Best Flourless Chocolate Cake
Posted Aug 19, 2023, Updated Feb 12, 2024
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This is the best flourless chocolate cake recipe ever. It is a rich, intensely chocolatey, gluten-free dessert made with only 7 ingredients! It’s a delicious & elegant make-ahead treat for any special occasion.
When people say that a dessert is “too fudgy” or “too chocolatey” I never, ever understand what they mean. Because, to me, there is no such thing as “too much chocolate” – and this flourless chocolate cake recipe is testimony to that.
This flourless chocolate cake is truly a show-stopper. It has been one of my most requested recipes for years. This cake is pure chocolatey & fudgy goodness, and is a gluten-free dessert for serious chocolate lovers, (just like these flourless brownies).
This recipe recipe requires seven simple ingredients, which come together beautifully to make a truly special dessert. It’s the perfect make-ahead dessert for any occasion. Serve it with homemade whipped cream for an extra special touch!
Flourless Chocolate Cake: Ingredients & Substitutions
I do not recommend making any substitutions in this flourless chocolate cake recipe. It is absolute perfection as-is. But if you must, here are a few possible options.
- Chocolate. Use high-quality chocolate for the best results. I suggest Ghirardelli 60% dark chocolate or another high-quality variety. Adjust the sweetness/darkness by using different chocolate varieties such as milk, semisweet, or dark.
- Butter. I always use salted butter in baking, but you can use unsalted as well with great results! To make this cake dairy-free, a vegan butter substitute, like Earth’s Balance, works well.
- Granulated sugar. Regular granulated sugar or organic cane sugar both work really well in this recipe.
- Sea salt. I recommend using pure, fine sea salt. If you use table salt (iodized salt), you may need to use less.
How to make Flourless Chocolate Cake
The first step in this flourless chocolate cake recipe is combining the water, sugar and salt and heating it until the sugar and salt are dissolved.
Do not let the water boil, and whisk every 30 to 60 seconds. After the mixture is clear, remove it from the heat and let it cool as you make the rest of the recipe.
Prepare the cake pan
Line your cake pan with parchment paper for easy removal. I trace the bottom of the cake pan on a piece of parchment paper, and add “handles” (see photo below) for a perfect fit.
Then grease the pan with a non-stick spray, butter, shortening, etc.
Use a seamless pan
Since this recipe is baked in a water bath, I recommend using a pan that has no seems (e.g. I don’t recommend using a springform pan). This ensures that no water leaks into the cake.
Then, met the chocolate in the microwave or in a double boiler until it’s smooth and glossy. Transfer it to the bowl of a standing mixer. You can also use a hand-held mixer to beat the ingredients together.
Next, add the butter 1 tablespoon at a time to the warm chocolate mixture, beating after each addition. It’s ok if it doesn’t fully melt, because the addition of the warm sugar water will ensure that it does.
Then, add the slightly cooled (but still warm) sugar water to the mixture and beat on low/medium speed until the mixture is smooth.
Next, add eggs one at a time, beating after each addition.
Then add vanilla and beat until just combined.
Bake the Flourless Chocolate Cake in a Water Bath
Once the batter is ready, pour it into the prepared cake pan. Then put the cake pan in the preheated oven.
Pour boiling water into the bottom pan until it reaches halfway up the sides of the cake pan. Be extremely careful not to get any water into the cake pan.
I recommend pouring the water into the bottom pan while it is in the oven so you do not have to transfer the pan filled with water into the oven.
Bake the flourless chocolate cake for 45 minutes. This baking time is pretty exact as long as you use a 9″ round cake pan. If you use an 8″ round pan I suggest baking for 50-55 minutes.
The cake is done when the top and edges look set and it is only slightly jiggly.
Chill the Flourless Chocolate Cake
This recipe needs to chill for a while, preferably overnight. I usually make it the day before and let it chill in the refrigerator overnight. The minimum amount of chilling time is 6 hours.
I actually love the fact that this fluorides chocolate cake recipe is best when served the next day. This means you can make it ahead and free yourself up to be able to focus on cooking other dishes the day of a special celebration or get together.
Serve
After the cake has chilled completely, carefully remove it from the pan, cut it into pieces and serve. I recommend removing it from the refrigerator at least 15 minutes before serving to soften up a little. Here are some serving suggestions:
- Add a dollop of homemade whipped cream or strawberry whipped cream on top!
- Put fresh berries on the side
- Serve with homemade vanilla ice cream on the side.
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze
You can freeze either the whole cake or individual slices. To do this, place the cake or slices on a flat surface (baking sheet) and put them in the freezer to freeze until hardened. Then, wrap them with plastic wrap and put in an airtight container. Freeze for up to 2 months. Thaw gradually in the refrigerator.
