Flourless Chocolate Cake

Bookmark this recipe immediately.  I promise that there is going to come a time when you are backed in a corner, you have to make something fabulous for a party/mandatory work function/end-of-a-bad-day-cure and you are going to feel trapped.  You don’t know what to make!  You don’t have time to make anything elaborate but you can’t show up with a plastic-wrapped, store-bought, chemical-laden baked good.  You don’t have time to go to the store and your kitchen looks as though it’s been ravaged by a pack of wild dogs.  This is your go-to, all-purpose problem solver cake.

flourless chocolate cake

A chocoholic’s dream, this flourless chocolate cake is fudgy, moist and perfectly devour-able.  It is endlessly adaptable (top with ice cream, fresh whipped cream, berries, cherry sauce, powdered sugar, chocolate ganache) yet perfectly delicious on its own.  It takes less than 10 minutes to whip up the batter and it’s out of the oven in less than a half hour.  Plus, I promise you that you already have at least four of the five ingredients already in your kitchen.  Problem?  You have met your solution!


When people are in a pinch, rushed for time or out of ingredients the solution is frequently to grab a box mix and whip up some cupcakes or a quick sheet cake.  This decadent dessert takes less time to make, it is made from scratch and I promise that you will feel better about serving people something that isn’t packed full of chemicals and weird hydrogenated fats.


When you have a cake that only calls for 5 ingredients, you want to use the best quality ingredients that you can get your hands on.  The chocolate is the shining star here so use the best chocolate that you can find.  I would suggest Green & Blacks Organic Dark Chocolate or Scharffen Berger if you can find it (if your local grocery store doesn’t carry those brands, you can always order them online).  Of course, if all you’ve got laying around is a bar of Hersheys or Nestle, don’t let that stop you! I’m sure it will work out just fine.


The recipe calls for an 8 inch cake pan … which I simply didn’t have.  My kitchen is only stocked with 9 inchers for some reason, so I used a 9 inch tart pan instead.  The cake came out a bit thin so if you like a thicker cake (keep in mind that this batter isn’t going to rise!) stick with a smaller sized pan.

baked cake with cracks

This cake is truly a blank canvas for your imagination to run wild in terms of toppings.  Now don’t get me wrong, people will be happy to gobble down this gorgeous cake plain, but just imagine topping it with some fresh berries!  Or my famous red wine cherry sauce!  Whipped cream!  A drizzle of caramel and some chocolate shavings!  The possibilities are endless.

slice of cake


Flourless Chocolate Cake

Yield: 1 cake

Prep Time: 10 minutes

Cook Time: 23-25 minutes


4 ounces bittersweet chocolate
1 stick (1/2 cup) unsalted butter
3/4 cup granulated sugar
3 large eggs
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract (optional)
1/2 teaspoon fine grind espresso (optional)


- Preheat oven to 375 degrees. In a heat proof bowl, combine chocolate and butter. Melt the chocolate and butter using either a double boiler (heat proof bowl over a simmering pot of water) or in the microwave in 30 second intervals, stirring between each interval.
- Once fully melted, whisk in sugar. Once combined, whisk in eggs, one at a time until fully combined. Stir in vanilla and espresso (if using).
- Sift cocoa powder into the chocolate mixture. Whisk to combine.
- Pour into a greased 8 inch cake or tart pan.
- Bake 23-25 minutes. Let rest on a wire rack for 5 minutes before removing from pan.
- Serve warm topped with whipped cream, ice cream, fresh berries, chocolate shavings or other endless possibilities.

Adapted from Epicurious' Flourless Chocolate Cake

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22 Responses to “Flourless Chocolate Cake”

  1. 1

    just delectable. wow!

  2. 2
    Katie — May 23, 2011 3:39 pm

    I need a piece of this now!

  3. 3

    That does look amazing! Gorgeous photos of a delicious looking cake!

  4. 4

    looks amazing! i have it bookmarked!

  5. 5
    K — May 24, 2011 12:55 am

    Looks good! I think I’ll try making this sometime.

  6. 6
    Fallon — May 24, 2011 5:20 am

    That looks fabulous!

  7. 7
    Megan — May 24, 2011 12:21 pm

    Katie! YUM! You inspire me! Hope all is well in your life.

  8. 8
    Russ Schiappacasse — May 26, 2011 9:43 am

    No mention is made of the oven temperature! I am going to try 350′F.

