Cooking and Serving: 50 minutes | 8 slices cake
Ingredients
What makes this cake special | How to make a flourless chocolate cake | Ingredient substitutions
Description
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 8 slices cake
Ingredients
What makes this cake special
How to make a flourless chocolate cake
Ingredient substitutions
Expert tips
Recommended tools
Flourless Chocolate Cake Recipe (GF)
Instructions
WHAT MAKES THIS CAKE SPECIAL
Surprisingly easy: Just a few ingredients and two simple steps—make the base,.
fold in whipped egg whites. Once you’ve done it once, you’ll remember it.
Naturally gluten free: No flour blend to source, and no specialty products.
Perfect for a GF dinner guest or beginner baker.
Intensely chocolatey: Rich, dense, and aromatic—you’ll smell the chocolate.
Easy to dress up: Serve plain, or top with ganache, whipped cream, or fresh.
Ingredients required to make the recipe in small bowls on white surface.
required to make the recipe in small bowls on white surface.
KEY INGREDIENTS
There are just a handful of ingredients in this simple flourless chocolate cake:.
Chocolate: Use chopped chocolate you love to eat, not chocolate chips (they.
contain wax and won’t melt smoothly).
Butter: Adds richness, moisture, and helps prevent the cake from becoming too.
Eggs: You’ll need 3 whole eggs and 2 extra whites. The yolks add richness,.
and the whipped whites create structure and lightness.
Sugar: Balances the richness and sweetness of the chocolate, and adds.
Cocoa powder: Dutch-processed gives deeper flavor, but natural works too—just.
add 1/8 tsp baking soda to offset acidity.
Vanilla extract: Rounds out the chocolate flavor and adds depth.
The chocolate cake on springform pan bottom
chocolate cake on springform pan bottom.
HOW TO MAKE A FLOURLESS CHOCOLATE CAKE
Follow along with my directions below to see how to make flourless chocolate.
cake in your own kitchen.
Melt the chocolate and butter, then set aside to cool.
Whip the egg whites until soft peaks form, then beat in half the sugar and cocoa.
Hand holding melted chocolate and butter in small bowl.
holding melted chocolate and butter in small bowl.
Whipped egg whites in large round metal mixing bowl with white handheld mixer.
egg whites in large round metal mixing bowl with white handheld mixer.
Cocoa powder and sugar sprinkled on top of whipped egg whites in same metal.
powder and sugar sprinkled on top of whipped egg whites in same metal mixing.
Hand holding white handheld mixer beating egg whites with cocoa powder and.
holding white handheld mixer beating egg whites with cocoa powder and sugar.
In another bowl, whisk the whole eggs with the rest of the sugar, cocoa powder,.
Add the melted chocolate mixture, then gently fold in the whipped egg whites.
just until no white streaks remain.
Separate round metal mixing bowl with eggs, sugar, cocoa powder, vanilla, and.
round metal mixing bowl with eggs, sugar, cocoa powder, vanilla, and salt.
Same mixing bowl with whisked brown chocolate ingredients with wire whisk.
mixing bowl with whisked brown chocolate ingredients with wire whisk.
Hand holding white spatula folding in chocolate meringue mixture into whisked.
ingredients in same bowl.
holding white spatula folding in chocolate meringue mixture into whisked.
ingredients in same bowl.
Pour the thick batter into a lined springform pan, and smooth the top with a.
Fluffy brown flourless chocolate cake mixture in round gray springform cake pan.
lined in white round of paper.
brown flourless chocolate cake mixture in round gray springform cake pan lined.
in white round of paper.
Hand using small metal offset spatula with black handle to spread out raw.
flourless chocolate cake batter in same round springform pan.
using small metal offset spatula with black handle to spread out raw flourless.
chocolate cake batter in same round springform pan.
Bake at 350°F until just set in the center, and cool completely in the pan.
Chill for at least 1 hour before slicing with a warm knife.
Overhead image of baked brown cake in same gray springform pan round metal wire.
image of baked brown cake in same gray springform pan round metal wire cooling.
Overhead view of the cake with 2 slices cut into it.
view of the cake with 2 slices cut into it.
INGREDIENT SUBSTITUTIONS
Use dairy free dark chocolate, and swap the butter for a block-style vegan.
butter like Melt or Miyoko’s brand. Avoid the kind that comes in a tub—it’s.
mostly oil and won’t bake well.
You may be able to replace the 2 egg whites with aquafaba (the liquid from.
canned chickpeas), whipped to soft peaks.
