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Flourless Chocolate Cake Recipe

This simple, smooth, and fudgy flourless chocolate cake recipe is sure to get rave reviews. It's decadent and perfect for every occasion!

Prep Time
10 mins
Cook Time
10 mins
Set time
2 hrs
Total Time
2 hrs 35 mins
Servings: 10
Calories: 379 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup salted butter
  • 1 cup high quality semi sweet chocolate chips
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup unsweetened cocoa
Glaze
  • 3 tablespoons butter
  • ⅔ cup high quality semi sweet chocolate chips

Instructions

    Cup of Yum
  1. Line a round 8-inch cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat the oven to 375°F.
  2. Melt butter in a large glass microwave-safe bowl in the microwave. Add chocolate chips and let sit for 3-4 minutes. Stir until chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
  3. Whisk sugar and vanilla into the melted chocolate mixture. Add eggs and whisk till well blended. Stir in cocoa powder.
  4. Pour batter into prepared pan and spread evenly with a rubber spatula. Bake at 375°F for 25 minutes or till a toothpick comes out clean.
  5. Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack. Immediately flip right-side up onto another cooling rack. Cool completely.
Glaze
  1. Combine butter and chocolate chips in a glass heatproof bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
  2. Spread glaze over the cake. Let sit for several hours till chocolate sets. 
  3. Serve the cake as is, or with fresh berries, whipped cream, or ice cream.

Notes

  • Recipe Tips.
  • Store in an airtight container at room temperature for up to 2 days or refrigerated for longer. Store berries in a separate container.
  • Freeze. If the cake has glaze, you will need to freeze it for a few hours before wrapping with with plastic and foil. Once wrapped, keep it in the freezer for up to 3 months. Remove wrappings before you thaw.
  •  
  • I love topping with tart raspberries because they pair so well with this decadent dessert.
  • Depending on the temperature and humidity of the room, the chocolate topping can take anywhere from 2-4 hours to set. To help it set faster, you can chill it in the refrigerator.
  • This cake can be served as a gluten-free dessert; just be sure to check the labels of the other ingredients to make sure there is no hidden gluten.

Nutrition Information

Calories 379kcal (19%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 26g (40%) Saturated Fat 15g (75%) Cholesterol 98mg (33%) Sodium 139mg (6%) Potassium 259mg (7%) Fiber 3g (12%) Sugar 26g (52%) Vitamin A 495IU (10%) Calcium 37mg (4%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 379

% Daily Value*

Calories 379kcal 19%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 98mg 33%
Sodium 139mg 6%
Potassium 259mg 6%
Fiber 3g 12%
Sugar 26g 52%
Vitamin A 495IU 10%
Calcium 37mg 4%
Iron 2.8mg 16%

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