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October 2, 2017

5 Ingredient Flourless Chocolate Cake

Looking for the perfect gluten free dessert? Try this amazing Flourless Chocolate Cake. With a fudgy chocolate centre and a crisp meringue-like crust, it’s the ultimate treat for chocolate lovers. 

Flourless chocolate cake | Sweetest Menu

I LOVE this cake.

And I think you will too. It’s everything I’ve always wanted a Flourless Chocolate Cake to be. It has that signature cracked top, chewy meringue-like edges, and best of all, a perfectly gooey centre.

And you’re going to love just how easy this 5 Ingredient Flourless Chocolate Cake is to make.

Flourless Chocolate Cake | Sweetest Menu

My house is in a shambles at the moment… because we’re flying to America this week! So it’s the best kind of shambles. The ‘oh my gosh, I need to get everything together and actually start packing’ kind of shambles.

I don’t know why but there always seems like there is so much to do before a holiday – or is that just me? But soon we’ll be road trippin’ our way around the USA and eating all the things. #worthit

Flourless Chocolate Cake | Sweetest Menu

Before this 👆🏻 , I’d only ever had a perfect Flourless Chocolate Cake at fancy restaurants. It is always the dessert I order if it’s on the menu and I would relish every bite of that chocolate dream.

So when I set out to make a decent one at home, I was worried how hard it would be to master that perfectly fudgy middle. But let me tell you what I told myself – you’ve got this! You can master the perfect Flourless Chocolate Cake.

Flourless Chocolate Cake | Sweetest Menu

For this recipe, the most important technique is the eggs. More specifically the egg whites. To achieve that cracked top, meringue-like crusty edges and high sides, you need to beat those egg whites really, really well. I’m talking stiff peaks.

There is no flour in the recipe, obviously, 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 5 ingredients, this cake is also a great gluten free option if you or someone you know is celiac. Just be sure to check that the chocolate you use is also gluten free.

Flourless Chocolate Cake | Sweetest Menu

 

So friends, it’s time for me to say goodbye! I’ll be popping in occasionally over the next few weeks but things will be a little quieter around here. If you’d like to follow along our American adventure, please follow me on Instagram and check out my Insta stories.

Otherwise, I look forward to sharing more when we get back and doing more of my America’s Best Eats posts. In the meantime, please try this cake! You need it in your life. x

Flourless Chocolate Cake | Sweetest Menu

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

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Flourless Chocolate Cake | Sweetest Menu

5 Ingredient Flourless Chocolate Cake

★★★★★ 4.8 from 6 reviews
  • Author: Jessica Holmes
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 12
  • Category: Dessert
  • Cuisine: American
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Description

Perfect flourless chocolate cake with an extra fudgy middle and crispy edges.


Ingredients

  • 145 grams (1/2 cup, plus 2 tablespoons) unsalted butter
  • 300 grams (2 cups) good quality dark chocolate*
  • 5 large eggs, separated
  • 40 grams (1/2 cup) cocoa powder, plus extra for sprinkling
  • 150 grams (3/4 cup) caster sugar
  • Pinch of salt, optional

Instructions

  1. Grease a 9 inch round springform baking tin with butter. Sprinkle with cocoa powder to cover the bottom and sides, tip upside down to get rid of excess cocoa powder. Preheat the oven to 150 C (300 F).
  2. Place butter and chocolate in a large microwavable bowl. Pop in the microwave, stirring every 20 seconds, until melted and smooth. Set aside to cool slightly.
  3. Place egg whites in a large bowl and beat with an electric mixer until foamy. Slowly add the sugar, one tablespoons at a time, while continuing to beat on medium speed. Eggs should become white and glossy. Continue to beat until eggs become thick and voluminous and form stiff peaks. When you remove the whisk, the meringue should be stiff enough to hold it’s shape and not drip.
  4. Add egg yolks to chocolate mixture and whisk to combine. Sift in cocoa powder and whisk until smooth. Add a pinch of salt if desired. Finally, add 1/4 of the meringue to the chocolate and gently fold using a rubber spatula. Then 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.
  5. Pour mixture into prepared pan, smooth top. Place in the oven for approximately 30-35 minutes or until cake no longer wobbles in the middle. Remove and place on a cooling rack, leaving in the tin to cool completely. It will sink slightly as it cools.
  6. Sift over a little extra cocoa powder. Cut cake into slices and serve with whipped cream or ice cream.

Notes

*I used 150 grams of 45% dark chocolate and 150 grams of 70% dark chocolate.


