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Flourless Chocolate Cake

Made with just nine simple ingredients, this flourless chocolate cake is a decadent dessert that requires minimal prep work. Dust with confectioners' sugar and serve a la mode for an extra special treat! 
Course Dessert
Cuisine American
Keyword flourless cake, flourless chocolate cake
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 slices
Author Danielle


  • 8 ounces semi-sweet chocolate bars roughly chopped (226 grams)
  • ½ cup (1 stick) unsalted butter cut into small cubes (115 grams)
  • ¾ cup granulated sugar (150 grams)
  • 1 teaspoon pure vanilla extract
  • 4 large eggs at room temperature and lightly beaten
  • cup Dutch process cocoa powder (30 grams)
  • 1 teaspoon espresso powder optional but recommended
  • ½ teaspoon baking powder
  • ¼ teaspoon salt


  • Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.
  • In a large microwave safe bowl, add the chopped chocolate and cubed butter. Microwave in 20 to 30-second intervals, stirring in between each increment, until the chocolate is completely melted and the mixture is smooth. Allow to cool for 5 minutes before proceeding with the next step.
  • Add the granulated sugar and vanilla to the cooled chocolate mixture and whisk until well combined, then whisk in the eggs.
  • Add the cocoa powder, espresso powder, baking powder, and salt into the bowl and mix until just combined. Don’t overmix the batter.
  • Transfer the cake batter to the greased pan and use a knife or spoon to spread the batter into an even layer.
  • Place the pan on the center rack of the oven and bake for 28 to 33 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
  • Remove from the oven and cool in the pan for 5 to 10 minutes. Carefully invert the cake onto a cooling rack, immediately flip right side up onto another cooling rack, and allow to cool completely.
  • Top the cake with confectioners sugar, whipped cream or chocolate ganache! Alternatively, serve with a scoop of vanilla ice cream.



Chocolate: I recommend using chocolate bars like Bakers or Ghiradelli.
Cocoa Powder: I prefer to use Dutch process cocoa powder in this cake, but you may use natural unsweetened cocoa powder instead.
Storage Instructions: For the best texture and flavor, I recommend enjoying this cake within 24 hours of making it. However, it will last up to three days in an airtight container at room temperature.
Freezing Instructions: This cake will freeze well for up to three months. Thaw to room temperature before serving. 
Slightly adapted from King Arthur Baking.