A rich and delicious flourless chocolate cake is naturally gluten free. One bite of this rich fudgy chocolate dessert will have you swooning for more!
Made with just four simple ingredients!
Rich and delicious chocolate cake
When you need a cake that's full of chocolate and is rich and delicious, this flourless chocolate cake is for you.
This cake is made with just four simple ingredients and the process isn't difficult, but it does take a few crucial steps to make this cake. You'll first separate the eggs and white the whites to stiff peaks.
The beaten egg whites are what give the cake its lift and body. They are gently folded into your chocolate mixture.
This cake is baked in a low temperature oven in a water bath, like you would cook a cheesecake. This helps keep the cake moist and prevents the top from cracking.
The steps may sound a little intimidating, but this really isn't a difficult cake to make. Just read through all the instructions before beginning and then follow them step by step while you're baking.
This flourless chocolate cake doesn't need any sort of frosting or fancy topping. Just sprinkle a bit of powdered sugar and add some fresh berries. You could serve with a dollop of whipped cream too.
You just need a small slice of this cake to satisfy your chocolate cravings.
Ingredients
You only need four ingredients to make this cake!
- Bittersweet chocolate - Can also use a mixture of bittersweet and semisweet chocolate. Do not use unsweetened chocolate.
- Butter - I use salted butter
- Eggs
- Sugar
Step by step directions
- Line an 8 inch round cake pan with parchment paper. Spray the paper and the sides of the pan with nonstick cooking spray.
- Place a metal baking dish, large enough to hold the cake pan, in the oven and fill with 1 inch of hot water.
- Preheat oven to 325°F.
Melt chocolate
- Place small pieces of chocolate and slices of butter in a large bowl.
- Melt chocolate in microwave. Heat for 30 seconds at a time until butter begins to melt.
- Stir well until chocolate is fully melted. You may need to return to microwave and heat for 30 seconds again, until chocolate is fully melted. Don't heat longer than 30 seconds so you don't burn your chocolate.
- Set mixture aside and let it cool while you prepare the eggs
Prepare the eggs
- Separate eggs being careful not to get any yolk in the egg whites.
- Place egg whites in a mixing bowl and mix with a whisk until stiff peaks are formed.
Mix the batter
- Once chocolate mixture has cooled (can still be warm, but not hot), add sugar and a pinch of salt
- Stir in egg yolks
- Gently fold in egg whites
Bake the cake
- Pour batter into prepared cake pan.
- Place cake in oven in the center of the pan with hot water. Be careful to not get any water into the batter.
- Bake for 30-35 minutes.
Testing the cake
- Gently touch top of cake with your finger. If the cake is jiggly, cook for an additional 3-5 minutes.
- Testing the cake for doneness is different than any other cake.
- A toothpick inserted in the center will be very moist and does not determine if the cake is done
- The sides of the cake will still be touching the cake pan. The sides pull away while the cake is cooling, but not while still in the oven. If you cook until the sides are pulling away, the cake will be overcooked!
Serving the cake
- Once cake is fully cooled, run a knife around the cake pan.
- Place a hand on the top of the cake and invert cake pan.
- Remove parchment paper and place cake on a cake plate.
- Dust with powdered sugar and add fresh raspberries or strawberries. A bit of fresh mint can also be added for garnish.
- A drizzle of homemade raspberry sauce would also be delicious!
Recipe tips
- When adding beaten egg whites, fold in carefully so you don't deflate the egg whites.
- Be certain all egg whites are fully incorporated into chocolate mixture. Just keep folding until everything is mixed well.
- Be certain to use parchment paper in your cake pan. This will ensure your cake can easily be removed from the pan. I usually spray a bit of nonstick spray in the bottom of my cake pan and then add the parchment paper. Then I spray the parchment paper and the sides of the pan.
- To make a perfect size parchment paper, lay the cake pan on top of the paper and trace the bottom of the pan with a pencil onto the paper. Then cut out a perfectly formed circle.
Frequently asked questions
You can make this cake up to one day ahead of time. Once the cake is fully cool, remove from cake pan and place on a cake plate. Cover with plastic wrap and refrigerate.
To serve, remove from refrigerator and remove plastic wrap. Allow cake to come to room temperature then dust with powdered sugar and add berries.
This recipe calls for bittersweet chocolate. However a combination of bittersweet and semisweet chocolate can also be used.
Do not use unsweetened chocolate in this recipe.
More delicious desserts
- Chocolate Meringue Cookies - these light cookies are also gluten free
- Chocolate Mayonnaise Cupcakes
- Chocolate Walnut Tart
- Strawberry Swiss Roll Cake
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious, homemade dessert recipes!
Flourless Chocolate Cake
Equipment
- Measuring Cups
- Measuring Spoons
- Parchment paper
- 8 inch cake pan
Ingredients
- 8 ounces bittersweet chocolate (broken into small pieces)
- 8 tablespoons butter (salted butter)
- 5 eggs (separated)
- 2 tablespoons sugar
- 1 pinch salt
Instructions
Preheat Oven
- Line an 8 inch cake pan with parchment paper on the bottom. Spray sides and paper with nonstick spray.
- Place a metal baking dish, large enough to hold the cake pan, in the oven and fill with 1 inch of hot water.Preheat oven to 325°F.
Melt Chocolate
- Place chocolate and butter in a large microwave safe bowl.8 ounces bittersweet chocolate, 8 tablespoons butter
- Microwave for 30 seconds at a time. Stir and reheat in microwave until completely melted. Be careful not to burn chocolate.
