There is nothing better than a rich, chocolate dessert, and this Flourless Chocolate Cake is especially perfect when you're looking for a decadent treat. This dense, fudgy cake is so easy to make taking just a matter of minutes and one bowl to make. It's everything you could hope for in a chocolate dessert and I can guarantee you will not miss the flour one bit!
It's the absolute best dessert for your Passover seder, Christmas dinner, or even Easter brunch. It's perfect when you need a gluten free treat, but it will be loved by everyone, whether they are gluten free or not! If you're looking for more desserts for your Passover seder, check out this Kosher for Passover Chocolate Chip Cookie Cake and this Easy Red Wine Flourless Chocolate Cake!
Why this Recipe Works
This quick and easy recipe uses both chocolate chips and cocoa powder to give it an extra rich and decadent dark chocolate flavor. It's not overly sweet, making it the perfect dessert to top with whipped cream, powdered sugar, a toasted meringue, or even ice cream!
Ingredients and Notes
Chocolate Chips - I use semi-sweet chocolate chips for this double chocolate cake recipe, and it's not particularly sweet. A sweeter chocolate chip should make the cake a bit sweeter, and a more bittersweet chocolate chip will make the cake a bit less sweet.
Eggs - The eggs are really important for the structure and texture of the cake.
Substitutions
Chocolate Chips - Instead of chocolate chips, chocolate chunks or chopped chocolate will also work. And you can use whatever chocolate you have - this can be milk chocolate, dark chocolate, semi-sweet chocolate, or even bittersweet chocolate! The less sweet the chocolate is, the less sweet the cake will be so you'll definitely want to add a sweet topping if you're using a bittersweet chocolate.
Espresso Powder - Consider adding a tablespoon of espresso powder when the cocoa powder is added to enhance the rich chocolate flavor.
How to Make this Recipe
Step 1: Melt butter and chocolate chips, stirring until smooth.
Step 2: Remove from heat, let cool slightly, then add the sugar and mix until combined.
Step 3: Add the eggs and incorporate completely.
Step 4: Stir in the cocoa powder until combined.
Step 5: Pour into the lined and greased cake pan and bake at 375°F for 20 minutes.
Step 6: Cool in the pan for 10 minutes, then flip out onto a wire rack and cool completely. Slice and enjoy!
Recipe FAQs
This simple recipe is fairly foolproof so it should come out perfectly! If it sinks, it's most likely because it's underbaked. This cake has a brownie-like texture and is somewhat dense so it shouldn't sink!
A torte uses ground nuts or something similar to replace the flour in a chocolate cake recipe. Flourless Chocolate Cake does not use a flour substitute, but instead uses ingredients in a way that does not require flour or a flour-like substitute.
Yes! Chocolate does not include chametz. In other words, it does not include a fermented or leavened grain. Many brands offer Kosher for Passover chocolate. If your grocery stores have limited Passover sections and you are unable to find Kosher for Passover chocolate chips to make this Flourless Chocolate Cake, grab a few Passover chocolate bars to chop up and use instead!
Tips & Tricks
Tip #1: Be sure the chocolate mixture is not hot when the eggs are added. A hot mixture could cook the eggs a bit which you, of course, want to avoid!
Tip #2: To prep the pan, spray the entire cake pan with nonstick spray, then place a circle of parchment paper on the bottom of the cake pan and spray the parchment with non-stick spray.
Tip #3: This gluten free cake recipe makes a fairly thin single-layer cake. It's a rich and fudgy cake so a thin layer is perfect, but if you prefer a thicker cake, this can be made in a smaller cake pan and the bake time will need to be increased. This can also be made into a square cake by using an 8x8 baking dish. For this, the bake time does not need to be adjusted.
Tip #4: This is not a particularly sweet cake, making it perfect for a sweeter topping. I generally go with powdered sugar because it's simple and feels elegant, but whipped cream works great too. If you're up for an extra challenge, a toasted meringue topping would also be delicious, and you can never go wrong with ice cream, especially if the cake is warm!
Storage Tips
Flourless Chocolate Cake should be stored in an airtight container at room temperature for about a week. It can also be stored in the refrigerator, but it's not necessary.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Flourless Chocolate Cake
Equipment
- 8" cake pan
- Saucepan
Ingredients
- 1 stick butter
- 1 cup chocolate chips
- 1 cup sugar
- 3 eggs
- ¾ cup cocoa powder
Instructions
- Preheat oven to 375℉ and grease an 8" cake pan.
- Melt butter and chocolate chips in a medium saucepan over low heat, stirring constantly until smooth.
