Share this fancy-looking Flourless Chocolate Cake with your favorite chocolate lover. Easy to make and topped with a chocolate ganache and fresh berries, it's the perfect recipe for any special occasion.
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If you love chocolate, you will enjoy this flourless torte. I remember having a slice of it years ago at a dinner event, where I fell in love after just one bite. I decided to create an easy-to-make version of it at home.
As I researched, I realized that most recipes for this particular cake have extra steps, which is overwhelming. I simplified the process, tested it several times, and finally achieved the best flourless cake. The best part is that it's easy enough for anyone to make.
This rich chocolate cake is gooey and delicious, making it the perfect dessert for Valentine's Day or a special stay-at-home date night. It's my go-to dessert whenever I need to make something simple yet fancy for holidays or dinner parties.
Why Make This Flourless Chocolate Cake Recipe
This flourless chocolate cake is a dreamy dessert! Plus, you do not need any special skills to decorate the top. The layer of fresh berries on top of a silky ganache gives a bakery-like appearance.
- Decadent and rich. The dense and fudgy texture is a cross between a fudge brownie and a truffle. It's smooth and rich, and every bite melts in your mouth!
- Naturally gluten-free. This dessert is suitable for people with gluten allergies or Passover as it does not contain flour or leavening agents.
- Simple yet elegant. Our recipe for flourless chocolate cake is quick and easy to make using just a handful of ingredients. It's the perfect dessert to wow all your guests.
Flourless Cake Ingredients
You probably already have most of the simple ingredients in your kitchen to make this flourless cake recipe today.
- Dark Chocolate Chips - I like using Hershey's dark chocolate chips because they provide a rich and intense flavor. You can also use semisweet or bittersweet chocolate.
- Butter - Adds richness and moisture to the batter.
- Granulated Sugar - Sweetens the torte even more.
- Espresso Powder - This is optional but will enhance the chocolate flavor. You can find it in the coffee aisle of your local grocery store.
- Large Eggs - Holds the ingredients together and provides the structure and lift as it bakes.
- Unsweetened Cocoa Powder - I used Hershey's dark cocoa in this chocolate cake, but regular Dutch process cocoa is fine, too.
- Heavy Cream - Heating this with chocolate chips makes the silkiest smooth ganache topping.
How To Make A Flourless Cake
Making a flourless chocolate cake is easy with our simple steps. You'll be enjoying this fantastic dessert in no time.
- Stir the sugar, vanilla extract, espresso powder, and salt in a large mixing bowl.
- Melt the chocolate and butter in a small saucepan (or a double boiler) over low heat, constantly stirring until melted. Pour the mixture into the sugar, then mix it.
- Beat the eggs one at a time, then gently mix in the cocoa powder.
- Spoon the cake batter into a prepared 9-inch pan, then bake. Place it on a wire rack and run a sharp knife around the edges to loosen the cake from the side of the pan. Let it cool completely before adding the toppings.
- Place chocolate chips and heavy cream in a microwave-safe bowl and heat for 30 seconds. Stir until melted and creamy, then spread over the top of the cooled cake.
BruCrew Tip: Decorate the top with fresh raspberries, blueberries, and strawberries right before serving.
Topping Ideas
This decadent chocolate cake can be served alone, or you can add one or more of these toppings to make it even more fabulous.
- Powdered Sugar - A little sugar dust makes it pretty and tastes sweet.
- Fresh Berries - Strawberries, raspberries, blueberries, and blackberries are great choices.
- Whipped Cream - You can serve it with Cool Whip or a swirl of this easy homemade whipped cream topping.
- Ice Cream - Vanilla ice cream is always a match for chocolate cake. Try chocolate ice cream, strawberry ice cream, or cookies and cream ice cream for a fun twist.
- Syrups - A drizzle of chocolate, caramel, or strawberry sauce really takes this dessert over the top.
Storage Recommendations
On the Counter - Cover the dessert loosely with plastic wrap, then place it in a cool, dry place for 2-3 days.
In the Refrigerator - Place in an airtight container and refrigerate for 4-5 days. Remove it at least 2 hours before serving to come to room temperature.
In the Freezer - Wrap the entire cake or slices tightly in plastic wrap, then place in a freezer bag or container. Freeze it for up to three months. When ready to serve, thaw it overnight in the fridge, then let it sit at room temperature for two hours.
Tips and Tricks
- Choose quality chocolate. The key to a remarkable flourless chocolate torte is using high-quality chocolate chips. Opt for a good dark chocolate with at least 60% cocoa content for an intense flavor.
- Properly grease and line the pan. For easy cake release and perfect shape, generously grease and line the bottom and sides of the springform pan with parchment paper.
- Use room-temperature eggs. For a smoother blend and better texture, allow eggs to come to room temperature before adding them to the batter.
- Don't overmix. Be mindful not to overmix the batter. Gently fold the ingredients until combined to maintain the cake's dense, fudgy consistency. Too much mixing can cause the baked cake to fall after cooling.
- Cut clean slices. Dip a sharp knife in hot water, then dry it before slicing. Repeat this step for each slice.
- Make it low-carb or Keto-friendly. Use Keto-friendly sugar and sugar-free chocolate chips (like Lilly's) or unsweetened baking chocolate.
FAQs
This recipe is the perfect make-ahead dessert because it actually gets better with time. Let it cool in the pan, then cover and refrigerate until needed. Remove 1-2 hours before serving.
You can use a 9-inch round cake pan. Grease and flour it so the cake comes out easily.
After baking, run a knife around the edges to loosen it from the pan. Once it is completely cool, gently flip it onto a plate.
