Flourless Chocolate Cake Recipe
Melted chocolate and butter form the entire structure of this cake instead of flour, so whipped eggs are what trap air and give it lift, resulting in a dense, fudgy texture that's naturally gluten free without relying on any flour substitute.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 10
Ingredients
- 8 oz bittersweet chocolate, chopped
- 1 cup unsalted butter
- 1 cup granulated sugar
- 6 large eggs, room temperature
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
Nutrition per serving
- Calories
- 408
- Protein
- 6g
- Carbs
- 32g
- Fat
- 29g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan and line the bottom with a circle of parchment paper.
- 2In a heatproof bowl set over a pot of barely simmering water, melt the chopped chocolate and butter together, stirring until smooth. Remove from heat and let cool for 5 minutes.
- 3Whisk the sugar into the chocolate mixture until fully incorporated.
- 4Add the eggs one at a time, whisking vigorously after each addition until the batter looks glossy and slightly thickened.
- 5Sift the cocoa powder and salt over the batter, then fold in gently until no dry streaks remain.
- 6Pour the batter into the prepared pan and smooth the top.
- 7Bake for 30-35 minutes, until the edges look set and a thin crust has formed on top, but the center still jiggles slightly when the pan is nudged.
- 8Cool the cake in the pan on a rack for at least 1 hour before releasing the springform sides. Chill for another hour for cleaner slices.
Tips & variations
- Use chocolate labeled 60-70% cacao. Anything sweeter throws off the balance of sugar already in the recipe.
- Double-check that the cocoa powder is certified gluten free if serving anyone with celiac disease; most brands are naturally gluten free but can be cross-contaminated in processing.
- For a firmer, more brownie-like texture, bake 5 minutes longer and skip the chilling step.
- A tablespoon of espresso powder whisked in with the cocoa deepens the chocolate flavor without adding a distinct coffee taste.
Storage & reheating
Store the cooled cake covered in the refrigerator for up to 5 days; the texture actually improves after a day as it firms up. Bring slices to room temperature for about 20 minutes before serving, or microwave for 10-15 seconds for a warmer, gooier bite. To freeze, wrap individual slices tightly in plastic wrap and freeze up to 2 months.
Tips from the Tulo kitchen
- Run a thin knife under hot water and wipe it dry between slices for clean cuts through the dense, fudgy crumb.
- If the top cracks heavily while cooling, a dusting of powdered sugar or cocoa hides it completely.
FAQ
Is flourless chocolate cake naturally gluten free?
Yes, as long as the chocolate and cocoa powder used haven't been processed on shared equipment with wheat. Check labels if serving someone with celiac disease rather than just a preference for gluten free food.
Why did my cake sink in the middle?
Some sinking and cracking is normal since the structure comes from whipped eggs rather than flour; a dip of half an inch or so in the center is expected and gets covered by powdered sugar or a glaze.
Can I make this dairy free too?
Swap the butter for an equal amount of refined coconut oil or a dairy-free butter substitute; the texture stays dense and fudgy either way.
Do I need a springform pan?
A regular 9-inch round cake pan works if it's greased well and lined with parchment on the bottom and sides, but a springform makes unmolding this delicate, crustless cake much easier.