Go Back
–+ servings

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

A flourless chocolate cake with a cracked top sits on a plate, one slice slightly separated. An orange patterned cloth and fresh raspberries are nearby, with a stack of plates and forks in the background—perfect for sharing this chocolate cake recipe.

Flourless Chocolate Cake Recipe

Melissa Griffiths
This Flourless Chocolate Cake Recipe creates a rich, fudgy dessert with just a few ingredients. Naturally gluten-free with intense chocolate flavor, it's perfect with whipped cream or ice cream!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 20 minutes
Total Time 48 minutes
Servings 12
Calories 179 kcal

Equipment

Ingredients
  

  • 1 cup chocolate chips
  • 1 ½ sticks of butter (¾ of a cup or 12 tablespoons)
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 5 large eggs
  • 1 teaspoon vanilla
  • Sweetened whipped cream, vanilla ice cream, or ganache for serving

Instructions
 

  • Prepare a 9-inch springform pan by greasing it well and adding a round layer of parchment paper to the bottom of the pan. Place a layer of tin foil snuggly around the bottom of the springform pan to catch any leaks.
  • Preheat the oven to 375°.
  • In a microwave-safe bowl, add the chocolate chips and butter. Microwave in intervals, stirring often, until the butter is hot and melted and the chocolate is melted completely. Allow the mixture to cool for a a few minutes.
    1 cup chocolate chips, 1 ½ sticks of butter
  • Add the sugar and the cocoa and stir well to combine.
    1 cup granulated sugar, ½ cup unsweetened cocoa powder
  • Add the eggs, one at a time, stirring well after each addition to create a smooth and shiny batter.
    5 large eggs
  • Add the vanilla and stir to combine.
    1 teaspoon vanilla
  • Place the batter in the prepared pan and set the pan on a baking dish, making sure the foil is tight around the outside of the pan.
  • Bake for 18-20 minutes, until the top forms a crust. Cake will be a bit jiggly (but not sloshy) and still runny in the middle.
  • Remove from the oven and let sit 20-30 minutes before serving. (This helps it to slice pretty, but you can let it sit for as little as 10 minutes).
  • Run a knife around the edge of the spring form pan before removing the edge.
  • Serve with sweetened whipped cream, vanilla ice cream, or chocolate ganache.
    Sweetened whipped cream, vanilla ice cream, or ganache for serving

Notes

Serving Temperature and Toppings: This cake is delicious served warm or chilled. Pair it with whipped cream or ice cream to balance the richness, or top with fresh berries, ganache, powdered sugar, or raspberry sauce.
Chocolate Chip Selection: Semi-sweet or milk chocolate chips both work well in this recipe. The choice depends on personal preference for how dark and intense the chocolate flavor should be.
Pan Size Adjustments: Using a smaller springform pan requires a longer baking time. An 8-inch springform pan typically needs an additional 8 minutes of baking compared to the standard 9-inch pan.
Sugar substitutes: Replace granulated sugar with coconut sugar for a deeper, caramel-like sweetness. You can also reduce the sugar to ¾ cup if you prefer a less sweet, more intensely chocolate dessert.

Nutrition

Serving: 1 of 12 slicesCalories: 179kcalCarbohydrates: 29gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 80mgSodium: 42mgPotassium: 84mgFiber: 2gSugar: 26gVitamin A: 149IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
Tried this recipe?Please consider leaving a review!