This Flourless Chocolate Cake is the epitome of chocolate indulgence. With just five core ingredients, it delivers an unforgettable experience: a delicate, crisp crust gives way to an interior that’s incredibly dense, smooth, and rich—like a baked chocolate truffle.
Naturally gluten-free, it relies on whipped eggs for its structure, resulting in a cake that’s as elegant as it is easy. Whether you’re catering to dietary restrictions or simply seeking the most intense chocolate dessert possible, this cake is a guaranteed showstopper that’s perfect for dinner parties, romantic occasions, or any moment that calls for pure luxury.
The Science of Structure Without Flour
Without flour to provide structure, this cake depends entirely on the protein in eggs and the emulsion of chocolate and butter. The key is in the whipped eggs: beating the eggs and sugar until they are very thick, pale, and ribbon-like incorporates air bubbles that expand in the oven, giving the cake its slight rise and delicate top crust.
The melted chocolate and butter form a stable, glossy ganache base. When the two components are folded together, the air from the eggs is suspended in the rich chocolate mixture. As it bakes, the proteins in the eggs coagulate, setting the structure around the air pockets while the cocoa butter and dairy fats ensure an irresistibly moist, fudgy texture.
The result is a cake that is simultaneously light on the palate yet profoundly rich and dense.
Ingredients
For the Cake:
- 8 oz (225g) high-quality semisweet or bittersweet chocolate (50-70%), finely chopped
- ¾ cup (1 ½ sticks / 170g) unsalted butter, cut into pieces
- 1 cup (200g) granulated sugar
- 6 large eggs, at room temperature*
- ¼ cup (25g) unsweetened cocoa powder, plus extra for dusting
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
Room temperature eggs are non-negotiable. They whip to a much greater volume than cold eggs, which is essential for the cake’s structure.
For Serving (Optional): Powdered sugar, fresh berries, whipped cream, or vanilla ice cream.
Instructions
1. The Melted Chocolate & Butter Ganache (Result of Melting): Preheat oven to 375°F (190°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a heatproof bowl set over a pot of simmering water (double boiler), combine the chopped chocolate and butter.
Heat gently, stirring occasionally, until completely melted and smooth. Remove from heat and let cool slightly while you prepare the eggs.
2. The Ribbon-Stage Egg Mixture (Result of Whipping Eggs): In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the eggs, sugar, vanilla, and salt on high speed for 8-10 minutes. The mixture will become very thick, pale yellow, and fall in thick, lazy ribbons when the whisk is lifted. This volume is critical.
3. The Combined Chocolate Batter (Result of Folding): Whisk the cocoa powder into the slightly cooled chocolate-butter ganache until smooth. Gently fold about ⅓ of the whipped egg mixture into the chocolate to lighten it.
Then, carefully fold the lightened chocolate mixture back into the remaining whipped eggs until no white streaks remain. The batter will be airy, glossy, and pourable.
4. The Uncooked Batter in the Pan (Result of Pan Prep): Pour the batter into the prepared springform pan. Tilt the pan gently to spread it into an even layer. The surface will be glossy and may have a few bubbles.
5. The Baked Cake (Result of Baking): Bake for 35-40 minutes. The cake is done when the top is puffed, set, and has a beautiful, dry, crackly crust. A toothpick inserted about 1 inch from the edge should come out with moist crumbs (it will look wet in the very center—this is correct and will set as it cools).
6. The Cooled & Sunk Cake (Result of Cooling): Let the cake cool completely in the pan on a wire rack. It will sink dramatically in the center as it cools, forming a dense, fudgy interior and creating a natural well for toppings. This sinking is expected and desired.
7. Serve & Store: Once completely cool, run a knife around the edge and release the springform ring. Transfer to a serving plate. Dust heavily with powdered sugar or cocoa powder. Serve at room temperature with berries and cream.
Store covered at room temperature for 1 day or in the refrigerator for up to 5 days. Let come to room temperature before serving for the best texture and flavor.
Pro-Tips for a Perfectly Fudgy, Crackly Top
- Use Quality Chocolate: This is the star ingredient. Choose a bar chocolate you enjoy eating, with 50-70% cocoa solids for the best balance of flavor and structure.
- Don’t Rush the Eggs: Whipping the eggs and sugar to a thick, pale ribbon stage is the most important step for achieving the signature texture. Undermixing will result in a dense, soggy cake.
- Fold Gently: Overmixing or deflating the egg foam when combining with the chocolate will lead to a flat, heavy cake. Use a wide spatula and a light hand.
- Don’t Overbake: The cake should still look a bit wet in the very center when you pull it from the oven; it will continue to set as it cools. Overbaking makes it dry and crumbly.
- Cool Completely: The cake must be fully cooled and set before slicing, or it will be too gooey. For clean slices, use a hot, clean knife, wiping it between cuts.
- Make it Ahead: This cake actually tastes better the next day, as the flavors deepen. Bake it a day in advance for a stress-free, impressive dessert.
This Flourless Chocolate Cake is pure, unadulterated chocolate ecstasy.