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
- It’s deliciously rich and fudgy
- You only need five ingredients
- You can make it ahead of time for easy entertaining
- It’s gluten free
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.
- Cocoa powder: Use regular unsweetened natural cocoa powder. Dutch processed cocoa will work as well.
- Caster sugar: Or granulated sugar.
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.
more chocolate recipes to love
Easy Flourless Chocolate Cake made using just five 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
- 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.
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.