Flourless Chocolate Cake

ava salmon

Published:

January 4, 2026

Decadent flourless chocolate cake topped with ganache and fresh berries

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About this cake

This flourless chocolate cake gives a deep, rich taste with a smooth, dense feel. It uses no flour, so the cake looks moist and glossy. If you love strong chocolate, you may also like a double chocolate cake which uses a different way to boost chocolate flavor.

Why make this recipe

This cake takes few items and small time, but it gives big taste. It works well for a small party or a quick treat. The cake keeps a bright chocolate note and feels fancy without hard steps.

How to make Flourless Chocolate Cake

Follow the steps with care and keep things warm but not hot. Melt the chocolate and butter slowly. Add sugar and vanilla, then eggs one at a time. Fold in the cocoa and a pinch of salt at the end. This method is like some other simple cake methods, for example a double frosted chocolate banana cake that also focuses on texture and rich taste.

Ingredients

8 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup cocoa powder
Pinch of salt

You can change small items to match what you have, or look at a quick loaf idea like chocolate banana bread for more simple mix ideas.

Directions

Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan.
In a medium saucepan, melt the chopped chocolate and butter over low heat, stirring until smooth.
Remove from heat and stir in the sugar and vanilla.
Add the eggs one at a time, mixing well after each addition.
Sift the cocoa powder and salt into the mixture and stir until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for about 25 minutes, or until the edges are set but the center is still soft.
Let cool before removing from the pan and serving.

How to serve flourless chocolate cake

Serve the cake at room heat or slightly warm. Dust a little extra cocoa or powdered sugar on top. A spoon of plain cream or a small scoop of vanilla ice cream fits well. For a simple side, try thin slices of a brown butter banana bread to add a soft, nutty note with the cake: brown butter banana bread pairs nicely.

How to store flourless chocolate cake

Wrap the cooled cake in foil or place it in a tight box. Keep it at room heat for one day. For longer hold, put it in the fridge for up to five days. Let it sit at room heat for a short time before you eat it so the center softens.

Tips to make flourless chocolate cake

Use good bittersweet chocolate for best taste.
Melt chocolate and butter on low heat and stir a lot so it stays smooth.
Add eggs one at a time so the mix stays even.
Do not overbake; the center should stay soft.
For small treats, make this cake in a small pan or in ramekins.
For a small sweet on the side, try a chewy cookie that offers a new texture, such as chewy maple cinnamon cookies.

Variation

Add a teaspoon of instant coffee to the melted chocolate for a deeper taste. You can fold in a small handful of chopped nuts or a few chocolate chips for a new crunch. For a light top, add a thin layer of whipped cream or a fruit compote.

FAQs

Q: Can I use milk chocolate instead of bittersweet?
A: You can, but the cake will taste sweeter and less deep. Cut sugar a bit if you use milk chocolate.

Q: Can I make this without a mixer?
A: Yes. Stir with a strong spoon or spatula. Mix well after each egg.

Q: How do I know when it is done?
A: The edge should look set and a bit firm. The center should still feel soft if you touch it gently.