Easy and Delicious Flourless Chocolate Cake Recipe

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I am a complete sucker for anything chocolate – it’s my love language – chocolate cake, chocolate pie, chocolate cheesecake, double chocolate chip cookies – it’s all divine!
This Flourless Chocolate Cake is no exemption. It’s fudgy and flavorful and decadent and it’s SO EASY to make. It’s my go-to dessert when I want to make something quick, but one that will still be a total crowd pleaser. Plus, it’s naturally gluten free, so it’s perfect for big or small celebrations – whether for special occasions like Valentine’s Day or for a simple Friday night treat, this flourless cake is a chocolate lovers dream!
Why You Will Love This Recipe:
- Such an easy recipe, made with just a handful of ingredients!
- Comes together quick and doesn’t require frosting!
- It feels oh-so-fancy, without the hours of prep!
- Crowd-pleaser!
- Perfect for almost any occasion!
- Naturally gluten-free!
- Refined sugar free!
- A simple cake – but that’s part of its charm!

Cake Ingredients:
- 10 ounces semi-sweet chocolate chips – Use high-quality chocolate chips for a rich and smooth flavor – I use Hu Chocolate (gluten-free certified if needed).
- 10 tablespoons unsalted butter – Cut into small cubes for easier melting.
- 1/3 cup cocoa powder – Unsweetened cocoa powder, sifted to remove lumps.
- 8 large eggs, separated – Bring to room temperature for better volume when whipping.
- 1 cup coconut sugar – Lightly packed; you can substitute with granulated sugar if preferred.
- 1 teaspoon pure vanilla extract – Adds a subtle depth of flavor.
- 1 teaspoon salt – Balances the sweetness and enhances the chocolate flavor.
Ganache Ingredients:
- 1 cup semisweet chocolate chips – Use the same high-quality chocolate as the cake for consistency.
- 1/2 cup heavy cream – Warm to just below boiling to easily melt the chocolate.

Detailed Instructions for Flourless Chocolate Cake:
- Prepare the Cake Pan: Line the bottom of a 9-inch round cake pan with parchment paper. Grease the sides lightly with butter or non-stick spray to ensure easy removal. Set the pan aside. Preheat your oven to 355°F (180°C).
- Melt Chocolate and Butter: In a double boiler (or a heatproof bowl set over simmering water), melt the chocolate chips and butter together. Stir constantly until the mixture is smooth and fully combined. Remove from heat and transfer to a large mixing bowl. Allow the mixture to cool slightly—it should still be warm but not hot.
- Incorporate Egg Yolks: Whisk in the egg yolks, one at a time, into the slightly cooled chocolate mixture. Fully combine each yolk before adding the next. Set aside.
- Make the Meringue: In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and coconut sugar. Beat on medium-high speed until soft peaks form and the mixture resembles a glossy meringue. This process may take about 4-5 minutes. Be careful not to overbeat, as you want soft, not stiff, peaks.
- Combine Meringue and Chocolate Mixture: Gently fold the meringue (whipped egg whites and sugar) into the chocolate mixture in four increments. Start by adding about one-quarter of the meringue and folding it in to lighten the batter. Gradually fold in the remaining meringue, being careful not to deflate the air you’ve incorporated.
- Pour and Bake: Pour the batter into the prepared cake pan. Smooth the top with a spatula. Place the pan on the center rack of your preheated oven and bake for 30 minutes. Use a food thermometer to ensure the internal temperature reaches 200°F (93°C) for the perfect fudgy texture. (you could use a spring-form pan if you wanted to)
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 20 minutes. Once cooled slightly, gently loosen the edges with a knife. Place a serving platter over the top of the pan, then carefully flip the pan and platter together to release the cake. Peel off the parchment paper. The bottom of the cake will now be the top.
- Prepare the Chocolate Ganache Glaze (Optional): While the cake cools further, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat or in the microwave until it is steaming but not boiling. Pour the cream over the chocolate chips in a heatproof bowl. Let it sit for 3-5 minutes, then stir until the mixture becomes smooth and glossy.
- Decorate with Ganache: Pour the ganache over the top of the cake, using an offset spatula to spread it evenly over the surface and edges. Allow any excess to drip down the sides for a dramatic effect. Alternatively, you can dust the cake with powdered sugar for a simpler finish.
- Chill and Serve: Chill the cake in the refrigerator for at least 2 hours to set the ganache. If you’re short on time, you can serve it immediately after decorating. Slice and serve with a scoop of homemade or store-bought vanilla ice cream, a dollop of whipped cream, and fresh raspberries or strawberries for a stunning presentation.



