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
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.
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
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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.
THart says
Do you turn the cake out after it cools or just serve it from the cake pan?
Sally says
I made this using the gram measurements and somehow it’s come out crumbly and doesn’t have that shiny cracked top. On top of that, it didn’t sink very much either 🙁 can’t figure out what I’ve done wrong!
Jessica Holmes says
Hi Sally, I’m sorry to hear that. Is it possible that you over-whipped your egg whites? If you whipped them to stiff peaks instead of soft peaks, your cake will turn out dry and crumbly. This can also happen if you over-bake the cake.
dania says
i tied the cake today! it was AMAZING! thank you so much.
Jessica Holmes says
Hooray! So happy to hear that!
Sanghee says
My cake was crumbly .it didn’t hold together..
Jessica Holmes says
Hi Sanghee, did you make any changes to the recipe? It should be lovely and fudgy in the middle, so if it was dry or crumbly, you may have overbaked it. It does have a fragile outer shell that’s a form of meringue from the egg whites, so that may be what you are referring to. Leave to cool completely before slicing and handle with care.
Kare says
Hi! Looks delicious! Can I get away with using 4 eggs (or less) in recipe?
Jessica Holmes says
Hi Kare, I haven’t tried with four, but I know five works perfectly!
Annalise says
I’ve made this today (March 21) and I am planning on serving it in 6 days (the 27). Should I put it in the fridge or the freezer?
Jessica Holmes says
Perhaps the freezer would be best.
Kyrie says
Delicious!
Subs:
lily’s sugar free dark chocolate chips lakanto monkfruit & erythritol
20g cacao
Super flavorful and fudgy YUM!
Jessica Holmes says
So glad you enjoyed it Kyrie!
Arfa says
If I wanted to divide this recipe by 2.5 in order to make it in a 6-inch pan, what would the measurements for each ingredient be?
Jessica Holmes says
I can’t say Arfa as I haven’t tested it myself.
Luisa Parmenter says
great cake have never made a cake like this before but mine sunk quite a bit any suggestions as to why used granulated sugar instead of castor sugar could this be the problem?
Jessica Holmes says
Hi Luisa, glad you enjoyed the cake. It is supposed to sink in the middle (as per the photos), this is completely normal as there is no raising agent. Using granulated sugar instead of caster sugar is fine.
Chami says
Hi
Can I substitute the butter to oil? And how much oil will i need?
Jessica Holmes says
Hi Chami, I don’t recommend it. I’ve only tested the recipe with butter and it will add maximum flavour!
Lualde says
My husband found your recipe and tried it. It was a success (he doesn’t bake at all).
Jessica Holmes says
So happy to hear that Lualde!
jazzy says
Whats the best kind of chocolate to use? Will chocolate chips work?
Jessica Holmes says
Hi Jazzy, I usually use a block of good quality chocolate but I think chocolate chips may work.
Sarah says
Hi 🙂 sounds amazing and am looking forward to making it.
Was just wanting to know how well this keeps?
Can I make it a day or 2 before? Or is it a serve straight away on the day you make it cake?
Thank you
Jessica Holmes says
Hi! Yes you can make it in advance, it keeps quite well and can be stored in the fridge.
Suzanne Kehl says
Can you use a sugar substitute? My husband is diabetic. Thank you
Jessica Holmes says
Hi Suzanne, I’m sorry I haven’t tested this recipe with a sugar substitute.
Maggie Edmond says
Can I cook it a couple of days ahead of time?
Jessica Holmes says
Hi Maggie, yes you can. It will keep well in the fridge!