This flourless chocolate cake recipe is the kind of recipe I am always amazed by. When baked goods don’t require flour (be it wheat, grain or nut), I’m always nervous that it just won’t turn out well. But every time I make this cake (and I’ve been making this for years), it’s an instant hit with my guests. This cake is dark, fudgy and super moist (almost brownie-like in texture) and the intense chocolate flavor is perfect when served with thick cream and fresh berries.
Ingredients Needed
Eggs. Caster sugar/Superfine sugar. It’s important to use fine sugar for this recipe as it will melt into the whipped eggs faster. Dark chocolate/semi-sweet chocolate. Feel free to use half milk chocolate and half dark chocolate if you prefer. Butter. I used salted butter but substituting with unsalted butter is perfectly fine. Unsweetened cocoa powder. Use the best quality cocoa powder you can find – Dutch-Processed cocoa powder is always a good idea. Vanilla extract. Salt.
How to make flourless chocolate cake
Should flourless chocolate cake be refrigerated?
It’s not necessary to refrigerate this cake, simply keep covered at room temperature until ready to serve. A scoop of ice cream would also be tasty. You could top the cake with chocolate ganache if you want more of a frosted cake finish.
Can I make this ahead?
The finished cake will keep for 2-4 days, covered at room temperature and up to 6 days in an airtight container in the fridge.
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