This flourless chocolate cake is rich, dense and fudgy. It’s gluten free and needs no specialty ingredients. It’s easy to make, requires no fancy decorating skills, and has a deep dark chocolate flavor that will satisfy any chocolate lover. 
This flourless chocolate cake is incredibly fudgy with a rich chocolate flavor that is decadent without being overly sweet. It sits somewhere between dense brownie, fudge and a moist chocolate cake, making it perfect for anyone who prefers dark chocolate. The texture is dense and satisfying, and a small slice goes a long way.
The recipe is straightforward and can be made without an electric mixer. There’s no assembly or decorating required, yet the result tastes like something from a gourmet kitchen.
Ingredients for Flourless Chocolate Cake
No specialty pantry items are required. This recipe is adapted from a classic flourless cake with a few tweaks to enhance flavor and achieve a fudgier texture. 
- Unsalted butter: Baking with unsalted butter gives you better control of salt levels. If you use salted butter, omit the added salt.
- Dark chocolate (45–70%): I recommend 60% for a rich, balanced flavor. Up to 70% is fine if you prefer very dark chocolate; avoid higher percentages to prevent bitterness.
- Granulated sugar: The recipe uses a moderate amount of sugar so the cake stays rich without being cloying.
- Eggs: You need 3 large eggs plus the yolk of a 4th egg. The extra yolk helps bind the cake and contributes to a slightly gooier texture.
- Instant espresso powder: A small amount enhances the chocolate flavor without adding coffee taste.
- Vanilla extract and salt: Vanilla rounds the flavor, and salt balances the richness—think of dark chocolate with sea salt.
- Cocoa powder: Adds chocolate depth and helps the cake hold its structure.
Note: If you need the cake to be gluten free, ensure the cocoa powder and dark chocolate are labeled gluten free, as processing facilities can vary.
How to Make this Flourless Chocolate Cake
Many flourless cake recipes call for separating eggs and beating the whites to stiff peaks to create a lighter texture. This version keeps the eggs whole (with an extra yolk) to produce a denser, fudgier cake—closer to fudge than an airy sponge. Follow these steps:
- Preheat the oven and prepare the pan. Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and lightly grease the sides. Because the cake is dense, lining the bottom is essential to prevent sticking.
- Melt the butter and finely chopped chocolate together. Chop the chocolate first so it melts evenly. Melt gently—either in 45-second intervals at medium power in the microwave (stirring between intervals) or in a double boiler over simmering water. Avoid high heat to prevent the chocolate from seizing.
- Let the chocolate cool slightly, then whisk in the sugar.
- In a separate bowl, lightly whisk the 3 large eggs and the extra yolk. They only need to be gently combined, not aerated. Add the eggs and vanilla to the chocolate mixture and whisk until no streaks of egg remain. Make sure the chocolate mixture is not hot, or the eggs may scramble.
- Sift in (or whisk) the cocoa powder, then add the instant espresso powder and salt. Whisk until just combined—do not overmix to preserve the dense, fudgy texture. If your cocoa is lumpy, sift it first.
- Pour the batter into the prepared pan and bake in the center of the oven for about 24–28 minutes (mine took 28 minutes). The top should be set and an inserted toothpick should come out clean or with a few moist crumbs—not wet batter.
Allow the cake to cool completely in the pan so it sets properly. A warm cake will be too gooey and difficult to slice cleanly.
When cooled, invert the pan and release the cake. I like to finish this cake with a glossy chocolate ganache that evens the top and adds shine. You can also dust with powdered sugar, serve with whipped cream and berries, or pair with raspberry coulis. 
This cake is ideal for fans of dark chocolate and fudgy desserts. It’s simple to prepare yet feels indulgent—perfect for Valentine’s Day, dinner parties, or any time you want an elegant chocolate finish. Because it’s rich, slices can be small and very satisfying.
For serving suggestions, try small slices with a dollop of whipped cream or a few fresh berries. The cake keeps well and can be made a day ahead: bake, cool, remove from the pan, cover and refrigerate; add the ganache on the day you plan to serve.
Flourless Chocolate Cake
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Equipment
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8-inch round cake pan
Ingredients
Flourless Chocolate Cake
- 1/2 cup unsalted butter (112 grams), cut into cubes
- 6 ounces dark chocolate, 45-70% (170 grams), finely chopped
- 3/4 cup granulated sugar (150 grams)
- 3 large eggs, room temperature
- 1 large egg yolk, discard the egg white
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder, not coffee ground
- 1/3 cup cocoa powder (33 grams)
Chocolate Ganache
- 6 ounces dark chocolate (170 grams)
- 1/3 cup heavy cream (80 ml), or whipping cream, 33–35% MF
Instructions
Flourless Chocolate Cake
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Preheat the oven to 375°F (190°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides. Lining the bottom prevents sticking.
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Place butter and finely chopped chocolate in a heatproof bowl. Microwave on medium power in 45-second bursts, stirring between intervals, until smooth, or melt over a double boiler on low heat.
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Let the mixture cool slightly, then whisk in the sugar.
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In a small bowl, whisk together 3 large eggs and the extra yolk. Whisk the eggs and vanilla into the chocolate, ensuring the chocolate is not hot to avoid cooking the eggs.
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Add the cocoa, instant espresso powder and salt (sift cocoa if lumpy). Whisk until just combined and stop to avoid overmixing.
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Pour batter into the prepared pan and bake for 24–28 minutes, until the top is set and a toothpick comes out clean or with a few moist crumbs.
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Cool the cake in the pan. Run a thin knife around the edges while it is still warm to help release it later.
Chocolate Ganache
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Finely chop the chocolate and place it in a heatproof bowl.
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Heat the cream until almost boiling, either in the microwave in 30-second intervals on medium power or in a double boiler.
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Pour hot cream over the chocolate, let sit 3–5 minutes, then whisk until smooth. If needed, microwave 30 seconds on medium and whisk again.
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Ensure the cake is completely cooled, remove it from the pan, peel away the parchment and place on your serving plate.
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Pour ganache over the cake and spread with a flat knife. Chill briefly if you prefer a firmer finish, then serve.
Notes
- Dark chocolate: Use 45–70% cacao. 70% yields a very rich flavor; avoid higher percentages to prevent bitterness.
- Eggs: Use room-temperature eggs. To speed thawing, place eggs in warm water for 10–15 minutes.
- Serving size: Nutrition estimates assume 12 slices with ganache. Because the cake is rich, you can cut smaller portions and get up to 16 slices.
- Make ahead: Bake and cool the cake a day ahead. Refrigerate covered on the serving plate, add ganache the day you serve and keep chilled until serving.
- Storage: Store covered in the refrigerator for up to 4 days.
Nutrition
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