I love this flourless chocolate cake because it turns a few simple ingredients into an incredibly rich and elegant dessert. Every time I make it, the result is dense, fudgy, and deeply chocolatey, with a texture that reminds me of a giant truffle. It feels special enough for celebrations but easy enough to make whenever I crave chocolate.
Why You’ll Love This Recipe
I enjoy this recipe because it’s straightforward and dependable. I don’t need flour, complicated steps, or special equipment, yet the final cake always feels impressive. I also like that a small slice goes a long way, making it perfect for serving guests or enjoying slowly over a few days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 cups unsalted butter
24 ounces dark chocolate chips or chopped dark chocolate
6 large eggs, at room temperature
1/2 tablespoon vanilla extract
1/2 cup powdered sweetener or powdered sugar, plus extra for dusting
1/4 teaspoon sea salt
Directions
I begin by preheating the oven to 350°F (177°C). I line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides well.
Next, I gently melt the butter and dark chocolate together, either using a double boiler or the microwave on low power. I stir until the mixture is smooth, being careful not to overheat it. Once melted, I remove it from the heat and pour it into a large mixing bowl.
I mix in the vanilla extract and sea salt, keeping the mixer on low speed. Then I add the eggs one at a time, mixing slowly after each addition. Once the eggs are fully incorporated, I blend in the powdered sweetener until the batter is mostly smooth.
I pour the batter into the prepared pan and smooth the top. I place the pan into a larger baking dish and carefully pour hot water into the outer dish to create a water bath. I bake the cake until the edges are just set and the center is still soft and slightly jiggly.
After baking, I let the cake cool completely in the pan at room temperature. Then I refrigerate it for at least 8 hours, or overnight, so it can fully set before slicing.
Servings And Timing
I usually slice this cake into 16 servings.
Prep time: about 10 minutes
Bake time: 18 to 25 minutes
Chilling time: at least 8 hours
Total active time: about 40 minutes, plus chilling
Variations
I sometimes use semi-sweet chocolate instead of dark chocolate for a slightly sweeter cake. When I want to deepen the flavor, I add a small pinch of espresso powder to the batter. I also like serving the cake with fresh berries or a light dusting of powdered sweetener for a simple finish.
Storage/Reheating
I keep this cake covered in the refrigerator, where it stays fresh for up to five days. I’ve noticed the flavor improves after the first day as it sets. For longer storage, I wrap it tightly and freeze it for up to three months. Before serving, I thaw it in the refrigerator and let it sit at room temperature for better texture.
FAQs
Can I make this cake in advance?
I often make it a day ahead because it needs time to chill and firm up properly.
Why does the center look underbaked?
I expect the center to look soft when it comes out of the oven. It firms up as it cools and chills.
Can I reduce the sweetness?
I can slightly reduce the powdered sweetener, but I keep in mind that it may affect the texture.
Does this cake need toppings?
I don’t think it needs anything extra, but berries or a dusting of powdered sweetener are nice additions.
Can I freeze individual slices?
I often freeze slices separately so I can thaw only what I need.
Conclusion
I keep this flourless chocolate cake in my rotation because it delivers bold chocolate flavor with very little effort. It’s rich, satisfying, and perfect for anyone who loves a dense, fudgy dessert made from simple ingredients.
A rich and fudgy flourless chocolate cake made with dark chocolate, butter, eggs, and sweetener. This elegant, truffle-like dessert is naturally gluten-free and perfect for special occasions or everyday indulgence.
Total Time:40 minutes (plus 8 hours chilling)
Yield:16 servings
Ingredients
1 1/2 cups unsalted butter
24 ounces dark chocolate chips or chopped dark chocolate
6 large eggs, at room temperature
1/2 tablespoon vanilla extract
1/2 cup powdered sweetener or powdered sugar, plus extra for dusting
1/4 teaspoon sea salt
Instructions
Preheat oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides well.
In a double boiler or microwave on low power, gently melt the butter and dark chocolate until smooth. Stir well and let cool slightly.
Pour the chocolate mixture into a large mixing bowl. Mix in vanilla extract and sea salt on low speed.
Add eggs one at a time, mixing slowly after each addition until fully incorporated.
Stir in powdered sweetener until mostly smooth.
Pour batter into prepared pan and smooth the top. Place the springform pan into a larger baking dish and fill the outer dish with hot water to create a water bath.
Bake for 18–25 minutes, or until the edges are set and the center is slightly jiggly.
Cool completely at room temperature, then refrigerate for at least 8 hours or overnight before slicing.
Notes
Add a pinch of espresso powder to deepen chocolate flavor.
Use semi-sweet chocolate for a slightly sweeter cake.
Top with fresh berries or powdered sweetener for serving.
Freeze individual slices for easy portioning and storage.
Let cake come to room temperature before serving for best texture.