Recipe FAQs
This flourless chocolate cake is done when the top and edges look set and it is only slightly jiggly. The 45 minute baking time is pretty exact as long as you use a 9″ round cake pan. If you use an 8″ round pan I suggest baking for 50-55 minutes.
Yes, you need to store this cake in the refrigerator so it doesn’t overheat and melt.
This cake lasts for up to 5 days in the refrigerator or 2 months in the freezer.
1. A water bath helps maintain a constant temperature.
Water has a high “heat capacity,” which is the amount of heat needed to increase the temperature of an object by 1 degree Celsius.
The heat capacity of an object depends on the chemical makeup and mass of the substance. If an object has a higher heat capacity, it takes longer for its temperature to change. For example, aluminum has a heat capacity of 0.90 J/goC, while water has a heat capacity of 4.18J/goC. This means that aluminum’s temperature will fluctuate with its surroundings over 4x faster than water.
So, if you bake something in a water bath it helps maintain a constant temperature.
Once the water reaches a warm temperature, if anything causes your oven to shift in temperature at all (e.g. you open the door to check the cake), the water bath will hold that temperature without changing.
2. Indirect source of heat = even baking
A water bath also delivers a more indirect source of heat to the flourless chocolate cake! This results in the cake being evenly baked.
3. A water bath adds moisture.
A water bath also adds moisture to the oven, keeping the flourless chocolate cake from drying out or cracking.
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Best Flourless Chocolate Cake Recipe
Equipment
Ingredients
- ½ cup water
- ¼ teaspoon fine sea salt
- ¾ cup granulated sugar
- 18 oz (2 ¼ cups) bittersweet chocolate chips (or chopped chocolate)*
- 1 cup salted butter (room temperature)
- 6 eggs (room temperature)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 300 degrees F. Grease one 9” round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with “handles” and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).
- In a small saucepan over medium heat combine the water, salt and sugar. Whisk every 60 seconds until completely dissolved and set aside.
- Melt the chocolate chips (in the microwave or in a double boiler) and pour into the bowl of a standing mixer.
- Cut the butter into 1 Tablespoon pieces and beat it into the chocolate, 1 piece at a time.
- Mix in the warm sugar/water mixture until combined.
- Slowly beat in the eggs, one at a time until completely smooth.
- Add vanilla and mix until just combined.
- Pour the batter into the prepared pan.
Prepare the water bath
- Put the 9" cake pan in a larger pan then put the pans in the preheated oven.
- Once in the oven, pour boiling water into the larger, bottom cake pan until it reaches halfway up the sides of the 9" cake pan that contains the flourless chocolate cake.
Bake
- Bake the flourless chocolate cake in the water bath at 300 degrees F for 45 minutes. The center will still look a little wet, but the edge will look set and the cake should only jiggle slightly.
- Remove the cake from the water bath and let it cool on a wire rack.
Chill overnight
- Chill cake overnight (or for at least 6 hours) in the pan.
Serve
- Carefully lift the parchment paper out of the pan and the cake with it. Put it on a serving plate and sprinkle with powdered sugar! Serve with fresh berries, ice cream, etc!
Video
Notes
Note about pan size:
The size of the pan used will effect baking times:- 9″ cake pan – bake for 45 minutes.
- 8″ cake pan (must be 3″ deep) – bake for 50 minutes
- Individual ramekins – bake 25 minutes
Ingredient Substitutions
- Chocolate. This cake will be as good as the quality of chocolate used. My top choices in this recipe are Ghirardelli 60% dark chocolate or any other high-quality variety. The darker chocolate used, the richer the cake will taste.
- Butter. I always use salted butter in baking, but you can use unsalted as well with great results! To make this cake dairy-free, a vegan butter substitute, like Earth’s Balance, can be used.
- Granulated sugar. Regular granulated sugar or organic cane sugar both work really well in this flourless chocolate cake recipe.
- Sea salt. I recommend using pure, fine sea salt. If you use table salt (iodized salt), you may need to use less.
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.Freeze
You can freeze either the whole cake or individual slices. To do this, place the cake or slices on a flat surface (baking sheet) and put them in the freezer to freeze until hardened. Then, wrap them with plastic wrap and put in an airtight container. Freeze for up to 2 months. Thaw gradually in the refrigerator.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this to bring to a Christmas party, and since a friend of mine is gluten free, I figured this cake would be perfect! I made it exactly as your recipe says and WOW. I made a raspberry purée and fresh whipped cream to go with it. My friend tried this and said to me “what is this delicious chocolate gold you made?” LOL I’d say it was a hit. Thanks for the recipe.
I made this and everyone loved it – mourned a bit when it was gone.
I plan to make a couple for holiday parties and did wonder if anyone else has had an issue with tiny little bits of what seem to be egg protein that didn’t blend in? Any suggestions? It was delicious anyway but hope to improve next time.
