The Best Flourless Chocolate Cake

Flourless Chocolate Cake is the perfect recipe for any chocolate lover! Decadent and rich, this fudgy flourless chocolate cake is easy to make and will satisfy even the biggest chocolate craving. Simple yet elegant dessert!

Chocolate Flourless CakePhoto byThyme of Season

This flourless chocolate cake recipe is super rich, fudgy, and indulgent in all the right ways. You might also come across it being referred to as a flourless chocolate torte.

To make the best flourless chocolate take, we need to use high-quality chocolate like Guittard or Callebaut. Good, quality chocoalte is a must for this cake. It really elevates the flavor and makes it super rich and indulgent!

Ingredients for this recipe:

• 1 ¼ cups semisweet chocolate chips
• 1 stick unsalted butter
• 3/4 cupgranulated sugar
• 1 teaspoon instant espresso powder
• 1/4 teaspoon fine salt
• 2 teaspoons pure vanilla extract
• 3 large eggs plus 1 egg yolk
• 1/2 cup Dutch-process cocoa
• ½ cup heavy cream, cold

How to make the best flourless chocolate cake:

Start by preheating your oven to 350°F. Grab an 8-inch round cake pan that's about 3 inches deep and give it a light coat of nonstick cooking spray. Don't forget to add a round of parchment paper at the bottom and give it another quick spray! It will make it so much easier to remove the cake from the pan.

In a big microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring in between until they're just about melted. Mix until it's smooth. Then, whisk in the sugar, espresso powder, salt, and vanilla extract. Let it cool down a bit.

Next, add the eggs and yolk all at once, and whisk it up vigorously until it's smooth. Stir in the cocoa powder until it's just mixed in. The batter will be pretty thick.

In a small, deep bowl or measuring cup, use an electric mixer or an immersion blender with a whisk attachment to whip the heavy cream until you get medium peaks. Then, gently fold the whipped cream into the batter using a rubber spatula until everything is combined.

Pour the batter into your prepared pan and smooth out the top. Bake the cake for about 25 to 30 minutes, or until it’s puffed up, the edges are set, but the center is still a little wobbly, and the center hits at least 200°F on an instant-read thermometer.

Take the cake out of the oven and let it cool in the pan on a wire rack for about 10 minutes. You'll notice it might sink a bit as it cools down. To make it easier to take out later, gently run a thin knife or offset spatula around the edges while it's still warm. Let it cool completely in the pan. Once it's cool, cover it up and cool in the fridge for at least 6 hours, but overnight is even better. You can keep it in the fridge for up to 3 days, along with any leftovers.

This cake tastes best when it's chilled. When you're ready to serve, transfer it to a serving plate. Use a sharp knife to slice it, dipping the knife in hot water and wiping it off between cuts for clean slices.

You can dust the cake with cocoa powder or powdered sugar. Top with whipped cream or serve with a scoop of vanilla ice cream.

Turn this flourless chocolate cake into a seasonal dessert by topping it with seasonally flavored whipped cream such as pumkin spice, pecan pie or peppermint. Enjoy!