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    Flour de Liz » Recipes » Chocolate Cake Recipes

    Published: Dec 20, 2023 by Liz Pollio · 10 Comments

    The Easiest Flourless Chocolate Cake (Kosher for Passover)

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    A pin for Pinterest of a slice of flourless chocolate cake removed and stacked on top of the rest of the cake to show the fudgy inside.
    Flour de Liz » Recipes » Chocolate Cake Recipes

    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!

    A slice of flourless chocolate cake removed and stacked on top of the rest of the cake to show the fudgy inside.

    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!

    Jump to:
    • Why this Recipe Works
    • Ingredients and Notes
    • Substitutions
    • How to Make this Recipe
    • Recipe FAQs
    • Tips & Tricks
    • Storage Tips
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients needed to make flourless chocolate cake.

    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

    A stick of butter and chocolate chips in a silver saucepan.

    Step 1: Melt butter and chocolate chips, stirring until smooth.

    Sugar added to melted butter and chocolate in a silver saucepan.

    Step 2: Remove from heat, let cool slightly, then add the sugar and mix until combined.

    Three eggs added to the chocolate flourless chocolate cake batter in a silver saucepan.

    Step 3: Add the eggs and incorporate completely.

    Cocoa powder added to flourless chocolate cake batter in a silver saucepan.

    Step 4: Stir in the cocoa powder until combined.

    Flourless chocolate cake batter in a gold round cake pan.

    Step 5: Pour into the lined and greased cake pan and bake at 375°F for 20 minutes.

    A baked flourless chocolate cake in a round gold cake pan.

    Step 6: Cool in the pan for 10 minutes, then flip out onto a wire rack and cool completely. Slice and enjoy!

    Recipe FAQs

    Why did my flourless chocolate cake sink?

    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!

    What's the difference between flourless chocolate cake and torte?

    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.

    Can you eat chocolate during Passover?

    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!

    A round flourless chocolate cake with 5 slices cut, but not yet removed from the rest of cake.

    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.

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    Did you try this recipe?  Leave a review below, and tag @flourdeliz on Instagram!

    📖 Recipe

    A round flourless chocolate cake with 5 slices cut, but not yet removed from the rest of cake.
    Print Recipe
    5 from 5 votes

    Flourless Chocolate Cake

    A super simple 5 ingredient cake that's rich and chocolatey and naturally gluten-free!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 10 slices
    Calories: 282kcal

    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

    To make the cake release from the pan easily, spray the cake pan with non-stick spray, press a circle of parchment paper onto the bottom of the pan, and then spray the parchment with non-stick spray. 
    For a thicker cake, use a smaller cake pan and increase the bake time.
    For a square cake, use an 8x8 baking dish. The bake time does not need to be adjusted.

    Nutrition

    Calories: 282kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 93mg | Potassium: 171mg | Fiber: 2g | Sugar: 30g | Vitamin A: 354IU | Calcium: 31mg | Iron: 1mg

    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.

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      5 from 5 votes (1 rating without comment)

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    1. Kayla says

      September 24, 2020 at 10:32 pm

      5 stars
      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!

      Reply
      • Liz says

        October 04, 2020 at 9:04 am

        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!

        Reply
    2. Jen says

      February 02, 2021 at 8:57 am

      Could this recipe be made in a mini cupcake pan?

      Reply
      • Liz says

        February 02, 2021 at 11:29 am

        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!

        Reply
        • Jen says

          February 05, 2021 at 3:54 pm

          5 stars
          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.

          Reply
          • Liz says

            February 05, 2021 at 10:43 pm

            Ahh yay, I am so so happy to hear that! Sounds perfect!

            Reply
    3. Bonnie’ says

      March 23, 2021 at 4:04 pm

      Looks delicious! Thinking about making this for Passover...can it be made ahead of time and should the cake be stored in the fridge?

      Reply
      • Liz says

        March 25, 2021 at 11:03 am

        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!

        Reply
    4. Krysta says

      July 13, 2021 at 3:12 pm

      5 stars
      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!

      Reply
      • Liz says

        July 13, 2021 at 8:30 pm

        This is such a great idea!! I love it!!

        Reply

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