This flourless chocolate cake recipe is dark, rich and decadent - everything you'd want out of a chocolate cake. Even better, it is gluten-free!
Cake, cake, cake - from spice cake to an apple bundt cake to cookie dough ice cream cake to chocolate orange cake to a chocolate chip loaf cake to an Oreo mug cake. There are just so many options.
But every cake has flour. Well most cakes do. But not this chocolate cake! It is made without flour. And no you don't need to be gluten-free to actually enjoy this.
However I would say you do need to love chocolate. You might be wondering, why even preface that? Well I actually know some people who don't like chocolate. I know, pretty surprising, eh?
Anyways, this flourless chocolate cake recipe is surprisingly easy and a great way to enjoy something decadent. It is one of those recipes that can be served warm, room temperature or even cold. I've had it all 3 ways and love them all.
And topping it with this mocha whipped cream is just the "raspberry" on top! Get it? Sorry if I'm not too funny. Either way, you'll love this chocolate cake.
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Recipe Ingredients
- Dark chocolate - quality chocolate is important.
- Unsalted butter - adds flavor and moistness.
- Eggs - creates structure and adds moisture.
- Granulated sugar - adds sweetness.
- Cocoa powder - gives that mild chocolate flavor.
- Espresso powder - enhances the chocolate flavor.
- Vanilla extract and salt - enhances the flavor.
- Heavy cream - used for the whipped cream.
- Powdered sugar - sweetens the whipped cream.
Step-by-Step Instructions
- Preheat oven to 350°F. Grease a 9 inch tart pan or 9 inch spring-form pan, line with a parchment paper round, then grease the parchment paper. In a medium bowl, heat the chocolate and butter in the microwave in 30 second intervals until the chocolate is melted and smooth. Let it cool for 5 minutes.
- Whisk in the egg yolks, sugar, cocoa powder, espresso powder, vanilla extract and salt until everything is combined.
- In a large bowl, use an electric mixer and whip the egg whites on medium speed until you have stiff peaks.
- Gently fold the egg white mixture into the chocolate mixture until just combined.
- Transfer to the prepared pan and bake for 25-30 minutes until the center is no longer jiggly.
- Let the cake cool for 10 minutes before removing from pan. Serve warm, room temperature or cold. Top with some cocoa power, powdered sugar, raspberries or whipped cream.
Topping Ideas
While this flourless chocolate cake recipe is great on its own, it never hurts to add additional flavors. Some toppings include:
- Fresh fruit - raspberries, cherries, strawberries, etc...
- Whipped cream
- Vanilla bean ice cream
- Chocolate ganache
- Salted caramel
- Melted peanut butter
- Baileys ice cream
Make-Ahead Dessert
One of the great things about this cake recipe, is it works great as a make-ahead dessert.
You want to let it cool a little before serving, but you can throw in the fridge for a few hours or even overnight and it will taste just like you made it right then.
FAQs
Yes! I mentioned above that just because it is gluten-free doesn't mean it isn't delicious.
By using eggs and whipping the whites, you create a fudgy, brownie-like cake that doesn't need flour.
The cake is done when the edges are firm and the center is no longer jiggly. Let cool for 10 minutes before removing from the pan.
There are two reasons for this. You opened the oven before it was ready or you didn't bake long enough. It is important to keep the oven closed as long as possible before checking doneness.
To maximize the shelf life of the cake, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Cake at room temperature will last 2-3 days
• Cake in the fridge will last 1 week
• Cake in the freezer will last 4 months
Pro Tips/Recipe Notes
- Use quality dark chocolate as it contributes to the flavor.
- If you don't want a rich chocolate flavor, just omit the espresso powder.
- To be able to remove the cake, use a spring-form pan or tart pan with removable bottom.
Other Cake Recipes
- Guinness Chocolate Cake
- Yellow Cake with Chocolate Frosting
- Easter Bunny Carrot Cake
- Red Velvet Cake
- Strawberry Crunch Cake
- Pumpkin Lava Cake
- Smith Island Cake
If you’ve tried this flourless chocolate cake recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Flourless Chocolate Cake
Ingredients
Cake
- 7 oz dark chocolate
- ½ cup unsalted butter
- 5 large eggs, separated
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Mocha Whipped Cream
- 1 teaspoon espresso powder
- 1 teaspoon warm water
- 1 cup heavy cream
- 3 tablespoon powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9 inch tart pan or 9 inch spring-form pan, line with a parchment paper round, then grease the parchment paper.
- In a medium bowl, heat the chocolate and butter in the microwave in 30 second intervals until the chocolate is melted and smooth. Let it cool for 5 minutes.
- Whisk in the egg yolks, sugar, cocoa powder, espresso powder, vanilla extract and salt until everything is combined.
- In a large bowl, use an electric mixer and whip the egg whites on medium speed until you have stiff peaks. Gently fold the egg white mixture into the chocolate mixture until just combined. Transfer to the prepared pan and bake for 25-30 minutes until the center is no longer jiggly. Let the cake cool for 10 minutes before removing from pan.
- While cake is cooling, make the whipped cream. Mix the espresso powder with warm water in a small bowl and let cool. Use a hand mixer or stand mixer with whisk attachment and whisk heavy cream, sugar, cocoa powder, espresso and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Use when ready.
- Serve warm, room temperature or cold. Top with some cocoa power, powdered sugar, raspberries or whipped cream.
Notes
- Use quality dark chocolate as it contributes to the flavor.
- If you don't want a rich chocolate flavor, just omit the espresso powder.
- To be able to remove the cake, use a spring-form pan or tart pan with removable bottom.
- The cake is done when the edges are firm and the center is no longer jiggly. Let cool for 10 minutes before removing from the pan.
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