Perfect Pairings:
Flourless chocolate cake is rich and decadent, so pairing it with contrasting textures and flavors can elevate the experience. Here are some perfect pairings:
Classic Additions
- Whipped Cream: Light and airy, whipped cream balances the cake’s richness. Try vanilla, cinnamon, or espresso-flavored whipped cream.
- Fresh Berries: Raspberries, strawberries, or blackberries provide a tart and refreshing contrast to the dense chocolate.
- Ice Cream: Vanilla ice cream is a classic choice, but salted caramel, coffee, or cherry ice cream also complement the cake beautifully.
Sauces
- Berry Coulis: Drizzle raspberry or strawberry coulis over the cake for a fruity tang.
- Salted Caramel Sauce: Adds a buttery, salty-sweet layer to the dessert.
- Espresso Glaze: A coffee-flavored glaze enhances the chocolate flavor with subtle bitterness.
Drinks
- Port or Dessert Wines: A sweet wine like a tawny port or a ruby red dessert wine pairs well with the deep chocolate flavor.
- Espresso or Coffee: The bitterness of coffee perfectly cuts through the richness of the cake.
- Milk: A classic for a reason—its creaminess balances the intensity of the chocolate.
Savory Contrasts
- Sea Salt Flakes: A sprinkle of sea salt on top enhances the chocolate’s depth.
- Candied Nuts: Add some crunch with candied pecans, almonds, or hazelnuts.
Creative Ideas
- Orange Zest or Compote: Citrus flavors like orange or blood orange add a fresh, bright note.
- Chili Chocolate: Pair with a dash of chili powder or a spicy chocolate sauce for a surprising kick.
- Toasted Coconut: Sprinkle toasted coconut on top for a nutty, tropical twist.

Tips and Tricks:
Preparation Tips
- Use High-Quality Chocolate: Since chocolate is the star, opt for high-quality semisweet or bittersweet chocolate (gluten-free certified if needed). The better the chocolate, the better the flavor.
- Room-Temperature Ingredients: Bring eggs and butter to room temperature. Room-temp eggs whip better, creating more volume in the batter.
- Grease and Line Your Pan: Always line the bottom of your pan with parchment paper and grease the sides to avoid sticking.
Mixing Tips
- Cool the Chocolate Mixture Slightly: After melting the chocolate and butter, let it cool a bit before adding the egg yolks to prevent them from scrambling.
- Whip Egg Whites Properly: Ensure your mixing bowl and whisk are clean and grease-free before whipping egg whites. Soft peaks are ideal for folding into the batter without deflation.
- Fold Gently: When incorporating the meringue into the chocolate mixture, use a rubber spatula and fold gently to maintain the airiness that gives the cake its light structure.
Baking Tips
- Do Not Overbake: Flourless chocolate cake should be fudgy in the center. Use a food thermometer to check for an internal temperature of 200\u00b0F (93\u00b0C). The cake may look slightly underbaked, but it will set as it cools.
- Avoid Sudden Temperature Changes: Let the cake cool in the pan for at least 20 minutes before flipping it out. This prevents cracking.
Decorating Tips
- Smooth Ganache Application: If using ganache, let it cool slightly before pouring it over the cake to avoid melting into the cake. Use an offset spatula to spread it evenly.
- Chill Before Slicing: For clean, neat slices, chill the cake in the fridge for at least 2 hours. Use a sharp knife warmed with hot water for perfect cuts.
Extra Tips for Flavor and Texture
- Add a Flavor Boost: Enhance the chocolate flavor with 1-2 teaspoons of espresso powder or a splash of coffee in the melted chocolate.
- Experiment with Add-Ins: Swirl in peanut butter, caramel, or raspberry jam before baking for a creative twist.
- Dust or Sprinkle Toppings: A light dusting of cocoa powder, powdered sugar, or flaky sea salt just before serving adds a beautiful finish.
Check out the recipe card below to make this rich flourless chocolate cake! The decadent dessert for any occasion!

