Flourless Chocolate Cake Recipe
Rich, fudgy, and perfectly sweet, this flourless chocolate cake will satisfy all of your chocolate cravings! Made with just 5 pantry staple ingredients, this naturally gluten-free cake is as easy to make as it is to enjoy. With decadent slices that taste just like a chocolate truffle, there is so much to enjoy about this cake!
If there is one sweet I think we can all pretty much agree on its chocolate. Chocolate ice cream, chocolate cupcakes, chocolate pudding, chocolate cream pie, oh my! I don’t ever need an excuse to eat chocolate, but if there’s one readily available, then I’m more than happy to take advantage of it.
Flourless chocolate cake is made without – you guessed it! – flour, so it relies on whipped eggs to provide stability and structure to the cake. This is, without a doubt, one of the richest, most indulgent desserts I’ve ever made. Which is to say, it’s absolutely phenomenal.
Why You’ll Love This Recipe
It just doesn’t get better than an ultra-rich slice of chocolate cake. I love that this is a naturally gluten-free recipe, making it the perfect dessert to make for friends and family who follow a gluten-free diet.
The cake also bakes and stores exceptionally well making it a great make-ahead cake. Also, it is much healthier than your traditional slice of chocolate cake since it does not contain added sugar. If these reasons weren’t enough to get you up and in the kitchen to make it right now, then I should also mention that it takes less than 15 minutes to prep and get in the oven!
What are you waiting for?? Let’s get baking!
Grab Your Ingredients
A very short ingredient list – only five items! – means that you may very well have everything you need for this in your pantry already.
This is all you need:
- Eggs: Beating the eggs gives the cake rise, as well as structure.
- Chocolate: Chopped bittersweet chocolate is recommended, but semisweet can work, too.
- Butter: We’re using unsalted butter; it is melted with the chocolate for a fudgy chocolaty finish.
- Coffee: Totally enhances the chocolate flavor.
- Vanilla + Salt: Flavor!
A Note on the Coffee
I realize that coffee in baked goods is a very polarizing topic, so let’s lay everything out here.
If you need to avoid coffee for religious or dietary reasons, then you can replace it with water.
However, if you simply do not like coffee (I hear you, I’m not a coffee drinker, either!), I implore you to please give it a try with the coffee. Your cake will NOT taste like coffee, but the coffee makes the chocolate flavor absolutely explode.
Step-by-Step Directions
Preparing the cake is incredibly easy; there isn’t much in the way of prep time and it needs to chill overnight, which makes it a perfect make-ahead dessert.
- Prep the oven: Adjust oven rack to lower-middle position and preheat oven to 325°F.
- Get the springform pan ready: Grease an 8-inch springform pan, line the bottom and sides with parchment paper, and then grease the parchment paper. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9×13-inch pan. Put a small pot of water to boil.
- Beat the eggs: Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
- Melt chocolate: Meanwhile place the chocolate, butter, and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water.
- Check temperature: Stir occasionally until completely melted, smooth, and very warm (the mixture should register 115°F on an instant-read thermometer).
- Add salt+ vanilla: Remove from heat and stir in the salt and vanilla extract.
- Move to pan: Transfer the batter to the prepared springform pan and smooth the top.
- Create a water bath: Pour enough boiling water into the 9×13-inch pan to come about halfway up the sides of the springform pan.
- Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140°F in a digital thermometer.
- Cool: Remove the cake from the water bath and set on a wire rack to cool completely to room temperature.
- Chill: Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight.
- Remove from pan: About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan.
- Serve: Place the cake on a serving platter, dust with powdered sugar and serve with a dollop of fresh whipped cream if desired.
Serving Suggestions
You truly cannot go wrong with a plain slice of this heavenly flourless chocolate cake. But if you are looking for some different ways to dress it up and dish it out, try some of these serving suggestions:
- Dust with powdered sugar
- Top with a layer of chocolate ganache
- Dollop with homemade whipped cream
- Drizzle with salted caramel
- Serve with a scoop of peanut butter ice cream
- With a side of fresh fruit such as sliced strawberries or fresh raspberries
Additional Success Tips
For the best flourless chocolate cake, consider these notes:
- Do NOT add sugar! You might be tempted to add sugar to the recipe to sweeten it up, but it will alter the texture of the cake; instead adjust the chocolate you use, as noted above.
