Flourless Chocolate Cake Recipe

My Flourless Chocolate Cake is rich, creamy, and decadent! Not to mention sinfully delicious and the perfect dessert for any celebration.

Also known as Torta Caprese (which includes almond flour) in Italy, this fudgy, chocolaty dessert is naturally Gluten-Free.

My flourless chocolate cake is a restaurant-style dessert that most people would think is too difficult to make at home. It’s really pretty easy to make and only requires a few ingredients.

This is one of my all-time favorite chocolate desserts. There are lots of different flourless cake recipes out there, but my easy recipe is every bit as good and requires less work to make.

If you’re a chocolate lover, my French Chocolate Mousse and Chocolate Mud Cake are other chocolate recipes you should try.

What Ingredients do I need to make Flourless Chocolate Cake?

Let’s start by gathering the ingredients we need to make a Flourless Chocolate Cake. In Chef Speak, this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

What kind of chocolate should I use for my flourless chocolate cake?

I always recommend using the best chocolate you can find at your grocery store, although sometimes you’re at the mercy of what’s available. The only chocolate I would avoid using to make this type of cake are chocolate chips (they have added wax to keep their shape).

I look for Ghiradelli, Lindt, Green & Blacks, and if you have access to Callebaut or Valharona, they would be my first choices for the best quality chocolate.

I generally use semi-sweet chocolate for this type of cake, but you can use half semi-sweet and half bitter-sweet (dark chocolate) for a more intense chocolate flavor.

How do I make a Flourless Chocolate Cake?

Preheat the oven to 350 degrees F.

Grease a 9-inch springform pan and line the bottom of the pan with parchment paper. Grease the parchment paper after placing in the pan.

• Add the sugar and water to a medium bowl.
• In the microwave or on the stovetop mix ¾ cup of sugar with the ⅓ cup of water and heat until the sugar is completely melted.
• If you’re using the stovetop double boiler method add the chopped chocolate to the sugar-water mixture to a heatproof bowl and place it over a pot of simmering water.
• Stir the chocolate until it is almost completely melted.

• When the chocolate is mostly melted add in the butter.
• Stir the mixture until all the chocolate is melted and the butter has been fully incorporated into the chocolate. (Allow to cool while you’re preparing the eggs).
• Add the room temperature eggs and the remaining ¼ cup of sugar to another mixing bowl.
• Beat the eggs and sugar using an electric mixer on high until the eggs double in volume (approx 3-4 minutes)

It’s important to use good quality unsalted butter for this recipe. I recommend Kerrygold, Plugara, or Land O’Lakes (in that order).

• Add the whipped egg mixture to the melted chocolate mixture.
• Fold the whipped eggs into the melted chocolate until well blended.
• Pour the batter into the prepared springform pan.
• Place the pan in a larger baking dish and add enough water to reach 1 inch up the side of the springform pan.

Place the cake pan in the water bath on the center rack of the 350-degree F. preheated oven and bake for 40-45 minutes or until the cake is set.

• Refrigerate the cake in the springform pan overnight (cover the pan with plastic wrap; don’t let it touch the surface of the cake)
• After setting overnight, run a sharp knife along the edges of the springform pan to loosen the cake. Then, carefully open the springform pan

Decorate the cake with whipped cream and fresh seasonal berries.

If you have a chocolate lover in your life, I promise they will absolutely love this rich chocolate cake. One bite is all it will take for you to agree that this is the best flourless chocolate cake recipe.

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