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slice of flourless chocolate cake with raspberries being pulled away

Flourless Chocolate Cake

This flourless chocolate cake is dark, rich and decadent - everything you'd want out of a chocolate cake.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 363kcal
Author Ryan Beck



  • 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


  • 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.


  • 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.


Serving: 1g | Calories: 363kcal | Carbohydrates: 30g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 155mg | Sodium: 118mg | Potassium: 224mg | Fiber: 3g | Sugar: 28g