This easy flourless chocolate cake recipe is so easy to make with just six simple ingredients! You’re going to love how chocolatey, rich, and dense this cake is. When topped with a dollop of whipped cream, a slice this flourless chocolate cake is simply irresistible.
Best Flourless Chocolate Cake Recipe
Sometimes, you just need a rich chocolate dessert to really lose yourself in. If you’re like me and find yourself craving the comfort of chocolate more often than not, than this recipe is calling your name!
Each bite of this flourless chocolate cake is decadently rich and satisfying. Without the flour to give the cake a fluffy body, it bakes and settles into a thin, incredibly dense dessert.
Next time you’re planning a romantic evening with your honey, or you just want to treat yourself to total chocolatey pleasure, you need to make this easy chocolate cake!
Why you’ll love this easy Flourless Chocolate Cake recipe
- Easy: This recipe calls for only six ingredients and can be made in under an hour from start to finish. The steps are also very easy to follow and hassle-free!
- Rich: As much as I love a fluffy chocolate cake, this fudgy, rich recipe can be even more satisfying to a true chocolate lover.
- Unique: Serving this flourless cake at a party always garners more attention than serving a normal chocolate cake. People are always so intrigued to taste a cake made with no flour!
How to make chocolate cake without flour (so fudgy!)
- Preheat the oven and prepare a springform pan.
- Melt the chocolate chips with warm butter.
- Stir in the sugar and almond flour.
- Stir in the room temperature egg yolks.
- Beat the egg whites until stiff peaks form.
- Fold the egg yolks into the chocolate batter.
- Pour the batter into the prepared springform pan.
- Let the cake cool completely before removing from the pan.
- Dust with cocoa powder, then serve.
How do I know when the cake is finished baking?
This is a cake that you definitely want to avoid over-baking! If baked too long, the cake will dry out quickly and you’ll lose the moist fudgy texture that makes it so desirable.
It should be fully cooked at the end of cooking time, however, there’s an easy way to double check.
To be as precise as possible, use an instant read thermometer to help gauge the doneness of the cake. If it reads at least 200°F on the thermometer, the cake is baked!
Is this cake gluten-free?
Yes, it is!
This cake is made with almond flour instead of traditional flour – that’s why it’s flourless.
Almond flour isn’t really flour at all. In fact, it’s really just finely grounded blanched almonds, making this cake wonderfully gluten-free.
How long will it stay fresh?
Keep any leftover cake slices you have in an airtight container in the refrigerator. There, the cake will stay fresh for up to 4 days.
Personally – I think this cake might be even better when it’s chilled!
Recipe Tips and Tricks
- I love dusting my flourless chocolate cake with cocoa powder! However, it’s also delicious when topped with powdered sugar, fresh berries, and even chocolate ganache.
- If you decide to freeze the cake, don’t cut it beforehand! The whole cake will freeze much better than slices of the cake. As a whole, uncut cake, it’ll stay fresh in the freezer for up to 3 months in an airtight container or wrap.
- This cake is only as good as the chocolate you use. So, pick your favorite chocolate and don’t be afraid to splurge!
A slice of this fudgy, decadent flourless chocolate cake is like enjoying a slice of heaven! Make this easy chocolate cake today and you’ll be head over heels.
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If you make this recipe be sure to leave us a comment or rating. Enjoy!
Best Flourless Chocolate Cake Recipe
- 1 Cup dark chocolate chips or chopped chocolate
- ½ Cup butter melted and warm
- ¾ Cup sugar
- ½ Cup almond flour
- 4 Eggs separated
- Cocoa powder for dusting
- Preheat the oven to 350 degrees. Grease a springform pan and set aside.
- Place the chocolate chips in a bowl. Pour the warm, melted butter on top and wait for 2 minutes. Stir until all the chocolate is melted.
- Add the sugar and almond flour and stir to incorporate, the batter should be shiny. Stir in the room temperature egg yolks and set the bowl aside.
- In the bowl of a stand mixer whip up the egg whites until stiff peaks form.
- Fold into the chocolate batter ¼ of the whipped egg yolks. Repeat the process ¼ at a time until all the egg whites are incorporated. The batter should be light and airy.
- Pour into the prepared pan and take to the oven. Bake for 30 to 35 minutes or until done.
- Remove from the oven and let it cool down completely before removing the pan. Dust with cocoa powder before serving.
- If your butter is not warm you can also melt the chocolate and butter together using a double boiler.
- This cake is as good as the chocolate you use. Make sure you are using good quality chocolate. I used Callebaut chocolate.