Espresso is the secret ingredient to making chocolate taste even better. It is optional, but rest assured because you will not taste it. Coffee and espresso powder enhance and add to the chocolate flavor, resulting in a more decadent chocolate dessert.
Use the tried-and-true toothpick test. Insert a toothpick into the center of the cake – if it comes out with a few moist crumbs (not wet batter), the cake is ready. Remember, a slightly underdone center is good because that gives it a fudgy consistency.
There is no flour in this cake, but you should check all your ingredients for gluten.
More Rich Chocolate Desserts
- Dr Pepper Cake
- Mini Chocolate Cheesecakes
- Chocolate Tart
- Cookies and Cream Chocolate Pie
- Chocolate Lava Cakes
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Recipe
Best Flourless Chocolate Cake
Share this fancy-looking Flourless Chocolate Cake with your favorite chocolate lover. It's easy to make and topped with a chocolate ganache and fresh berries, making it the perfect recipe for any special occasion.
Ingredients
- 1 ½ cups dark chocolate chips, divided
- 10 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon expresso powder, optional
- ¼ teaspoon table salt
- 4 large eggs
- ½ cup dark cocoa powder
- ¼ cup heavy whipping cream
Instructions
- Preheat the oven to 350°. Line the bottom of a 9-inch springform pan with parchment paper.
- Stir together the sugar, vanilla, salt, and espresso powder in a large mixing bowl.
- Place 1 cup dark chips and butter in a saucepan over low heat, stirring constantly until melted and creamy. Pour into the sugar mixture and mix until combined.
- Mix in the eggs one at a time, then gently stir in the cocoa powder.
- Pour the mixture into the prepared pan. Bake for 25-30 minutes, or until 200° in the center using an instant-read thermometer.
- Remove from the oven and gently run a sharp knife around the edge of the cake to loosen it from the sides of the pan. Place on a wire rack and let cool completely.
- Place ½ cup dark chips and heavy cream in a microwave-safe bowl and heat for 40 seconds. Stir until melted and creamy. Heat an additional few seconds if needed.
- Spread the chocolate over the top of the cooled cake and let it set. Decorate the top of the cake with fresh berries before serving.
Notes
- Choose quality chocolate. The key to a remarkable flourless chocolate torte is using high-quality chocolate chips. Opt for a good dark chocolate with at least 60% cocoa content for an intense flavor.
- Properly grease and line the pan. For easy cake release and perfect shape, generously grease and line the bottom and sides of the springform pan with parchment paper.
- Use room-temperature eggs. For a smoother blend and better texture, allow eggs to come to room temperature before adding them to the batter.
- Don't overmix. Be mindful not to overmix the batter. Gently fold the ingredients until combined to maintain the cake's dense, fudgy consistency. Too much mixing can cause the baked cake to fall after cooling.
- Cut clean slices. Dip a sharp knife in hot water, then dry it before slicing. Repeat this step for each slice.
- Make it low-carb or Keto-friendly. Use Keto-friendly sugar and sugar-free chocolate chips (like Lilly's) or unsweetened baking chocolate.
- Use a regular 9-inch cake pan. Make sure to grease and dust it with cocoa powder. Let the baked cake cool completely, then flip it out onto a plate. Add toppings and enjoy.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 114mgSodium: 91mgCarbohydrates: 38gFiber: 3gSugar: 32gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was first published in April 2019. It was updated and then republished in January 2024.
Linda Bruen
Made this for Easter. Put the ganache on it too and was cooling it in the fridge. Smelled like a delicious brownie. While I was whipping up my cream with erythrol, my 8 year old nephew ate my large, expensive container of blackberries. So I decorated the top circle with large black jellybeans with a little bit of greenery. It looked awesome and so precious 🐥
Anita
For those worried about diabetes or just too much sugar in general, I made this with half the sugar and it was great. I also cut the serving size in half for myself. I'm going to try it again with even less sugar. Thanks for the recipe, one of the best.
Would love your ganache recipe.
Jocelyn
That's awesome to hear that it bakes and tastes great with less sugar. Thank you so much for stopping back in to let me know. The recipe for the ganache is at the bottom of the flourless cake recipe card.
Tanya
It looks amazing & I am sure it will taste marvelous. Can you please suggest me egg replacer. I want to make eggless version of this.
Thanks
Jocelyn
I have actually never made this cake without the eggs, so I am not sure how it would work or taste. There are quite a few ingredients that can be used as a replacement for eggs when you are baking, but I really do not know how they would affect this cake. There are also quite a few different egg replacers on the market now, so I would lean towards using one of those instead of something else. Bob's Red Mill had one that I would probably try first as it is a good brand. I hope that helps. Please keep me posted if you try it using one of these other methods.
Taylor
Love the chocolate ganache and fresh berries on top. So yummy!
Cheryl S
This cake is a huge hit at any dinner party!
Aimee Shugarman
Whoa this is gorgeous!!!
Kristyn
This looks so wonderful!! It looks moist & that frosting seems perfect!! Super easy!
Jen
This is one of my favorite desserts! I was so skeptical of the espresso powder initially but it really does give it that special something else.
Haley
Not everyone has a sweet tooth I believe. Especially when diabetes is prevalent, it is vital for many people to actually think of a dish/dessert as too sweet
Jocelyn
Oh, I totally understand THAT aspect of it. I'm just saying that personally I do not find most desserts to be too sweet!
Misha Hunter
This looks divine! I am printing and hope to make it as soon as I get home tonight! I don't have any fresh fruits to top it but I am sure it will be just as wonderful alone! 🙂
Thank you for sharing!!
Jocelyn
I hope you enjoy it as much as we did!! And you really can top it with just about anything. Powdered sugar, nuts, ice cream, or Cool Whip are just a few options. But it's pretty divine by itself too!