For the whole eggs, you can try 1 “chia egg” (1 tablespoon ground chia seeds.
mixed with 1 tablespoon lukewarm water until it gels) each. Or try replacing the.
3 egg yolks with 3 tablespoons of unsalted butter at room temperature + 75 grams.
EXPERT TIPS
Choose good chocolate.
This cake is all about the chocolate—so use one you love to eat. Avoid chocolate.
chips, which contain stabilizers that keep them from melting smoothly.
Don’t want to whip egg whites?
You can skip that step: just beat all the eggs and sugar together until pale.
yellow and doubled in volume, then whisk in the cocoa, melted butter, and.
chocolate. The result will be denser, but deliciously fudgy.
Expect the rise (and fall).
It’s normal for this cake to puff up in the oven, then settle as it cools. If it.
rises a lot and falls dramatically, it may have been overmixed—but it’ll still.
Use a light-colored pan.
A light-colored springform pan bakes more evenly and reduces the risk of.
burning. If yours is dark, start checking for doneness at 20 minutes.
Chill the cake thoroughly, then use a sharp knife warmed under hot water. Wipe.
it clean between cuts, just like with our gluten free cheesecake.
Overhead view of the chocolate cake with cocoa powder with one slice cut and one.
view of the chocolate cake with cocoa powder with one slice cut and one slice.
RECOMMENDED TOOLS
8-inch or 9-inch round springform pan – A light-colored, nonstick pan bakes.
most evenly and prevents burning. An 8-inch pan makes for a thicker, more.
Parchment paper – Cut a round to fit the bottom of your pan. It makes.
unmolding much easier.
Double boiler or microwave-safe bowl – For gently melting the chocolate and.
Hand or stand mixer with whisk attachment – To whip egg whites to soft peaks.
Fine mesh sieve – Optional, but useful for sifting cocoa powder.
Silicone spatula – Helps fold the egg whites into the batter without.
FLOURLESS CHOCOLATE CAKE RECIPE (GF).
Prep Time: 20 minutes mins.
Cook Time: 30 minutes mins.
Cooling and chilling time: 2 hours hrs.
Brown flourless chocolate cake with cocoa powder on top with 2 slices cut.
flourless chocolate cake with cocoa powder on top with 2 slices cut.
This flourless chocolate cake is rich, fudgy, and deeply chocolatey—with no.
flour, no special tools, and no gluten. Just simple ingredients and bold flavor.
EQUIPMENT
Handheld mixer or stand mixer.
8-inch or 9-inch round springform pan light in color is best.
INGREDIENTS
6 ounces dark chocolate, chopped.
8 tablespoons (112 g) unsalted butter, chopped (plus more for greasing).
2 (50 g) egg whites.
3 (150 g (weighed out of shell)) eggs, at room temperature.
¾ cup (150 g) granulated sugar.
½ cup (40 g) unsweetened cocoa powder, sifted (Dutch-processed is best).
1 teaspoon pure vanilla extract.
½ teaspoon kosher salt.
FOR DECORATING (OPTIONAL).
Cocoa powder, for dusting.
Fresh berries, raspberries and strawberries look and taste best.
Preheat your oven to 350°F. Butter an 8-inch or 9-inch round springform pan.
INGREDIENTS
6 ounces dark chocolate, chopped.
8 tablespoons (112 g) unsalted butter, chopped (plus more for greasing).
2 (50 g) egg whites.
3 (150 g (weighed out of shell)) eggs, at room temperature.
¾ cup (150 g) granulated sugar.
½ cup (40 g) unsweetened cocoa powder, sifted (Dutch-processed is best).
1 teaspoon pure vanilla extract.
½ teaspoon kosher salt.
FOR DECORATING (OPTIONAL).
Cocoa powder, for dusting.
Fresh berries, raspberries and strawberries look and taste best.
Preheat your oven to 350°F. Butter an 8-inch or 9-inch round springform pan.
Notes
paper, then butter the paper. Set the pan aside.
MELT THE CHOCOLATE & BUTTER.
* In a double boiler or a medium-sized microwave safe bowl, melt the chocolate
and 8 tablespoons butter until both are melted and smooth.
* If you are using the microwave method, microwave in 30-second increments at
70% power, stirring in between intervals, taking care not to burn the
chocolate. Set the mixture aside to cool briefly.
* In a large bowl with a handheld mixer, or a stand mixer fitted with the whisk
attachment, beat the 2 egg whites on medium-high speed until soft peaks form.
