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Flourless Chocolate Cake

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A rich and decadent flourless chocolate cake made with ingredients you probably already have one hand!

Slice of flourless chocolate cake

Flourless Chocolate Cake Recipe

When you invite friends over to celebrate it’s important that the meal ends with a special dessert. To me, special means something rich and chocolaty, which is why I turn to this flourless chocolate cake recipe I’m sharing today. It’s my special cake that I make for very special occasions.

I discovered this recipe in a former life when I was working crazy hours at my job. And by crazy I mean that I went to work at three in the afternoon and arrived back home around midnight. I was often too wound up to go to bed so I would watch TV until wee hours of the morning, which is how I discovered reruns of Wolfgang Puck’s Cooking Class.
I loved that show because you actually learned something. Every episode focused on a specific ingredient or technique or both. When I started watching it I didn’t know much about cooking and I credit a lot of what I’ve learned to that show. I wish they still made new episodes.
I have to say the only good thing that came out of working that crazy schedule was all the things I learned from Wolfgang Puck. I’ve made many things from that show, but, by far, my most favorite is this cake recipe. I’ve made it many times and it’s my go-to dessert for any special occasion.
photo collage showing how to make the batter

How to Make a Flourless Chocolate Cake

  • The first step is to butter and flour a 9-inch cake pan really well to make it easy to remove the cake from the pan once it’s baked. I like to do this step so the pan is ready to go once the batter is made.
  • Melt bittersweet chocolate and butter together either using a double-boiler method or in the microwave. I use the microwave because it’s easier. I nuke the chocolate and butter in 30-second increments, stirring between each round. It usually takes two or three times until it’s all melted. Once the chocolate is cool combine it with the egg yolks and sugar.
  • The cake gets its lift from whipped egg whites and after making this cake many times, I’ve learned it’s critical to whip the egg whites to the right consistency. First, beat them on medium speed with an electric mixer (either in a stand mixer with the whisk attachment or with a handheld mixer) until they are stiff enough to hold soft peaks. Then slowly add sugar and beat them just until they tighten up, but are not dry. If you overbeat them your cake will be too dry.
  • You’ll want to fold the egg whites into the chocolate mixture carefully so you don’t deflate the eggs. Add the egg whites in a few batches to make this easier. Once combined pour the batter into the prepared cake pan.
  • Depending on your oven the bake time will vary. I’ve made this recipe in three different ovens over the years and depending on the oven the time varied. It usually takes anywhere from 45 minutes to an hour at 325°F, but I typically check it at the 30-minute mark first. The cake is done when an inserted toothpick comes out clean.
  • The scariest part of this recipe is removing the cake from the pan. I run a dinner knife around the edge of the cake first to loosen it a bit from the pan. Then I place the baking rack on the top of the cake pan. Hold the cake pan in place and turn both the pan and the baking rack to flip them over. The cake should slide out of the cake pan.
  • Cool the cake completely. It will sink in the middle. I like to dust the cooled cake with powdered sugar.
Flourless Chocolate Cake with powdered sugar

More Chocolate Recipes!

  • Nutella Pudding Cups Creamy, rich Nutella pudding topped with pillow-soft dollops of whipped cream
  • Chocolate Chip Brownies One bowl and 30 minutes are all you need to make these rich and fudgy chocolate chip brownies with melted chocolate in every bite.
  • Dark Chocolate Pecan Bars Decadent brownie-like bars with a chocolate shortbread crust.
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Flourless Chocolate Cake | girlgonegourmet.com

Wolfgang Puck’s Flourless Chocolate Cake

★★★★★

4.6 from 7 reviews
  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

This rich and decadent flourless chocolate cake is a go-to favorite!

Scale

Ingredients

  • 4 ounces unsalted butter, cut into small cubes
  • 8 ounces, bittersweet chocolate, chopped
  • 5 eggs, separated
  • Pinch of salt
  • 2/3 cup of sugar, divided
  • Powdered sugar, for dusting the cake (optional)

Instructions

  1. Preheat the oven to 325°F. Butter and flour a 9-inch round cake pan.
  2. Melt the chocolate and butter in a bowl by microwaving it in 30 seconds intervals. At the end of each 30-second interval stop to stir. I’m sure Chef Puck would be very upset that I don’t melt my chocolate using the double boiler method, but I have found that it works just as well in the microwave. Just be careful not to cook it too long and stir frequently. In my experience, I have found that it usually takes 2-3 30-second intervals for it to melt.
  3. In a large bowl, whisk the egg yolks, the salt and all but 3 tablespoons of the sugar. Stir the melted chocolate into the yolks until combined.
  4. As I mentioned, I’ve made this cake quite a few times and have discovered there are two critical steps in the recipe. The first critical step is whipping the egg whites to the right consistency. First, beat them on medium speed with an electric mixer in a large bowl until they are stiff enough to hold a soft peak. Then slowly add the 3 tablespoons of sugar and beat them just until they tighten up, but are not dry. If you overbeat them your cake will be too dry. Gently fold the egg whites into the chocolate mixture until combined and then pour all of it into the cake pan.
  5. The second critical step is baking the cake. The original recipe says to bake it for an hour and fifteen minutes, but I have discovered it takes less time. Every oven varies, so I recommend baking it for 45 minutes to an hour. Start checking it at 45 minutes and, if necessary, continuing baking it until an inserted toothpick comes out clean.
  6. Remove it from the oven and turn it out onto a wire rack to cool. The center of the cake may sink a bit, which is fine. Once cooled, place the serving platter on top of the cake and, holding on to both the dish and the rack flip the cake over. Garnish with powdered sugar before serving.

