Looking for the perfect gluten free dessert? Try this amazing five ingredient Flourless Chocolate Cake. With a fudgy chocolate centre and a crisp meringue-like crust, it’s the ultimate treat for chocolate lovers.
I absolutely LOVE this cake ❤️
And I think you will too. It’s everything a Flourless Chocolate Cake should be. It has a crispy, crackly top with chewy meringue-like edges, and best of all, a perfectly gooey chocolate centre.
It’s perfect for a dinner party or as a special treat for your loved ones. And you’ll be surprised how easy it is to make. You only need five ingredients – and it’s also gluten free!
Why you will love this recipe
- Fudgy texture: It’s deliciously rich and fudgy
- 5 ingredients: You only need 5 ingredients and no hard-to-find items.
- Make ahead: You can make it ahead of time for easy entertaining.
- Gluten free: It’s has no flour so is naturally gluten free.
Recipe testing
Before trying to perfect this recipe, I’d only ever had Flourless Chocolate Cake at fancy restaurants. Since I love a good, fudgy brownie, it was always the dessert I’d order if it was on the menu – and I would savour every bite of that chocolate dream.
So when I set out to make a decent one at home, I was worried it would be hard to master that perfectly fudgy middle. But let me tell you what I told myself – you’ve got this!
The most important step is the whipping the egg whites. To achieve that cracked top, meringue-like crusty edges and high sides, you need to beat those egg whites really well until they are thick and cloud-like but you don’t have to take them all the way to stiff peaks, like you would for Pavlova or meringue.
There is no flour or leaveners like baking powder or baking soda in the recipe, so the cake relies heavily on the whipped egg whites for structure. But let me tell you, once you try it, you’ll wonder why we ever put flour in our cakes in the first place.
In addition to only being five ingredients, this cake is also a great gluten free option if you or someone you know is celiac. Just be sure to double check that the chocolate you use is also gluten free.
what you will need
- Unsalted butter
- Dark chocolate: I recommend using a good quality dark or semi-sweet chocolate around 45-70% cocoa. If you prefer things on the sweet side, go for 45-50% chocolate, or for a stronger chocolate flavour, try 70% chocolate. If you are making this as a gluten free dessert, double check your chocolate is also gluten free.
- Eggs
- Cocoa powder: Use regular unsweetened natural cocoa powder. Dutch processed cocoa will work as well.
- Caster sugar: Or granulated sugar.
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how to make it
- Melt together butter and chocolate until smooth and creamy.
- Beat egg whites, gradually adding sugar, until they reach soft peaks.
- Add egg yolks to melted chocolate, and cocoa powder.
- Gently fold in egg whites. Bake.
why do flourless cakes sink?
It is perfectly normal for Flourless Chocolate Cakes to sink as they cool. Since this cake has no flour or baking powder, it relies on the whipped egg whites for structure. When the egg whites are beaten, air is added, which then expands in the oven, causing the cake to rise.
As it cools, the air bubbles contract and sink back, causing the cake to deflate. This is to be expected. What you’ll be left with is a soft, fudgy, brownie-like centre and a crisp, meringue-like crust. Perfection!
frequently asked questions
No, just use a good quality dark or semi-sweet chocolate that you’d be happy to eat on its own. I recommend chocolate between 45-70% cocoa depending on your preferences.
Yes. You can make this cake a day or two before serving. Just keep it covered and store it in the fridge.
This Flourless Chocolate Cake is rich and chocolatey, so it pairs well with whipped cream or a scoop of ice cream and a scattering of fresh berries. Or simply dust the top with cocoa powder or icing sugar and serve as is.
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Let’s Bake
Flourless Chocolate Cake
Easy Flourless Chocolate Cake made using just five ingredients.
Ingredients
- 145 grams (1/2 cup, plus 2 tablespoons) unsalted butter
- 300 grams (2 cups) good quality dark chocolate or semi-sweet chocolate (45-70% cocoa)
- 5 large eggs, separated
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 40 grams (1/2 cup) cocoa powder, sifted, plus extra for sprinkling
- 1/4 teaspoon salt
- Whipped cream and berries, to serve, optional
Instructions
- Grease a 9-inch round springform cake pan with butter. Lightly sprinkle the bottom and sides of the pan with cocoa, then tip the pan upside down to get rid of any excess cocoa. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced.
- Place butter and chocolate in a large heatproof bowl. Heat in the microwave, stirring every 30 seconds, until melted and smooth. Set aside to cool slightly.
- Place egg whites in a large bowl and beat using an electric mixer on medium speed until foamy. Slowly add sugar, one tablespoon at a time, while continuing to beat. Egg whites should become white and glossy.
- Continue to beat until egg whites are thick and voluminous and form soft peaks. When you remove the whisk, the meringue should be stiff enough to hold it’s shape and only the peak should drip.
- Add egg yolks to chocolate mixture and whisk to combine. Add cocoa powder and salt and whisk until smooth.
- Finally, add roughly 1/4 of the egg whites to the chocolate mixture and gently fold using a spatula. Add remaining meringue and continue to fold until mixture is combined. Try not to over-mix or you will lose all the air in the egg whites.
- Pour mixture into prepared pan and smooth the top. Bake for approximately 30-35 minutes or until cake has developed a crust and no longer wobbles in the middle. Place on a wire rack to cool completely – don’t remove it from the pan. The cake will sink as it cools – this is normal.
