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!
Flourless Chocolate Cake
Rich and delicious 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.
*I use good-quality bittersweet chocolate chips.
**Nutrition facts are estimated.