- The Water Bath: If you’re thinking that a water bath is a bit fussy and annoying, I 100% agree with you! However, using a water bath in certain situations goes a really long way in ensuring that the mixture is heated evenly, which creates that ultra-creamy texture. And that’s exactly what we need for this cake, so let’s plow forward with the water bath!
- Springform Pan: This recipe calls for an 8-inch springform pan, which is less common than its 9-inch cousin. If you don’t have one, I recommend this one.
- Converting to 9-inch: If you do not have an 8-inch pan and prefer not to purchase one, you can still make this recipe in a 9-inch springform pan. Be aware that it will NOT fit inside of a 9×13-inch baking pan for the water bath and you will need to use something larger, like a roasting pan. The cake takes about the same amount of time to bake, but I would start checking at the 18-minute mark just to be safe.
Storing and Making Ahead
I love how easy this cake is to make ahead. Since it needs a long chill time I always recommend making it the day before you plan on serving.
- Storage: This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.
- Make-Ahead Instructions: This cake can be made up to one day in advance and kept in the refrigerator.
- Freezing Instructions: The baked and cooled cake freezes exceptionally well. Wrap it tightly in a double layer of plastic wrap, then place in a freezer-safe zipper bag. Freeze for up to 3 months; thaw in the refrigerator overnight. (You can also freeze individual slices using the same instructions.)
Flourless Cake FAQs
While both cake and flourless chocolate cake are both sweets and should be consumed in moderation, a flourless chocolate cake is, on the whole, healthier than a regular cake.
For starters flourless cake is naturally gluten-free making it less dense and carb heavy compared to a traditional chocolate cake.
The second reason this flourless chocolate cake is healthier than a regular cake is the lack of added sugar. Instead of whipping cups of butter and sugar together, the sweetness comes from the bittersweet chocolate.
The typical ingredients for a flourless chocolate cake include eggs, butter, and chocolate. From there many recipes differ and will include additional ingredients such as coffee, vanilla, and sugar.
To get a thick and fudgy chocolate cake, I recommend using bittersweet chocolate, also known as dark chocolate. For this particular cake, I recommend using chocolate with around a 60% cacao percentage.
If you prefer your cake a little more bitter, go higher; if you prefer it a little more sweet, then you can go lower. I do not recommend using milk chocolate in this particular recipe, as it would be much too sweet.
More Decadent Chocolate Cakes
If rich is what you’re looking for, these recipes are sure to satisfy…
- Coca Cola Chocolate Cake
- Peanut Butter Cup Overload Cake
- Best-Ever Chocolate Cake Recipe
- Guinness Chocolate Cake with Irish Cream Frosting
This flourless chocolate cake, once chilled, tastes like a giant, fudgy chocolate truffle. It’s dense, rich, creamy, and bursting with chocolate flavor. This cake is definitely one that will make the chocolate purists rejoice.
Watch the Recipe Video:
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Flourless Chocolate Cake
Ingredients
- 8 eggs, chilled
- 16 ounces (453.59 g) bittersweet chocolate, chopped
- 1 cup (227 g) unsalted butter, cut into small cubes
- ¼ cup (59.25 ml) brewed coffee, at room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
To Garnish
- Powdered sugar
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9×13-inch pan. Put a small pot of water on to boil.
- Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
- Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer). Remove from the heat and stir in the salt and vanilla extract.
- Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.
- Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9×13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.
- Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight (the cake can be refrigerated for up to 4 days).
- About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar and serve with a dollop of fresh whipped cream, if desired.
Notes
- Chocolate: Bittersweet chocolate is also known as dark chocolate. For this particular cake, I recommend using chocolate with around a 60% cacao percentage. If you prefer your cake a little more bitter, go higher; if you prefer it a little more sweet, then you can go lower. I do not recommend using milk chocolate in this particular recipe, as it would be much too sweet.
- Do NOT add sugar! You might be tempted to add sugar to the recipe to sweeten it up, but it will alter the texture of the cake; instead adjust the chocolate you use, as noted above.
- Coffee: Coffee does a phenomenal job of enhancing the flavor of chocolate. You cannot taste the coffee in the finished product, so even if you dislike drinking coffee, I recommend you use it here. If you cannot drink coffee for medical, religious, or other reasons, you can substitute water.
- Springform Pan: This recipe calls for an 8-inch springform pan, which is less common than its 9-inch cousin. If you don’t have one, I recommend this one.
