Flourless Chocolate Cake

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I’ve made this Flourless Chocolate Cake countless times, and it never fails to impress. Whether I’m hosting a dinner party or just indulging in a quiet evening dessert, this cake is my go-to for something decadent yet incredibly easy to pull together. It’s rich, dense, and unbelievably moist, with a luxurious texture that melts on the tongue. The glossy ganache on top adds an elegant touch, while the fresh raspberries balance the deep chocolate with a burst of tartness.

What I love most is how it turns a few simple ingredients into something extraordinary. There’s no flour in sight, which means it’s naturally gluten-free—and you’d never know. The intense chocolate flavor is front and center, exactly how a true chocolate lover would want it. It’s like a brownie and a truffle had a baby—and that baby is this Flourless Chocolate Cake.

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Why You’ll Love This Flourless Chocolate Cake

This cake is a chocolate lover’s dream—bold, rich, and unapologetically indulgent. It’s incredibly simple to make with pantry staples, yet the result feels gourmet. Plus, it’s perfect for gluten-free guests without compromising on flavor or texture. The smooth ganache glaze adds a glossy finish, and when topped with whipped cream and raspberries, it becomes a show-stopping dessert suitable for any celebration.

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What Kind of Chocolate Should I Use?

The quality of chocolate you use will define the entire cake, so choose wisely. I always reach for a high-quality dark chocolate—at least 60% cacao, though 70% or higher creates an even more intense result. Avoid using chocolate chips; they contain stabilizers that can affect the smoothness of the batter. Baking bars melt down better and give you that glossy, velvety texture we want in a flourless cake.

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Options for Substitutions

Even though this cake is all about chocolate, there’s a little room for customization:

• Butter Substitute: You can use dairy-free butter or even coconut oil for a different richness—though it may slightly change the flavor profile.
• Sugar Options: Regular granulated sugar works great, but coconut sugar or even maple syrup (reduce other liquids slightly) can be used for a more natural sweetness.
• Eggs: Since the eggs provide structure here, they’re not easy to substitute, but for an experiment, aquafaba (whipped chickpea liquid) may work, though the texture will be lighter and less fudgy.
• Ganache Variations: Try adding a splash of liqueur—like Grand Marnier or Chambord—to the ganache for a grown-up twist.
• Toppings: Swap raspberries for strawberries, blackberries, or even a dusting of flaky sea salt for a bold contrast.

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Ingredients for this Flourless Chocolate Cake

Each ingredient in this cake serves a purpose, creating a dessert that’s as simple as it is indulgent.

• Dark Chocolate: This is the heart of the cake. Rich and slightly bitter, it provides depth and that signature fudgy bite. Go for high-quality chocolate with 60–70% cacao.
• Unsalted Butter: It gives the cake a silky texture and helps the chocolate melt smoothly. It also adds richness that carries the flavor.
• Granulated Sugar: Essential for sweetness and structure. It balances the bitterness of the chocolate without making the cake overly sweet.
• Eggs: These are what hold the cake together. They create the body, structure, and lift since there’s no flour or leavening agent.
• Vanilla Extract: Just a touch enhances the chocolate and gives the cake a warm, fragrant undertone.
• Salt: A pinch of salt sharpens all the other flavors and cuts through the richness.
• Heavy Cream (for Ganache): This makes the ganache smooth and luxurious, turning melted chocolate into a silky glaze.
• Fresh Raspberries & Whipped Cream (Optional Toppings): For color, contrast, and brightness to cut through the dense chocolate.

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Step 1: Prep the Pan and Oven

Start by preheating your oven to 375°F (190°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides. This helps the cake release cleanly once baked.

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Step 2: Melt the Chocolate and Butter

In a heatproof bowl, combine chopped dark chocolate and unsalted butter. Melt them together using a double boiler or microwave in short bursts, stirring until smooth and glossy. Set aside to cool slightly.

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Step 3: Whisk the Eggs and Sugar

In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and slightly thickened. This step incorporates air and creates structure since we’re not using flour.

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Step 4: Combine Wet Ingredients

Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously to prevent scrambling. Add the vanilla extract and a pinch of salt, stirring until smooth and uniform.

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Step 5: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for about 20–25 minutes or until the center is just set. A toothpick should come out with a few moist crumbs, not wet batter. Let the cake cool in the pan before removing.

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Step 6: Make the Ganache

While the cake cools, heat heavy cream until just simmering. Pour it over chopped chocolate and let it sit for a minute, then stir until silky. Let it cool slightly before pouring over the cake.

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Step 7: Decorate and Serve

Once the ganache has set a little, top with fresh raspberries and a dollop of whipped cream, if using. Slice and serve!

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How Long to Cook the Flourless Chocolate Cake

The baking time is relatively short—about 20 to 25 minutes in a preheated 375°F (190°C) oven. You’re aiming for the edges to be set while the center stays slightly soft. It will firm up as it cools. Don’t overbake it; the texture should remain dense and fudgy, not dry or cakey. Once out of the oven, allow it to cool in the pan for at least 10 minutes before inverting onto a plate.