- Set aside to cool.
Cake Batter
- Beat egg whites to a stiff peaks.5 eggs
- Mix sugar and a pinch of salt into chocolate mixture.2 tablespoons sugar, 1 pinch salt
- Mix egg yolk to chocolate mixture.
- Gently fold in egg whites.
- Pour cake mixture into prepared cake pan.
- Place in oven in center of prepared roasting pan with water.
- Bake at 325 degrees for 30 -35 minutes. Gently touch top of cake with your finger. If the cake is jiggly, cook for an additional 3-5 minutes.
- Fully cool cake in cake pan on a baking rack.
- Run a knife around sides of cake. Place hand on top of cake and invert cake pan. Remove parchment and place cake on a cake plate.
- Dust with powdered sugar just before serving.
Notes
- When adding beaten egg whites, fold in carefully so you don't deflate the egg whites.
- Be certain all egg whites are fully incorporated into chocolate mixture. Just keep folding until everything is mixed well.
- Be certain to use parchment paper in your cake pan. This will ensure your cake can easily be removed from the pan. I usually spray a bit of nonstick spray in the bottom of my cake pan and then add the parchment paper. Then I spray the parchment paper and the sides of the pan.
- To make a perfect size parchment paper, lay the cake pan on top of the paper and trace the bottom of the pan with a pencil onto the paper. Then cut out a perfectly formed circle.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from Joy of Cooking
Ann says
Can this cake be made with a sugar substitute?
Kathy says
Hi Ann,
I have not tried using a sugar substitute. However, since this only uses 2 tablespoons of sugar I believe it can be eliminated. The chocolate used is sweetened and should be enough. I'd give that a try.
Enjoy and let me know how it turns out!
Kathy 🙂
Kitty says
This looks so decadent! Definitely needing some chocolate right now. Chocolate makes up for the lack of February sunlight, right?
Kathy says
Chocolate is the cure for just about everything...including the lack of sunlight! 🙂
Christine says
I could go for a piece of this cake with a glass of wine right now!
Monica says
Mmm...I always love a simple yet decadent dessert! Can't wait to try this!
Kathy says
It is very decadent! Enjoy!!!
Nicoletta @sugarlovespices says
Love flourless chocolate cakes, so rich and decadent! And I'm with you on celebrating Valentine's Day at home with a beautiful dinner and a gorgeous dessert like this one!
Anu - My Ginger Garlic Kitchen says
Love how beautiful this cake has turned out, and also love the fact it is made with only 4 ingredients. WOW!
Kathy says
Just delicious chocolate!
Melanie @ Melanie Cooks says
Flourless chocolate cake is one of my favorite desserts! I love how this recipe only has 4 ingredients - simple is best! Your cake looks amazing - so rich and chocolaty!
Kathy says
It is very rich and chocolaty!
Nicole @ Young, Broke and Hungry says
As a chocolate lover, I can't deny myself a piece of rich flourless chocolate cake.
Kathy says
I am with no...no will power at all when it comes to chocolate.
karrie @ Tasty Ever After says
Chocolate, butter, sugar, and eggs...do we need anything more in life than these 4 ingredients? No, I don't think so. lol! Dark chocolate and me are BFFs and I luv flourless cakes. This recipe is so easy that I could make it (and eat it) every day. Plus it healthy because no flour, right? 😉
Kathy says
Ummmm.....Yes! Totally healthy 🙂
Kalee @ The Crowded Table says
I love that this recipe only has a few ingredients, no run to the store necessary! I've had a week full of sick kiddos, so I have planning NOTHING for Valentine's Day. This recipe will be perfect! 🙂
Kathy says
I hope the kiddos feel better. You defiantly need this cake as a bit of a pick-me-up!
Cheyanne @ No Spoon Necessary says
We don't have anything planned yet, but I agree it should include this cake! Flourless chocolate cake is such a classic and yours looks perfect, Kathy! I know my husband would probably be fine with eating just this for dinner! Cheers, friend - to a beautiful Valentine's Day!
Kathy says
Your Valentine's Day could be fairly easy if all you served him was this cake!
Amanda says
This looks so good, and definitely rich! ?. When it comes to chocolate desserts, I always think the richer the better. I think this would cure any chocolate cravings!
Kathy says
Cures any chocolate cravings, but then I crave just one more slice of flourless chocolate cake!
David @ Spiced says
This sounds like it's right up my alley! Who needs the flour? It just gets in the way of more chocolate! 🙂 Seriously, though, I would love a slice of this cake for dessert tonight!
Mary Ann | The Beach House Kitchen says
So easy and so few ingredients is a win-win in my book Kathy! Love this!
Kathy says
It is a winner for me....so yummy!
Laura ~ Raise Your Garden says
This looks incredibly easy! I need to make several cakes this week for my daughters birthday parties. Looks like this is making the list!!! She my Valentine's Day Love, (almost a named her Valentine until husband vetoed that!) But I can still make her this cake. She's my big chocolate girl.
Kathy says
What a great Valentine's gift...it's no wonder she loves chocolate! Wish her a Happy Birthday!
Adina says
Wow! Just four ingredients, so simple and so good looking!
Kathy says
And sooooo chocolaty!
Summer says
This would be perfect for supper tonight ♥
summerdaisy.net
Kennedy Cole says
I could definitely go for a slice of this right now! Thanks for sharing this chocolate delight! 😀
Kathy says
I could use another slice too! 🙂