Go Back
Delicious flourless chocolate cake topped with chocolate ganache and raspberries.

Flourless Chocolate Cake

A rich and fudgy dessert that delivers deep chocolate flavor with simplicity, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 8 ounces chopped dark chocolate Use chocolate around 60-70% cacao for best results.
  • 1/2 cup butter Classic fat choice.
  • 3/4 cup sugar Adjust based on chocolate sweetness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 4 large eggs Whisked in one at a time.
  • 1/4 teaspoon salt Optional but recommended for flavor depth.
  • 1 tablespoon espresso powder Optional, adds richness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Melt 8 ounces of chopped dark chocolate with 1/2 cup of butter. Stir until smooth, then let cool for a few minutes.
  3. Whisk in 3/4 cup of sugar and 1 teaspoon of vanilla extract.
  4. Add 4 large eggs one at a time, whisking well after each addition until the batter looks glossy.
  5. Optional: stir in 1/4 teaspoon of salt and 1 tablespoon of espresso powder for deeper chocolate flavor.
  6. Pour the batter into the prepared pan and bake for 22 to 28 minutes. The top should look set and slightly crackly.
Cooling and Serving
  1. Cool in the pan for 10 to 15 minutes, then run a knife around the edge and turn out gently onto a plate.
  2. Cool completely before slicing. For the best texture, chill for at least 1 hour in the fridge before serving.

Notes

Avoid overbaking to ensure a fudgy center. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months. Let slices come to room temperature before serving for best flavor.