This flourless chocolate cake is rich, dense and fudgy. It’s naturally gluten free and uses no specialty ingredients. It’s surprisingly easy to make and doesn’t require fancy decorating — just a deep dark chocolate flavor perfect for anyone who loves a decadent dessert. 
This flourless chocolate cake is incredibly fudgy with a deep chocolate flavor that’s rich and not overly sweet. Its texture falls between a dense brownie, a piece of fudge and a moist cake, making it ideal for lovers of dark chocolate.
The recipe is straightforward and can be made without an electric mixer. There’s no assembly or advanced decorating required, yet the result tastes like a dessert from a gourmet restaurant.
Ingredients for Flourless Chocolate Cake
No specialty items are needed. This version is adapted from a classic recipe with a few changes for a fudgier texture and richer flavor. 
- Unsalted butter: Baking with unsalted butter gives you control over salt. If you use salted butter, omit the added salt.
- Dark chocolate: Use chocolate between 45–70% cocoa. I used 60% for a rich, balanced dark flavor; 70% works if you prefer more intensity. Avoid anything higher than 70% as it can be bitter.
- Granulated sugar: The cake doesn’t need much sugar — the richness of the chocolate is the star.
- Eggs: You need 3 large eggs plus the yolk of a 4th egg. The extra yolk helps bind and creates a slightly gooier texture.
- Instant espresso powder: A small amount enhances the chocolate flavor without making the cake taste like coffee.
- Vanilla and salt: Vanilla rounds out the flavor and a pinch of salt balances the richness.
- Cocoa powder: Adds chocolate depth and helps give the cake structure.
Tip: If you want the cake to be certified gluten free, check that both the cocoa powder and dark chocolate are labeled gluten free, as manufacturing can vary.
How to Make this Flourless Chocolate Cake
Unlike some flourless recipes that whisk egg whites for lift, this version keeps the eggs whole to achieve a fudgier, denser result. Here’s the process:
- Preheat the oven to 375°F (190°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment and lightly grease the sides. Because the cake is dense, lining the bottom prevents sticking—do not rely on greasing alone.
- Melt the butter and finely chopped chocolate together. Chop the chocolate small so it melts evenly. Melt slowly to avoid burning: either use 45-second intervals on medium power in the microwave, stirring between intervals, or melt over a double boiler with the bowl not touching the simmering water.
- Let the chocolate mixture cool slightly, then whisk in the sugar.
- In a separate bowl or measuring cup, lightly whisk the 3 eggs and the additional egg yolk (no need to beat for air). Add the eggs and vanilla to the chocolate mixture and whisk until the eggs are fully incorporated — be sure the chocolate isn’t hot or the eggs may curdle.
- Sift in the cocoa if it’s lumpy, then add the cocoa, instant espresso powder and salt. Whisk just until combined; do not overmix to preserve the dense, fudgy texture.
- Pour the batter into the prepared pan and bake in the middle of the oven for about 24–28 minutes (mine took 28). The top should be set; a toothpick inserted into the center should come out clean or with a few moist crumbs.
Cool the cake completely in the pan so it can finish setting. Once fully cooled, invert the pan and remove the cake. I like to top this cake with a glossy chocolate ganache to even the surface and add shine, but a dusting of powdered sugar, whipped cream with berries or a raspberry coulis are all excellent options. 
This cake is perfect for fans of dark chocolate and fudge-like desserts: rich but not cloying. It’s simple to make and feels special enough for celebrations like Valentine’s Day or a dinner party. Because it’s so rich, small slices are satisfying and you may easily get 12–16 servings depending on portion size.
Flourless Chocolate Cake
Equipment
- 8-inch round cake pan
Ingredients
Flourless Chocolate Cake
- 1/2 cup unsalted butter (112 g), cut into cubes
- 6 oz dark chocolate, 45–70% (170 g), finely chopped
- 3/4 cup granulated sugar (150 g)
- 3 large eggs, room temperature
- 1 large egg yolk (discard the white)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp instant espresso powder (not ground coffee)
- 1/3 cup cocoa powder (33 g)
Chocolate Ganache
- 6 oz dark chocolate (170 g), finely chopped
- 1/3 cup heavy cream (80 ml), or whipping cream 33–35% MF
Instructions
Flourless Chocolate Cake
- Preheat oven to 375°F (190°C). Line the bottom of an 8-inch round cake pan with parchment and lightly grease the sides.
- Add butter and finely chopped chocolate to a heatproof bowl. Melt gently in the microwave in 45-second intervals on medium power, stirring between intervals, or melt over a double boiler until smooth.
- Allow the chocolate to cool slightly, then whisk in the sugar.
- Lightly whisk the 3 eggs and extra yolk in a separate bowl. Whisk the eggs and vanilla into the chocolate mixture, ensuring the chocolate is not too hot.
- Sift in cocoa if needed, then add cocoa powder, instant espresso and salt. Whisk until just combined — avoid overmixing.
- Pour batter into the prepared pan and bake in the center of the oven for 24–28 minutes, until the top is set and a toothpick comes out clean or with a few moist crumbs.
- Cool the cake in the pan. Run a thin knife around the edge while warm, then allow to cool fully before removing.
Chocolate Ganache
- Place the finely chopped chocolate in a heatproof bowl.
- Heat the cream until nearly boiling, either in the microwave in 30-second intervals on medium power or in a double boiler.
- Pour the hot cream over the chocolate and let sit 3–5 minutes, then whisk until smooth. If needed, microwave 30 seconds on medium and whisk again until glossy.
- Ensure the cake is completely cool, remove it from the pan, place on your serving plate, and pour the ganache over the top, spreading to cover evenly.
Notes
- Dark chocolate: 45–70% works well. 70% gives a strong dark flavor; anything higher can become bitter.
- Eggs: Use room-temperature eggs. To speed this, place eggs in warm water for 10–15 minutes.
- Servings: Nutritional estimates assume 12 slices with ganache. Because it’s rich, you can cut smaller slices (up to 16).
- Make ahead: Bake and cool the cake a day ahead. Refrigerate covered. Make ganache the day of serving, top the cake and chill until serving.
- Storage: Keep covered in the refrigerator for up to 4 days.