs, butter, sugar and chocolate 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.

Actually I lied, fend for yourself, I’m too busy eating cake to pay attention to much this week.

Flourless Chocolate Cake Recipe from @kitchenmagpie

This is a large and in charge cake. It will last you forever and a day, simply because it is as rich as Bill Gates. You will think that you can handle a large piece, but I assure you…not a chance.

 Flourless Chocolate Cake Recipe

It’s very unassuming, isn’t it? You belly up to the bar table, swagger a little bit, tuck your thumbs into your (loosened) belt and say ” give me a large piece, please”.

And then you can’t eat it. And you are a wee bit chagrined, because when’s the last time you couldn’t master a piece of chocolate cake? (or is this just me?)

Flourless Chocolate Cake Recipe from @kitchenmagpie

Be ashamed not, this gloriousness of this flourless chocolate cake lies in the fact that it’s 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.

Happy Baking!



Flourless Chocolate Cake

  • Author: Karlynn Johnston


Decadent, fudgy, gorgeous flourless chocolate cake is the perfect sweet ending to your meal.


  • 8 ounces bittersweet chocolate chopped into small pieces, NOT unsweetened
  • 1 cup of salted butter
  • 1 1/2 cups of white sugar
  • 6 large eggs
  • 1 cup of unsweetened cocoa powder sifted to ensure there are no lumps

Chocolate Glaze Ingredients:

  • 6 ounces bittersweet chocolate
  • 1/4 cup salted butter


  1. Pre-heat your oven to 375 °F. Grease (with butter) a 10 inch springform 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! I found that 22 minutes was perfect for me, but your oven will make cooking times vary.
  6. Cool in the pan for 5 minutes, then unhook the sides. Invert onto your serving stand/plate, remove the parchment paper carefully.

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.



You Might Also Like

1 Comment

  • Reply
    October 25, 2016 at 4:49 pm

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

  • Reply
    March 27, 2016 at 12:01 pm

    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

  • Reply
    March 22, 2016 at 1:51 pm

    The middle looks more like fudge\U0001f62c

  • Reply
    March 19, 2016 at 4:57 pm

    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. 



  • Reply
    Heather Averill
    March 19, 2016 at 1:55 am

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

    • Reply
      The Kitchen Magpie
      March 19, 2016 at 1:56 am

      Let me know what you think!

    • Reply
      Heather Averill
      March 24, 2016 at 4:55 pm

      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?

  • Reply
    March 19, 2016 at 1:12 am

    KitchenMagpie I think you’re right, I do need this!

  • Reply
    March 19, 2016 at 1:00 am

    KitchenMagpie DirtyOldBroad yummy \U0001f60d

    • Reply
      March 19, 2016 at 1:05 am

      Rafasgirlalways DirtyOldBroad OOOoooh yeah. So rich, so good!

      • Reply
        March 19, 2016 at 1:06 am

        KitchenMagpie DirtyOldBroad I love chocolate cake

    Leave a Reply