This Flourless Chocolate Cake recipe is rich, decadent, and super easy to make! It's completely gluten-free, and you can top it with your favorite fruit, powdered sugar, or a chocolate ganache!
Happy (almost) February! Valentine's Day is coming up and wouldn't you like to impress with something so delicious, and so simple? This recipe is so easy and it doesn't require many ingredients or equipment. You can even whip it up in one bowl, and one pan. Did I convince you yet? Oh, not yet? Well, it's gluten-free. So like....no flour. Ya'll...no...flour! You wouldn't even know!!!!
I was trying to come up with an easy dessert I can make with some chocolate that I had in my pantry, but I didn't want to pull out so many ingredients and fuss around with my stand mixer, or even my hand mixer. And I thought, "ooh, flourless chocolate cake recipe!" And viola! It is absolutely amazing! It's so rich and decadent. My husband said it reminds him of a brownie. You can eat it either cold or warm, which I did both. I like it best when at room temperature.
Ingredients for Flourless Chocolate Cake Recipe
Because this a gluten-free flourless chocolate cake recipe, it's absolutely important to use high quality ingredients since chocolate is the STAR of this show!
Chocolate: I highly recommend a good quality dark chocolate. I use 85%, but you could use anything over 70%. If you don't want to mess around with chopping a chocolate bar, you could even use chocolate chips, but just make sure it's high quality.
Espresso powder: I use ½ teaspoon and no more, because I'm only trying to enhance the chocolate flavor. If you would like more of an espresso flavor coming through, you could use 1 to 2 teaspoon instead.
Dutch-Processed Cocoa: I swear by my dutch-procesesd cocoa powder. If I don't have it in my pantry, I won't even bother making a chocolate cake! That's how serious I am about it. I like it much better than regular cocoa powder. It gives a much deeper flavor and it's a staple in my baked goods. Sometimes it could be hard to find in your regular grocery store, but you could find it online.
I personally buy mine from a shop out in Salt Lake City called Orson Gygi that I had the pleasure of visiting on a road trip with my husband. Ever since, I've been purchasing my chocolate chips and cocoa powder directly from their website. The one I purchase is Callebaut Extra Brute Cocoa Powder. You could find other brands closer to home, or on Amazon. I have had success with Ghiradelli cocoa powder and it is easy to find in supermarkets.
How to prep the pan:
Make sure you have an 8x8 round pan that is greased or sprayed down with baking spray. This step is very important to make sure the cake doesn't stick. It's very easy for this cake to crumble and break apart, so make sure the pan is greased well! Once greased, place a parchment paper round at the bottom and then grease or spray baking spray on top of the parchment paper. Once the cake is baked, it will come out with ease.
How to Make Flourless Chocolate Cake:
Steps to make flourless chocolate cake recipe
You'll want to start by chopping the chocolate and cutting the butter into cubes. Then, place them both into a microwave safe bowl and heat the chocolate/butter for 30 seconds at time and stir between each increment until smooth. Once chocolate has cooled just a little, add and whisk each ingredient until all is combined, then pour into prepared pan. Bake at 375 degrees until toothpick inserted comes out clean or internal temperature reaches 200 degrees F.
This gluten-free, flourless chocolate cake recipe can be eaten completely alone or paired with some of your favorite toppings:
- Vanilla ice cream
- Powdered Sugar
- Whipped frosting
- Chocolate Ganache
In the photos, you can see that I used a chocolate ganache, but it's not part of the recipe. I whipped it up as a last minute topping. If you'd like to make it, here are the ingredients:
- ½ cup milk chocolate chips
- 3 tablespoon half and half
- Pour the chocolate chips into a microwave safe bowl
- Heat up the half and half, then pour it over the chocolate chips.
- Let sit for a few minutes then stir. If you feel like it's not melting completely, pop it back into the microwave for 15-30 seconds, then mix again until completely smooth.
- Let it cool slightly before pouring over the cake.
Can I eat Flourless Chocolate Cake cold or warm?
Once cake is out of the oven and cooled in pan for 5-10 min, remove it from the pan and you could do one of two things (or both!):
Serve warm: I will admit, I couldn't wait and dug right in and ate it when it was a little warm, with some simple powdered sugar, and it was delicious. I had some leftover whipped cream in the fridge and my husband enjoyed it with a dollop and he loved it. It would taste great with vanilla bean ice cream on top, but I didn't have any in the freezer to try.
Serve room temperature: The second way to eat this is to wait until it's completely cooled. To be honest, you could try it both ways, which is exactly what I did. I thought it was delicious warm, but when I tried it after it was completely cooled, I changed my mind. Somehow the cake became more fudgy and delicious! It sets much better and tastes much more rich and decadent.
Whichever way you want to eat it....you can't go wrong!
If you like this recipe, be sure to leave a review. Check out more chocolate recipes:
- Mini No-Bake Chocolate Cheesecake
- Espresso Brownies with Espresso Cream Cheese Frosting
- Dairy-Free Chocolate Cake
- No-Bake Chocolate Tart
- Crinkle Brownie Cookies
Flourless Chocolate Cake
- ½ cup (1 stick) unsalted butter
- 6.5 ounces dark chocolate, chopped
- ½ teaspoon espresso powder add extra if desired more espresso taste
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ⅓ cup (33g) cocoa powder preferably dutch-processed
- Preheat oven to 375° F
- Spray an 8x8 round pan with baking spray and line the bottom with parchment paper, then spray the parchment paper (Do not skip this step. It will make sure the cake releases)
- Chop up chocolate and butter (into cubes) and place in microwave safe bowl and microwave in 30 seconds increments. Between each increment, remove bowl from microwave and stir butter and chocolate together until melted
- Let cool for several minutes, then add salt and espresso powder and whisk
- Add sugar and whisk until combined
- Add eggs and continue whisking until smooth
- Add cocoa powder and whisk just until incorporated
- Pour batter into baking pan and spread evenly
- Bake for 25 to 30 minutes. The top will look crinkly. A toothpick inserted should come out clean, and if you want to be sure, you can check the internal temperature and should read 200° F
- Remove from oven and let sit in pan for 5 to 10 minutes and then invert on a cooling rack.
- Once completely cooled, you can flip it top side up on a serving plate or leave it upside down. Top with powdered sugar, whipped cream, or other desired frosting.