Flourless Chocolate Cake: 1 Recipe,…

December 5, 2025

Okay, so listen up, because I’m *obsessed* with this recipe. We’re talking about a ridiculously good flourless chocolate cake, people! Seriously, it’s rich, decadent, and the best part? It’s totally gluten-free, which is a total win for anyone who needs or wants to avoid gluten. I’m always on the lookout for a good chocolate cake, right?! This is the ultimate comfort food dessert. It’s the kind of cake that makes everyone say “wow” after the first bite. You know how you get those favorite recipes that you end up making over and over again? This one’s IT! And trust me, after years of baking—and a few chocolate cake disasters along the way—I finally perfected this recipe. It’s seriously the best of the best! If you’re looking for more great cake recipes, check out my cake category!

A slice of delicious flourless chocolate cake on a plate, dusted with powdered sugar.

Why You’ll Love This Flourless Chocolate Cake

Honestly? You’re going to fall head over heels for this cake! Here’s why:

It’s ridiculously easy to make, like, seriously simple.
Ready in under an hour – perfect for those chocolate cravings ASAP!
That rich, intense chocolate flavor will blow your mind.
Totally gluten-free, so everyone can enjoy it!
It’s seriously impressive – looks fancy but is secretly easy!

Ingredients You’ll Need for This Flourless Chocolate Cake

Alright, let’s get you set up with everything you need. This is a short and sweet list, I promise! You probably have most of these in your pantry already. Get ready for chocolate heaven!

6 ounces of bittersweet chocolate, make sure it’s *chopped*!
1/2 cup (that’s one stick!) of unsalted butter, and the good stuff, too!
1/2 cup of granulated sugar – simple as that.
4 large eggs – don’t skimp on these.
A pinch of salt – just a tiny little pinch.
Powdered sugar, for dusting (this is totally optional, but makes it even prettier!)

Let’s Make the Best Flourless Chocolate Cake: Step-by-Step Instructions

Okay, baking time! Don’t you worry, it’s easier than it looks. Really! Just follow these steps, and you’ll be swimming in chocolatey goodness in no time.

First things first: Preheat your oven to 350°F (175°C). Gotta get it nice and toasty! And, before you forget, grease and flour a 9-inch round cake pan. I like to use baking spray, but butter and flour work just as well.
Next up, we’re going to melt the chocolate and butter together. I do it in a heatproof bowl set over a pot of simmering water (that’s called a double boiler, fancy, huh?). Stir it until it’s all smooth and melty. Careful, it splatters! Remove it from the heat.
Now, add the sugar and whisk it in there! Make sure it’s all combined.
Now, the eggs! Start whisking in the eggs, one at a time. Then, get that pinch of salt in there and give it a final whisk.
Pour the batter into the prepared pan.
Bake for 25-30 minutes. You want the edges to be set, but the center should still have a little wobble to it. That’s the secret to the gooey inside!
Let the cake cool in the pan for about 10 minutes before you try to flip it over onto a wire rack to cool completely.
And the grand finale: Dust it with powdered sugar before serving, if you want. It’s totally optional, but makes the cake look extra pretty!

A slice of delicious Flourless Chocolate Cake dusted with powdered sugar, on a white plate.

Tips for Flourless Chocolate Cake Success

Okay, so you want this cake to be *perfect*, right? Trust me, I get it! Here are a few things I’ve learned along the way that’ll help you nail it every single time.

First off, the chocolate! Seriously, the better the chocolate, the better the cake. Splurge a little! Also, when you’re melting the chocolate and butter, go slow and *gentle*. Don’t let the water in your double boiler boil too hard, or the chocolate might seize up on you (which is a total bummer!).

And finally: keep an eye on the baking time! Ovens vary, so start checking the cake around 25 minutes. You want that slight wobble in the center – that’s where the magic is!

Serving Suggestions to Elevate Your Flourless Chocolate Cake

Okay, so you’ve baked this gorgeous flourless chocolate cake! Now, the fun part: making it even *more* amazing! Honestly, you can’t go wrong, but a little something extra takes it to the next level, right?

My go-to? Fresh berries, like raspberries or strawberries. The tartness? Divine! Plus, a dollop of fresh whipped cream is a must. Or, you can add a scoop of vanilla ice cream. And *oh my gosh* a drizzle of chocolate sauce… seriously, you won’t regret it!

A slice of Flourless Chocolate Cake dusted with powdered sugar, served on a plate.

Make-Ahead & Storage Tips for Your Flourless Chocolate Cake

So, you ended up with leftovers? Lucky you! This flourless chocolate cake is actually even better the next day, if you ask me. The flavors just meld together beautifully.

To store it, just pop it in an airtight container or cover it tightly with plastic wrap. It should be good in the fridge for about 3-4 days. You can also totally make this cake ahead of time! Bake it, let it cool completely, and then store it as above. Just add the powdered sugar dusting right before you serve it so it doesn’t get soggy.

Variations to Try with Your Flourless Chocolate Cake

Okay, so you’ve got the base recipe down, and you want to get creative? I love that! This flourless chocolate cake is super versatile, so you can totally make it your own. It’s really fun to play with!

How about a hint of espresso powder in the batter? Wow! Or, you can add a teaspoon of your favorite extract: almond, orange, vanilla… all fantastic. And if you’re a nut lover, try folding in some chopped walnuts or pecans before baking. Seriously, get creative and have fun! The possibilities are endless!

Frequently Asked Questions About Flourless Chocolate Cake

Okay, so you’ve got questions? I get it! This flourless chocolate cake is so good, it’s natural to be curious about it. Here are some of the most common questions I get asked, along with my answers. Hopefully, this helps you whip up the perfect cake!

Can I make this flourless chocolate cake ahead of time?

Absolutely! That’s the beauty of it. You can bake the cake a day (or even two!) ahead of time. Just let it cool completely, then store it in an airtight container at room temperature. The flavors meld together even better overnight! Then, just dust it with powdered sugar (if you’re using it) right before serving.

What kind of chocolate should I use for this cake?

Honestly, the quality of chocolate *really* makes a difference! I always recommend using a good quality bittersweet chocolate. Something with at least 60% cacao is perfect. You’ll get the best flavor and texture. Don’t cheap out on the chocolate, trust me! It’s worth it for this delicious gluten-free cake.

Why is there no flour in this recipe?

That’s the whole point! This is a *flourless* chocolate cake! The lack of flour makes this cake naturally gluten-free. The eggs and melted butter help bind everything together, giving it that rich, dense texture that is just *divine*. It’s a wonderful, simple dessert.

A slice of delicious flourless chocolate cake dusted with powdered sugar, served on a black plate.

Nutritional Information Disclaimer

Keep in mind that the nutritional info is just an estimate! It can change drastically depending on the specific ingredients and brands you use. I’m not a nutritionist, so take this as a general guideline only!