- Remove from heat and let cool for a few minutes.
- Stir in sugar.
- Add the eggs and mix.
- Stir in cocoa powder.
- Pour the batter into greased cake pan and bake for about 20-25 minutes.
- Cool the cake in the pan for 5-10 minutes, then flip out onto a plate, and carefully flip from the plate onto a cooling rack (this keeps the top of the cake crackly and shiny).
- Serve warm with ice cream, or cool completely and dust with powdered sugar or top with whipped cream.
- Slice and indulge!
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
This recipe was originally posted on April 30, 2020, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in December of 2023.
Valerie says
I turned this recipe into a non dairy chocolate cake using Liz's suggestion of 1/2 Cup oil in place of a stick of butter. The cake was absolutley delicious. Perfect for chocolate lovers.
Liz Pollio says
Thank you so much, Valerie, I'm so glad it worked out so well!
Deborah says
I will be making your recipe for this years Passover dinner. I was searching for my recipe for Chocolate flourless cake and it is very similar except mine uses 6 large eggs.
Also, mine has 2 sticks of butter and 1 cup and 1/4 sugar. Will the extra eggs make it rise higher? I'm curious to see the difference. Thanks for sharing.
Liz Pollio says
Hi Deborah, I'm so honored to be a part of your Passover dinner! The extra eggs and butter will likely make a thicker cake because it's a larger volume of ingredients. Eggs (mainly the yolks) and butter both add additional fat so I would guess those increases will make the cake richer and possibly denser. If you want a thicker version of this recipe, you can bake it in a smaller pan (it will probably also need a longer bake time). This cake is already pretty rich and fudgy!
Deborah says
Thank you for your advice. I made it with the extra eggs and butter and didn't have to bake it longer. It came out great. Fudgy cakey goodness.
goodness.
Liz Pollio says
I'm so happy to hear that, Deborah, thank you!
Rhonda says
What can you substitute for butter to make this cake dairy free?
Liz Pollio says
Hi Rhonda, I have not tested this recipe with any butter substitutes. You could try an equivalent amount of vegan butter or coconut oil, but I can't say for sure that it will work. If you try it, I'd love to hear how it works out!
MMichaels says
would oil work? I thought I'd try it for passover, but most meals are meat, so that precludes butter
Liz Pollio says
I have not tested this substitution, but will try to do so as soon as I can and will get back to you once I do! If you do happen to try it, I'd love to hear how it works out. I'm mainly concerned that it will impact the structure and texture, but will try to test it soon and let you know!
Liz Pollio says
I tested it this morning and 1/2 cup of a neutral oil in place of the butter works great! Please reach out if you have additional questions, and I hope you enjoy!
Marilynn Michaels says
thanks!! I'm baking tomorrow!!
Liz Pollio says
I'd love to hear how it goes!
Liz Pollio says
Hi Rhonda - I tested it this morning with 1/2 cup of neutral oil in place of the butter and it worked great! I hope this helps and I hope you enjoy!
natalie says
amazing recipe i love how this comes out, perfect for gluten free
Liz Pollio says
I'm so happy to hear this, Natalie! I'm glad you enjoyed!!
Krysta says
I made these in a mini cupcake tin today and they were perfect. I baked them at 375 for 10 - 12 mins and sprayed the pan before with release spray. Small little fudgy bites. Thanks!
Liz says
This is such a great idea!! I love it!!
Bonnie’ says
Looks delicious! Thinking about making this for Passover...can it be made ahead of time and should the cake be stored in the fridge?
Liz says
Hi Bonnie, thank you!! You can definitely make this ahead. I would store it in an airtight container, but it doesn't need to be kept in the fridge. It should stay good for about a week! Wishing you a wonderful Passover!
Jen says
Could this recipe be made in a mini cupcake pan?
Liz says
Hi Jen! I have not tested that, but I would imagine it should work. You'll likely need to reduce the bake time, and it may help to reduce the temperature a bit, maybe by 25* F. If you try it, I'd love to hear how it works! I will also make a note to try to test this when I can!
Jen says
Thanks for replying, I tried them out and they came out perfect. Buttered the pans really well and baked at 350 for 8-10 mins. So chocolatey and fudgy it’s the perfect bite size treat.
Liz says
Ahh yay, I am so so happy to hear that! Sounds perfect!
Kayla says
This was the first flourless cake I’ve made and I think I like it even more because it’s so gooey and chocolatey! It’s also incredibly easy to make!
Liz says
Thank you so much, Kayla, I'm so glad you like it!! I also love that it's gooier and more chocolatey than cakes with flour!