This rich, fudgy Flourless Chocolate Cake recipe masquerades as a fancy dessert, but it’s the easiest cake you’ll ever make. We love to serve it dusted with powdered sugar and fresh raspberries.
Craving some cake recipes? Try Lemon Cake, Berry Cake, No-Bake Cheesecake, or White Texas Sheet Cake!
Flourless Chocolate Cake will impress without the stress
Flourless Chocolate Cake will impress without the stressMy favorite thing about our Flourless Chocolate Cake is it’s fancy enough for a dinner party, but there’s not an easier cake to make. It’s ready to serve in under an hour, mixed with one spoon, one bowl, and a few simple ingredients. The result is every chocolate lovers dream, perfect for Valentine’s Day, a special occasion or just weekend baking.
How to make Flourless Chocolate Cake:
Melt Chocolate and Make Batter: In a microwave-safe bowl, melt chocolate and butter in the microwave, stirring every 20-seconds until melted and smooth. Add to a mixing bowl then mix in sugar, vanilla and eggs. Whisk in cocoa powder and salt.
Bake: Spread the batter into prepared cake pan then bake for about 35-40 minutes, or until a toothpick inserted in the center results in moist crumbs (but not runny batter). Let it cool in the pan for 10 minutes. Run a knife along the outside edge of the pan before inverting onto a serving dish to cool completely.
Serve: Dust a light layer of powdered sugar on top of the cake. Serve the best flourless chocolate cake with a small dollop of whipped cream, then fresh raspberries or a sliced strawberry.
More Chocolate Lover Desserts:
- Chocolate Trifle
- Chocolate Crinkle Cookies
- Chocolate Pudding
- Dark Chocolate Cake
- Double Chocolate Chip Cookies
- Chocolate Mug Cake
- Chocolate Brownies
- Chocolate Mayonnaise Cake
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Recipe
Flourless Chocolate Cake
Ingredients
- 8 oz high quality semi-sweet chocolate* , chopped
- 8 Tablespoons unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened cocoa powder*
For Serving:
- Whipped Cream
- fresh raspberries , or strawberries
Instructions
- Preheat oven to 375 degrees. Line an 8’’ round cake pan with parchment, then spray lightly with cooking spray.
- Melt chocolate: In a microwave-safe bowl, melt chocolate and butter in the microwave, stirring every 20-seconds until melted and smooth. Add to a mixing bowl.
- Mix in sugar, vanilla and eggs. Whisk in cocoa powder and salt.
- Bake: Spread the batter into prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted in the center results in moist crumbs (but not runny batter). Let it cool in the pan for 10 minutes. Run a knife along the outside edge of the pan before inverting onto a serving dish to cool completely.
- Before serving, dust a light layer of powdered sugar on top of the cake. Serve slices with a small dollop of whipped cream, and fresh raspberries or a sliced strawberry.
Notes
Nutrition
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I like this recipe however I invert the cake again after taking it out of the pan so the nicely baked top shows rather than the bottom.
I believe your photos show it that way but your instructions do not.
Love you and love this site. But sorely disappointed in this recipe. It tastes like a brownie. I am not a brownie fan at all so to have this for my bday cake was awful. If you like brownies, this is excellent. And the batter is delicious.