If you’re looking for an easy flourless chocolate cake recipe, look no further! This dense and fudgy cake is best served cold with a light dollop of sweetened whipped cream and fresh berries.

A client of mine asked for this as an add-on to a wine tasting and tapas night. It’s two days before I begin a multi-day wedding event for a wedding party which I’m so excited about. However, with so much going on I need to be organized and make every minute of prep count.

This cake came to mind – I used to make this while I was working in restaurants. It’s fairly quick to put together. You can make a lot of it easily. And it always sells on a menu (who doesn’t love flourless chocolate cake after a big meal?).

Flourless Chocolate Cake Mise En Place

Anytime you cook – I believe that organization is key. With this recipe, you definitely want to get your mise en place set up. Mise en place means literally “everything in its place”. It means: get your ingredients/equipment set up and ready before you start cooking. Sometimes that means literally measuring everything and having it in small bowls. Sometimes that means getting all your measuring cups/bowls/ingredients/etc. together in one spot so you can easily measure it all out.

For this recipe, you can do either.

Pans To Use For Flourless Chocolate Cake

You can make this cake in all sorts of pan sizes. It just depends on how tall (or deep) you want your cake to be. The thicker it is, the longer it will take to cook. Sometimes it also just depends on what pans you have available.

Loaf Pan

I made mine in a rectangular loaf pan. I cut at a diagonal to make skinny triangle slices. Since this cake is on the richer side, you don’t need a whole lot to be satisfied.

Pie Plate

You can also make this cake on an 8″ pie plate. It will be short (height) and long (length), rather than tall and short, but still look elegant on a plate. You could also cut a wider piece and the cake will take up more surface space on your plate. Perhaps better for more surface area to smother each piece in berries and whipped cream.

Spring Form Pan

Another idea is a springform pan. I would recommend an 8X8, and that you multiply the recipe by 2X since it’s much wider. This recipe is made for a smaller cake pan, so keep that in mind!

Brownie Pan

If you only have casserole dishes, such as an 8X8 or 9X9 brownie pan, that’s fine too! Again – double the recipe to make sure you have enough. If you didn’t, it would be quite a thin cake (more of a bar, really. Perhaps a good base for a bar though?!).

Chocolate Cake Without Flour?

Yep. You read that right. It’s a gluten-free chocolate cake. Technically grain-free too. The ooey-gooey parts of this cake are made from whipped egg yolks and sugar, egg whites, and a melted chocolate and butter combination. That’s it! Isn’t that pretty crazy?

By whipping both the yolks and whites separately, you incorporate more air into them, this ultimately helps to give the cake a lift (like baking powder does) while baking. It also makes for a divine mouthfeel that’s half cake, and half mousse-like. If you want extra fudgy, underbake it so that when you stick a toothpick or knife it, there’s just a little batter left on the knife.

Love This? Looking For Other Dessert Recipes?

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• Pastéis De Nata – The Best Portuguese Dessert

Did you Make This Recipe?

If so, please rate and comment below! I love hearing how your experience went, and I also love seeing pictures! If you have an Instagram account, please tag me — @thesommchef

Easy Flourless Chocolate Cake

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5 from 2 reviews

This flourless chocolate cake is easy to make and doesn’t require a lot of ingredients. Whip it up anytime you need a quick elegant dessert, or for a weeknight treat! 

• Author: thesommchef
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 6–8 Slices 1x
• Category: Dessert
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

7oz Bittersweet Chocolate (I used a mix of Icelandic Bittersweet and Godiva Midnight)

1/2 Stick Unsalted Butter

5 Eggs – Separated

1/4 Cup + 1 Tbsp Granulated Sugar

Powdered Sugar (optional garnish)

Whipping Cream (optional garnish)

Raspberries (optional garnish)

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Instructions

1. Preheat oven to 350 F. Lightly spray your baking dish with oil — see notes about recipe quantity and baking dish size.

2. In a small heat-proof bowl, melt chocolate and butter over a double broiler (a small saucepan with water, the bowl should not be touching the simmering water) set to medium-low heat on the stove. 

3. While chocolate is melting, separate eggs into two bowls – the yolks should be heatproof as well. If using a stand mixer, place the whites in that bowl and start whisking on low for 2 minutes, then medium for 2 minutes, then high, until stiff peaks form. 

4. Meanwhile, whisk the egg yolks and sugar together until the yolks turn from golden to a light yellow and it looks as if the sugar has fully dissolved. It may take about 4-5 minutes of vigorous whisking. The yolks should thicken a bit. (Alternatively, you can also do this in your stand mixer before mixing the egg whites. Just make sure you wash and clean the bowl well before whisking the egg whites). 

5. Once the chocolate is melted and smooth, temper the yolks and sugar by pouring just a small amount of the melted chocolate into them. Whisk while pouring. Then slowly add in the rest of the chocolate mixture to the yolks, while whisking. It may look like the chocolate seizes up, but keep whisking and it will smooth out. 

6. Once all the chocolate has been added to the yolks, take 1/3 of the whipped egg whites and fold into the yolk/chocolate batter. Once mixed well, add in the rest of the egg whites and fold gently again until there are no streaks or egg white clumps in your batter. 

7. Pour the batter into your prepared baking dish. Bake at 350 for 25 minutes (if using a small loaf pan) and check the center. If you want a more moist and fudgey center, allow for just a small amount of batter to stick to your toothpick or knife when inserted and removed from the center of the cake. If you prefer it more cake-y, bake for another 5 minutes or so until the knife or toothpick comes out clean. 

8. Allow to cool and then flip out onto a cooling rack. Store, covered in the fridge until ready to eat. Top with powdered sugar, raspberries whipping cream, or topping of your choice. 

Notes

Pan Sizes and Estimated Cooking Times: 

Loaf Pan: This recipe

8X8, 9X9 Brownie Pan, or 9″ Springform: Double the recipe and cook for 25-30 minutes

8-9″ Pie Plate: Should be okay with this size recipe (I have not tried this pan) bake 20-25 minutes.

Nutrition

• Serving Size: 1 Slice
• Calories: 318
• Sugar: 22.8
• Fat: 21.1
• Carbohydrates: 25.4
• Protein: 7.2

Keywords: Easy Chocolate Flourless Cake, Flourless Chocolate Cake, Easy Cake, Chocolate Cake, Gluten Free Chocolate Cake, Gluten Free Cake, Easy Desserts

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