- Converting to 9-inch: If you do not have an 8-inch pan and prefer not to purchase one, you can still make this recipe in a 9-inch springform pan. Be aware that it will NOT fit inside of a 9×13-inch baking pan for the water bath and you will need to use something larger, like a roasting pan. The cake takes about the same amount of time to bake, but I would start checking at the 18-minute mark just to be safe.
- Storage: This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.
- Make-Ahead Instructions: This cake can be made up to one day in advance and kept in the refrigerator. The baked and cooled cake freezes exceptionally well. Wrap it tightly in a double layer of plastic wrap, then place in a freezer-safe zipper bag. Freeze for up to 3 months; thaw in the refrigerator overnight. (You can also freeze individual slices using the same instructions.)
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Ari Laing
I love this chocolate cake without flour and sugar. I have made this several times. Thank you.
Can I use Kahlua instead of coffee?
I made this cake last year for a dinner party with some neighbors. It’s so delicious! Everyone loved it. I made it ahead and froze it because I knew I’d be pressed for time the day of the dinner party. It freezes beautifully. I will be making it next week and freezing it for a Super Bowl get together dinner with friends.
I made this today as a “dry run” for a dinner I’m hosting next month with some neighbors. It came out perfect! Only thing is it took 32 min. to get to 140 degrees. Well, all ovens are different, aren’t they? The texture and taste were divine! I’ll definitely be making this for dessert next month!
Thanks for another delicious recipe!
Would ghirardelli bittersweet chocolate chips work with this recipe?
Made it for a birthday. Everyone loved it and asked for the recipe. So yummy!
Forgot to rate the recipe. Currently baking the Fig and Pig Quiche, so distracted and didn’t see the rating system. You are always 5 stars with us!
I have made this cake many times. Always a crowd pleaser. SO much easier than the NY Times recipe of whipping the egg whites separately. Anyway, today, I tipped my pan as I was placing it in the water bath. First, I forgot to put the aluminum foil around the outside of the pan before I placed it in the water, so I was moving quickly! Could it be that we have a Covid+ person in our household so life hasn’t been our norm? Anyway, the finished product, minus about a third of the batter is cooling on my wire rack. Dear Ms. Brown Eyed Baker, you are my first stop when looking for recipes. First one my 29 y/o daughter found was the lemon cupcake with the curd. Best cupcake ever. Thank you for all you do and may you and your family have a blessed Memorial Day weekend.
This was a terribly unspecific dish and the final product could barely be called a cake.
Michelle,
I wanted to feed 15 for a holiday party, I don’t want to make the slices too small( I know its rich, but, aesthetically, I want to serve a standard sized slice of cake. Could I do 1 1/2 times the recipe and make it in a 10” springform? Have you done a larger size of this cake? Any idea of baking time? Or, have you done 3” individual cakes? I have the rounds with removable bottoms…
I have many of your recipes pinned and many are tried and true in my kitchen!
Thanks for any input.
Easy to make and delicious!
Things went smoothly until adding the eggs to the chocolate. At the first addition, the chocolate got a little grainy, and after the second addition, the butter completely separated, and I couldn’t get it to come back together no matter how long I folded. Was the difference in temperature between egg and chocolate too great perhaps? After baking, a lot of butter was floating on top and had to be spooned and dabbed off with paper towels. I’m going to chill it and see how it tastes, but something definitely went wrong.
Unfortunately, I can’t add a picture, because what wasn’t eaten was taken home by happy guests in go-boxes!
Make sure everything is laid out, pan and parchment is greased and wrapped in foil before starting the process. Once you begin you need to blaze through without stopping to measure or find the vanilla.
I had to cook it longer than the instructions by 10 minutes to get the center set. I used a mix of dark and semi sweet chocolate.
Otherwise, I followed recipe to the letter. It was absolutely delicious! I had the last sliver for breakfast and made happy noises while I ate.It’s like eating a slice of a giant truffle.
It’s worth the time and effort!
Made the italian bread and the buttermilk biscuits yesterday. They came out perfect, will be using those recipes again!
I made this for a gathering of relatives, and actually they were hesitant to try as they have previously had flourless chocolate cake that was awful. Everyone absolutely died and went to heaven! They loved it! It was just like eating a chocolate truffle, it melted in your mouth. Thank you for a great recipe!
