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Our Flourless Chocolate Cake is an elegant, simple dessert! Rich and decadent, yet light and smooth. A chocolate lover’s dream!
Featured with this recipe
- Ingredients in Flourless Chocolate Cake Recipe
- For the Cake:
- For the Ganache:
- What does a flourless chocolate cake taste like?
- Baking Tips and Techniques
- Toppings for Flourless Chocolate Cake
- A Healthier Dessert Variety
- Frequently Asked Questions
- More Chocolate Cake Recipes for Chocolate Lovers
- How to Make Easy Flourless Chocolate Cake
- Easy Flourless Chocolate Cake Recipe
This Flourless Chocolate Cake recipe is the easiest recipe for a flourless cake I have ever made, but it tastes just as delectable and divine as more difficult recipes. The chocolate’s flavor is rich, full of brownie- like flavor and texture, and is the perfect dessert for chocolate lovers. If you have a gluten allergy, you are really going to love having this flourless chocolate cake gluten-free recipe on hand!
Ingredients in Flourless Chocolate Cake Recipe
For the Cake:
- Eggs – whisk eight (yes 8!) whole eggs into a large bowl one by one until soft peaks appear in the egg mixture. You can use the whisk attachment on an electric mixer or a hand mixer.
- Ghirardelli semi sweet chocolate chips – melted chips give the cake all that deep, rich cocoa flavor without the mess of cocoa powder, even though Dutch-processed cocoa powder is delicious in recipes. The chocolate chips just makes the whole process easier and less messy.
- Butter – you’ll use ½ cup, or one stick of unsalted butter.
- Almond extract -I use this in place of espresso powder, which is usually a common ingredient in flourless chocolate cake. You can also use vanilla extract if you prefer.
- Salt – a pinch of salt is optional but not necessary for this recipe.
For the Ganache:
- Ghirardelli semi sweet chocolate chips – use a microwave-safe bowl to get perfect melted chocolate in one minute.
- Heavy cream – melt this with your chocolate chips for a delectable ganache that pairs perfectly with this cake and a scoop of vanilla ice cream on top.
What does a flourless chocolate cake taste like?
Flourless chocolate cakes are very rich and dense. With the absence of flour, it is not light and airy like most cakes, yet it packs a powerful chocolate punch. Even a small slice is very satisfying. The cake has a more of a fudge like texture. It is topped with a silky smooth chocolate ganache that is sinfully sweet, yet light enough to not weigh you down. It is a delicious way to end a meal.
Baking Tips and Techniques
- Most flourless chocolate cake recipes can be frustrating with complicated instructions or ingredients. But with this recipe, you can follow the recipe card below for simple, easy to follow steps and end up with a gorgeous dessert that makes it look like you spent hours in the kitchen.
- Make sure to allow yourself plenty of time when making this cake. It’s easy to make, but still requires plenty of cooling time. Plan on at least thirty minutes to let your cake cool. You can use a toothpick to check to see if the cake is cooled and set properly. This will avoid crumbs and flakes coming off your cake.
- Add the ganache topping after it has cooled. Then, it needs at least three hours in the fridge to chill, but longer is better! I like to make this the night before and let it refrigerate overnight, so it’s perfectly ready to serve.
- You can prepare your ganache on the stove using a small saucepan. Fold the chocolate chips into the heavy cream and stir constantly until the chocolate mixture’s completely melted.
- Many flourless cake recipes require a springform pan but if you grease your 8 inch round cake pan by thoroughly you should have no trouble. I butter the bottom and the sides. You can also add a buttered parchment paper buttering the bottom and sides.
Toppings for Flourless Chocolate Cake
This basic flourless chocolate cake can be dressed up all sorts of ways:
- Top with fresh raspberries, blackberries, kiwi, strawberries or any other fresh berries you like.
- Drizzle chocolate syrup or raspberry syrup over the top.
- Use a dusting of powdered sugar or a dollop of whipped cream with bittersweet chocolate shavings.
- You can make a simple meringue by using whipped egg whites and sugar to place on top of the cake.
- Vanilla ice cream or strawberry ice cream are also delicious alongside this cake.