    • kate replied: — May 26th, 2011 9:48 am

      Russ – Yikes! Thanks for pointing that out! I totally neglected to include the temperature … only a minorly important detail. I’ve corrected the recipe to reflect the correct temp – 375 degrees!

  9. 9
    Russ Schiappacasse — May 26, 2011 3:18 pm

    Yikes! It is in the oven now and I’ll let you know how it turns out at 350F. Maybe I can leave it in for 35 mins or so.

  10. 10
    Russ Schiappacasse — May 28, 2011 4:27 pm

    Well, I chose 350′F and left it in an additional 10 minutes and it was fine. However, next time I will try 375′F.

  11. 11
    franny — June 1, 2011 4:47 pm

    This looks/sounds so delicious! I’m definitely going to try it!

  12. 12
    Maya — July 5, 2011 1:32 pm

    Absolutely Wonderful! I made one for my coworkers and they all loved it! Delicious and Moist, and oh so chocolatey! I then made another one for my family and they loved it, too! A winner with everyone. I accidentally only used 1/2 stick of butter, but it turned out marvelous anyway! I sprinkled powdered sugar on top, then had whipped cream and raspberry toppings. Thank you so much for this recipe!

    • kate replied: — July 8th, 2011 7:17 pm

      Maya – So glad you liked the recipe! It has quickly become a favorite of mine. The raspberry and whipped cream topping sounds amazing. I’ll have to remember that for my next batch!

  13. 13
    Cheryl — September 15, 2011 9:30 am

    This may be a silly question, but when you say sugar…what kind of sugar? Will ordinary granulated sugar suffice or do I need icing sugar? :)

    • kate replied: — September 16th, 2011 6:39 pm

      Cheryl — My mistake for not clarifying, yes, you want to use granulated sugar. Enjoy!

  14. 14
    Joanne — October 9, 2011 1:30 pm

    I used a half and half mix of two kinds of chocolate. Lindt A Touch Of Sea Salt and Lindt Mint. Both are dark chocolate. Since I didn’t use bittersweet I cut back just a bit on the sugar. After mixing and pouring into pan, I sprinkled 2 tablespoons of cocoa nibs on top. It is baking in the oven right now. Can’t wait to try it with lightly sweetened whipped cream. So much flavor going on in the cake, I didn’t want to add too much in the way of topping. I’ll let you know how it turns out.

  15. 15
    Gregeth — November 11, 2011 12:46 am

    I used this recipe as part of an insane ice cream cake I was commissioned to make for a friend’s daughter’s birthday.

    I added 1/2 teaspoon of salt. Also, being at high altitude, I added a heaping tablespoon of flour. Because I used Belgian dark chocolate, I decreased the sugar a tad.

    Two layers of this cake, one cheesecake with chocolate crumb crust, two layers of cookies and cream ice cream (I crumbled the Oreos myself into some premium vanilla), one layer of same vanilla with cherry pie filling stirred in, one layer of chocolate pudding (less milk by a third to make it thicker), topped with brandied cherries and the whole lot covered with ganache. It’s over a foot tall. Ridiculous!

  16. 16
    Georgie Sikora — January 27, 2012 10:45 pm

    It is in the oven now!! The batter was yummy I had a hard time keeping my daughter out of it!! Gonna whip up some whipping cream this should be heavenly. I will be counting the minutes lol thanks for the recipe :)

  17. 17
    alicia — February 6, 2012 11:08 am

    i will be trying this recipe this weekend to make 4″ double layer mini cakes with a chocolate mousse filling and topped with a chocolate ganache and a chocolate covered strawberry. super excited and cant wait to see how they turn out. im making them for valentines day

  18. 18
    amna alvi — August 2, 2012 3:05 pm

    ooooo mmmy GOd its rediculusly easy to baake…. i lovvvvvvv ur recipe… but just wanna ask wil it b alright if i use semisweet choclate instead of bittersweet choclate. (as my dad dont like the bitter choclate taste).

  19. 19
    karen s — June 12, 2013 9:44 pm

    This cake is weird. No mention of how much flour or baking soda. I added 2 1/2 cups flour and a ectra egg. I put in 2 tsp b powder and it was so thick. Put in 1/2 cup of coffee. Still to thick. Yuck never again.

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