I made this the night of 2/13 for Valentine’s Day. I am a fairly experienced baker but the prep time took far longer than 15 minutes??? Anyhow, I used 4 oz. 100% cacao and 12 oz. 60% cacao. Also, I only added 1/2 of the butter (1 stick vs. 2). I baked as directed for 22 minutes. It came out absolutely perfect. I was worried that it might be dry with less butter (some of us have trouble digesting fat which is why I cut the butter) but it really wasn’t. It had a perfect torte texture. I paired it with a touch of whipped cream and fresh strawberries to add some sweetness. My husband said it was one of the best desserts I’ve ever made and I have to agree! Thank you for the recipe.
I made this cake today. It is actually very simple to make and a chocolate lover’s dream! It is so good! It has the texture of truffle. I highly recommend this! I didn’t have an 8 inch springform pan so I just used a 9 in cake pan and baked it in a larger roasting pan and it came out perfect. Definitely do not skip the parchment on the bottom or sides because it will stick, even when greased.
Hi Michelle,
I am so making this for my hubby for Valentine’s Day. I love your website and especially your Friday Things blog!
Do you think subbing almond extract for vanilla will overpower the chocolate flavor?
Thank you!
Hi Kat, I’m not a good person to ask because I can’t stand the taste of almond extract 😬 For me, it overpowers everything lol!
Looks amazing. My niece and I still remember ordering flourless chocolate cake at the Disneyland hotel to this day. When you say chocolate..is it found in the baking section or just a regular chocolate candy bar? Obviously I haven’t baked with it before besides chocolate chips lol. This will be fancy for me.
Hi Macy, In the baking section! I’m partial to the Ghiradelli or Guittard baking bars. Enjoy!
OMg this looks amazing, cant wait to try it!!! Your chocolate cream pie is a family favorite so I have faith that this will be just as wonderful.
For anyone who doesnt like coffee and is asking if they can leave it out: if you have ever eaten a chocolate dessert at a nice restaurant or dessert shoppe, you have had coffee in your dessert and you didnt notice it. LOL. ;)
I have espresso powder any idea how much to use?
Hi Cheryl, I would follow the instructions on the container to see how much you need to dissolve in water for ¼ cup total.
How would you downsize the recipe to fit in a 6 inch springform was pan? Do you think that reducing the recipe by 25% would work?
Hi Kathy, I would cut the recipe in half! Enjoy!
Michelle – I cannot drink coffee, is there some replacement that can be used instead? Love your recipes.
She said to use water.
Have made this before and it was ‘The Best’ just wanted to know it it’s possible to freeze it as would like to make it for 4 people but again while I’m at it not cut the recipe down?
Hi Sherrie, So thrilled you enjoyed it! Yes, it freezes very well.
Since you don’t use any sugar or sweetener, can semi-sweet chocolate be substituted for the bittersweet chocolate in this recipe to lessen the bitterness for those who don’t enjoy dark, bitter chocolate, but love a rich chocolate taste?
The lack of sugars data in your nutritional information is no doubt turning away many diabetics and pre-diabetics. Do you realize how many potential followers that’s costing you?
I tried to turn this recipe into a peppermint chocolate cake for Christmas (added peppermint extract and topped with crushed candy canes right when it came out of the oven). I was really worried about adding too much extract and didn’t add enough (you couldn’t really taste it). How much would your recommend adding?
Hi Julie, It truly depends on personal preference. I’ve never tried to flavor this entire cake so I couldn’t say how much I think it would need, although I’d guess maybe around 2 teaspoons. Peppermint extract can be strong and some people find it overpowering, but go off of whatever you used and up it from there until you find the right amount for your taste.
Any tips on removing the cake from the pan? I made one of these recently and tried the invert trick and had quite a bit of trouble. The cake and parchment were stuck to the bottom of the springform pan. Had to remove a messy slice and then nudge the bottom of the pan off with an offset spatula. Any tips you have to make that easier would be appreciated :)
I have a massive round cake spatula (like this one), so I slide it underneath the entire cake and transfer to the serving platter. I hope that helps!
I love making all types of tarts and discovering novel recipes to take a crack at.
I have loved reading your website unfortunatly I haven’t yet uncovered anything that wow’s me.
Might you have any really good recipes I could quite possibly have?
I have made this decadent cake now a number a times and it is a success every single time and has become a family favorite! I serve it with homemade warm, salted caramel sauce and coffee – I think cake will only taste better in heaven! Thank you So so much for sharing this lovely recipe.
Is this the right cake to cover in ganach and glaze?
