I'm writing this post during what seems like a never-ending quarantine, but it doesn't matter whether you're here during this crazy time when you can't find flour, or if you're reading this days or months or years later when you have access to all the flour you could possibly need. This Flourless Chocolate Cake is rich, and fudgy, and gooey, and everything you could hope for in a chocolate dessert and I can guarantee you will not miss the flour one bit!
If you've had my Better Than Box Mix Brownies, this cake has a similar ooey gooey center. And this cake is just as easy! To start, you melt the butter and chocolate. I don't have a microwave so I do this on the stove. You can do this in a double boiler, or you can be lazy like me and just throw them right into a pot over low heat. For the chocolate, you can use chocolate chips, chocolate chunks, or chopped chocolate. And you can use whatever chocolate you have - this can be milk chocolate, dark chocolate, semi-sweet chocolate, or even bittersweet chocolate! Any of it will work.
Once both the chocolate and butter are melted, cool for a few minutes then stir in the sugar. Mix in the eggs and then the cocoa powder and you're ready to go. It's that easy! I love this recipe because it's so quick and easy, it can all be made in one bowl (or one pot if you use the stove!), and the result is a rich, fudgy, chocolatey cake that can stand alone all on its own. I also highly recommend serving it warm with ice cream. You can't ever go wrong with warm cake and ice cream.
See for yourself just how easy and delicious this Flourless Chocolate Cake is, and let me know what you think! Happy baking!!
Flourless Chocolate Cake
Ingredients
- 1 stick butter
- 1 cup chocolate chips
- 1 cup sugar
- 3 eggs
- ¾ cup cocoa powder
Instructions
- Preheat oven to 375 F and grease an 8" cake pan.
- Melt butter and chocolate in a small saucepan over low heat, stirring constantly until smooth.
- Remove from heat and let cool for a few minutes.
- Transfer to a mixing bowl.
- 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 smooth and shiny).
- Serve warm with ice cream, or cool completely and dust with powdered sugar or top with whipped cream.
- Slice and indulge!
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!
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!
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!
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!!