This flourless chocolate cake is a chocolate lover’s dream—rich, decadent, and naturally gluten-free with no special flours required. It’s made with simple pantry ingredients and comes together easily, making it perfect for both special occasions and everyday indulgence. As it bakes, the top may crack—and that’s completely normal! The cracking creates a delicate, meringue-like crust that contrasts beautifully with the fudgy centre. Plus, it’s easy to make dairy-free, so everyone at the table can enjoy a slice of this elegant, melt-in-your-mouth dessert.
easy to bake
This flourless chocolate cake is surprisingly easy to make, yet delivers a show-stopping result every time. It gets its incredible texture from whipped egg whites, which are folded into a rich chocolate base made with melted chocolate, butter, cocoa powder, egg yolks, vanilla, and a pinch of salt. The egg whites add just the right amount of lift, giving the cake its signature light-but-fudgy bite. After folding everything together, simply bake for about 45 minutes, then let it cool in the pan until fully set. Once cooled, release the springform ring, and you’ve got a stunning, decadent dessert that’s naturally gluten-free and effortless to impress with.
ingredients
Here are a couple of ingredients you will need to make this flourless chocolate cake.
- Chocolate: I used a mixture of dark and semi-sweet chocolate.
- Butter
- Salt
- Vanilla
- Eggs: Separated
- Cocoa Powder
Storing
At Room Temperature (1–2 Days):
If your kitchen is cool, you can store the cake covered at room temperature for up to 2 days. Simply wrap it loosely with plastic wrap or place it under a cake dome to keep it from drying out.
In the Fridge (Up to 5 Days):
For longer storage, refrigerate the cake. Cover it tightly with plastic wrap or place it in an airtight container. The texture becomes even fudgier when chilled—just let it sit at room temperature for 15–20 minutes before serving for the best flavour and softness.
In the Freezer (Up to 3 Months):
This cake also freezes beautifully. Let it cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. To serve, thaw overnight in the fridge and let it come to room temperature before slicing.
This cake is rich enough to make ahead, and it only gets better with time!
Flourless Chocolate Cake
Ingredients
- 232 Grams Chocolate (50% dark, 50% semi) (You can use whatever mixture of chocolate you would like.)
- 116 Grams Butter
- 6 Eggs (Separated )
- 175 Grams Sugar
- 3 Grams Vanilla
- 1 Gram Salt
- 13 Grams Cocoa Powder
Instructions
- Smear butter on the bottom and sides of a spring form pan. Dust it with extra cocoa powder and knock out the extra over the sink. Set aside.
- Preheat the oven to 325F.
- Over a double broiler, place a bowl with butter and chocolate. Melt until there are no lumps. Remove from the double broiler.232 Grams Chocolate (50% dark, 50% semi), 116 Grams Butter
- Add in the salt, vanilla, and cocoa powder to the melted chocolate mixture.3 Grams Vanilla, 1 Gram Salt, 13 Grams Cocoa Powder
- Add in the egg yolks into the chocolate mixture and whisk to combine.6 Eggs
- In a stand mixer, whip egg whites on a medium speed. This will allow the egg whites to form small air bubbles to not have air pockets in the cake.6 Eggs
- Once the egg whites make soft peaks, slowly pour in the sugar. Turn the mixer up to high, and wait until shift peaks form.175 Grams Sugar
- Once the egg whites have formed shift peaked, remove it from the mixture. Take 1/4 of the egg whites and add them to the chocolate mixture. Mix it together to lighten up the mixture.
- After add in the rest of the egg whites. Gently fold them into the chocolate. There should not be any white streaks into it when you are done. Try not to over mix it.
- Gently spoon it into the spring form pan, and gently smooth out the top.
- Place it into the oven and bake for 50 minutes. It should not giggle, and a toothpick will come out like a brownie, with some crumbs.
- Cool completely before removing from the spring form pan. Enjoy.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
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