Hi Leora, Yes, you could cover this in ganache, just be aware that it’s already very rich!
Is there a brand of chocolate that you like for this cake? I plan on making it for Super Bowl Sunday.
Hi Susan, I used Ghiradelli chocolate when I made this cake (bought it at the grocery store). I hope that helps!
Hi I have just come across your flourless choc cake and it looks great. As there are only 2 of us can half the cake be frozen as I don’t want to half the recipe as I’m sure we will want some again! Also I don’t have a thermometer will this make a lot of difference as I think I can do it without.
Yes, you can definitely freeze leftovers. The thermometer removes all of the guess work and makes it much easier, but you can do it without, just follow the other visual clues included in the recipe.
Made this for xmas this year. Served each slice with a dollop of homemade whipped cream. It was AMAZING!!!!!!!!!! Adults and kids loved it. Literally the best flour-less cake I have ever had. thanks so much! xoxo
Can you use an 8 inch regular cake pan, or do I have to buy a spring form?
Hi Christine, If you do not use a springform pan, you won’t be able to remove the sides and plate the entire cake on a serving platter. You may have some trouble getting clean slices out of a regular cake pan, but if that doesn’t bother you, you can use it.
oh, someone else asked this above, I apologize!
Oh that looks amazing! I am going to try it for Father’s Day. I’m drooling already… I like it hasn’t got any sugar and I know my mum does too!
I was wondering how much sugar one could add to the recipe to make it a little sweeter? Also what percentage of bittersweet chocolate did you use? The cake looks delicious! Can’t wait to make it!
I wouldn’t recommend adding sugar to the recipe; I would instead use semisweet chocolate. I used 60% bittersweet.
Can I use a regular cake pan instead of a springform? Then do I need to do the water bath with a regular pan?
Hi Colleen, You can, but you won’t be able to easily unmold it as you would in a springform pan. You will still need to do the water bath with whatever pan you use.
I made this and it was SO easy and really really good! It has a nice dark chocolate flavor.
I want to make this cake. For myself. Boyfriend hates chocolate. I have three questions about it. First, I am allergic to egg whites. Can I use just the yolks? Second, the only chocolate I ever buy is pure unsweetened unprocessed cocoa, for dietary reasons. Can I use this? I make fudge and things with it and it turns out perfectly fine. If I can, how much would you suggest? Third, I have no clue what a springform pan is, and I don’t see the boyfriend buying one. I do, however, have cake pans. Will those work?
Sorry to be such a pain!
Hi Jen, You can’t just use the yolks since the whites help add body to the cake. If you use unsweetened chocolate for this cake, it will be beyond bitter, as there is no sugar added to the recipe. I wouldn’t recommend unsweetened chocolate. A springform pan is a pan whose sides can be removed – it’s the type of pan that’s used for cheesecakes, tortes and cakes such as these. You could do this in a cake pan, but you won’t be able to remove it from the pan, you’d just have to cut and serve it from the pan itself.
DELICIOUS….made the cake the day before with dark chocolate, put it in the fridge over night and pulled it out shortly before serving. It was truely one of the best desserts any of my guests and me, had ever had before. High-end restaurant quality!
THANK YOU SO MUCH FOR SHARING THIS GREAT CAKE!
This sounds like a wonderful cake for my sister’s birthday but she is soy, dairy and gluten free. Is there a reason you might know of that coconut oil could not be subbed for the butter?
Hi Kelly, I have no idea how coconut oil would impact the taste or texture of this recipe, as I have not used it. I can’t guarantee how it will turn out, but if you try it I’d love to hear your feedback!
I tried this tonight… It turned out chalky in texture. Did I over bake it? Heat the butter/chocolate too much? I had this lovely, silky flourless chocolate cake at a local restaurant and I so badly wanted to re-create it. It was like a Lindor Truffle, but in a huge slice. My cake is like the cheap, Hershey’s version…
Hi Missy, There are a number of things that could have happened. What type of chocolate did you use? Lower quality chocolate tends to more chalky (less smooth) in texture. Also, how high of a cacao amount did you use? Higher percentage of cacao and the chalkier the chocolate can get unless you have an ultra premium brand. If you heated the butter and chocolate too much, you probably would have seen signs of it seizing, but it IS possible for chocolate to get stiff and chalk-like if heated at too high a temperature. The inside of this pie is definitely like the middle of a scrumptious truffle!
