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.
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.
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
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.
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.
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
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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PinDescription
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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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
Not sure about 2 cups chocolate….is this 2 cups melted, is it unsweetened choc or choc. pieces?
Hi Carrie, good question. That’s two cups of chocolate pieces. I recommend going by the weight measurements if you can!
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!
★★★★
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!
Hi Jessica, love how simple this recipe is. I have one question , could I substitute the caster sugar with honey? Thanks much. 😊
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!
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?
Hi Glenda! So pleased you enjoyed this cake! The outside should be crumbly – that’s perfectly normal! And part of the meringue texture ☺️
Love this recipe! The chocolate shines through…I will be making this on a regular basis. Perfect-thank you!
★★★★★
Thanks for the lovely feedback Lauren! ☺️
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?
Hi Emily, the cake keeps well in the fridge for 3-4 days.
Absolutely delicious! Love the airiness yet rich chocolate flavor..
★★★★★
So glad you enjoyed it Laura! 💕
Can I freeze this cake?
Hi Helene, due to its fragile nature, I wouldn’t recommend it.
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.
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! ☺️
Can you subtitite margarine for butter?
Hi Sara, I wouldn’t recommend it.
Perfect recipe! Just loved!
★★★★★
So glad you enjoy it Evans! ☺️
Should I use dutch-process or regular Hersheys cocoa powder?
Hi Laura! Regular cocoa powder is fine ☺️
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!
★★★★★
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! ☺️
Thank you! I can’t wait to make it again this weekend.
Hi there – how long does this cake keep fresh? Would it be ok to make the day before a celebration?
Thanks
Deb
Hi Deb! Absolutely! In fact, I think it’s even more delicious the next day 😊
Hi,
In that case do we put the cake in the frigde or on the counter?
Thank you!
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!
I loved this!
★★★★★
This looks fabulous! Do you have a favorite brand of chocolate and also cocoa powder for this recipe?
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!
I most definitely need this cake in my life! Look at that middle! Have so much fun on your trip!!!! Relax and enjoy! 🙂
Thanks so much Ashley! I plan on it! 😉
Do you have to use castor sugar?
Hi Robin, you can substitute granulated sugar for caster sugar in this recipe. Hope that helps!
D – A – N – G. This is a beauty.
Aww thanks Jessie!
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?
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.
Have you tried making it using stevia? I’D be interested in making it with stevia as well. Thanks!