Flourless Chocolate Cake

Naturally gluten-free, flourless chocolate cake is rich, fudgy, and deeply chocolaty. This cake is quick to stir together and keeps well when made ahead and refrigerated. It’s perfect for Passover or any occasion when you need a chocolate dessert that is sure to impress.

Learn how to make flourless chocolate cake. You'll love how easy it is to make.

What Kind of Chocolate Do I Use for Flourless Chocolate Cake?

You can use semi-sweet or bittersweet chocolate. Semisweet is best for a deep chocolate flavor without much bitterness. If you prefer an extra-dark chocolate flavor, choose bittersweet chocolate.

No matter which type of chocolate you use, be sure to buy a good-quality bar to chop. It will melt more smoothly than chocolate chips, and with so few ingredients, using a good chocolate will make a big difference in flavor.

Ingredients for Flourless Chocolate Cake:

This cake may look fancy, but it doesn't require a lot of extra work or special ingredients. Here's what you'll need to make flourless chocolate cake:

• Baking spray or butter: While we also recommend lining the pan with parchment paper, generously greasing the pan helps the cake release cleanly and easily from the pan. If you're avoiding flour or gluten, be sure to choose a gluten-free baking spray or use butter to grease the pan.
• Semisweet or bittersweet chocolate: For a sweeter (but not overly sweet) flavor, choose semisweet. For a more intense chocolate flavor, choose bittersweet.
• Unsalted butter: Using unsalted butter in baking recipes helps you control the salt level. If you use salted butter instead, reduce or leave out the salt.
• Granulated sugar: Besides the obvious sweetness, sugar adds moisture to baked goods.
• Instant espresso powder: Adding a little espresso powder compliments the chocolate flavor (without tasting like coffee). For more of a mocha flavor, double the amount of espresso powder.
• Vanilla extract: Adding some vanilla helps round out the flavor of the cake.
• Table salt: A little salt helps bring out the flavors of the chocolate and vanilla extract.
• Eggs: Because this recipe doesn’t use flour, eggs help provide structure to the cake.
• Dutch-processed cocoa powder: We recommend Dutch-processed cocoa powder for this recipe because it is less bitter than regular cocoa powder.
• Fresh raspberries and powdered sugar: We like to serve this cake with fresh raspberries and a light dusting of powdered sugar, but you can also serve with whipped cream or ice cream. (Powdered sugar is not kosher for Passover, so omit if serving for the holiday.)

How To Make Flourless Chocolate Cake

There's a good bit of stirring, but this cake is actually easy to make. Here's a brief outline of the recipe; the full recipe is further below:

• Step 1: Prepare the pan. Greasing it generously with baking spray or butter and lining the bottom with parchment paper helps the cake release easily from the pan. If you're looking to fully avoid flour, be sure to use butter for the pan.
• Step 2: Melt the chopped chocolate and butter together in a microwave-safe bowl. If you’d prefer, you can also melt the chocolate and butter on the stovetop. Just make sure to not let the pan get too hot and burn the chocolate. Stir until smooth and combined.
• Step 3: Whisk in sugar, espresso powder, vanilla extract, and salt until smooth.
• Step 4: Whisk in the eggs until smooth. Using room temperature eggs helps them incorporate more easily into the batter.
• Step 5: Whisk in the cocoa powder until smooth.
• Step 6: Bake the cake. The center will still be fairly wet when it’s done, which is why it’s important to use a thermometer to test for doneness. Let the cake cool in the pan for 10 minutes, then turn it out onto a serving plate and let cool completely.

Is This Flourless Chocolate Cake Gluten-Free?

Yes, this flourless chocolate cake is gluten-free as long as you don't use a baking spray that contains flour. If you are avoiding gluten entirely, some of the ingredients for this cake could be manufactured in a facility that is not gluten-free. Read all packaging to be sure you're using gluten-free products.

How To Store Flourless Chocolate Cake

Keep any leftover cake wrapped or in an airtight container in the fridge. It will last up to three days if stored properly.

You can also freeze flourless chocolate cake up to one month. Wrap slices in plastic wrap, then aluminum foil, and store. Keep multiple frozen for quick and easy desserts. Thaw in the fridge overnight.