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This easy rich and fudgy Flourless Chocolate Cake recipe is made with common ingredients and done in less than 30 minutes. Learn to make this tasty gluten free dessert.
I love flourless chocolate cake and I am here to convert you to this sinfully rich and just a little bit fancy dessert that literally takes less than 30 minutes to make.
Flourless chocolate cake is one of those desserts that you can make when you are having friends over for dinner or heading to a party because it’s super easy, you probably have everything on hand to make it, and it just looks fun. Then you can really get crazy and top it with everything from ice cream or whipped cream to raspberry sauce to chocolate ganache.
Table of Contents
Why You’ll Love This Recipe
- The flourless chocolate cake has a texture similar to a soft, under-baked brownie but even better.
- Enjoy it hot like a chocolate lava cake or cold from the fridge for a different experience.
- I love it both ways—hot for dessert and cold for breakfast.
- Ideal for Valentine’s Day or as a treat for yourself or someone you love.
Recipe Ingredients
- Chocolate chips
- Butter
- Sugar
- Unsweetened cocoa powder
- Eggs
- Vanilla
- Whipped cream or vanilla ice cream for serving
See the recipe card for full information on ingredients and quantities.
How To Make Flourless Chocolate Cake
Step #1. Grease a 9-inch springform pan and add a round layer of parchment paper to the bottom. Preheat the oven to 375°F. In a microwave-safe bowl, microwave chocolate chips and butter in intervals, stirring until melted. Allow to cool for a few minutes.
Step #2. Stir in sugar and cocoa, then add eggs one at a time, mixing well after each addition. Add vanilla and stir until the batter is smooth and shiny.
Step #3. Add vanilla and stir until the batter is smooth and shiny. Pour the batter into the prepared pan and place it on a baking dish.
Step #4. Bake for 18-20 minutes until a crust forms on top. Let the cake sit for 20-30 minutes before removing the edge of the springform pan and serving.
Recipe FAQs
No worries! Just make it in a 9-inch cake pan. It won’t look quite as fancy but it’ll still taste great.
Insert a toothpick into the center of the cake. If it comes out clean with nothing sticking, the cake is done. The edges should also just be starting to pull away from the pan.
Expert Tips
- This dish is great served hot or cold. I love it alllllll the ways. You can serve it 30 minutes after it comes out of the oven, or a whole day after you make it. Just wrap up the pan well and keep it in the fridge. This is one of my favorite make-ahead desserts for a party. So fancy but so easy.
- Serving it with whipped cream or ice cream is a must, as it is very rich. You can also serve it with fresh berries, a chocolate or mint-chocolate ganache drizzled over it, a dusting of powdered sugar, or even a raspberry sauce.
- You can use semi-sweet or milk chocolate chips; it all depends on how dark and rich you like your chocolate desserts. Use a good quality chocolate chip though – you can taste the difference.
More Cake Recipes To Consider
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Rich and Fudgy Flourless Chocolate Cake Recipe
Ingredients
- 1 cup chocolate chips
- 1 1/2 sticks of butter, 3/4 of a cup or 12 tablespoons
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 5 large eggs
- 1 teaspoon vanilla
- Sweetened whipped cream or vanilla ice cream for serving
Instructions
- Prepare a 9-inch springform pan by greasing it well and adding a round layer of parchment paper to the bottom of the pan. Place a layer of tin foil snuggly around the bottom of the springform pan to catch any leaks.
- Preheat the oven to 375 degrees.
- In a microwave-safe bowl, add the chocolate chips and butter. Microwave in intervals, stirring often, until the butter is hot and melted and the chocolate is melted completely. Allow the mixture to cool for a a few minutes.
- Add the sugar and the cocoa and stir well to combine.
- Add the eggs, one at a time, stirring well after each addition to create a smooth and shiny batter.
- Add the vanilla and stir to combine.
- Place the batter in the prepared pan and set the pan on a baking dish, making sure the foil is tight around the outside of the pan.
- Bake for 18-20 minutes, until the top forms a crust. Cake will be a bit jiggly (but not sloshy) and still runny in the middle.
- Remove from the oven and let sit 20-30 minutes before serving (this helps it to slice pretty, but you can let it sit for as little as 10 minutes).
- Run a knife around the edge of the spring form pan before removing the edge.
Video
Notes
- This dish is great served hot or cold. I love it all the ways. Serving it with whipped cream of ice cream is a must, as it is very rich. You can also serve it with fresh berries, a chocolate or mint-chocolate ganache drizzled over it, a dusting of powdered sugar, or even a raspberry sauce.
- You can use semi-sweet or milk chocolate chips; it all depends on how dark and rich you like your chocolate desserts.
- If you use a smaller spring form pan you’ll need to cook the cake longer. I had to cook it an additional 8 minutes when using an 8-inch spring form pan.
This Rich and Fudgy Flourless Chocolate Cake Recipe is much better than the King Arthur Flourless Chocolate Cake recipe. This recipe contains more butter and eggs. I was looking for a recipe that would taste more like a fantastic fudgy flourless chocolate cake we enjoy at an area restaurant. My family loved this! (FYI We avoid sugar in our house so I used Monkfruit sugar substitute. Use 1:1 and tastes same as sugar.)
Cake looks Delicious and fresh, the image itself looks tempting, how can someone think of not to taste it!
It looks very good indeed and tasty. I’ll make your cake recipe.
OH Yum!! Right up my chocoholic/sweet tooth alley. Looks so good!
Flourless Chocolate Cake is so underrated–this looks so fudgin’ delicious!
Best comment ever!
I love the simplicity of this recipe and the many options it can be prepared and served. Definitely rich, fudgy and chocolatey!