Flourless chocolate cake is a rich chocolate cake that’s made without any flour. The cake is moist and chocolaty inside with a crisp meringue-like crust outside.
About a year ago, my site was featured in a little blurb in Better Homes & Gardens magazine.
One of the questions concerned the most popular recipe on my site, which, at that time, was a flourless fudge cookie recipe.
Somehow, when it ran in the magazine, it ended up as a flourless chocolate cake recipe instead.
I received quite a few emails and messages asking me where the recipe was.
It’s taken me a year to post it, but this flourless chocolate cake recipe is totally worth that wait!
The inside of the cake is soft and rich and chocolaty.
The outside is a crisp, meringue-like shell. Raspberries are optional, but their tart zing really goes well with this cake.
More chocolate cake recipes!
If you’ve tried this flourless chocolate cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Flourless Chocolate Cake
- 12 ounces bittersweet baking chocolate chopped* (345 g)
- 3/4 cup butter (170 g)
- 6 large eggs
- 1 1/2 cups granulated sugar (297 g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Powdered sugar (optional)
- Cocoa powder (optional)
- Preheat oven to 325 F. Line a 9-inch springform pan with parchment paper, and spray parchment paper with nonstick cooking spray.
- In a heavy saucepan over low heat, begin to melt butter.
- When butter is partially melted, add chocolate.
- Stir regularly until chocolate and butter are melted and combined.
- Set aside to cool.
- In a large bowl, beat eggs, sugar, vanilla, and salt on low for 30 seconds.
- Increase speed to medium-high if using a stand mixer (or high if using a hand mixer), and continue beating for 7-8 minutes, or until batter is thick and pale yellow. This step is key, so please don't cut the mixing time short.
- Stream in cooled chocolate mixture until combined. Batter should look like thick chocolate mousse at this point.
- Pour batter into prepared pan.
- Bake for about 70 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let cool completely on a wire cooling rack.
- Gently remove the springform pan ring.
- Dust with cocoa powder or powdered sugar, if desired.