Flourless Chocolate Cake: the dense, moist chocolate dessert recipe made without flour

Total time: 40 Min
Difficulty: Low
Serves: 10 people
By Cookist
dark chocolate, chopped
1 cup (170 g)
½ cup (113 g)
¾ cup (150 g)
espresso powder
1 tsp
a pinch
cardamom (optional)
a pinch
Vanilla Extract
1 teaspoon
Cocoa powder
½ cup (45 g)
for the chocolate ganache glaze
dark chocolate, chopped
1 cup (170 g)
Heavy Cream
½ cup (115 ml)

Flourless chocolate cake is a decadent, gluten-free recipe that you can whip up when you're craving a chocolate cake but you're out of flour. This is true delicacy with a rich and intensive flavor that tastes like the center of a chocolate truffle.

At first this dessert may seem impossible to make as we are all used to baking with flour and wait for leavening. Instead, this cake only uses chocolate and cocoa powder. You also need some other pantry staples such as eggs, sugar, and butter, but that's all.

Because there's no flour, the cake is less cakey, but moister and denser in texture than a classic chocolate cake. Super easy to make, you don't have to wait for leavening to prepare a delicious cake coated in a thick layer of chocolate ganache glaze.

Anyone can make this flourless chocolate cake, as it requires basic cooking skills. Perfect if you're looking for a gluten-free dessert, you can serve this delicious cake during tea time, for any celebration, or just when you are craving something gourmet.

Tips for making Fudgy Flourless Chocolate Cake

To prevent your flourless cake from deflating once cooled, avoid beating the batter too quickly or vigorously, or too much air will be incorporated.

Use room temperature ingredients when you're baking.

You can garnish the cake with toasted, sliced almonds, whipped cream or fresh fruit.

How to store Flourless Chocolate Cake

Flourless chocolate cake lasts 1 to 2 days at room temperature. You can store it in the refrigerator for 4 days in the fridge or about 6 months in the freezer.

Whichever method you choose, make sure to pop your cake in an airtight container for maximum freshness.

How to make Flourless Chocolate Cake

Preheat oven to 375F/180C and line an 8-inch (16cm) spring form with butter. Cover the bottom with parchment paper.

Make the chocolate cake. Melt chocolate and butter in a microwave safe dish. Stir until smooth. Transfer the mixture into the large bowl.

Fold in sugar, espresso, salt, and vanilla.

Add the eggs.

Add cocoa powder and stir until combined.

Pout the batter into the cake pan.

Bake for about 20 minutes. Cool the cake on a wire rack.

Meanwhile, make the chocolate ganache glaze. Place the chopped chocolate into a bowl. Bring a heavy cream to a simmer. Do not boil. Pour the heavy cream over chocolate and stir until melted.

Pour the chocolate glaze over the cake. Spread it evenly.

Let the glaze set, so refrigerate cake for at least 1 hour before serving. Enjoy!

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