Flourless Chocolate Cake

This Flourless Chocolate Cake has a gorgeous chocolate glaze and makes a stunning finale to any meal. And if that’s not enough, a vibrant raspberry sauces takes this decadent chocolate dessert over the top.

Rich and silky, this Flourless Chocolate Cake is my favorite romantic dessert and perfect for any occasion when you want to impress. Drizzle it with a rich chocolate ganache-like topping and serve with fresh raspberries or my bright Raspberry Coulis.

The cake is naturally gluten free and flavored with bittersweet chocolate for the deepest chocolate flavor. You use a double-boiler twice, but other than that, there is no stand mixer, springform pan, or other special equipment required.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Eggs: You’ll have 2 egg whites left over after making this cake, so freeze them and label them for another use, like Lemon Meringue Pie or Schaum Torte.
• Espresso: Keep a jar of instant espresso powder in the pantry for recipes like this, or you can brew some strong coffee. Or, substitute dark rum.
• Raspberry coulis: In a food processor or blender, add 3 cups (12 oz) raspberries and ¼ cup powdered sugar. Pulse until raspberries are puréed. Set a fine-mesh sieve over a small bowl and pour purée through, pressing on the mixture to extract as much juice as possible. Discard the pulp. Stir in 1 tsp lemon juice and add more powdered sugar to taste, if desired.

Step-by-step instructions

To make the cake:

1. Preheat the oven to 300 degrees. Bring a small saucepan of water to a gentle simmer over medium heat and set a glass or metal bowl over the top to create a double boiler (do not let the water touch the bowl). To the bowl, add chocolate and butter to melt, whisking until smooth and blended. Set aside and cool slightly.

2. In a standing mixer or with a handheld mixer, beat the egg yolks, ¼ cup sugar, vanilla, espresso, and salt together on medium-high speed until the mixture is pale yellow, thick, and fluffy.

3. Pour in the slightly cooled chocolate/butter mixture and beat until blended together. Pour this mixture into a separate large bowl, then wash out the mixing bowl so you can beat the egg whites.

4. To beat the egg whites, switch out the paddle attachment for the whisk attachment. Whip the egg whites on medium-high speed until they look foamy. Then add the remaining 2 tablespoons of sugar and continue to beat until medium-firm peaks form.

5. When ready, scoop about half of the beaten egg whites into the chocolate mixture and gently fold the eggs in using a silicone or rubber spatula. Then fold in the remaining egg whites, just until there are no longer streaks in the batter.

6. Pour the cake batter into the prepared cake pan and gently smooth the top. Bake until the cake puffs slightly and a toothpick inserted comes out moist but not absolutely liquid, about 35 minutes. Cool at least 30 minutes. To remove the cake from the pan, run a small, thin knife around the inside of the pan to loosen the edges. Invert onto a plate, remove the pan, and peel off the parchment. Let the cake cool completely, then cover and chill for 4 hours or overnight.

To make the glaze:

1. Set up the double boiler again by placing a glass or metal bowl over a pot of simmering water. Add the chocolate and butter to the bowl to melt. Whisk until smooth and blended.

2. Next, add the corn syrup and whisk the glaze until very smooth and glossy.

3. To glaze the cake, very carefully move the chilled cake to a wire rack set over a baking sheet. Slowly pour the warm glaze over the cake, starting in the center.

4. Refrigerate, uncovered, until the glaze is firm and set, at least 2 hours. Slice and serve with Raspberry Coulis if desired.

Recipe tips and variations

• Yield: This recipe makes one 8-inch round cake, enough for 12 slices (more or less depending on how you cut them). The cake is very rich so you might find that a small slice is incredibly satisfying!
• Storage: Store leftover cake covered in the refrigerator for up to 4 days.
• Freezer: The unglazed cake can be wrapped in a double layer of plastic wrap or foil, packed in a freezer-safe plastic bag, and frozen for up to 2 months. Thaw at room temperature before glazing.
• Cutting clean slices: Use a very sharp knife with a thin blade. Between slices, dip the blade into hot water and wipe dry.
• Whipped cream: Light and fluffy, Homemade Whipped Cream cuts through the richness of this flourless cake. It might be exactly what you need, especially when paired with fresh berries.
• Caramel sauce: Skip the chocolate glaze and drizzle on hot caramel sauce instead. Or why not both?

More sweet treats

Chocolate Recipes

Chocolate Fondue Recipe

Chocolate Recipes

Slow Cooker Chocolate Lava Cake

Chocolate Recipes

Oreo Brownie Trifle

Cold Desserts

Ice Cream Sundae Bar

Flourless Chocolate Cake

By Meggan Hill

This Flourless Chocolate Cake has a gorgeous chocolate glaze and makes a stunning finale to any meal. And if that’s not enough, a vibrant raspberry sauces takes this decadent chocolate dessert over the top.

