Flourless Chocolate Cake Recipe (2024)

By Genevieve Ko

Flourless Chocolate Cake Recipe (1)

Total Time
1 hour 15 minutes
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Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don’t have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings.

Featured in: Forget Chocolate Bars: Baking With Chips Is Often Better

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Yield:8 to 12 servings

  • ¾cup/168 grams unsalted butter, cut up, plus more for greasing the pan
  • 1cup/173 grams bittersweet or semisweet chocolate chips
  • ½cup/50 grams unsweetened natural cocoa powder
  • ¾cup/150 grams granulated sugar
  • 4large eggs
  • 1teaspoon pure vanilla extract
  • Whipped cream or ice cream, for serving (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (10 servings)

309 calories; 22 grams fat; 13 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 4 grams protein; 34 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Flourless Chocolate Cake Recipe (2)


  1. Step


    Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.

  2. Step


    Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.

  3. Step


    Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.

  4. Step


    Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.

  5. Step


    Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you’d like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.



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Cooking Notes


I can name that tune in one note….forget the double boiler and melt the chocolate in a microwave safe bowl on low heat for 15 seconds at a time. Stir after each zap until melted, stir, then dump in the rest of the ingredients, mix well and bake.


1-2 teaspoons of instant expresso makes this great desert even better!

Andreas E

Here a note from a Swede about to make this: thank you so much for your efforts in presenting your recipes in grams and other oldworldly measurements. Makes our lives easier over here. :)


This cake is a winner no matter what, but I like to add some ancho chile powder and some pecans. A little heat and a little crunch to add contrasting texture elevate it even further.


I am french and my mother taught me to do a chocolate mousse which in fact was the exact recipe for our flourless cake, you just cook it !!We would chop 2 bars of Lindt dark chocolate, in a pan with a tablespoon of water and start to slowly melt it then add 150 grams of butter (!) , 2 tbsp of brown sugar, then add the 4 yolks, beat the 4 whites, add to the mix of chocolate/butter/yolks, then cook for just 25 minutes. Velvety... ;)


I just realized what this recipe is - a reformatted version of a never fail Brownie recipe from the back of the CH Sugar bag which I cut out and still have fifty years later. Then, I was making $90/wk and bringing home $65 after taxes, so I couldn’t make the Brownies very often, as I considered them pricey. Anyhow, if you want to turn this into Brownies, dump 1 1/4 c flour, 1 tsp baking powder and 1 c chopped walnuts into the mix and bake in a 9x13 greased pan for 25-35 minutes.


CORRECTION WITH MY APOLOGIES. Save the unnecessary double boiler. and just melt the chocolate chips AND butter in the microwave in 15 second zaps until melted. Stir until smooth. and a little cooled. Dump in remaining ingredients, blend well, and proceed as directed.

jennifer groves

Made this cake, then made the Claire Ptak (Violet Bakery) version of this recipe. Same exact ingredients in almost the same proportions, except the other uses 1/4 tsp of salt. the preparation is completely different, the eggs are separated & whipped, folded into melted chocolate butter & salt. This is good but the Claire Ptak is DIVINE. If you are thinking of making this type of cake use the one from the Violet Bakery cookbook instead- it’s head & shoulders above.

Genevieve Ko

It'll work! Just start checking for doneness at 30 minutes to make sure it doesn't over bake. The cake will be flatter, but still delicious.


This is such a simple, yummy, gluten-free recipe for all. This celiac mom says thank you. Powdered sugar dusted on top tastes great, too!


Made this last night. Very easy using microwave method to melt chocolate. I used Hu’s dark chocolate hunks and did NOT add any sugar. Cake was perfect dark chocolate richness. Served with raspberries and blueberries!


Instead of vanilla, kahlua is an awesome addition to this cake. Also chopped up heath bars sprinkled on the whipped cream taste very good too!

Eli W

Highly recommend trying it with a splash of espresso or strong coffee added into the mix around the same step as the vanilla. Trust me!

Alison Taylor

Applesauce in a dish like this is highly unlikely to work as a sub. I routinely pull back on butter/oil in recipes swapping applesauce and this type of recipe won't work that way. Quick breads have a much better chance of being successful. This is a decadent and rich dessert that would be completely different if you reduced the butter.

Lisa V

I made this out of what I had. Doves dark chocolates, salted butter and halved the recipe. Just a test to see what it tastes like. Used two mini springforms. Even that worked out great! I can’t imagine I wouldn’t have thrown a little salt in anyway, that’s just the way I was taught. Took about 35 mins in the oven. Delish! I’ll make it for reals when my gluten-free friend comes through town.


Made this for a family dinner yesterday- HUGE hit and so easy to make. Had whip cream and berries on the side.

Midwest Chick

Just curious if anyone has tried this using EVOO instead of butter. I do this for chocolate chip cookies (half mild EVOO and half Butter flavored EVOO) and they're delicious (and healthier!).

Crazy cat lady

Quick note for all of the one-bowl hacks (which work like a charm)--do be sure your eggs are not directly out of the fridge. I get them out and put them in a bowl of warm water when I start melting the chocolate. You really don't want chocolate scrambled eggs.


This is soooo delicious and easy to make. I have made it at least 7 times and everyone has enjoyed eating it. Freezes great. Thanks for this great cake! One time.. I tried grinding up some toffee bars instead of the chocolate chips- it worked! Again thanks for this!!!


Is this gluten free?


Made this exactly as it is written. One of the easiest cakes I’ve made. Served it with the whipped cream. It was delicious. I know I’ll make it again…soon!


which type of oven heat should i use? mine was overcooked after 30min in the oven


If you are asking regular vs. convection/fan setting - generally American recipes will always explicitly state directions for convection/fan if that is the intent. If you used the regular setting and it overcooked, you may need to check the temperature of your oven - there's a good chance it runs hot.


good and easy but too sweet


I've made this many times for retreat groups. This is a winner for everyone - especially our gluten-free guests.I just pulled two out of our commercial convection ovens at 15 minutes!


This was wonderful the first time I made it. A disaster the second time. Thought I did something wrong with measurements or ingredients. As it turns out, the third time this thing is floating in a pool of butter. I was able to pour off a couple of tablespoons. So, please, can we check this recipe? These ingredients are expensive!


I’m typically not a chocolate dessert fan, and I would make this again in a heartbeat. This cake was moist and the richness was just right. We took it out of the oven early at 35 mins, as others have suggested. We added a bit of instant espresso too. Excellent!

Barbara H

This came out more or less perfectly! I used 130 instead of150 grams of sugar, a 9" springform pan, and baked it for 30 mins (as one reviewer helpfully suggested). I think it might have even benefitted from 25 minutes. It was moist inside and crackled and chewy outside. Definitely better with whipped cream. (The chocolate tasted amazing, of course, because I used Valrhona cocoa powder & semi-sweet Caraibe cacao discs.) Next time I might whip the whites & fold them in. Still, this is a keeper!I


This is gluten free IF chocolate, cocoa and vanilla that are labeled gluten free are used. Not all brands are gluten free, please be careful if making this for someone with celiac disease or other gluten sensitivity conditions.


So bummed! This did not come out at all as expected. I am not sure what went wrong? I followed the recipe exactly as written with the only difference being the use of salted vs unsalted butter. I don’t think I even want to retry as the taste was off and it fell to nearly one inch thick??


I’m thinking of trying to make this with white chocolate. Any suggestions out there for measurements ? Happy to hear all.

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Flourless Chocolate Cake Recipe (2024)
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