Flourless Chocolate Cake

Easy Flourless Chocolate Cake (5 Ingredients)

Introduction

Flourless Chocolate Cake is one of those desserts that feels fancy, but secretly isn’t. It looks elegant. Tastes luxurious. And yet it’s shockingly simple. Melt, mix, bake. That’s basically it.

I’ve been cooking and testing recipes for over 10 years as a gayan food lover who’s always chasing new ideas in the kitchen. Along the way, I’ve learned that the best desserts don’t need complexity—they need balance. This cake is a perfect example: deep chocolate flavor, tender center, and zero flour.

I first made this for a last-minute gathering when my pantry was almost empty. No flour, no problem. It’s now my go-to when I want something impressive without stress.

Why You’ll Love This Recipe

This cake is rich without being heavy, simple without being boring, and naturally gluten-free without trying too hard. You only need five ingredients, one bowl, and a little patience while it bakes. It works for birthdays, romantic dinners, or casual coffee with friends. Best of all, it tastes even better the next day.

Ingredients You’ll Need For Flourless Chocolate Cake

• 8 oz (225 g) semi-sweet or dark chocolate, chopped
• ½ cup (113 g) unsalted butter (or salted butter + omit extra salt)
• 1 cup (200 g) granulated sugar
• 5 large eggs, room temperature
• ¼ cup (25 g) unsweetened cocoa powder
• Pinch of salt
• 1 tsp vanilla extract (optional but recommended)

Equipment Needed

• 8-inch springform pan
• Mixing bowl
• Whisk or hand mixer
• Spatula
• Saucepan or microwave-safe bowl
• Baking pan for water bath
• Parchment paper

How Do You Make Flourless Chocolate Cake? (Step-by-Step)

1. Preheat the oven to 325°F / 160°C. Line the bottom of an 8-inch springform pan with parchment. Lightly grease the sides.
2. Melt the chocolate and butter together. Do this gently in a heatproof bowl over simmering water (a double boiler) or in 20-second bursts in the microwave, stirring each time. It should be smooth and glossy. Let it cool for 5 minutes.
3. Whisk in sugar, cocoa, salt, and vanilla. Stir until thoroughly combined. The mixture will look thick and shiny.
4. Add eggs one at a time. Whisk well after each addition. The batter should become smooth and slightly lighter.
5. Pour into the pan. Tap gently on the counter to remove air bubbles.
6. Create a water bath. Place the springform pan inside a larger baking pan. Pour hot water into the outer pan until it reaches halfway up the sides of the cake pan.
7. Bake 25–30 minutes. The edges should be set, but the center should still jiggle slightly when you shake the pan.
8. Cool completely. Remove from the water bath and let it cool at room temperature, then chill at least 2 hours before slicing. The texture firms up beautifully.

Common Mistakes to Avoid

1. Overbaking. This turns fudgy cake into dry cake. A slight wobble in the center is perfect.
2. Skipping the water bath. It keeps the texture silky and prevents cracking.
3. Overheating chocolate. Hot chocolate can seize. Melt slowly and gently.
4. Using cold eggs. They don’t emulsify well. Room temperature eggs make a smoother batter.
5. Not lining the pan. This cake is delicate—parchment is your best friend.
6. Cutting too soon. Warm cake will crumble. Chill first.

Serving Suggestions

Serve slices with softly whipped cream, fresh strawberries or raspberries, and a dusting of cocoa powder. A scoop of vanilla ice cream or a shot of espresso on the side makes it even more irresistible. For special occasions, drizzle a little warm chocolate sauce on top.

Storage & Reheating Instructions

Store the cake covered in the refrigerator for up to 5 days. You can freeze slices tightly wrapped for up to 2 months. Serve chilled or let slices sit at room temperature for 10–15 minutes before enjoying—no oven reheating needed.

Nutrition Information For Flourless Chocolate Cake

Final Thoughts

If you love chocolate, this cake will make you very happy. It’s simple, reliable, and imposing. Melt, mix, bake, chill—then enjoy every bite.

Frequently Asked Questions