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Servings 12 slices

Course Dessert

Cuisine American

Calories 485

5 from 7 votes

ReviewPrint

Ingredients 

US CustomaryMetric

For the cake:

• ▢ 1 tablespoon unsweetened cocoa powder for dusting
• ▢ 10 ounces bittersweet chocolate chopped
• ▢ 3/4 cup butter cut into pieces (1 ½ sticks)
• ▢ 5 large egg yolks (3 whites reserved, see note 1)
• ▢ 1/4 cup + 2 tablespoons granulated sugar divided
• ▢ 1 tablespoon espresso (see note 2)
• ▢ 1 teaspoon vanilla extract
• ▢ 1/8 teaspoon salt
• ▢ 3 large egg whites (from yolks above)

For the glaze:

• ▢ 1/2 cup butter cut into pieces (1 stick)
• ▢ 8 ounces bittersweet chocolate chopped
• ▢ 2 tablespoons corn syrup

For serving:

• ▢ Raspberry coulis optional (see note 3)

Instructions 

To make the cake:

• Preheat oven to 300 degrees. Coat an 8-inch round cake pan with nonstick spray, then line it with parchment paper (I trace the outside of the pan on parchment and cut it out). Coat the parchment with nonstick spray, then dust with coca powder.
• Bring a small saucepan of water to a gentle simmer over medium heat and set a glass or metal bowl over the top to create a double boiler (do not let the water touch the bowl). To the bowl, add chocolate and butter to melt, whisking until smooth and blended. Set aside and cool slightly.
• In a standing mixer fit with the paddle attachment on medium-high speed, or with an electric hand mixer, add together egg yolks, ¼ cup sugar, espresso or rum (if using), vanilla, and salt. Beat until pale and very thick.
• Gradually pour in the melted chocolate mixture and beat until blended. Transfer to a large bowl and wash out the mixer bowl so you can beat the egg whites.
• In a standing mixer fit with the whisk attachment on medium-high speed, or with an electric hand mixer, beat egg whites until foamy. Add remaining 2 tablespoons sugar and continue to beat until medium-firm peaks form.
• Scoop half the egg whites into the chocolate mixture and fold in gently. Fold in remaining egg whites until no streaks remain. Pour batter into prepared pan and smooth the top.
• Bake until the cake puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 35 minutes. Do not over-bake. Cool on a rack for at least 30 minutes.
• Run a small knife around the inside of the pan to loosen the cake, then invert on to a plate. Lift off the pan and carefully peel off parchment paper. Cool completely, then cover and refrigerate until very cold, at least 4 hours or overnight.

To make the glaze:

• Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let the water touch the bowl). To the bowl, add chocolate and butter to melt, whisking until smooth and blended.
• Remove from heat and whisk in corn syrup until smooth and glossy. Set the chilled cake on a wire rack set over a baking sheet or large plate. Slowly pour the warm glaze over the center of the cake. The glaze should cover the top of the cake evenly and spill over the edges, running over the sides.
• Refrigerate until firm, at least 2 hours. Transfer to a flat serving plate. Using a thin-bladed knife, cut the cake into small slices, dipping the knife into hot water and wiping it dry before each cut. Serve with Raspberry Coulis if desired (recipe in notes).

Recipe Video

Notes

1. Eggs: You’ll have 2 egg whites leftover after making this cake, so freeze them and label them for another use, like Lemon Meringue Pie or Schaum Torte.
2. Espresso: Keep a jar of instant espresso powder in the pantry for recipes like this, or you can brew some strong coffee. Or, substitute dark rum.
3. Raspberry coulis: In a food processor or blender, add 3 cups (12 oz) raspberries and ¼ cup powdered sugar. Pulse until raspberries are puréed. Set a fine-mesh sieve over a small bowl and pour purée through, pressing on the mixture to extract as much juice as possible. Discard the pulp. Stir in 1 tsp lemon juice and add more powdered sugar to taste, if desired.
4. Yield: This recipe makes one 8-inch round cake, enough for 12 slices (more or less depending on how you cut them). The cake is very rich so you might find that a small slice is incredibly satisfying!
5. Storage: Store leftover cake covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 sliceCalories: 485kcalCarbohydrates: 33gProtein: 5gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 130mgSodium: 200mgPotassium: 290mgFiber: 4gSugar: 26gVitamin A: 714IUCalcium: 43mgIron: 3mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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