Introduction
flourless chocolate cake recipe, If you’re a chocolate lover, this flourless chocolate cake is the ultimate indulgence. Rich, dense, and incredibly fudgy, this cake melts in your mouth like a silky chocolate cloud. The best part? It’s naturally gluten-free and surprisingly simple to make! Whether you’re hosting a dinner party or simply craving an intensely chocolatey dessert, this recipe is guaranteed to impress.
Recipe Ingredients
(For 1x, 2x, and 4x servings)
Bittersweet Chocolate (113g / 4oz / ½ cup chopped) – The star ingredient! Use high-quality chocolate for the best results.
Unsalted Butter (113g / 4oz / ½ cup) – Adds richness and smooth texture.
Cocoa Powder (50g / ½ cup) – Provides extra depth and a bold chocolate flavor.
Granulated Sugar (150g / ¾ cup) – Balances the bitterness of dark chocolate.
Salt (¼ tsp) – Enhances all the flavors beautifully.
Eggs (4 large) – The structure-builder, replacing flour to create a dense yet soft texture.
Espresso Powder (1 tsp, optional) – Intensifies the chocolate flavor without making it taste like coffee.
Pro Tip: Avoid chocolate chips unless they are made for baking, as they don’t melt as smoothly as chocolate bars.
how to Make Flourless Chocolate Cake (Step-by-Step Guide)
Step 1: Preheat & Prep (5 minutes)
Preheat your oven to 360°F (180°C). Grease an 8-inch round pan and line the bottom with parchment paper.
Step 2: Melt Chocolate & Butter (10 minutes)
Chop the chocolate and butter into small pieces. Place them in a heatproof bowl over simmering water (double boiler method). Stir occasionally until fully melted. Remove from heat.
Step 3: Add Cocoa & Sugar (3 minutes)
Sift in the cocoa powder and whisk in the granulated sugar and salt until well combined.
Step 4: Incorporate the Eggs (5 minutes)
Let the mixture cool slightly, then add eggs one at a time, whisking well after each addition. The batter should turn silky and glossy.
Step 5: Bake the Cake (20-25 minutes)
Pour the batter into the prepared pan. Bake for 20-25 minutes until the top forms a slight crust, and the edges are set but the center remains soft.
Step 6: Cool & Serve (10 minutes)
Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate. Dust with cocoa powder and garnish with fresh berries if desired.
How to Make This Cake Extra Moist
Use high-quality chocolate (70% cocoa or higher) for a richer taste.
Add a splash of vanilla extract for enhanced flavor depth.
Do not overbake! The center should still be slightly soft when you take it out of the oven.
For extra fudginess, let the cake sit at room temperature for a few hours before serving.
10 Test Kitchen Tips for Success
Use good chocolate. It makes or breaks the flavor.
Sift the cocoa powder to prevent lumps.
Melt the chocolate slowly to avoid burning.
Cool the batter slightly before adding eggs to prevent scrambling.
Use room-temperature eggs for smoother blending.
Line the pan with parchment paper for easy removal.
Don’t overbake! The cake should have a slightly soft center.
Let it cool completely before slicing for a perfect texture.
Enhance flavor with espresso powder or a pinch of cinnamon.
Store properly (see below) to keep it fresh.
How to Store Flourless Chocolate Cake
This cake keeps well at room temperature for up to 2 days, covered with plastic wrap or stored in an airtight container. For longer storage, refrigerate it for up to 5 days. Bring it to room temperature before serving for the best texture.
Can You Freeze Flourless Chocolate Cake?
Absolutely! Here’s how:
Wrap the fully cooled cake tightly in plastic wrap and then in foil.
Store in an airtight container or a zip-lock bag.
Freeze for up to 3 months.
To serve, thaw overnight in the fridge and bring to room temperature before enjoying.
NonVegKahani Community Tips & Praise by Rahul K.
Rahul K.: “This flourless chocolate cake is a masterpiece! The texture is out of this world—dense yet melts in your mouth. I followed the tips, and it turned out absolutely perfect. I added a little sea salt on top for an extra flavor kick!”
FAQs About Flourless Chocolate Cake
1. Can I use milk chocolate instead of bittersweet chocolate? Yes, but the cake will be much sweeter. Reduce the sugar slightly to balance the sweetness.
2. Can I make this cake without eggs? Eggs are essential for structure, but you can try an egg replacer like aquafaba (whipped chickpea liquid) for a vegan version.
3. What’s the best way to serve this cake? Top with whipped cream, fresh berries, or a dusting of powdered sugar. A drizzle of chocolate ganache takes it to another level!
4. Can I make this cake ahead of time? Yes! It actually tastes better the next day as the flavors develop. Just store it properly.
5. What’s the best pan size for this recipe? An 8-inch round pan is ideal. You can also use a springform pan for easy removal.
Best YouTube Video Tutorial
For a step-by-step video guide, watch this amazing recipe on YouTube: [Insert YouTube Link Here]
Enjoy baking and indulging in this heavenly flourless chocolate cake! 
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