Nutrition

  • Serving Size: 1 slice of cake
  • Calories: 322

Keywords: Chocolate, Cake, Dessert, Gluten free

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Filed Under: Cakes, Chocolate, Christmas, Gluten Free Tagged With: Cake, Chocolate, Gluten Free

Jessica Holmes
Hi there, I'm Jess. My life changed forever when my travels to the USA opened my eyes to wonderful things like smores milkshakes, red velvet cake and New York cheesecake. Now I love to spend my days creating American-inspired desserts. Read More.

Reader Interactions

Comments

  1. AvatarCarrie says

    September 26, 2019 at 7:42 am

    Not sure about 2 cups chocolate….is this 2 cups melted, is it unsweetened choc or choc. pieces?

    Reply
    • Jessica HolmesJessica Holmes says

      September 26, 2019 at 7:44 am

      Hi Carrie, good question. That’s two cups of chocolate pieces. I recommend going by the weight measurements if you can!

      Reply
  2. AvatarKelsey says

    May 23, 2019 at 7:33 am

    I made this yesterday and it didn’t quite turn out like yours and I’m wondering why. I didn’t get the cracked, crunchy top despite beating my egg whites until they formed stiff peaks. My cake is also quite crumbly like another commentor mentioned, though it’s a moist crumble if that makes sense. It still tastes great but I’m wondering what to change the next time I make this. Thanks for sharing!

    ★★★★

    Reply
    • Jessica HolmesJessica Holmes says

      May 23, 2019 at 8:31 am

      Hi Kelsey! Thanks for the feedback. I’m so glad you love the taste of this cake – it is delicious. As for the cracked top, it is definitely dependant on the egg whites, so if you whipped them until stiff peaks formed, then you may have over mixed the batter when folding in the egg whites, which could have deflated the eggs. The cake should be very moist and stick to your fork – if not, try baking it for a little less time next time. I hope that helps a little!

      Reply
  3. AvatarSamantha says

    May 22, 2019 at 6:06 pm

    Hi Jessica, love how simple this recipe is. I have one question , could I substitute the caster sugar with honey? Thanks much. 😊

    Reply
    • Jessica HolmesJessica Holmes says

      May 22, 2019 at 6:25 pm

      Hi Samantha! Thanks for asking. Unfortunately I’ve never tried it with honey so I can’t say. It would definitely change the make up of the cake, flavour and texture wise. But if you try it, please let me know how it goes!

      Reply
  4. AvatarGlenda says

    May 5, 2019 at 6:34 am

    Hi, I just tried this recipe. It tastes amazing. I do have a question on the texture. I found mine to be a bit crumbly. Wiuld you have any suggestions? I may have left it in a couple of minutes to long perhaps?

    Reply
    • Jessica HolmesJessica Holmes says

      May 5, 2019 at 7:28 am

      Hi Glenda! So pleased you enjoyed this cake! The outside should be crumbly – that’s perfectly normal! And part of the meringue texture ☺️

      Reply
  5. AvatarLauren Miller says

    April 26, 2019 at 11:57 am

    Love this recipe! The chocolate shines through…I will be making this on a regular basis. Perfect-thank you!

    ★★★★★

    Reply
    • Jessica HolmesJessica Holmes says

      April 26, 2019 at 12:13 pm

      Thanks for the lovely feedback Lauren! ☺️

      Reply
  6. Avataremily says

    February 26, 2019 at 12:34 am

    Hi! This looks amazing and am very excited to try this!! How long does this stay fresh for at room temp and in the fridge?

    Reply
    • Jessica HolmesJessica Holmes says

      February 26, 2019 at 6:25 am

      Hi Emily, the cake keeps well in the fridge for 3-4 days.

      Reply
  7. AvatarLaura Miller says

    February 25, 2019 at 3:31 pm

    Absolutely delicious! Love the airiness yet rich chocolate flavor..

    ★★★★★

    Reply
    • Jessica HolmesJessica Holmes says

      February 25, 2019 at 3:53 pm

      So glad you enjoyed it Laura! 💕

      Reply
  8. AvatarHelene Green says

    January 31, 2019 at 7:09 am

    Can I freeze this cake?

    Reply
    • Jessica HolmesJessica Holmes says

      January 31, 2019 at 7:15 am

      Hi Helene, due to its fragile nature, I wouldn’t recommend it.

      Reply
  9. AvatarDebbye says

    January 13, 2019 at 1:36 pm

    Just made this today. Easy and Delicious!!! It took about 50 minutes to bake in my oven (might need to get an oven thermometer and check that my temp is correct) but it came out perfectly.

    Reply
    • Jessica HolmesJessica Holmes says

      January 13, 2019 at 1:38 pm

      I’m so glad to hear you loved this cake Debbye! It’s one of my all-time faves. And thanks for the feedback about the cooking time – I’ll double check next time I make it. An oven thermometer is a great idea tho – best investment I ever made! ☺️

      Reply
  10. AvatarSara says

    December 17, 2018 at 5:32 pm

    Can you subtitite margarine for butter?