Hi, could you please tell me what percentage cocoa the chocolate you used was? Living in Australia, phrases like “bittersweet” and “semisweet” don’t always translate accurately. Thank you in advance!
Hi Lauren, I used a chocolate with 60% cacao for this cake. I hope that helps!
I made this and it doesn’t taste as good as it looks. Just saying. Needs sugar or something!
I am making this for Passover! I can’t wait!!
Made this this weekend – trying to find something I could bring to Easter that was also ok to eat for Passover, and this fit the bill! (Minus the confectioner’s sugar). I used all semi sweet chips but that was the only change I made and it came out rich and decadent and perfect!
I just took this out of the oven and I’m “ascared” because the recipe said “spread” the batter..Well, the batter was very loose and didn’t need spreading.. After 25 min.baking, it’s jiggly. I’m hoping for the best :(
Can I make this using dark chocolate? I’ve had to limit my sugar but a serving of 85% or darker chocolate daily was actually recommended by my doc.
If I could make this with dark chocolate it may become my go to dessert when I have to take a dish someplace! :)
Hi Laura, Absolutely! If you like chocolate that dark, it would definitely work!
Question:
Could you substitute tea or amaretto or another liquor for the coffee? I can always taste coffee even in small amount and just can’t stand it (plus caffeine levels).
Becky, There is caffeine in a lot of tea, if you’re worried about caffeine. Coffee specifically is called for in many chocolate recipes because it actually enhances the chocolate flavor. If you’re dead-set against coffee (you REALLY can’t taste it), I would just use water in its place. I would not use liquor (way too strong) or tea.
I totaly thougt it was a frozen cake! Looks delicious!
/Emma
Looks absolutely divine! I could eat the whole thing myself!
Love this. Looks fabulous. Have been looking for an excellent flourless chocolate cake! Thank you!
I think I am in love.. with this cake :D
Oh wow, this looks phenomenal Michelle! I spend a lot of time perusing CI, but somehow I’ve missed this recipe. Shane would love it, maybe for our anniversary next month :)
Its like a huge truffle! My dream come true. And I love the short ingredient list.
Quick question: can I substitute a good-quality, artificially sweetened dark chocolate for the bittersweet chocolate? Like Ghirardelli with malitol? I love chocolate, but have to limit my sugar :(
Hi Anna, I haven’t used chocolate with artificial sweeteners, so I’m not sure how it would affect the taste or texture of the cake, but if you’ve used them before with success, then go for it!
I made this today and we had some tonight for dessert. I researched bittersweet chocolate and what cocoa percent it is. I know that it is a higher percent than semisweet, but I found out that there is quite a range with bittersweet chocolate. So, I decided to use 70 percent. The cake looked beautiful and had great texture, but it was all bitter and no sweet. :-). Oh well. Next time I will use chocolate that is somewhere in the range of 54 to 60 percent.
My heart just skipped a beat! What a wonderful dessert! You and Tracey (from Tracey’s Culinary Adventures) must be on the same page. Chocolate cake all around! :)
Looks really good. I make one every year for Passover since we can’t use flour during that holiday.
I love a good flourless chocolate cake!! This looks so perfect!!
Only four ingredients? Sounds like a winner of a recipe. Love the decadent chocolate recipe!
I’d be embarrassed if anyone saw my chocolate stash. My husband accuses me of hiding chocolate–and he’s right! I have bags and bricks and cans of every percentage chocolate known to mankind. I just want to be sure that I’ll have enough of the right kind of chocolate whenever the mood strikes me to bake a chocolate dessert. I believe in a well-stocked pantry. The photos of your cake are marvelous! I’ve got a recipe that is quite similar–calls for a pound of butter, a pound of chocolate, and a dozen eggs! It’s my chocoholic son’s favorite. Anyway, great choice for Valentine’s Day!
That’s great that you added chocolate to this recipe! I adore the combination of chocolate and coffee. Plus, make it flourless? Incredible!
I make a version of this cake and arrange fresh raspberries or blackberries on top to cut a little bit of the fudgy richness…then I sprinkle with sugar. Nice tart and sweet combo.
I noticed that this recipe does not call for any sugar but uses bittersweet chocolate. Is that correct?
Correct. You could also substitute semisweet chocolate if you’d like.
