How to Make a Delicious Flourless Chocolate Cake – Rich, Gluten-Free from Scratch

This flourless chocolate cake is pure chocolate bliss: dense, fudgy, and intensely rich with a silky texture. It’s the kind of dessert that feels fancy but is surprisingly easy to make at home. No flour, no fuss—just a handful of simple ingredients and a little attention.

Whether you’re baking for a special dinner or just want something decadent, this cake delivers every time. Serve it with a dusting of cocoa, a dollop of whipped cream, or fresh berries, and you’re set.

What Makes This Recipe So Good

• Incredibly rich flavor: With no flour to dilute things, the chocolate shines through.
• Luxuriously fudgy texture: It sits somewhere between a truffle and a brownie—soft, smooth, and melt-in-your-mouth.
• Naturally gluten-free: No special flours needed. Just everyday ingredients.
• Simple method: Melt, mix, bake.No mixer required unless you prefer one for whipping eggs.
• Make-ahead friendly: Tastes even better the next day as the flavors settle.

What You’ll Need

• 8 ounces (225 g) bittersweet or semisweet chocolate, chopped (60–70% cocoa recommended)
• 1/2 cup (115 g) unsalted butter, plus extra for greasing the pan
• 3/4 cup (150 g) granulated sugar
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup (40 g) unsweetened cocoa powder, plus more for dusting
• Optional toppings: whipped cream, fresh berries, chocolate shavings, powdered sugar

Step-by-Step Instructions

1. Prep the pan: Heat your oven to 375°F (190°C). Grease an 8-inch round cake pan or springform pan. Line the bottom with parchment and grease the parchment too.
2. Melt chocolate and butter: In a heatproof bowl set over barely simmering water (or in short microwave bursts), melt the chopped chocolate with the butter.Stir until smooth and glossy. Remove from heat.
3. Add sugar, salt, and vanilla: Whisk the sugar, salt, and vanilla into the warm chocolate mixture until combined.
4. Whisk in eggs: Add the eggs one at a time, whisking well after each until the mixture is thick and shiny.
5. Fold in cocoa: Sift the cocoa powder over the batter to avoid lumps, then fold gently until no streaks remain. The batter will be dense.
6. Fill the pan: Scrape the batter into the prepared pan and smooth the top with a spatula.
7. Bake: Bake for 20–25 minutes.The top should form a thin crust, and a toothpick inserted near the center should come out with moist crumbs, not wet batter.
8. Cool: Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then invert onto a plate. Peel off the parchment and flip onto a serving platter.
9. Set and serve: Let the cake cool to room temperature.Dust with cocoa or powdered sugar. Slice with a warm knife for clean cuts. Serve with whipped cream or berries.

How to Store

• Room temperature: Keep covered for up to 1 day.
• Refrigerator: Wrap tightly and refrigerate for up to 5 days.The texture becomes even denser and more truffle-like.
• Freezer: Wrap slices individually in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for 30–60 minutes.
• Serving tip: If chilled, let it sit at room temperature for 20–30 minutes before serving for the best texture.

Why This is Good for You

• Simple ingredients: No processed flour or stabilizers—just chocolate, butter, eggs, and cocoa.
• Antioxidants from cocoa: Dark chocolate and unsweetened cocoa are rich in flavonoids.
• Gluten-free by design: Great for those avoiding gluten without relying on specialty blends.
• Satisfying in small portions: It’s rich, so a small slice goes a long way, which can help with mindful indulgence.

What Not to Do

• Don’t overbake: If you bake it until it’s dry, you’ll lose the fudgy center. Look for moist crumbs on the tester.
• Don’t skip parchment: This cake is sticky.Parchment ensures a clean release.
• Don’t use low-quality chocolate: The flavor depends on it. Choose a bar you enjoy eating.
• Don’t add eggs to very hot chocolate: Let the mixture cool a bit first to avoid scrambling.
• Don’t under-salt: A pinch of salt lifts the chocolate flavor and balances sweetness.

Alternatives

• Dairy-free: Swap butter for refined coconut oil or a quality dairy-free butter. Choose dairy-free chocolate.
• Espresso boost: Add 1–2 teaspoons of instant espresso powder to the batter to deepen the chocolate flavor.
• Orange twist: Add 1 tablespoon of orange zest and a splash of orange liqueur for a citrusy note.
• Salted caramel finish: Drizzle warm salted caramel over the cooled cake and sprinkle with flaky sea salt.
• Nutty variation: Fold in 1/2 cup finely chopped toasted hazelnuts or almonds for crunch.
• Spiced: Add 1/2 teaspoon cinnamon and a pinch of cayenne for a subtle heat.

FAQ

Can I use chocolate chips instead of chopped chocolate?

Yes, but choose high-quality chips.

They contain stabilizers, so the texture may be slightly less smooth. Chopped chocolate bars usually melt and set more evenly.

Do I need a water bath?

No. This cake bakes well without one.

If you prefer an ultra-silky, custard-like texture, you can place the pan in a larger pan with hot water, but reduce the oven temperature to 350°F (175°C) and extend the bake time slightly.

How do I know when it’s done?

The edges will be set, the center will look slightly soft, and a toothpick will have moist, fudgy crumbs. If it’s wet and shiny on the tester, give it a few more minutes.

Can I make it in a different pan size?

An 8-inch pan gives ideal thickness. A 9-inch pan works, but the cake will be thinner and may bake a few minutes faster.

For mini cakes, use ramekins and start checking at 12–15 minutes.

Is this the same as a torte?

It’s similar. Many tortes are flourless or use ground nuts. This cake is simpler and more truffle-like, with cocoa providing structure instead of flour or nuts.

Can I reduce the sugar?

You can reduce to 2/3 cup without major texture issues, especially if you use semisweet chocolate.

Keep in mind, sugar affects moisture and texture, so go slowly with reductions.

What’s the best way to slice it cleanly?

Use a thin, sharp knife warmed under hot water and wiped dry between cuts. This helps glide through the fudgy center without tearing.

Final Thoughts

Flourless chocolate cake is a classic for a reason. It’s simple, deeply chocolatey, and always a hit, whether you serve it plain or dressed up.

With a few quality ingredients and careful baking, you get a dessert that feels special with minimal effort. Keep this recipe on hand for holidays, birthdays, or any night that needs a little indulgence.