This post may contain affiliate links. Please read our disclosure policy.
Flourless chocolate cake is so rich and fudgy! My recipe includes a gorgeous chocolate glaze and a dusting of pistachios that elevate the cake to special event-worthy.
I nominate myself as the world’s leader of the chocolate lovers, and as such I can say with authority that this cake is truly the most satisfying version of chocolate we fanatics can make or eat!! Few things compare to the decadence of a flourless chocolate cake, and this one has it all: a dense, moist chocolate cake that delivers an intense chocolate flavor, and a rich glaze on top takes it up a notch in beauty and flavor. But this rich chocolate cake doesn’t just taste amazing . . . it is absolutely gorgeous with a dusting of ground pistachios and edible dried rose petals on top. Oh, and one more thing: it’s not at all difficult to make, even though the finished cake looks so very pro!
What is Flourless Chocolate Cake?
Flourless chocolate cake is a blissful concoction of chocolate, sugar, eggs, and butter that provides a luxurious taste and texture without the inclusion of any flour. Instead of relying on flour for structure, this cake relies on whipped egg whites, which, when folded into the chocolate mixture, create a delightfully airy texture. The absence of flour results in a denser, fudgier cake that many people adore.
Why You’ll Love This Recipe
This decadent chocolate cake recipe offers a rich chocolate flavor and is gluten-free, making it a suitable option for those with dietary restrictions. The recipe is simple and straightforward, requiring only a handful of ingredients. When made correctly, it yields a moist, decadent dessert perfect for any occasion. The cake can be dressed up with a chocolate ganache glaze or served plain with fresh berries or whipped cream.
Ingredients Needed
The cake has a short list of ingredients:
- Dark chocolate. You can use your favorite, semi-sweet chocolate or bittersweet chocolate, but better to avoid milk chocolate. I go for at least 60% cacao.
- Unsalted butter. If you substitute salted butter, don’t add the additional salt in the recipe.
- Granulated sugar. The sugar balances the bitter notes of the chocolate and coffee.
- 4 large eggs. Be sure to use eggs that are at room temperature, and don’t use eggs that are bigger than “large” size, as that can throw off the results.
- Espresso powder. Coffee and chocolate are like siblings, best friends, cousins! A bit of espresso powder takes the flavor of the cake that much deeper.
- Vanilla extract. Vanilla in a chocolate cake may seem odd, but vanilla has just the right flavor to enhance chocolate beautifully.
- Unsweetened cocoa powder. I use Dutch-processed rather than natural cocoa powder because of the darker color and deeper flavor it imparts.
- For the glaze, you will need additional chocolate, some heavy cream, just a bit of light corn syrup for shine, and raw pistachios (and dried rose petals, optional) for finishing.
How to Make a Flourless Chocolate Cake
- The cake batter comes together quickly and easily in one pot, by hand. The chocolate melts with butter, then the remaining ingredients are whisked in. Tip: add the eggs one at a time and whisk after each one, for better incorporation.
- After the cake bakes, it is inverted onto a wire rack set over parchment paper. This is where the glazing process (so fun!) will happen after the cake cools.
- You’ll make the glaze right before pouring it evenly over the cake. If needed, use a large offset spatula to spread the glaze so it falls over the edges all the way around the cake.
- Garnishing this cake is a joy because of how gorgeous bright green ground pistachios (be sure to use raw pistachios for that pop of green) and pink dried rose petals look against the shiny dark chocolate glazed top. If you’re looking for more of a torte-chocolate cake without glaze, try my chocolate torte recipe.
Tips for Achieving a Rich, Moist Texture
- Use Quality Chocolate: Invest in high-quality semisweet or bittersweet chocolate chops or bars for the best flavor.
- Room Temperature Eggs: Ensure your eggs are at room temperature to create a smooth batter.
- Use the 8-inch cake pan: If you use a larger pan, the cake won’t come out as dense and moist as it does in the 8-inch pan.
- Take care when slicing. The cake is indeed very moist, so that means getting a clean cut requires chilling the cake, using a large sharp knife, and wiping the knife clean after cutting each wedge.
Make-ahead Instructions
This flourless chocolate cake is perfect made ahead of time because it needs to chill before slicing anyway. You can make it up to two days in advance; simply allow it to cool completely and store it in the refrigerator until you are ready to serve it. Better not to cover the cake so the top stays perfect.