(For a slightly fluffier cake, separate one of the 3 whole eggs and add one
* Add about half of the sugar and about half of the cocoa powder to this
mixture, and beat on medium speed until well-combined and glossy. Go slowly
at first, because cocoa powder resists combining.
* Adding cocoa powder to the egg whites makes it easier to incorporate them
into the rest of the mixture later without deflating the whites.
* In a separate large bowl, whisk the 3 whole eggs (or 2 whole eggs and
remaining egg yolk), remaining sugar, remaining cocoa powder, vanilla and
salt until well-combined.
* Add the melted chocolate and butter mixture, whisking constantly, until fully
combined. Continue to whisk until the mixture is smooth and glossy.
* Fold the egg white and cocoa powder/sugar mixture into the batter carefully
but completely. The mixture will be thickly pourable.
* Pour the batter into the prepared pan, and smooth the top carefully using a
small offset spatula or knife. Tap the pan gently on the counter to break any
very large air bubbles.
* Place the pan in the center of the preheated oven. Bake for about 25 minutes
(closer to 30 minutes for an 8-inch cake), or until the cake is just set in
* If you are using a dark-colored springform pan, begin checking at 20 minutes
to ensure that the cake doesn’t burn. Remove the pan from the oven and place
the cake on a wire rack, still in the pan, to cool completely. It should take
about an hour to cool in the pan fully.
* Place the cooled cake in the refrigerator, still in the pan, and chill for 1
hour (or longer) before unmolding it from the springform pan.
* Slice with a sharp, wet knife and serve with optional cocoa powder, berries
A light-colored, nonstick 8-inch springform pan gives the most even bake and
No springform? A regular 8- or 9-inch light-colored cake pan works, too. Just
slice and serve directly from the pan to avoid damaging the cake.
Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 188mg | Potassium: 273mg | Fiber:
4g | Sugar: 24g | Vitamin A: 447IU | Calcium: 36mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an
Once the cake has chilled and set, remove the springform ring and wrap it
tightly in plastic wrap or Press’n Seal. It keeps well in the refrigerator for
up to 1 week. Serve cold or at room temperature.
Wrap individual slices or the whole cake tightly and freeze for up to 2 months.
Defrost overnight in the refrigerator, or let it come to room temperature before
Does flourless chocolate cake taste different?
Yes—it’s much denser and fudgier than a typical gluten free chocolate cake
flour. More like a rich, truffle-like dessert than a classic crumb cake.
How do I prevent my cake from being dry?
Don’t overbake! The cake is done when the center is just set and no longer
shiny. Overbaking will dry it out.
Why did my cake fall so much as it cooled?
Some sinking is normal—this cake is a bit like a soufflé. But if it puffed up a
lot and collapsed dramatically, you may have overmixed the batter.
Can I substitute regular cocoa powder?
Yes—just add 1/8 teaspoon baking soda to offset the acidity if you use natural
(not Dutch-processed) cocoa powder.
Can I make this cake in advance for a party?
Yes! You can make the cake up to 3 days ahead. Chill it uncovered until set,
then cover tightly and store in the fridge.
This cake is rich and elegant on its own, but here are a few simple toppings to
make it extra special:
Chocolate Ganache Topping:
Heat 2/3 cup heavy whipping cream until simmering, and pour over 8 oz chopped
dark chocolate in a heat-safe dish. Let sit until beginning the melt, then stir
until smooth. Pour over the cooled cake and refrigerate until set.
* Whipped cream with berries and chocolate shavings
* A dusting of cocoa powder with fresh strawberries
* Powdered sugar and a mix of raspberries and blueberries
* A scoop of vanilla ice cream
A flourless chocolate cake is one of those restaurant-style desserts that it’s
tempting to think is too fussy to make at home. It’s naturally gluten free, and
easy to whip one up at home any time.
flourless chocolate cake is one of those restaurant-style desserts that it’s
tempting to think is too fussy to make at home. It’s naturally gluten free, and
easy to whip one up at home any time.
A flourless chocolate cake is one of those restaurant-style desserts that it’s
tempting to think is too fussy to make at home. It’s naturally gluten free, and
you can whip one up at home any time!
flourless chocolate cake is one of those restaurant-style desserts that it’s
tempting to think is too fussy to make at home. It’s naturally gluten free, and
you can whip one up at home any time!
Flourless chocolate cake with raspberries with 4 cuts
chocolate cake with raspberries with 4 cuts