A Healthier Dessert Variety
This Easy Flourless Chocolate Cake is naturally gluten free, it isn’t overloaded with sugar, and is also has a bit of protein! If you divide the cake into 8 servings, there are 6 grams of protein per serving. It is definitely one of the healthier options if you are deciding on a dessert.
Frequently Asked Questions
Believe it or not, flourless desserts can be delicious! It also contains no gluten which makes it ideal for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains are not permitted.
This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.
This flourless cake is definitely not a low calorie dessert. The absence of flour doesn’t mean there is an absence of calories, although it does cut back on carbohydrates. It all depends on the other ingredients used. There are lower calorie versions of flourless chocolate cake, but the taste and texture are compromised.
The cake batter for this recipe calls for four ingredients: large eggs, semi-sweet chocolate chips, butter, and almond or vanilla extract. The ganache has only two ingredients: semi-sweet chocolate chips and heavy cream.
Yes, for the best taste and texture, keep it chilled in the fridge. It will thaw to room temperature as it sits out.
To make this dessert you will need the following: A stand mixer (or a large bowl and an electric hand mixer), an 8 or 9-inch round pan, a microwave or double broiler, and parchment paper for lining the pan.
Read More: 33+ Simple Dessert Ideas
More Chocolate Cake Recipes for Chocolate Lovers
We have chocolate cakes in all shapes and sizes, and every single one is decadent. It all depends on what you are looking for. Try our easy 4 ingredient Chocolate Pudding Cake if you are in a hurry, or for something a little fancier, give our copycat Nothing Bundt Cake Chocolate Chocolate Chip Cake recipe a try. You can’t go wrong with any of the delicious chocolate cake recipes below. Please note these recipes are not gluten-free.
- Carnival Cruise Warm Melting Cake– Have you tried the Carnival Cruise Line Warm Chocolate Melting Cake? If you’ve been on a Carnival Cruise, you know how amazing it is. If not, you can indulge in this decadent chocolate melting cake at home.
- Chocolate Pudding Cake– This Chocolate Pudding Cake is probably the easiest chocolate cake recipe out there. There are only 4 ingredients!
- Chocolate Chocolate Chip Nothing Bundt Cake – A rich, moist, and delicious chocolate cake that tastes just like the cake you can buy from the Nothing Bundt Cake store.
- Better Than You Know What Cake – Turn a basic chocolate cake mix into a decadent dessert. A chocolate cake filled with sweet, caramel filling and topped with toffee bars.
- Slow Cooker Molten Chocolate and Caramel Cake – Chocolate Cake in a Slow Cooker! A warm chocolate cake with a rich pudding filling.
How to Make Easy Flourless Chocolate Cake
Easy Flourless Chocolate Cake
Video
Equipment
- Hand Mixer
- Mixing Bowls
- Rubber Spatula
- 8 inch Round Cake Pan
Ingredients
- 8 eggs
- 24 ounces Ghirardelli semi sweet chocolate chips (reserve 1 cup for the ganache)
- 1 cup butter
- 1 to 2 teaspoons almond extract
For the Ganache:
- 1 cup Ghirardelli semi sweet chocolate chips from above
- 1/4 cup heavy cream
Instructions
- Pre-heat oven to 325 degrees. Beat the eggs with a stand or electric mixer until they are thick and fluffy and a light yellow color, about 2 to 3 minutes on high.
- Melt butter in the microwave in a separate, covered, microwave safe bowl. Quickly add the chocolate chips to the hot butter (be sure to reserve 1 cup of the chocolate chips). Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a smooth chocolate.
- While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Use a rubber spatula to scrape the sides and finish mixing in. Then slowly stir in the almond extract.
- Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. I also like to add buttered parchment paper to the bottom and sides. Then pour the batter into the pan.
- Bake at 325 for 30 to 35 minutes or until a light touch to the center doesn't feel like liquid underneath. Remove cake from oven, it will look puffed up but it will sink back down as it cools. Let it stand at room temperature for at least 30 minutes before adding the ganache topping.
For the Ganache:
- In a microwave safe bowl add the ¼ cup heavy cream and microwave on high for about 1 minute, or until the cream just begins to boil on the edges of the bowl. Remove and immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a creamy chocolate.
- Spread evenly over the top of the cake, leaving a small rim around the outer crust.