    Reply
    • Jessica HolmesJessica Holmes says

      December 17, 2018 at 5:33 pm

      Hi Sara, I wouldn’t recommend it.

      Reply
  11. AvatarEvans says

    December 1, 2018 at 9:15 am

    Perfect recipe! Just loved!

    ★★★★★

    Reply
    • Jessica HolmesJessica Holmes says

      December 1, 2018 at 9:16 am

      So glad you enjoy it Evans! ☺️

      Reply
  12. AvatarLaura says

    November 15, 2018 at 1:35 am

    Should I use dutch-process or regular Hersheys cocoa powder?

    Reply
    • Jessica HolmesJessica Holmes says

      November 15, 2018 at 4:11 am

      Hi Laura! Regular cocoa powder is fine ☺️

      Reply
  13. AvatarMelissa says

    November 2, 2018 at 8:11 am

    Have you ever doubled the recipe? I’ve tried the 9 inch and I’ve made cupcakes out of the batter. This is my ultimate favorite recipe right now. Thank you!

    ★★★★★

    Reply
    • Jessica HolmesJessica Holmes says

      November 2, 2018 at 8:26 am

      Hi Melissa! Aww I’m so glad to hear you like it! It’s definitely one of my favourites too. I haven’t doubled the recipe before, sorry, but if you do try it, let me know how it goes! ☺️

      Reply
      • AvatarMelissa says

        November 3, 2018 at 4:15 am

        Thank you! I can’t wait to make it again this weekend.

        Reply
  14. AvatarDeborah Dinardo says

    September 18, 2018 at 2:21 pm

    Hi there – how long does this cake keep fresh? Would it be ok to make the day before a celebration?
    Thanks
    Deb

    Reply
    • Jessica HolmesJessica Holmes says

      September 18, 2018 at 2:46 pm

      Hi Deb! Absolutely! In fact, I think it’s even more delicious the next day 😊

      Reply
      • AvatarAnn says

        November 28, 2018 at 3:35 pm

        Hi,
        In that case do we put the cake in the frigde or on the counter?

        Thank you!

        Reply
        • Jessica HolmesJessica Holmes says

          November 28, 2018 at 3:37 pm

          Hi Ann, it’s up to you! Either would be fine. If you put it in the fridge, you just might want to bring it to room temperature before serving ☺️ Enjoy!

          Reply
  15. AvatarJosh says

    February 14, 2018 at 7:37 pm

    I loved this!

    ★★★★★

    Reply
  16. AvatarNanci says

    October 17, 2017 at 12:21 am

    This looks fabulous! Do you have a favorite brand of chocolate and also cocoa powder for this recipe?

    Reply
    • Jessica HolmesJessica Holmes says

      October 23, 2017 at 10:35 am

      Hi Nanci, thanks for your comment! I’m not sure where you live but for me in Australia, I use either Nestle or Cadbury cocoa powder and chocolate. I hope that helps!

      Reply
  17. AvatarAshley@CookNourishBliss says

    October 6, 2017 at 9:32 am

    I most definitely need this cake in my life! Look at that middle! Have so much fun on your trip!!!! Relax and enjoy! 🙂

    Reply
    • Jessica HolmesJessica Holmes says

      October 8, 2017 at 3:02 pm

      Thanks so much Ashley! I plan on it! 😉

      Reply
  18. AvatarRobin says

    October 3, 2017 at 1:35 am

    Do you have to use castor sugar?

    Reply
    • Jessica HolmesJessica Holmes says

      October 3, 2017 at 6:49 am

      Hi Robin, you can substitute granulated sugar for caster sugar in this recipe. Hope that helps!

      Reply
  19. Avatarcakespy says

    October 2, 2017 at 9:54 pm

    D – A – N – G. This is a beauty.

    Reply
    • Jessica HolmesJessica Holmes says

      October 3, 2017 at 6:49 am

      Aww thanks Jessie!

      Reply
  20. AvatarLisa Thatcher says

    October 2, 2017 at 6:55 pm

    I only use pure stevia powder. It takes very little as it is not mixed with anything.. How could I adjust the recipe so that it would turn out ok using just 1/4 to 1/8 tsp stevia?

    Reply
    • Jessica HolmesJessica Holmes says

      October 3, 2017 at 6:50 am

      Hi Lisa, I’m sorry but I haven’t made this recipe using stevia powder so I’m unsure how it would effect the results.

      Reply
    • AvatarRoxana says

      November 6, 2018 at 3:55 pm

      Have you tried making it using stevia? I’D be interested in making it with stevia as well. Thanks!

      Reply

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