Flourless Chocolate Cake

Flourless Chocolate Cake

We invited friends over for dinner the other night. We spent the evening eating, drinking, and catching up after the holidays. I guess you could call it a dinner party. It was mostly dinner, without much party, but it was fun. It was a great way to relax and unwind with friends. We ended the evening with dessert, of course. I made this delicious flourless chocolate cake. It's a conveniently gluten-free dessert, as it contains absolutely no flour of any kind, while still being cake! Yum!


This cake is a chocolate-lover's dream! It's rich, fudgey, dense, chocolatey, and everything your (my) chocolate-loving heart desires. It's got 8 oz of chocolate and a half cup of cocoa powder. Does that sound like enough for a one-layer cake? I guess it will have to do ;)



Weirdly, egg whites are your friend in this recipe. Whipped egg whites are what gives this cake structure, since there is no flour to hold everything together. Be sure to fold them very gently into your melted chocolate mixture, to keep most of the air bubbles in tact. After you pour your batter into the springform pan, smooth out the top. This cake wont spread itself out. So any lumps or blobs will show up on your finished cake.



This cake will puff up as it bakes. Do not be alarmed when you look into your oven to see a mound of cake peeking over the top of your springform pan! Once you take it out and let it cool, it will deflate back to a very normal size. I'm pretty sure that cracks on top of this cake are an almost unavoidable thing. I'm just going to say it is. You can cover it up with icing, but I didn't want to add a ton more sugar to an already sweet and dense dessert. A dusting of powdered sugar and cocoa powder with a little drizzle of melted chocolate topped off my cake. I added some blackberries and whipped up some cream for a beautiful final course. It was so delicious!





  • 8 oz bittersweet chocolate
  • 8 Tbsp butter
  • 6 eggs, separated
  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1/2 tsp espresso powder
  • 1/4 tsp salt


  • 1-2 oz bittersweet chocolate for topping
  • powdered sugar for dusting
  • 1 pint whipping cream
  • 2 Tbsp sugar
  • blackberries


1 Grease and line a springform pan with parchment paper.
2 Preheat the oven to 350 degrees F.
3 Set up a heat-proof bowl over a pot filled with 1 inch of boiling water to create a double boiler.
4 Add chocolate and butter to the heat-proof bowl.
5 Allow chocolate and butter to melt, stirring occasionally.
6 Once chocolate and butter are melted, remove the bowl from the heat and set aside to cool.
7 Separate the egg whites from their yolks, with the egg whites into a mixing bowl and egg yolks set aside.
8 With your stand mixer fitted with the whisk attachment, whip egg whites until stiff peaks form.
9 Gradually add sugar to the egg whites, mixing constantly.
10 Once chocolate mixture has cooled, add egg yolks, cocoa powder, espresso powder, and salt. Mix to combine.
11 Combine the chocolate mixture and the egg whites in one bowl.
12 Fold chocolate into egg whites, just until batter comes together.
13 Add batter to springform pan.
14 Bake at 350 degrees for 30 minutes.
15 Remove cake from the oven and allow to cool completely.
16 Optional: With your stand mixer fitted with the whisk attachment, whip cream to desired texture.
17 Add sugar to whipped cream, and mix to combine.
18 Dust cake with powdered sugar.
19 Serve cake with whipped cream and blackberries.