- Chill the cake, with the ganache on top, in the fridge for at least 3 hours before serving. When ready to serve sprinkle on some powdered sugar, fresh raspberries, or drizzle on some chocolate or raspberry syrup.
Notes
- Please note that this cake needs time to chill in the fridge for 3 hours. Plan accordingly. Make sure to allow yourself plenty of time when making this cake. It’s easy to make, but still requires plenty of cooling time.
- You can prepare your ganache on the stove using a small saucepan. Fold the chocolate chips into the heavy cream and stir constantly until the chocolate mixture’s completely melted.
- Add the ganache topping after it has cooled. Then, it needs at least three hours in the fridge to chill, but longer is better! I like to make this the night before and let it refrigerate overnight, so it’s perfectly ready to serve.
This will now be my go to dessert. It is elegant, delicious and gets rave reviews. It’s also gluten free! Thank you so much for this recipe, it will be in our family for ever.
So, the cake cools IN THE PAN for 30 minutes? Can it be turned out onto a serving dish and then covered with ganache?
Yes, the cake cools in the pan. We haven’t tried turning it out, but because of the texture of the cake I don’t think it would hold its shape very well.
Made this for a dinner party. Definitely a favorite & will make it again & again
Looks great ,but my husband can’t have cream or butter any suggestions ?
That’s a tough one. Can he have margarine or butter flavored shortening?
This was delicious! Love how simple it was. The chocolate is so delicious.
Hi, can this be baked in a 9× 13 How do you recommend baking the recipe times 3?
I would like to use this as a larger graduation cake. Would it work in a large cookie sheet size pan?
We’ve made this with vanilla, a cheese cake pan in a water bath. The best flourless cake we’ve tried.
We are so glad you love this recipe. We haven’t tried it in a larger dish, but if I were going to try it I would definitely try the 9×13 pan first, I think the cookie sheet pan would be too shallow and the cake would puff out over the edges. Let us know how it goes if you try it!
This looks so delicious and tasty! I can’t wait to give this a try!
This looks amazing! Chocolate and raspberries are my favorite!
I too would like to try this cake with less sugar. Has anyone tried Monkfruit baking sugar. It is superfine almost like 10 x sugar. Do you think using the equivalent very dark chocolate bar chopped would work since the darker the chocolate the less sugar. I know it would not be as sweet. Has anyone tried wither of these?
Love this recipe! I have made it as directed and it was absolutely wonderful! But these days I’m going low-carb and made it with the stevia-sweetened chocolate chips. It came out on the dry side and my ganache looked awful. This could totally be user error and not the stevia chocolate chips but I’m wondering if anyone else has tried this? Looking for suggestions on how to improve it without the sugar!
I just made it and there was almost enough for 2 8” pans. What did I do wrong?
It sounds like maybe you whipped your eggs too long. The longer you whip them, the more air you incorporate into them, and the larger the mixture becomes. Did the cake still taste okay?
I just made this for tonight and the cake was more mousse like cake. Is that how it’s suppose to be?
Yes, without flour the cake is very dense and moist. I hope you enjoyed it!
I made this dairy free using a gluten free vegetable spread and coconut cream fron a can of coconut milk and organic chocolate chips for my daughter and it was very good.
I just got done mixing this cake up….somehow I got enough batter for 2 8″ cakes….did anyone else have this issue?
I did too! Not sure why? I put it in a 9” pan instead – it has been in 40 minutes and it’s not done????????♀️
I just mixed this up the found that I have enough for two cake pans also! Maybe because I beat the eggs for like 6 minutes. Next time I will use a springform pan.
I too had too much for an 8 inch cake pan, put into a 9 inch springform pan af puffed up to top. Sinking as cooling. Cooked 35 minutes. Smells wonderful.
Have you ever tried with dark chocolate? Have you ever omitted the extract? Just curious what you think of the taste with either going either route…Thanks! My husband said this recipe (as is) was better than ANY fancy restaurant! It’s a WINNER! Bravo!
We haven’t but I am sure it would be wonderful! I LOVE dark chocolate and totally want to do with it dark next time. We haven’t omitted the extract so if you try it, let us know how it turns out. So glad your husband liked it so much! 😀
Hi, a friend of mine requested a flourless chocolate torte for her birthday and I was hoping to do a ganache drip on the sides like a lot of bakeries are doing. Do you think this ganache would create the drip affect? Also, would it work on a single layer like this?