Hey Amanda! The only thing I can think of is that either the melted chocolate/butter mixture or the warm sugar/water mixture was too hot and caused the eggs to cook when they were added. My recommendation would be to make sure the warm mixtures are cooled a little more next time before adding the eggs!
Hi Laura! I figured it out. I use eggs from a local farm and they have very healthy chalaza (if you aren’t familiar, it is the little white stringy attachment between yolk and white). I made it again and separated that out (a grapefruit spoon works well). No weird bits!
Well Hello there, I am grammie B and it seems I am super late to this party because I have read every single comment and tried to leave several comments where it told me to but it kept saying ERROR SORRY LEAVE A COMMENT BUT THEN WOULDN’T DO IT. Then also I have written one of your recipes I would like to try in the search box at least 20 times and waited , and waited, and waited more for this thing called a computer to keep saying it was waiting for the host and waiting for this and that and finally I went to your recipe index and went through all 13 pages of your yummie goodies and did find about 12 other recipes I want to try. I am known as a really great baker because I do bake all the time but am really looking for GREAT GLUTEN FREE RECIPES THAT ARE MADE WITHOUT BROWN RICE FLOUR . WE JUST CANNOT GET USED TO THE SANDY GRITTY TASTE SORRY. NOW—TO GET TO THE RECIPE I PLEEEZE WOULD LIKE TO MAKE . WHERE OH WHERE IS YOUR CREME BRULEE CHEESECAKE?? Also I love your notes they are the best I have seen they really help and save a ton of money and disappointed cooks. I think I really am going to enjoy your site. also are all your recipes gluten free or only when you say it is? please post when you answer me because I may never find your comment section again Ha ha
Hello! I’m so glad you have found our site! 🙂 You are always welcome to e-mail me as well at joyfoodsunshine@gmail.com if you have questions and cannot find the comment section! All of my recipes are not gluten free, but the ones that are do not use brown rice flour because I agree with you…it’s not my favorite! My favorite gluten-free flours are oat flour, almond flour, coconut flour and tapioca flour! You can go to this “gluten-free” section of my website to find all my gluten-free recipes! Click here!
Hi! This cake looks amazing! Did you use a 9-inch SPRINGFORM cake pan or just a regular cake pan? Thank you very much!
Hey Anna! I use a regular cake pan lined with parchment paper and greased for easy removal. I don’t trust springform pans not to leak LOL! However, I *have* baked this cake in a springform pan in the past and just heavily lined the outside of the pan with foil so the water from the water bath had no way of seeping into the cake!
Hello Again Laura,
I’m pleased to report the cake was mouth-watering, orgasticy❣️🔥😌👏
It took longer to cook due to a couple of modifications to ingredients that I made – so I just intuited the ‘rightness’ of timing….and, Phew!…it worked out…deliciously 😌
The butter was actually 220gr methinks. and our Free Range eggs are a tad larger than those one can purchase. thanks to our Girls, albeit challenging keeping up with their ever shifting Stash 😉 😉
Thank you for your delectable Treat
H Laura, This cake not only looks a-mazing – it sounds it too! I’ve gone to make it on a number of occasions, only to be stumped by your listing of weight ingredients as volumes =:()…seeing that the Ingredients are rather expensive, I didn’t want to waste any. My research showed such dramatic variations in chocolate amounts as I endeavored to transcribe them. I.e. Chocolate could be up to 500gr + whence transposing 18oz, And the idea of smooshing butter into a cup measure, then trying to get it out again didn’t appeal 😮 Are you laughing now 😉 Anyway today, i was determined to make it, – despite being stopped by the “oh nos!” When I saw the ingredients list again.
I’ve just taken it out of the oven – seemed to take a lot longer than the 45mins but played it by ear (my poor dog is still awaiting her walk…patiently;);). )
In the end I used about 340 gr 85% , organic, Dark Choc. 230gr good N.Z. Butter, lovely Home Range eggs from our girls – including several beautiful Blue/green ones ((:~_~’. I also used some Grapefruit zest & juice at the water stage, with some Hibiscus 🌺 Tea. Sprinkled pine nuts (lovely big, fresh, grown in N.Z. Ones0 on top and popped it into the oven. Most of the water bath water had disappeared.
Now, of course, I have to wait until tomorrow, and in the process my pot of tea got cold ;);) Oh, the sacrifices we make for some extra good ooey gooey : )). I suspect it may be slightly over done, but figured that was preferable at this ‘1st time making’ stage… Stay tuned Laura 🙏💜
Definitely no such thing as too chocolatey, and I love hearing about your family and how the ladies love chocolate so much!
Thank you so much for sharing this wonderful chocolate heaven! It was a hit with the “native’s” in my hale (house)
Ooh! Looks like the perfect chocolate dessert!
No dessert is ever too chocolatey! this truffle cake sounds devine, and pretty easy to make too, I have to give this go, so many great reviews about it!