The simplicity of this decadent flourless chocolate cake recipe is so elegant. Sometimes called a chocolate torte, it is a Valentine's Day tradition and one of my favorite desserts. With just five simple ingredients this fudgy single-layer dark chocolate cake comes together in a snap.
Because the recipe is so simple, the rich chocolate flavor will reflect the quality of the ingredients you use, so be sure to use the best chocolate and butter you can. This flourless cake is elegant served on its own, but you can always take it up a notch by covering it in rich chocolate ganache and a handful of fresh raspberries, toasted nuts, or impressive chocolate curls. It's a perfect gluten-free dessert, so you really can please the whole crowd!
Table of contents
Flourless Chocolate Cake Ingredients
Dark chocolate shines in this simple cake, the richness of the chocolate balances the light texture of the eggs. Make sure you are using high-quality chocolate so the texture and outcome of this cake are ideal. Lindt, Ghirardelli, and Cacao Barry are some of my favorite brands.
The whipped egg whites give this cake its structure and the yolk adds a little richness. Make sure your eggs are fresh and at room temperature so they whip to their full potential.
Chambord is a dark raspberry liqueur. The flavor is surprisingly subtle and not too sweet. It adds just a hint of berry, complimenting the chocolate. The small amount of alcohol added does bake out of this cake, but it can be left out or replaced with vanilla extract, or a different liqueur altogether!
How to Make a Flourless Chocolate Cake
A flourless chocolate cake is very easy to make but does require some specific techniques when mixing the eggs. Similar to a souffle, it should rise in the oven and then will collapse a bit after. It's great by itself, but drizzle a chocolate ganache in the center for a shiny finish. 
Making the Chocolate Cake
- Preheat the oven to 350°F and prepare a 9” springform pan with parchment paper and a light layer of cooking spray. You can also bake this in a regular cake pan lined with parchment paper hanging over the sides.
- Melt the chocolate (chopped into small pieces) and butter together in a large bowl in the microwave in short sessions until it melts together completely.
- Add the Chambord or flavoring of your choice and stir it in. Set the melted chocolate aside and allow it to cool down to room temperature (but not so cool that it begins to harden).
- Whip the egg yolks in a clean mixing bowl with the whisk attachment until they begin to thicken.
- Add the 1 ounce of sugar and continue to whip until the mixture reaches the ribbon stage. They will be shiny and drip down on themselves like a ribbon.
- Whip the egg whites and salt in a separate mixing bowl on medium speed until very soft foamy peaks begin to form. Pro-tip: Make sure you have a clean mixing bowl and whisk, any fat residue can prevent your meringue from forming.
- Gradually add in the 4 ounces of sugar while the whites are whipping.
- Continue to whip until the whites reach a smooth soft to medium peak. Do not overwhip the whites, as stiff or “chunky” whites will be more difficult to fold into the chocolate and can also cause the cake to collapse more after baking.
- Gently fold the egg yolks into the cooled chocolate mixture with big easy folding movements. I use a bowl scraper for this.
- Add a scoop of the egg whites and fold them in to lighten the chocolate mixture.
- Using a rubber spatula or bowl scraper, fold in the remaining egg whites until no visible white streaks remain in the batter. Take your time and be gentle, keeping as much volume in the batter as possible.
- Pour the batter into the prepared springform pan.
- Bake the cake in the center of the oven for about 40 minutes. Try not to disturb the cake while it bakes. Like a souffle, it has a fragile structure that’s vulnerable to temperature changes and vibrations.
- Test the center of the cake with a skewer to make sure it comes out with no wet batter on it. Remove from the oven and gently place the cake on a cooling rack for about an hour until completely cool. The cake will begin to deflate, creating a smooth and creamy mousse-like texture inside and gorgeous cracks on top.
- Remove the springform pan from the chocolate cake.
Making Chocolate Ganache
- Weigh out the chocolate in a heatproof bowl.
- Heat the cream in the microwave until steam starts to rise from the surface but isn't boiling yet.
- Pour hot cream over the chocolate, push the chocolate down so that it's all under the surface of the cream, and let it set for 5 minutes.
- Whisk everything together until it's smooth. If any lumps remain, put the mixture in the microwave for 30 seconds and whisk again.
- Add the Chambord or other flavoring and mix.
- If you have an immersion blender you can use it to remove any remaining lumps as well for a super cream ganache.
- Pour the ganache over the top of the cake, allowing it to drizzle over the side.
- Let the ganache set slightly before adding fresh berries or the garnish you choose.
This cake can be stored at room temperature for up to 5 days. After cutting, wrap leftovers in plastic wrap to prevent them from drying out. If you want to prepare this ahead, you can freeze this cake for up to a month. Let the cake thaw wrapped in plastic wrap to avoid condensation on the surface of the cake. Because of the high chocolate and butter content, it’s best served at room temperature.
