Spread the love

Dive into the rich, fudgy decadence of Flourless Chocolate Cake, a naturally gluten-free dessert that’s perfect for any occasion. This chocolate cake melts in your mouth with intense cocoa flavor, using simple pantry staples. Try this fudgy chocolate cake recipe for an elegant, effortless treat!

Why You’ll Love This Recipe

Intensely Chocolaty: Deep, rich flavor in every bite of this chocolate cake.
Gluten-Free Delight: Naturally flourless for all to enjoy this fudgy chocolate cake.
Simple Ingredients: Pantry staples create a decadent chocolate cake.
Make-Ahead Ease: Perfect for prepping ahead for this fudgy chocolate cake.
Versatile Elegance: Ideal for casual or fancy occasions with this chocolate cake.

Ingredients for Flourless Chocolate Cake

Here’s what you’ll need for this fudgy chocolate cake (serves 8–10):

8 oz (225g) semisweet or bittersweet chocolate chips (or chopped dark chocolate)
½ cup (115g) unsalted butter
¾ cup (150g) granulated sugar
¼ tsp salt
1 tsp vanilla extract
3 large eggs, room temperature
¼ cup (25g) unsweetened cocoa powder, sifted
Powdered sugar or cocoa powder for dusting (optional)

Equipment

8-inch (20cm) round cake pan
Parchment paper
Medium saucepan
Mixing bowl and whisk
Fine-mesh sieve
Spatula
Measuring cups and spoons

Ingredient Tips

Chocolate: Use high-quality semisweet or bittersweet (60–70% cocoa) for a rich chocolate cake.
Butter: Unsalted butter keeps this fudgy chocolate cake moist; avoid margarine.
Cocoa Powder: Sift for a silky texture in this chocolate cake.
Eggs: Room-temperature eggs blend smoothly for this fudgy chocolate cake.
Topping: Dust with powdered sugar or cocoa for a polished chocolate cake look.

Directions for Flourless Chocolate Cake

Let’s make this decadent Flourless Chocolate Cake!

Prep Pan and Oven

I preheat the oven to 375°F (190°C).
I grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly grease the parchment for easy release of this chocolate cake.

Melt Chocolate and Butter

In a medium saucepan over low heat, I melt 8 oz chocolate and ½ cup butter, stirring gently until smooth and glossy.
This ensures a velvety texture for this fudgy Flourless Chocolate Cake.

Add Sugar, Salt, and Vanilla

I remove the saucepan from heat and whisk in ¾ cup sugar, ¼ tsp salt, and 1 tsp vanilla extract.
I let the mixture cool slightly to avoid cooking the eggs for this chocolate cake.

Incorporate Eggs

I whisk in 3 eggs one at a time, ensuring each is fully blended before adding the next, creating a dense, fudgy base for this Flourless Chocolate Cake.

Add Cocoa and Bake

I sift ¼ cup cocoa powder into the mixture, stirring until smooth.
I pour the batter into the prepared pan, smooth the top, and bake for 20–25 minutes until the edges are set with a slight center wobble.
I cool in the pan for 10 minutes, then invert onto a plate, peel off the parchment, and cool completely.

Garnish and Serve

I dust the cooled cake with powdered sugar or cocoa, if using, for this fudgy chocolate cake.
I slice and serve for a rich, indulgent treat.

Nutrition

Prep Time: 15–20 minutes
Bake Time: 20–25 minutes
Cool Time: ~1 hour
Total Time: ~2 hours
Servings: 8–10 (1 slice per serving)
Calories: ~280–310 kcal per serving (without topping)
Macros per Serving: 25g carbs, 5g protein, 20g fat, 2g fiber

Variations for Flourless Chocolate Cake

Try these twists on this fudgy chocolate cake recipe:

Espresso Boost: Add ½ tsp espresso powder for a deeper Gluten-Free Chocolate Cake flavor.
Citrus Zest: Mix in 1 tsp orange zest for a zesty chocolate cake.
Berry Topping: Add fresh raspberries for a tart contrast to this fudgy chocolate cake.
Dairy-Free: Use coconut oil and dairy-free chocolate for a vegan chocolate cake.
Spiced Flair: Add ¼ tsp cayenne for a spicy kick in this fudgy chocolate cake.

Serving Ideas:

Pair with vanilla ice cream for a classic dessert.
Serve with a berry compote for a vibrant touch.
Enjoy with espresso or red wine for sophistication.

Storage

I store this chocolate cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For freezing, I wrap tightly in plastic and foil, storing for up to 2 months. I thaw overnight in the fridge and bring to room temperature before serving.

Serving Tips

Presentation: Serve this Flourless Chocolate Cake on a dessert plate for elegance.
Garnish: Dust with powdered sugar or add berries for flair in this fudgy chocolate cake.
Pairing: Pair with ice cream or espresso to complement the chocolate cake.
Portion Size: 1 slice (1/8–1/10 of cake) per person.
Occasions: Ideal for holidays, dinner parties, or indulgent weeknights.

FAQs About Flourless Chocolate Cake

Here are answers to some common questions about Flourless Chocolate Cake:

Is this chocolate cake truly gluten-free?
Yes, Flourless Chocolate Cake has no flour; check chocolate and cocoa labels for gluten-free certification.

Can I use a different pan size for this fudgy chocolate cake?
A 9-inch pan works for a thinner cake; reduce bake time by 2–3 minutes.

How do I know when this chocolate cake is done?
Look for set edges and a slight center wobble for Flourless Chocolate Cake.

Can I make this fudgy chocolate cake dairy-free?
Use coconut oil and dairy-free chocolate for a vegan version of this chocolate cake.

What pairs well with this chocolate cake?
Ice cream, berries, or espresso enhance the flavors of this fudgy chocolate cake.

More Interesting Cake Recipes You’ll Love

Conclusion

Flourless Chocolate Cake is a rich, fudgy delight that’s naturally gluten-free and effortlessly elegant. This chocolate cake recipe is a must-try. Make this fudgy chocolate cake, share with loved ones, and enjoy the decadent flavors!