This flourless chocolate cake is a rich, decadent dessert that’s naturally gluten free. Topped with silky chocolate ganache and a sprinkle of flaky sea salt, it’s an elegant, intensely chocolatey treat that’s easy to make and perfect for celebrations or a cozy night in.
True to its name, this cake contains no flour and doesn’t require baking powder or baking soda. The structure comes from eggs and cocoa, producing a moist, dense crumb with deep chocolate flavor. A simple ganache poured over the top adds shine and extra richness, while a touch of flaky sea salt heightens the chocolate notes.
Flourless chocolate cake ingredients
This recipe comes together quickly with just a few staple ingredients.
- 1 cup semi-sweet chocolate chips
- 8 tablespoons butter (plus extra to grease the pan)
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- For the ganache: 1 cup semi-sweet chocolate chips and 1/2 cup heavy cream
- Flaky sea salt, for sprinkling
How to make flourless chocolate cake from scratch
- Prep: Preheat the oven to 375°F. Line the bottom of an 8″ springform pan with parchment and butter the sides.
- Melt chocolate and butter: In a microwave-safe bowl, heat the chocolate chips and butter for about 1 minute, stirring until smooth. If needed, continue melting in 15-second intervals, stirring between each interval.
- Combine: Stir the sugar and vanilla into the melted chocolate. Beat the eggs into the mixture with an electric mixer until combined, then fold in the cocoa powder with a spatula until the batter is smooth.
- Bake: Pour the batter into the prepared pan and bake for 25 minutes, until the top is set. The cake will be slightly tender in the center but should feel springy at the edges.
- Cool and unmold: Let the cake cool in the pan for about 10 minutes. Run a knife around the edge, release the springform, and gently invert the cake onto a serving plate.
- Make ganache: Heat the heavy cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips, let sit for 5 minutes, then stir until smooth. Pour the ganache over the cake and let it set briefly, then sprinkle flaky sea salt on top.
Storage
- To store: Keep loosely covered in the refrigerator for up to 5 days.
- To freeze: Freeze the cake until solid, then wrap tightly in plastic and foil. Freeze up to 3 months. Thaw in the refrigerator before serving.
Recipe details
Servings: 12 | Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins
Ingredients
Flourless Chocolate Cake
- 1 cup semi-sweet chocolate chips
- 8 tablespoons butter, plus extra to grease the pan
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup dark unsweetened cocoa powder
Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 teaspoon flaky sea salt
Instructions
- Preheat oven to 375°F. Line an 8″ springform pan with parchment and grease the sides.
- Combine chocolate chips and butter in a microwave-safe bowl and heat for 1 minute. Stir until smooth, reheating in 15-second bursts if necessary. Stir in sugar and vanilla.
- Beat in the eggs with an electric mixer until incorporated. Fold in the cocoa powder with a spatula until well combined.
- Pour batter into the prepared pan and bake for 25 minutes.
- Remove from oven and let cool 10 minutes. Release the springform and invert the cake onto a serving plate.
- For the ganache, heat the heavy cream for 1 minute, add chocolate chips, let sit 5 minutes, then stir until smooth. Pour over the cake, let set a few minutes, and finish with flaky sea salt.
Notes
- To store: Keep loosely covered in the fridge for up to 5 days.
- To freeze: Freeze solid, then wrap tightly in plastic and foil. Store up to 3 months and thaw in the refrigerator before serving.
This recipe was originally published in September 2017.