FAQ
You can bake this in a regular cake pan, and line the pan entirely with parchment paper, including the sides, leaving enough overhang to be able to lift the cake out of the pan. Let the cake cool completely so that it does not break when you lift it out.
Cakes without flour will collapse slightly as they cool and the cake contracts because there isn’t flour structure to hold the cake up. If you fold the cake slowly and gently keeping as much air in the batter as possible, it will not fully collapse. Over-mixed flourless chocolate cake will end up flat, but still delicious, don’t throw it out!
Yes, but the result will be sweeter due to the sugar content of milk chocolate, and the final product may look different than using dark chocolate. I do not recommend subbing white chocolate for dark chocolate because, without any cocoa solids, it really needs its own formulated recipe.
No, the small amount of liquor used is just to add additional flavor, you can substitute a different liqueur, like orange or whiskey, or just vanilla extract. You can leave it out altogether if you choose!
You can get creative with the topping, but chocolate ganache is my favorite. Even a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream would be an elegant compliment and let the chocolate flavor shine. Fresh fruit is always a good choice paired with chocolate too.
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Recipe
Ingredients
Flourless Chocolate Cake
- 8 ounces chocolate (1 ⅓ cups) dark or bittersweet, 64%
- 3 ounces unsalted butter (⅓ cup)
- 2 Tablespoons Chambord optional, or vanilla instead
- 6 Large eggs separated, and room temperature
- 1 ounce granulated sugar (2 Tbsp) for the yolks
- 4 ounces granulated sugar (½ cup) for the whites
- ½ teaspoon salt
Chocolate Ganache
- 16 ounces chocolate dark or semisweet
- 8 ounces heavy whipping cream
- 2 Tablespoons Chambord optional, or vanilla instead
Instructions
Flourless Chocolate Cake
- Preheat the oven to 350°F and prepare a 9” springform pan with parchment paper and a light layer of cooking spray. You can also bake this in a regular cake pan lined with parchment paper hanging over the sides.
- Melt the chocolate (chopped into small pieces) and butter together in a large bowl in the microwave in short sessions until it melts together completely.
- Add the Chambord or flavoring of your choice and stir it in. Set the melted chocolate aside and allow it to cool down to room temperature (but not so cool that it begins to harden).
- Whip the egg yolks in a clean mixing bowl with the whisk attachment until they begin to thicken.
- Add the 1 ounce of sugar and continue to whip until the mixture reaches the ribbon stage. They will be shiny and drip down on themselves like a ribbon.
- Whip the egg whites and salt in a separate mixing bowl on medium speed until very soft foamy peaks begin to form. Pro-tip: Make sure you have a clean mixing bowl and whisk, any fat residue can prevent your meringue from forming.
- Gradually add in the 4 ounces of sugar while the whites are whipping.
- Continue to whip until the whites reach a smooth soft to medium peak. Do not overwhip the whites, as stiff or “chunky” whites will be more difficult to fold into the chocolate and can also cause the cake to collapse more after baking.
- Gently fold the egg yolks into the cooled chocolate mixture with big easy folding movements. I use a bowl scraper for this.
- Add a scoop of the egg whites and fold them in to lighten the chocolate mixture.
- Using a rubber spatula or bowl scraper, fold in the remaining egg whites until no visible white streaks remain in the batter. Take your time and be gentle, keeping as much volume in the batter as possible.
- Pour the batter into the prepared springform pan.
- Bake the cake in the center of the oven for about 40 minutes. Try not to disturb the cake while it bakes. Like a souffle, it has a fragile structure that’s vulnerable to temperature changes and vibrations.
- Test the center of the cake with a skewer to make sure it comes out with no wet batter on it. Remove from the oven and gently place the cake on a cooling rack for about an hour until completely cool. The cake will begin to deflate, creating a smooth and creamy mousse-like texture inside and gorgeous cracks on top.
- Remove the springform pan from the chocolate cake.
Making Chocolate Ganache
- Weigh out the chocolate in a heatproof bowl.
- Heat the cream in the microwave until steam starts to rise from the surface but isn’t boiling yet.
- Pour hot cream over the chocolate, push the chocolate down so that it’s all under the surface of the cream, and let it set for 5 minutes.
- Whisk everything together until it’s smooth. If any lumps remain, put the mixture in the microwave for 30 seconds and whisk again.
- Add the Chambord or other flavoring and mix.
- If you have an immersion blender you can use it to remove any remaining lumps as well for a super cream ganache.
- Pour the ganache over the top of the cake, allowing it to drizzle over the side.
- Let the ganache set slightly before adding fresh berries or the garnish you choose.
- This cake can be stored at room temperature for up to 5 days. After cutting, wrap leftovers in plastic wrap to prevent them from drying out. If you want to prepare this ahead, you can freeze this cake for up to a month.
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