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Flourless Chocolate Cake Recipe

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This decadent flourless chocolate cake is rich, fudgy, and naturally gluten-free. Made with just six simple ingredients, it delivers intense chocolate flavor with a silky, dense texture that melts in your mouth. Perfect for special occasions or any time you crave an elegant, impressive dessert.

Ingredients

Scale
  • 12 oz (340g) high-quality dark chocolate (60-70% cacao), chopped
  • ¾ cup (170g) unsalted butter, cut into pieces
  • 1 cup (200g) granulated sugar, divided
  • 5 large eggs, room temperature, separated
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • Powdered sugar for dusting (optional)
  • Fresh berries and whipped cream for serving (optional)

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper, then grease the sides generously with butter or cooking spray. This ensures easy release after baking.
  1. Melt chocolate and butter: Place chopped chocolate and butter in a medium saucepan over low heat (or use a double boiler). Stir frequently until completely melted and smooth, about 3-4 minutes. Remove from heat and let cool slightly, about 5 minutes. The mixture should be warm but not hot when you add the eggs.
  1. Mix egg yolks and sugar: In a large bowl, whisk together egg yolks and ½ cup of the sugar until pale and slightly thickened, about 2 minutes. Stir in vanilla extract and salt.
  1. Combine chocolate with yolk mixture: Slowly pour the melted chocolate mixture into the egg yolk mixture, stirring constantly until smooth and well combined. Set aside.
  1. Beat egg whites: In a clean, dry mixing bowl, beat egg whites with an electric mixer on medium speed until foamy, about 1 minute. Gradually add the remaining ½ cup sugar while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form, about 3-4 minutes. Don’t overbeat—the whites should be stiff but not dry.
  1. Fold in egg whites: Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites in two additions, using a rubber spatula and broad, sweeping motions. Fold just until no white streaks remain—be gentle to preserve the air you’ve beaten into the whites.
  1. Bake the cake: Pour batter into the prepared pan and smooth the top with a spatula. Bake for 28-32 minutes, until the cake has risen slightly, the top appears set but still has a slight jiggle in the center, and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs. Don’t overbake—the center should remain slightly underdone.
  1. Cool completely: Remove from oven and place on a wire rack. The cake will rise during baking and then fall as it cools—this is completely normal and creates the characteristic dense texture. Allow to cool completely in the pan, about 2 hours. The cake will continue to set as it cools.
  1. Remove from pan and serve: Once completely cool, run a thin knife around the edges of the pan, then release the springform sides. Invert the cake onto a plate, remove the pan bottom and parchment paper, then invert again onto your serving plate so the attractive top is facing up. Dust with powdered sugar just before serving. Slice with a hot, dry knife (dip in hot water and wipe clean between cuts) for the cleanest slices.

Notes

  • The cake should have a slight jiggle in the center when done—it will firm up as it cools. Overbaking creates a dry, crumbly texture.
  • This cake tastes even better the next day after the flavors have melded and the texture has settled.
  • Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • For the richest flavor, use the highest quality chocolate you can afford—the chocolate is the main flavor, so quality makes a noticeable difference.
  • If your egg whites won’t whip properly, make sure your bowl is completely clean and grease-free, and that no egg yolk has gotten into the whites.

Nutrition

Find it online: https://focialy.com/flourless-chocolate-cake-recipe/