Flourless Chocolate Cake

Flourless chocolate cake

Brian Hagiwara / Photolibrary / Getty Images

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
371 Calories
21g Fat
39g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 371
% Daily Value*
Total Fat 21g 27%
Saturated Fat 12g 61%
Cholesterol 144mg 48%
Sodium 155mg 7%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 10%
Protein 6g
Calcium 53mg 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.)

The flourless chocolate cake is on every "chocoholics" list of favorite desserts. It's a slice of pure chocolate goodness—dense, dark, and decadent. The only one problem with this chocolate cake recipe is that it's so easy, you may end up making it more often than you should!

Made from just seven ingredients that may already be in your kitchen, this made-from-scratch cake is almost easier than box mixes. It's a perfect last-minute dessert for a family dinner or a party and can be ready to serve within two hours. Plus, as long as you use pure cocoa powder, the recipe is gluten-free.


  • 3 large eggs
  • 3/4 cup white sugar
  • 4 ounces semisweet chocolate (chopped)
  • 1 stick (1/2 cup) butter (unsalted)
  • 1/2 cup cocoa powder
  • Pinch of salt
  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 300 F.

  3. Grease an 8-inch round cake pan and dust it generously with cocoa powder.

  4. In a mixing bowl, whisk the eggs and sugar together for 2 minutes, or until light and foamy.

  5. In a separate bowl, add the chocolate and butter. Place this over a saucepan of simmering water—creating a double boiler—until both ingredients are melted. Stir to combine.

  6. Add the chocolate mixture to the egg mixture, along with the cocoa powder, salt, and vanilla. Whisk until everything is combined.

  7. Pour the batter into the prepared pan. Bake in the oven for 30 minutes. Remove and let cool in the pan for 15 minutes.

  8. Invert onto a wire rack and allow the cake to cool completely.

  9. Refrigerate until ready to serve and enjoy!


  • Semi-sweet chocolate chips are a good alternative to squares of chocolate if you don't have that. There's also no need to chop the chips because they're small enough to melt evenly.
  • Since it's baked in a round pan, you'll slice the cake in small wedges, creating about eight slices.
  • Using a springform pan makes it much easier to remove the cake. Be sure to run a knife around the edges before unlocking the springs.

Recipe Variations

  • After cooling, the cake can be dusted with additional cocoa powder. For a contrasting color, use powdered sugar instead.
  • Serve the cake with a fruit sauce for special occasions. It's also delicious alongside ice cream.
  • Get really decadent by adding a dollop of whipped cream on top of each slice, then drizzle it with chocolate or caramel sauce or hot fudge.
  • Make a delicious chocolate glaze to top your cake before serving it.
  • Some flourless chocolate cake recipes use brown sugar as well as white. This is typically split to 1/4 cup white sugar and 1/2 cup brown sugar and creates a slightly darker cake.
  • There is also a recipe for a dairy-free flourless chocolate cake that may be more appropriate for some dietary needs. Instead of butter, it uses grapeseed oil. It also adds a little cinnamon and brewed coffee, which would be excellent additions to this recipe, too.