What a beautiful looking cake! Whilst I have a recipe for flourless chocolate cake, I’m always looking for one that both looks and tastes better. Both my DD and I have life-threatening food allergies to peanuts and all treenuts. It makes it difficult to find quality chocolate to utilise in our recipes. In my chocolate flourless cake recipe, I’ve always been forced to use a combination of Hershey’s Special Dark Chocolate Chips ( they are safe, but the bars are not ) and Baker’s Bittersweet Chocolate. What do you think of using this combination in your recipe?
Thanks for sharing your recipe!
Ahh, such a hard situation for you! Those definitely aren’t high on my list of the best-tasting chocolate, but if it’s all you can get due to allergies, then by all means give it a try.
This is SO up my alley for the perfect dessert!
This looks so rich and creamy, perfection. As always beautiful pictures.
Michelle, here is another question from another non-coffee drinker: is this a matter of just mixing a single serving of coffee with hot water (or buying a cup of plain coffee), or is there something more complicated to getting the 1/4 cup brewed coffee? Thank you!
Hi Alisa, You just need coffee that is brewed, so you can buy a cup of coffee, make a cup with instant coffee or actually brew it… it doesn’t matter as long as it’s liquid coffee and not granules or beans ;-)
Boy, I sure wish this recipe had come a day sooner. I just popped a flourless chocolate cake in the oven (I am gluten-intolerant) but the recipe I used is more complicated than this. I guess I will have to find a reason to make this one very soon! Thanks for this- it looks heavenly!
Holy chocolate overload!
OOOOOOOOOOOOOOMMMMGGGGGGGGGGGG!!!!
I don’t need an excuse to eat chocolate either!! This looks delightful, never made a cake without flour before, but this looks beautiful :)
This looks great…so pretty. I love how easy it seems to put together too, no separating the eggs. I will definitely try this, thanks x
This cake looks so rich and decadent! I love the slice photo!
So I gave up chocolate for lent… what a tempting post just one day in! And I’m thinking I’ll see a lot more since pb is off your menu till Easter (which is my new standby till then :)).
I love the short list of ingredients! It looks so delicious and moist! Happy Valentine’s Day :)
I love chocolate and coffee together. This looks so wonderful! If I wasn’t already up to my eyeballs in sweet treats on this Valentine’s Day, I would make it right now! Amazing.
I don’t really like coffee, do you think I could use hot coco insted?
Hi Jenna, You absolutely cannot taste the coffee in this recipe. Coffee or instant espresso is often used in chocolate recipes, as it really enhances the flavor of the chocolate. You can’t taste the coffee at all, so I encourage you to use it in this recipe. Definitely do not use hot chocolate – too many other ingredients that could throw the recipe off.
Pure decadence!
This cake looks incredible! I think I will make this for a special occasion!
We don’t drink coffee or alcohol for religious reasons. Can I just substitute water?
Hi Katie, Yes, you can.
For those who aren’t a coffee fan (I’m not either), the coffee doesn’t taste like coffee in the recipe – it just makes the chocolate flavor more rich. But if you want a substitute, I make this regularly using either Chambord or Grand Marnier as the liquid. The Chambord is the best. =)
Making a flourless cake is on my list of things to bake this year as well. I can’t believe that there are only four ingredients to this and it looks so wonderful. When I do cross this off my to-do list, this recipe is the one I’ll be trying.
This is my all time favorite dessert – looks incredible!
oooooh it DOES look like a ginormous truffle! I want it in my face.
I’m not a big fan of coffee – do you think I could skip it entirely, or should I substitute it with something else?
Do not skip it entirely. As I’ve mentioned in other comments here, coffee is included in many chocolate recipes because it naturally enhances the chocolate and gives it a deeper, richer flavor. You cannot taste the coffee at all in this cake, so I highly recommend that you use it. If you absolutely do not want to, substitute water.
I LOVE flourless cake. It’s one of the best indulgences. Plus a little goes a long way since it’s so intense.
P.S. Your photography has been looking amazing lately!
I don’t drink coffee, do you think there is something I could use instead? chocolate milk maybe?
Hi Aimee, definitely do not substitute chocolate milk, it will throw the texture and flavor off. You can’t taste the coffee in this recipe, as its inclusion (as with most chocolate recipes) is there because coffee naturally enhances the chocolate flavor. If you are dead-set against using it, simply substitute water.
I don’t drink coffee, either, or use it in recipes. I’ve made this recipe several times and my favorite substitute is Torani caramel syrup. You won’t even miss the coffee, because it gives the full body richness that you’d miss by adding water. I know this advice is almost two years too late, but hopefully someone will happen upon it and find it useful.