Storage
Store any leftover cake in an airtight container at room temperature up to o three days. Or you can store it in the refrigerator (it’s delicious cold!) for up to a week. When ready to serve again, simply slice and serve it cold, or allow it to rest briefly at room temperature first.
FAQs
The cake does not use any flour of any kind as a binding agent. Instead, the combination of whole eggs and butter create a dense and fudgy texture, which is very appealing to chocolate lovers!!
For a truly rich chocolate flavor, use high-quality semi-sweet or bittersweet chocolate bars. Some of my favorites include Ghirardelli and Guittard.
Absolutely! And how exciting! This chocolate dessert recipe is specifically designed to be flourless, which makes it gluten-free. That means it can work for those with gluten allergies or sensitivities. It offers a rich chocolate experience without any wheat flour. Just double-check that all the ingredients you use, including the cocoa powder, are labeled gluten-free, as some brands may process their products in gluten-containing facilities.
Flourless Chocolate Cake Recipe
Ingredients
Cake:
- 1 cup bittersweet chocolate chips, At least 60% cacao.
- 8 tablespoons unsalted butter
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 1/2 teaspoon kosher salt
- 1/4 cup Dutch process cocoa powder
Glaze and garnish:
- 3/4 cup heavy cream
- 1 cup bittersweet chocolate chips
- 1 tablespoon light corn syrup, for shine
- 2 tablespoons raw pistachios, ground
- 2 tablespoons dried edible rose petals
Instructions
- Arrange an oven rack to the middle position and preheat the oven, with a rack placed in the center, to 375ยฐF. Butter an 8-inch round cake pan and line the bottom with parchment; also butter the parchment.
- Melt the chocolate and butter in a heavy saucepan over medium low heat, stirring constantly, 3 to 5 minutes.
- When the butter and chocolate are melted, remove from the heat. Add the sugar and whisk to combine. Add the eggs, one at a time and whisking well to incorporate each egg before adding the next one. The batter will look grainy but shiny until the last egg goes in, and then the batter will be smooth and silky.
- Add the vanilla, espresso powder, salt, and cocoa powder and whisk to combine.
- Pour the batter into the prepared pan. Bake the cake for 24 to 25 minutes, or until the top is crackly and the center no longer looks shiny. Cool the cake for about 15 minutes. Invert the cake out a wire cooling rack so the bottom is facing up. Set the rack over a sheet of parchment.
- Make the glaze. In a heavy saucepan over medium heat, or in a medium heatproof bowl in the microwave, heat the cream until warmed through. Add the chocolate chips and set aside to allow the chips to melt, 5 minutes. Stir to thoroughly combine the chocolate and cream, until smooth. Add the corn syrup and stir to combine. Reserve 2 tablespoons of the ganache and set aside.
- Immediately pour the glaze over the cake, allowing it to run off to fully coat the sides of the cake and the top evenly. Use a large offset spatula to spread the glaze if needed. Allow the glaze to set for 10 minutes, then garnish with the pistachios and rose petals, if using. Chill the cake on the wire rack in the refrigerator for 2 hours.
- On the serving platter, place a dollop of reserved ganache in the center to anchor the cake. Carefully transfer the chilled cake to the serving platter. To cleanly slice the cake, run the blade of a sharp chef's knife under hot water and dry it off. Slice into wedges, wiping down the knife with a paper towel after each cut, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Maureen, This cake is so beautiful. I found some rose bud flower tea. May I use those for the garnish? Should I soak them or leave as is. I want to make this cake for a Seder. It looks kosher.
Janice
Janice that will be lovely! You can use the little buds but they will be more for decoration than eating since they’re kind of a lot to chew/eat. You could pull the leaves from the buds if they are loose enough, and decorate with those. Either way, leave them dry. Special cake!
Its all that !
Hello Maureen ~ Iโm an avid fan of yours & am sad to hear my fave in world olive oil Maalouf is unavailable?? When is it back in stock?? What is buttery best next??? Help need 2 order today my thanks
Hi Doris! We’ll have it back in stock very shortly, next week or so! Meanwhile try Soul Roots, it’s absolutely wonderful!