Easy and Delicious Flourless Chocolate Cake Recipe
Ingredients
- 10 ounces semi-sweet chocolate chips – Use high-quality chocolate chips for a rich and smooth flavor – I use Hu Chocolate gluten-free certified if needed.
- 10 tablespoons unsalted butter – Cut into small cubes for easier melting.
- 1/3 cup cocoa powder – Unsweetened cocoa powder sifted to remove lumps.
- 8 large eggs separated – Bring to room temperature for better volume when whipping.
- 1 cup coconut sugar – Lightly packed; you can substitute with granulated sugar if preferred.
- 1 teaspoon pure vanilla extract – Adds a subtle depth of flavor.
- 1 teaspoon salt – Balances the sweetness and enhances the chocolate flavor.
Ganache
- 1 cup semisweet chocolate chips – Use the same high-quality chocolate as the cake for consistency.
- 1/2 cup heavy cream – Warm to just below boiling to easily melt the chocolate.
Instructions
- Prepare the Cake Pan: Line the bottom of a 9-inch round cake pan with parchment paper. Grease the sides lightly with butter or non-stick spray to ensure easy removal. Set the pan aside. Preheat your oven to 355°F (180°C).
- Melt Chocolate and Butter: In a double boiler (or a heatproof bowl set over simmering water), melt the chocolate chips and butter together. Stir constantly until the mixture is smooth and fully combined. Remove from heat and transfer to a large mixing bowl. Allow the mixture to cool slightly—it should still be warm but not hot.
- Incorporate Egg Yolks: Whisk in the egg yolks, one at a time, into the slightly cooled chocolate mixture. Fully combine each yolk before adding the next. Set aside.
- Make the Meringue: In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and coconut sugar. Beat on medium-high speed until soft peaks form and the mixture resembles a glossy meringue. This process may take about 4-5 minutes. Be careful not to overbeat, as you want soft, not stiff, peaks.
- Combine Meringue and Chocolate Mixture: Gently fold the meringue (whipped egg whites and sugar) into the chocolate mixture in four increments. Start by adding about one-quarter of the meringue and folding it in to lighten the batter. Gradually fold in the remaining meringue, being careful not to deflate the air you’ve incorporated.
- Pour and Bake: Pour the batter into the prepared cake pan. Smooth the top with a spatula. Place the pan on the center rack of your preheated oven and bake for 30 minutes. Use a food thermometer to ensure the internal temperature reaches 200°F (93°C) for the perfect fudgy texture. (you could use a spring-form pan if you wanted to)
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 20 minutes. Once cooled slightly, gently loosen the edges with a knife. Place a serving platter over the top of the pan, then carefully flip the pan and platter together to release the cake. Peel off the parchment paper. The bottom of the cake will now be the top.
- Prepare the Chocolate Ganache Glaze (Optional): While the cake cools further, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat or in the microwave until it is steaming but not boiling. Pour the cream over the chocolate chips in a heatproof bowl. Let it sit for 3-5 minutes, then stir until the mixture becomes smooth and glossy.
- Decorate with Ganache: Pour the ganache over the top of the cake, using an offset spatula to spread it evenly over the surface and edges. Allow any excess to drip down the sides for a dramatic effect. Alternatively, you can dust the cake with powdered sugar for a simpler finish.
- Chill and Serve: Chill the cake in the refrigerator for at least 2 hours to set the ganache. If you’re short on time, you can serve it immediately after decorating. Slice and serve with a scoop of homemade or store-bought vanilla ice cream, a dollop of whipped cream, and fresh raspberries or strawberries for a stunning presentation.