I can’t believe that there are only 4 ingredients in this recipe! Pinning and definitely plan on making.
looks amazing!!!
Oh me oh my I want this in my mouth immediately!!
What a humbug recipe… how can you expect me to make this and then refrigerate it for at least 6 hours!!! ::)))) Thanks for this temptation!!!
So beautiful!!! I love the little hearts too!
I literally had to go and run to find a Lindt extra dark chocolate truffle, just to stop my drooling. Can’t wait to make this! I’m thinking of making individual 4 inch size cakes. Any guess on the baking time for them?
Ah, loooooove Lindt dark chocolate truffles! The best! Yes, you could make 4 smaller cakes, for sure. Not certain about the bake time, but I would probably start checking around 10 minutes, just to make sure you don’t over-bake them.
Thanks, Michelle! Since there are only two of us, I’m going to keep two out, and wrap and freeze the other two…we’ll see how that turns out. I also LIVE for the black bag of extra dark Lindt! Always have a stash here! Thanks again for your blog. Honestly, I always turn to your website when I’m looking for something new to try.
Happy Valentine’s Day! This cake says it very well. I’ve had this on my list to make for some time as well — I’ll definitely get to it! I go to a restaurant where they serve it warm with chocolate sauce, raspberries, and whipped cream. It’s just to die for!
It does look amazing! Never made a flourless cake before. Surprised there is no sugar…is the bittersweet chocolate enough to give a sweet taste?
Hi Cathy, This isn’t meant to be an overly sweet dessert, but yes, the bittersweet chocolate does impart some sweetness. You could substitute semisweet chocolate if you’d like.
Years ago I worked in a restaurant that sold this style cake by the slice – Decadent Chocolate Cake. People loved it, and I can see why! Adding this to my “must try soon” list. Happy V-Day!
Oh my! That looks amazing!
Love flourless cake! This looks perfect rich and fudgy!
I’m going to try this dessert out for the kids during Passover, as it has no hametz. Thanks, it looks great.
Would it be possible to cut the recipe in half? It looks so delicious, but I know who would be eating it all by herself!
Hi Judith, Absolutely! You can just use a mini springform pan (or a couple small tart pans).
happy valentine’s day! Pix are to die for – looks like perfection! And no, you are NOT the only person to hoard pounds of chocolate – I have an insane amount of bars, chips, bits etc – truly insane
Michelle,
You are amazing….I just want you to know that I’ve hooked another person onto your blog. Our IT department was conducting a session on Windows 8 and we were toggling back between the internet and apps. I logged into your site and the my co-worker saw your blog. Needless to say, she’ll be a regular visitor. I hope you and your CCC have a wonderful Valentine’s Day!
That looks AMAZING! Wish this recipe popped into my email yesterday because I just made a flourless chocolate cake last night using a different receipe and this one looks so much better.
Wow. That looks amazing!
Oh man, does this look creamy delish!! I am on a chocolate high right now an I need this cake in my life! Thanks for sharing and happy V-day!!!
HAPPY VALENTINE’S DAY !!! …that looks so yum!
You are definitely not the only person hoarding pounds of chocolate.
This looks so rich and decadent that I just want to dive right into the screen!! Simply gorgeous cake!
Would this recipe suit those gluten free people?
Do the cake need to be served chilled and kept in refrigerator or room temperature kept in airtight container?
Hi Bridget, I am nowhere near an expert on gluten-free foods, but I imagine if you ensure that the eggs, chocolate, coffee and butter are all gluten-free, then yes, that would certainly work. Store any leftovers in the refrigerator.
It is gluten free BUT check with the person you are making it for. I assume that you don’t keep a gluten free kitchen and, for some people, the risk of cross contamination would be too high.
I have a set of baking equipment that I only use for gluten free baking and have used this recipe for friends with Celiac disease
Looks heavenly!!!
I need to take a cue from you and start hoarding chocolate. Every time I buy it I get sticker shock! Might make more sense to just start buying several pounds when the types I like are on sale. I’ve always wanted to make a flourless chocolate cake. This looks so, so, awesome.
Omg this looks so delicious,…
It does look like a giant, fudgy chocolate truffle…and wow, so rich and decadent and fancy-looking! Your photography is gorgeous, really showing just how much I need to make this cake!
Ohhhh man this looks amazing!