Go Back

Flourless Chocolate Cake - Rich, Fudgy, and Naturally Gluten-Free

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Bittersweet or semisweet chocolate (10 ounces / about 285 g), chopped
  • Unsalted butter (1 cup / 225 g), cut into pieces
  • Granulated sugar (3/4 cup / 150 g)
  • Eggs (5 large), at room temperature
  • Unsweetened cocoa powder (1/4 cup / 25 g), plus more for dusting
  • Vanilla extract (2 teaspoons)
  • Fine sea salt (1/2 teaspoon)
  • Instant espresso powder (1 teaspoon, optional)
  • Whipped cream or fresh berries (for serving, optional)
  • Nonstick spray or butter (for greasing the pan)
  • Parchment paper

Method
 

  1. Prepare the pan: Heat the oven to 325°F (165°C). Grease a 9-inch springform pan or cake pan. Line the bottom with parchment and grease the parchment. If using a cake pan, line the sides as well for easier release.
  2. Optional water bath prep: For an extra silky texture, wrap the outside of the pan with foil to prevent leaks. Set a kettle of water to boil and place a larger roasting pan on the middle oven rack. You can skip the bath if you prefer; just keep a close eye on doneness.
  3. Melt the chocolate and butter: In a heatproof bowl, combine the chopped chocolate and butter. Set over a saucepan of barely simmering water (or microwave in 20–30 second bursts), stirring until smooth. Remove from heat and let it cool slightly for 5 minutes.
  4. Whisk in sugar and flavorings: Whisk the granulated sugar, vanilla, salt, and espresso powder (if using) into the warm chocolate mixture until glossy and combined.
  5. Add the eggs: Whisk in the eggs one at a time, mixing fully after each addition. The batter should look thick and shiny. Sprinkle in the cocoa powder and whisk just until no dry streaks remain.
  6. Pour and smooth: Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
  7. Bake: If using the water bath, set the foil-wrapped pan into the roasting pan and pour in hot water to come halfway up the sides. Bake for 30–35 minutes until the edges look set and the center wobbles slightly like set custard. Without a water bath, check around 25–30 minutes and tent with foil if the top darkens too fast.
  8. Cool and chill: Remove from the oven and let the cake cool in the pan for 15 minutes. Run a thin knife around the edge, then let it cool to room temperature. Cover and chill for at least 3 hours (overnight is best) to set and develop flavor.
  9. Unmold and finish: If using a springform, release the sides. If using a cake pan, invert onto a plate lined with parchment, then flip again onto a serving plate. Dust with cocoa powder or powdered sugar. Slice with a warm knife for clean cuts.
  10. Serve: Pair with lightly sweetened whipped cream, a drizzle of raspberry sauce, or fresh berries. A sprinkle of flaky salt on each slice is a nice touch.