- To serve, dust cake with extra cocoa powder. Cut into small slices and serve with whipped cream or ice cream.
Notes
Chocolate: I recommend using a good quality dark or semi-sweet chocolate around 45-70% cocoa. If you prefer things on the sweet side, go for 45-50% chocolate, or for a stronger chocolate flavour, try 70% chocolate. If you are making this gluten free, double check your chocolate is gluten free.
Cocoa powder: I recommend using unsweetened natural cocoa powder, but Dutch processed cocoa will work too.
Egg whites: You’ll need to beat your egg whites (and sugar) until they become thick and glossy (soft peaks). Before you begin: Give your mixing bowl a quick wipe with a paper towel to ensure there’s no dust, grease or residue in it. Be careful not to get any egg yolk in your egg whites when separating your eggs.
Make ahead: You can make this cake a day or two before serving. Just keep it covered and store it in the fridge.
Storage: Keep leftover cake in an airtight container in the fridge.
Nutrition Information
Judith says
Super recipe. Cake came out perfect, but did not sink, perhaps because I added some cornflour to the beaten egg whites ( out of habit, didn’t mean to change your recipe). So I worried that all that expensive chocolate ( 90% Lindt bars x3) got wasted on a dry cake and I messed up!
Not so, the cake was firm and easy to eat with hands ( my boys farm and need easy, portable food), but a layer of gooey chocolate ran through the cake. Delectable, many thanks jess
Jessica Holmes says
Ohh I’m so glad it worked out well for you Judith! I agree, chocolate is so expensive these days. I love this cake so much, it made it into my cookbook (coming soon!).
Cheryl D. says
This is an absolutely delicious! Made twice now for my family and everyone loves it. Easy instructions to follow! Thank you for the recipe!
Jessica Holmes says
Yay! That makes me so happy Cheryl!
Cheryl says
I just took this out of the oven. Very easy to make, smells amazing and looks like your pictures. Fingers crossed. One question if I may please. Do you think it will freeze ok? it is Sunday night and I don’t need it until Friday. Wouldn’t kill me to make another one if I had to. LOL. Thanks.
Jessica Holmes says
Hi Cheryl, so glad you enjoyed this one! I think it wouldn’t actually hold up to freezing. Definitely leftovers, but I fear the delicate nature of it might cause it to break apart when defrosting.
Lisal says
All I have is unsweetened baking chocolate. How much sugar should I use?
Jessica Holmes says
That’s tricky Lisal! I’m not actually sure. Is it 100% chocolate? Not sweetened at all?
Caity says
Made this cake for a girls night and it was the star dish of the night! Looks stunning and was so tasty friends took all the left overs home with them. Delicious and fudgy in the centre! Incredibly easy to make too. Plus it made the whole house smell incredible while it baked.
Jessica Holmes says
How wonderful! I’m so pleased everyone loved it Caity! Sounds like you nailed the recipe.
Gail says
Would cream of tarter help stabilize the egg whites or it should not be tried? Your baked goods look delicious 🤗
Jessica Holmes says
Hi Gail, great question! I don’t find it necessary in this recipe. The cake is designed to have a crackly top and fudgy middle which can be easily achieved with only the five ingredients.
Raelene says
We made this for dessert on boing day Eve and it was beautiful – exactly how it was described. Chocolate brownie like in the middle however not too dense with lovely crisp outer shell. I was worried the cake would stick to the side of the pan with butter and cocoa as the lining, however it came away perfectly. I did however run a knife around the side beforehand just in case. I will definitely make this again.
Jessica Holmes says
I’m so glad you enjoyed it Raelene! How wonderful!
Carol Norwick says
Can this cake be made in advance and frozen?
Jessica Holmes says
Hi Carol, no I don’t recommend freezing this one. The meringue is very fragile and it will compromise the textures.
MK says
I used Lilly’s dark chocolate chips in lieu of sugary chocolate chips, and it turned out perfectly, and was super delicious… saving on sugar calories!
Jessica Holmes says
That sounds wonderful! So glad you enjoyed it!
Olga says
Great chocolate cake easy to make! Thank you for sharing!
Jessica Holmes says
I’m so glad you liked it Olga!
Madeleine says
A.M.A.Z.I.N.G!!! This is sooooo goooood!!! Thanks. My hubby has just been diagnosed with celiac disease and I am looking around to find recipes that will not make him feel deprived… this is a winner! Huge problem though: I love it!
Jessica Holmes says
Aw love hearing that Madeleine! So glad you both enjoyed it! You might like my Gluten Free Brownies too 😉
Donna says
Are the egg yolks necessary? I have a lot of leftover egg whites.
Jessica Holmes says
Hi Donna, yes! They add fat and moisture, so I recommend following the recipe as written for the best results.
THart says
I see now…springform (duh) 😊
Jessica Holmes says
Yes, I usually leave it to cool in the pan, then carefully remove the sides. Hope you enjoy it!
Nikki says
Hi, this cake looks amazing. I want to make it for my mums birthday lunch for 18 people. Would I just double the ingredients and use a 12 inch cake pan? Would the cooking time change?
Jessica Holmes says
Hi Nikki, excited you are going to try this one. To work out the exact conversion, you will need to determine the volume. An online conversion guide might help. Doubling the recipe should be fine though. It might make slightly too much batter for that size pan, but you can always make a few extra cupcakes on the side.