Flourless Chocolate Cake (Gluten Free)

This flourless chocolate cake (gluten free) is the classic version: rich, dense, fudge-like, and topped only with a smooth chocolate ganache. No espresso, no whipped cream variations, no extra toppings—just pure chocolate intensity in its simplest and most traditional form. It bakes in one pan, requires no mixer, and always slices beautifully.

Save

Why This Recipe Works

This cake relies entirely on eggs to replace the function of flour. As they heat, the proteins gently set, giving the cake its structure without turning dry. Melting the unsalted butter and semi-sweet chocolate together first creates the smooth, fudge-like base that defines this style of cake.

Whisking the eggs directly into the warm chocolate mixture adds body and ensures a tight, cohesive crumb. Since there’s no flour, Dutch-process cocoa powder contributes both intensity and stability, helping the cake hold its shape once cooled.

A simple chocolate ganache adds a soft contrast on top of the firmer base. Its smooth finish enhances the chocolate flavor without overpowering the cake, keeping this recipe true to its classic form.

Ingredients & Substitutions

Unsalted butter: Forms the base of the batter when melted with chocolate.
Semi-sweet chocolate chips: Melt smoothly and provide deep chocolate flavor. Bittersweet chocolate also works.
Granulated sugar: Balances the cocoa and enhances the fudge texture.
Salt: Sharpens and lifts the chocolate flavor.
Vanilla extract: Adds warmth and rounds out the sweetness.
Eggs: Provide structure in place of flour; essential for setting the cake.
Dutch-process cocoa powder: Creates a dark, smooth chocolate profile. Natural cocoa can be used, though the flavor will be slightly lighter.
Heavy cream: Used to make the ganache.
Additional chocolate chips: Melted with cream for the glaze.

Equipment

• 8-inch round cake pan
• Parchment paper
• Heatproof mixing bowl
• Whisk
• Cooling rack

How to Make Flourless Chocolate Cake (Step-by-Step)

The Chocolate Base

1. Preheat the oven to 375°F. Grease an 8-inch round pan and line the bottom with parchment.
2. Melt the unsalted butter and chocolate chips together in 20–30 second increments until smooth.
3. Whisk in the sugar, salt, and vanilla until fully combined.

Build the Cake Batter

4. Whisk in the eggs until the mixture becomes glossy and cohesive.
5. Add the cocoa powder and stir gently until just combined—do not overmix.
6. Pour the batter into the prepared pan.

Bake & Cool

7. Bake for 25 minutes, or until the edges are set and the center reaches 200°F.
8. Cool for 10 minutes in the pan.
9. Loosen edges, invert onto a plate, and cool completely.

Finish with Ganache

10. Heat heavy cream until steaming, then pour over the remaining chocolate chips.
11. Stir until smooth and glossy.
12. Spread evenly over the cooled cake and let the ganache set.

Save

Expert Tips

• Keep ingredients close to room temperature for smooth mixing.
• Use chocolate in the 60–70% range for balanced richness.
• Avoid overbaking—pull the cake once the center barely sets.
• Allow the ganache to set fully before slicing.

Storage & Freezing

To Store:
Refrigerate for up to 4 days. Bring to room temperature before serving.

To Freeze the Cake:
Wrap tightly in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator.

To Freeze Slices:
Wrap individual pieces and freeze up to 3 months for easy single servings.

FAQ

1. Can I make this cake ahead of time?
Yes. It keeps well and the flavor deepens after resting overnight.

2. Can I use regular cocoa instead of Dutch-process cocoa?
Yes. Natural cocoa works, though the flavor will be slightly lighter and less smooth.

3. How do I know when a flourless chocolate cake is done?
The edges should be set and the center should reach about 200°F. The top may look slightly crackly—this is normal.

4. Why did my cake crack on top?
A thin crackly top is typical for flourless cakes. As they cool, the structure settles and forms light cracks that won’t affect texture.

Save

Recipe Card

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

16

slices

Prep time

20

minutes

Cooking time

25

minutes

Calories

261

kcal

Total time

45

minutes

A rich, dense flourless chocolate cake (gluten free) topped with a smooth chocolate ganache. Made from melted chocolate, unsalted butter, eggs, and cocoa powder, this simple one-bowl cake delivers deep chocolate flavor and a fudge-like texture without any flour.

Ingredients

• Cake

• 1 cup semi-sweet chocolate chips (170g)

• 1/2 cup unsalted butter (113g)

• 3/4 cup granulated sugar (150g)

• 1/4 teaspoon salt (1g)

• 1 teaspoon vanilla extract (4g)

• 3 large eggs (150g)

• 1/2 cup Dutch-process cocoa powder (50g)

• Ganache

• 1 cup semi-sweet chocolate chips (170g)

• 1/2 cup heavy cream (120g)

Directions

• Preheat oven to 375°F. Grease an 8-inch round pan, line with parchment, and grease again.
• Melt unsalted butter and chocolate chips in 20–30 second intervals until smooth.
• Whisk in sugar, salt, and vanilla.
• Add eggs and whisk until glossy.
• Add cocoa powder and stir gently until combined.
• Pour into pan and bake for 25 minutes, or until center reaches 200°F.
• Cool 10 minutes, loosen edges, and invert onto a plate. Cool completely.
• Heat heavy cream until hot, pour over chocolate chips, and stir until smooth.
• Spread ganache over cooled cake and let set before slicing.

Notes

• Texture Tip:
  Remove cake from the oven as soon as the center sets; overbaking will create a dry texture.
• Storage:
  Refrigerate up to 4 days; bring to room temperature before serving.
• International Substitutions:
  UK/AUS: Use “double cream” in place of heavy cream.
  Cocoa: Dutch-process = “European-style cocoa.”