This Flourless Chocolate Cake is my sister-in-law’s favorite! It’s much thinner than my ultra rich, almost mousse-like flourless chocolate cake (it has a crinkly top from the cake collapsing as it cools, and is much thicker than this cake). But there’s a time and a place for everything, and with this version you get crisp edges and an even layer of fudgy chocolate in every bite.
Why I love this cake
It’s got a deep, rich chocolate flavor with a hint of sweetness. But really, I love the textural contrast! The center is soft and dense, while the exterior yields a thin crisp layer of chocolatey goodness. It’s beyond perfect with whipped cream and fresh berries! It also happens to be my sister-in-law’s favorite chocolate cake!
For more chocolate recipes, be sure to give my chocolate espresso brownies, chocolate chess pie, or this no bake chocolate mousse pie a try next!
What You’ll Need
- Dark chocolate chips or chopped dark chocolate
- Unsalted butter
- Granulated sugar
- Kosher salt
- Instant espresso powder
- Vanilla extract or vanilla bean paste
- Room temperature eggs
- Unsweetened Dutch cocoa powder, plus more for dusting the baked cake!
- For serving: raspberries, blackberries, or quartered strawberries and homemade whipped cream.
Ingredient Substitutions
- Sugar: You can use coconut sugar or another granulated sweetener if you prefer a different type of sugar.
- It’s totally ok to use a regular cocoa powder if you don’t have Dutch-processed. This is my personal preference when baking due to its richer flavor.
- While you can use milk chocolate or semi-sweet chocolate, the cake will have a more intense flavor if you use dark chocolate.
- I have not tested this with coconut oil or dairy-free butter, but feel free to give it a try and comment below with your results.
How To Make Fudgy Flourless Chocolate Cake
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- To melt chocolate using a microwave: Place chocolate chips and butter in a microwave-safe bowl, then heat on high in 30-second increments, stirring well after each addition until completely melted and smooth. Cool slightly. (You can also use the double boiler method.)
- Mix the batter: Stir in the sugar, salt, espresso powder, and vanilla extract. Add the eggs one at a time, whisking well after each addition. Sift the cocoa powder on top, then mix until smooth.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with an offset spatula. Bake for 25 minutes, or until the edges are set and the center is just slightly soft. The cake will puff up slightly and then settle as it cools.
- Cool the Cake: Allow the cake to cool in the pan for about 5 minutes, then run a knife around the edge and invert it onto a wire rack to cool completely. Re-invert onto a plate so its right side up. Cool for an additional 10 minutes (or cool completely — personal preference!) then dust with cocoa powder. Enjoy!
FAQs
Yes, but the cake will be sweeter and less intense in chocolate flavor. Adjust the sugar if necessary to balance the sweetness.
The edges should be set and slightly pulling away from the pan, while the center should still look slightly soft and glossy. The cake will firm up as it cools.
That’s a great method for melting butter and chocolate together, please feel free to do so!
Ari’s Best Tips!
- Use high-quality chocolate: The flavor of your cake greatly depends on the quality of the chocolate. Choose a good quality dark chocolate with at least 70% cocoa.
- Room temperature eggs: Ensure your eggs are at room temperature for a smoother batter and better texture.
- Don’t over bake: Keep an eye on the cake as it bakes. Overbaking can cause it to dry out and lose its fudgy texture.
Make-Ahead, Leftovers, & Storage
- To make-ahead: This cake can be made a day in advance. Store it covered at room temperature.
- Leftovers and storage: Keep any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- To freeze: This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Pro tip: If you want to enjoy this cake warm, simply reheat slices in a microwave for 10-15 seconds. Be careful not to overheat, as the cake can become dry.
Serving Suggestions
Serve this flourless chocolate cake with a dollop of homemade whipped cream (or really go for it with my coffee whipped cream!), and a handful of fresh berries. The tanginess of the berries complements the richness of the chocolate perfectly.
A scoop of coffee or vanilla ice cream or a drizzle of raspberry coulis are also excellent choices. And for an ultra luxe dessert, drizzle my espresso crème anglaise right on top!
This flourless chocolate cake is a showstopper with its crisp edges and fudgy center. It’s easy to make, versatile, and incredibly delicious. Whether you’re hosting a dinner party or treating yourself to a sweet indulgence, this cake is sure to impress. Enjoy!
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Dense & Fudgy Flourless Chocolate Cake
Equipment
- 8-inch cake pan
- Nonstick baking spray or butter
- Sifter
Ingredients
- 1 cup (170g) dark chocolate chips
- 8 Tbsp (113g) unsalted butter
- ¾ cup (150g) granulated sugar
- ½ tsp Kosher salt
- 1 tsp instant espresso powder
- 1 tsp pure vanilla extract or vanilla bean paste
- 3 large (150g) eggs, room temperature
- ½ cup (50g) unsweetened Dutch cocoa powder, plus more for dusting
- For serving: raspberries, blackberries, or quartered strawberries and fresh whipped cream
Instructions
- Prepare the pan. Preheat an oven to 375F. Spray an 8-inch cake pan with baking spray, then line the bottom with a round of parchment paper.
- Melt chocolate and butter. Place 1 cup (170g) chocolate chips and 8 Tbsp (113g) unsalted butter in a large microwave-safe bowl, then heat on high in 30 second increments, stirring after each addition, until both butter and chocolate are completely melted.
- Add remaining ingredients. Sift ¾ cup (150g) sugar, ½ tsp Kosher salt, and 1 tsp espresso powder in with the chocolate and butter mixture, then add 1 tsp vanilla extract and whisk to combine. Add 3 large eggs (150g), one at a time, and beat until smooth. Add ½ cup (50g) sifted cocoa powder, then whisk until just combined.
- Bake the cake. Pour the batter into the greased cake pan, use an offset spatula to smooth the top into an even layer, then bake for 25 minutes, or until a thin crust forms on top of the cake. Cool for 5 minutes in the pan, then run a knife along the edge of the pan to loosen. Invert the cake onto a serving plate or cooling rack. Re-invert the cake one more time so it’s right side up.
- Cool, then serve! Allow the cake to cool for an additional 10 minutes before dusting with cocoa powder. Serve at room temperature, cool completely, or reheat until warm. Enjoy with fresh berries and/or whipped cream!
Notes
- Nutrition facts do not include whipped cream or fresh fruit.
- To make-ahead: This cake can be made a day in advance. Store it covered at room temperature.
- Leftovers and storage: Keep any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- To freeze: This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Pro tip: If you want to enjoy this cake warm, simply reheat slices in a microwave for 10-15 seconds.
Nutrition
Photography by: Jo Harding.
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