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Flourless Chocolate Cake
4.6 from 2,310 votes

Flourless Chocolate Cake

This flourless chocolate cake features a rich blend of semisweet chocolate, butter, sugar, eggs, and cocoa powder, baked to develop a thin crust with a dense, moist center. The cake is finished with a chocolate ganache topping made from chocolate and heavy cream that adds a creamy texture. It offers a smooth, intense chocolate flavor and is suitable for those avoiding flour without compromising on indulgence.

Prep Time
15 mins
Cook Time
25 mins
Total Time
1 hr 40 mins
Servings: 16
Calories: 292 kcal
Course: Dessert
Cuisine: American

Ingredients

  • For the cake:
  • 1 cup  semisweet chocolate chips or chopped chocolate
  • 1/2 cup butter unsalted
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 egg slightly beaten, large
  • 1/2 cup  Dutch process cocoa powder
  • For the Chocolate Ganache:
  • 1 cup semisweet chocolate chips or chopped chocolate
  • 1/2 cup heavy cream

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 
  2. To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. 
  3. Add the sugar, salt, and vanilla extract and stir to combine. 
  4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix. 
  5. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
  6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 
  7. While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. 
  8. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 
  9. Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

Nutrition Information

Serving 16g Calories 292kcal (15%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 11g (55%) Cholesterol 57mg (19%) Sodium 55mg (2%) Potassium 277mg (6%) Fiber 4g (16%) Sugar 19g (38%) Vitamin A 345IU (7%) Calcium 37mg (4%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 292

% Daily Value*

Serving 16g
Calories 292kcal 15%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 57mg 19%
Sodium 55mg 2%
Potassium 277mg 6%
Fiber 4g 16%
Sugar 19g 38%
Vitamin A 345IU 7%
Calcium 37mg 4%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.