Some desserts simply never go out of style, and this Flourless Chocolate Cake is one of those timeless classics. Luxuriously rich, unbelievably fudgy, and made with nothing more than chocolate, butter, sugar, eggs, and cocoa powder, it proves that simple ingredients can create truly extraordinary results. With every bite, you get deep chocolate flavor and a melt-in-your-mouth texture that feels like pure indulgence.

What I love most about this cake is how effortlessly elegant it is. It naturally bakes into a gently puffed, crackly top that sinks into a beautifully dense center as it cools—no layering, frosting, or fuss required. A light dusting of cocoa powder and a dollop of whipped cream are all it needs to look like it came straight from a bakery. Add a handful of fresh berries or pomegranate arils, and it becomes a dessert worthy of any celebration.

Whether you’re hosting a dinner party, celebrating a birthday, or simply craving something rich and chocolatey, this flourless chocolate cake checks all the boxes. It’s reliable, impressive, and uncomplicated—the kind of recipe you’ll reach for again and again!

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Why You’ll Love This Recipe

Naturally gluten-free
No flour needed! This cake is naturally rich and dense thanks to melted chocolate, butter, and cocoa powder.

Decadent, fudgy texture
Think of it as a cross between a brownie and a chocolate truffle… but in cake form.

Simple ingredients
Just chocolate, butter, sugar, eggs, and cocoa—no fancy techniques required.

Perfect for any occasion
Elegant enough for holidays or dinner parties, but easy enough for a weeknight treat.

Beautifully rustic
The delicate crackled top, dusting of cocoa, and whipped cream make it look bakery-worthy without effort.

Customizable
Finish it with whipped cream, berries, cherries, pomegranate arils, or a sprinkle of cocoa powder.

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Ingredient Notes

Semi-Sweet Chocolate
The chocolate is the star of the show, so choose a high-quality brand you love! Melted chocolate gives this cake its signature fudgy texture and rich flavor.

Unsalted Butter
Butter adds richness and helps the cake bake into that dense, smooth center. Cut it into cubes so it melts evenly with the chocolate.

Granulated Sugar
Sweetens the cake and helps create the crackly top. Don’t reduce the sugar—its structure is essential for texture.

Espresso Powder
A small amount enhances the chocolate flavor without making the cake taste like coffee. You can omit it, but it really deepens the richness.

Vanilla Extract
Adds warmth and rounds out the flavor.

Eggs
Eggs are the only leavening in this recipe and give the cake structure. Room temperature eggs whisk more smoothly into the warm chocolate mixture.

Cocoa Powder (Dutch process recommended)
Dutch-process cocoa gives the cake a deep, chocolaty flavor and beautiful dark color. Natural cocoa works too but may taste slightly more bitter.

Optional Toppings
A dusting of cocoa or powdered sugar is classic. You can also add softly whipped cream and fresh fruit such as berries, cherries, or pomegranate arils for a beautiful finish!

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How to Make Flourless Chocolate Cake

See the recipe card below for the full ingredient list, measurements, and instructions

Step 1: Add the butter, chocolate, and salt to a heat safe bowl and melt on the stove over a double boiler.

Step 2: Whisk the sugar, espresso powder, and vanilla extract into the melted chocolate and butter. 

Step 3: Add the eggs and whisk until fully incorporated.

Step 4: Add the cocoa powder and whisk until no dry streaks remain.

Step 5: Bake at 350F for 30-35 minutes until the edges and top are set.  There may be bubbling, especially around the edges!  Allow the cake to cool in the pan for 5-10 minutes and then remove the cake by inverting it onto a tray or cake stand. Gently loosen the edges of the cake with a knife if needed. 

Step 6: Dust the cake with cocoa powder or powdered sugar.

Step 7: Garnish the cake with whipped cream and fresh fruit if desired.

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Recipe Tips

Use room temperature eggs
Cold eggs can cause the chocolate mixture to seize. Room temp ensures a smooth, glossy batter.

Melt the chocolate gently
Use a double boiler or microwave in short intervals—overheating chocolate can change its texture.

Don’t overbake
The edges should be set, but the center will still look slightly soft. That’s what gives you the fudgy texture!

Expect cracks and a rustic top
A flourless chocolate cake naturally forms a cracked, slightly puffed surface that settles as it cools—that’s part of its charm.

Cool just 5–10 minutes before removing from the pan
Cooling too long makes it harder to release and removing it too soon could cause it to crack.  Five to ten minutes is the sweet spot!

Serve with something creamy
Whipped cream balances the richness of the chocolate beautifully.  Whipped mascarpone is another elegant option!

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Photography by Creating Kaitlin

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