The ganache on this cake mix is thicker, and you won’t get the drip affect. Try the chocolate ganache that we use for our Chocolate Malt Cake with Chocolate Malt Icing. Recipe here: https://www.favfamilyrecipes.com/chocolate-malt-cake-with-chocolate-malt-icing/. I think this will give you the look you are looking for. Thanks for asking!
Just to clarify, one 1 cup of chocolate. Chips goes into the cake, right? Wasn’t sure if it meant you should have the 2 cups but reserve one of them for the ganache, or have the two cups and reserve an additional one cup for the ganache
You start with 2 packages of chocolate chips, take out 1 cup to save for the ganache, and the rest you use for the cake.
I hope that helps! 🙂
How big are the packages? 16 oz?
Are you referring to the chocolate chips? You will want 24 oz.. so 2, 12 oz packages. Hope this helps!
Could I use vanilla extract instead of almond extract?
Yes, it will just have a slightly different flavor 🙂 Hope this helps!
Can you use Toll House chocolate chips instead of Ghirardelli?
Yes, you probably could make that substitution and be just fine 🙂
I made this last night and let it cool all night. It was late so I didn’t make the ganache. Can I make it this morning and add it?
Of course, you can add the ganache any time!
Hello!
Thank you for sharing this recipe!!
Have you ever used a springform pan instead of the cake pan?
Thank you!
I haven’t, but I know a lot of people do.
How large is this cake? Is it possible to double the recipe? Is it necessary to use a round pan or could I make a larger rectangular pan for a larger group?
You can definitely do it in a rectangle pan. If you do a cake pan size you will probably want to double the recipe.
When removing the cake from the pan, do you flip it over? Is there a trick to doing this?
I am not using a springform pan.
Thank you!
You can put a plate over the pan and then flip in over, holding the plate over the top (does that make sense?) That way when you flip the cake, cake doesn’t go flying out of the pan where you don’t want it to go.
Can this cake be frozen
Yes, it should freeze just fine. Thanks for asking!
At tthe Hollywood bowl last summer I had flourless chocolate cake for the 1st time and will happily try the recipe.
But about the recipe itself, why if you want to easily communicate to people do you print it in such pale, pale gray/blue ink? It makes it neither easy to read or to print.
Thank you,
Hi Sonny– thank you for bringing this to our attention.. we were not aware that the recipes weren’t printing in black. We will see if we can figure out the problem and get it fixed. Sorry for the inconvenience!
How long is “several minutes” beating the eggs? And do you take the cake out of the pan before adding the ganache? Looks amazing!
It just depends on your blender, I beat them for a good 2 to 3 minutes. For the ganache you can do it either way, you just want the cake completely cool.
I made this tonight and it was delicious!! My husband couldn’t believe there wasn’t any added sugar, he loved it and he’s very picky!! Thanks for the recipe!
So glad you liked it! Thanks Rebecca!
I made this tonight and it was sooo easy and so delicious!! My husband couldn’t believe there wasn’t any sugar added, he loved it and he’s very picky!
I do have one question: I made these in muffin tins for individual servings and left off the ganache. I was hoping to do like a chocolate lava cake idea with chocolate sauce and strawberries but do you recommend not reheating it due to the consistency changing? I love how they’re so fudgy so I didn’t want to reheat and dry it out.
Thanks!!
I haven’t tried that so I am not sure how it would end up re-heated. I usually serve it cold. But I don’t see why not? I’m sure it will still taste great!
There is sugar, but the sugar is in the chocolate. Since you are adding the sugared chocolate then yes, you are adding sugar.
This cake looks very rich and decadent and I can’t wait to try the recipe. What size eggs should I use? Should the butter be salted or unsalted? Thanks and Happy New Year!!
I used large eggs. You can go either way with the butter, but I prefer the unsalted for this recipe. Let me know how you like it!
Wonderfully delicious and easy recipe! It’s now my go to for parties and family gatherings. Everyone loves it! I usually use vanilla extract instead of almond due to allergies. However, this time I forgot the vanilla! Will this make a significant difference?!