Flourless French Chocolate Fondant Cake

Delicious Flour-less Chocolate Cake
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  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
424 Calories
36g Fat
22g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 424
% Daily Value*
Total Fat 36g 46%
Saturated Fat 22g 108%
Cholesterol 90mg 30%
Sodium 24mg 1%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Protein 4g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dense, rich, and luxurious are a few terms that come to mind when describing this chocolate fondant cake recipe, which unbelievably is also a flourless chocolate cake. The cake is made with bittersweet chocolate and a touch of vanilla, plus the beauty of this recipe is it also makes a silky loaf cake, or gateau, that melts in your mouth. A cake perfect for anyone with a restricted diet of no gluten or wheat-free

The cake can be made in a loaf shape and cut into thick fingers or as a classic round and cut into wedges. Both are equally as good.

Cook's note: This flourless chocolate cake recipe is very similar to a chocolate truffle in both flavor and texture; always use premium chocolate with a good cocoa content of at least +50% for the best results.


  • 1 egg yolk
  • 1/3 cup granulated sugar
  • 7 tablespoons whole milk
  • 8 ounces bittersweet chocolate (finely chopped)
  • 1 cup butter (cut into 16 pieces)
  • 2 teaspoons vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan, stir together the egg yolk and the granulated sugar until it turns light yellow and slightly foamy. In a separate small saucepan over low heat, bring the milk to a simmer.

  3. Once the milk is just beginning to bubble (be careful not to let the milk boil or the milk may curdle),  add half of the milk, whisking constantly, to the egg-sugar mixture. Add the remainder of the hot milk to the tempered eggs, continue stirring, and cook over low-medium heat for 1-2 minutes, until the mixture thickens and coats a spoon.

  4. Place the chopped chocolate into a double boiler set over 2 inches of simmering water. Pour the milk-egg mixture over the chocolate, stirring constantly, until it is melted and the mixture is completely smooth. Chocolate can be melted in the microwave but this must be approached with caution as the chocolate can easily burn. 

  5. Add the butter and the vanilla extract to the hot chocolate milk mixture and continue cooking and stirring until the butter is completely melted about 3 minutes. Pour the batter into a very lightly greased 9-inch loaf pan or classic round tin and refrigerate the chocolate fondant for 6 to 8 hours, or overnight.`

  6. To unmold the cake, place the bottom of the pan into a large pan of hot water for 30 seconds. Loosen the edges of the cake with a butter knife or an offset spatula, and invert it onto a chilled serving platter. Cut the cake into crosswise slices and serve it cold.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.