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Tips for Perfect Flourless Chocolate Cake

• Use High-Quality Chocolate: The flavor and texture hinge on the chocolate, so choose one you enjoy eating on its own.
• Don’t Overmix: Once you combine the chocolate and egg mixture, stir just until incorporated to keep the texture rich and smooth.
• Room-Temperature Eggs: These blend more easily and help achieve a uniform batter.
• Cool Completely Before Ganache: Pouring ganache on a hot cake can cause it to melt unevenly. Let the cake cool fully for a neat, glossy finish.
• Use an Offset Spatula: For spreading ganache evenly across the top without dragging crumbs.
• Chill to Set: If you want cleaner slices, refrigerate the cake for 1–2 hours before cutting. Warm the knife for smooth cuts.

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Watch Out for These Mistakes While Cooking

• Overbaking the Cake: It’s tempting to wait for a completely firm center, but doing so will dry out the texture. Remove it while it still looks a bit soft in the middle.
• Using Low-Quality Chocolate: Since chocolate is the star, anything less than premium will affect the flavor and texture.
• Skipping the Cooling Time: Both the cake and the ganache need time to cool and set. Rushing this step can lead to a messy presentation.
• Not Preparing the Pan Properly: Failing to line and grease your pan could lead to a stuck cake—frustrating and hard to salvage cleanly.
• Using Cold Eggs or Butter: This can cause your chocolate to seize when mixing. Let them come to room temperature before starting.

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What to Serve With Flourless Chocolate Cake?

Whipped Cream

The lightness balances the dense richness of the cake—unsweetened or just lightly sweetened is best.

Fresh Berries

Raspberries, strawberries, or blackberries offer a tart and juicy contrast that brightens each bite.

Espresso or Coffee

The bitterness of a hot espresso or black coffee pairs beautifully with the deep chocolate flavor.

Vanilla Ice Cream

A scoop of creamy vanilla cuts through the richness and adds a delightful temperature contrast.

Crème Fraîche

Its tangy creaminess works like magic against the dense chocolate.

Red Wine

Try a bold red like Cabernet Sauvignon or a fruit-forward Pinot Noir for an elegant pairing.

Salted Caramel Drizzle

A thin drizzle adds a luxurious touch and a sweet-salty finish.

Toasted Nuts

A sprinkle of toasted hazelnuts or almonds gives a bit of crunch and extra dimension.

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Storage Instructions

Flourless Chocolate Cake stores beautifully. Once completely cooled, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept:

• At Room Temperature: For up to 2 days.
• In the Refrigerator: For up to 5 days—just let it come to room temperature before serving for the best texture.
• In the Freezer: Wrapped well, it can be frozen for up to 2 months. Thaw overnight in the fridge before enjoying.

If topped with ganache and fresh berries, it’s best to add those fresh after thawing to maintain texture and appearance.

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Estimated Nutrition

Here’s a rough estimate for one slice (based on 10 servings, without whipped cream or berries):

• Calories: 350
• Fat: 26g
• Saturated Fat: 15g
• Carbohydrates: 25g
• Sugar: 20g
• Protein: 5g
• Fiber: 3g
• Gluten-Free: Yes

This cake is undeniably rich and indulgent—perfect for a treat that feels special without being complicated.

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Frequently Asked Questions

What size pan should I use?

An 8-inch round cake pan is ideal. A springform pan also works well for easier removal.

Can I make this ahead of time?

Yes! In fact, it tastes even better the next day. Just refrigerate and bring to room temperature before serving.

Is this cake gluten-free?

Absolutely. There’s no flour at all, so it’s naturally gluten-free—no swaps needed.

Can I skip the ganache?

You can, but the ganache adds a luscious finish and extra depth. Without it, the cake will still be rich and delicious, just more minimalist.

How do I know when it’s done baking?

The edges should be set, and the center should look slightly soft. A toothpick should come out with a few moist crumbs.

Can I use milk chocolate instead of dark?

Milk chocolate makes the cake much sweeter and less intense. If you prefer a milder flavor, it’s an option, but reduce the sugar slightly.

How do I get clean slices?

Chill the cake for an hour before slicing, and use a hot, dry knife—wipe clean between cuts.

Can I add flavors to the batter?

Definitely! A teaspoon of espresso powder, orange zest, or a splash of liqueur can add unique twists.

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Conclusion

This Flourless Chocolate Cake is pure chocolate bliss—decadent, elegant, and shockingly simple to make. It’s the kind of dessert that feels like a luxury, yet comes together with ease. Whether you’re baking for a celebration, a dinner party, or just a personal craving, it delivers every time. The rich texture, deep chocolate flavor, and glossy ganache make it unforgettable. You’ll come back to this recipe again and again, just like I do.

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