Notes

Source: Food Network

  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 499
  • Sugar: 36g
  • Sodium: 91.1mg
  • Fat: 33.8g
  • Saturated Fat: 19.2g
  • Carbohydrates: 42.2g
  • Fiber: 3g
  • Protein: 7.7g
  • Cholesterol: 197.9mg

Keywords: flourless chocolate cake, gourmet chocolate cake

The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.

Comments

    • April Anderson says

      I haven’t tested this with an alternative sweetener, so I’m not sure. Since some of the sugar substitutes are not a 1 to 1 swap for regular sugar I can’t say how you would do it. Sorry I can’t be more of a help – let me know if you try it!

      Reply

  3. NRS says

    Thanks so much! And do you place a baking sheet under the springform pan when you bake it? I know some recipes say to do that to catch drips but do you know if it alters the texture of the cake in any way?

    Reply

  4. NRS says

    Hi April! I plan to use a 9 inch springform pan. When you used a springform, did you still invert and remove the bottom right after out of oven or did you just remove the sides and let it cool (and serve) on the bottom of the pan? Thanks!

    Reply

    • April Anderson says

      I usually let it cool completely before removing the sides, but I think you could do it sooner. I would just let it cool for at least five to 10 minutes first before releasing it – should be fine! You can slide it off the bottom to a serving plate but I would wait until it’s totally cool (I usually just leave it on there).

      Reply

        • NRS says

          Sorry, for the additional question, but when you let it cool completely in the pan, do you still go for clean toothpick or few moist crumbs? Many thanks!

          Reply

          • April Anderson says

            Don’t apologize for questions – happy to help! So, you should do the toothpick test once you take it out of the oven. It should come out clean with only a few crumbs – if it comes out with batter clinging to it, the cake will need more time. I do this whether I leave it to cool completely in a regular pan or springform. Hope this helps.

  5. Renee says

    So good. I’ve made this 4 times now. 45 min is too long for my oven. I have found 35 min is about perfect. LOVE this cake❤️❤️

    ★★★★★

    Reply

  6. Tom says

    I was making this for for my daughter and her husband as they both have Celiac. As I was getting ready to pour into the pan I realized there was flour In the Recipe. Not a Lot, but they would have felt it. You might want to consider making a note of that.
    Looking Forwad to trying it.☺

    ★★★

    Reply

    • Joelene says

      I used a gluten-free flour that I do all my baking for my niece who is celiac and for myself and mother who are gluten-intolerant and it worked great!

      Reply

  7. Dee says

    I’m dairy free as well as gluten free. Do you think I could change out the butter for coconut oil or coconut butter?

    Reply

    • April says

      I haven’t tried it with those substitutions so I’m not sure if you’d get the same results, but if you try it please let me know how it goes!

      Reply

    • Jenna says

      Lee-
      I just made it for my hubby dairy free and used Earth Balance butter/margarine substitute and it came out of solution and ended up sitting on the top of the cake and coming through the edges of the pan instead of staying mixed in the cake batter. So I do NOT recommend that butter substitute. The cake is now dry, very dense, and crumbly. I’m going to have to research other butter substitutes because I’m sure this was supposed to taste superb.

      Reply

  8. Mike Schwendau says

    I have done similar. Often after they fall a bit, I would use strained Raspberry or Blackberry jam and a schmear of creme frische on the side at service. Super good and as someone who has Celiac’s.. a good go to dessert.

    ★★★★

    Reply

  9. Patricia says

    Good morning, April…?
    Haven’t tried the recipe yet and was about to. The ingredients lists salt, but the method doesn’t state what to do with the salt. I’m assuming it would be added with the butter & chocolate prior to melting?

    Is this cake suitable to apply multilayers and fill with choc ganache, then cover in fondant to be used as a celebration cake??

    Thank you.
    Patricia

    Reply

    • April says

      Hi Patricia, the salt should be added in step 3 — thank you for pointing that out! I’ve updated the recipe. As far as turning this into a layer cake – I’m not sure how well it would stand up to the layers since it’s flourless and doesn’t have a whole lot of structure/stability. The bottom layer may get a little smashed. That said, you could always try – the idea sounds delicious 🙂

      Reply

    • April says

      Hi Susanne, I used a 9-inch spring form pan the last time I made it. I think a 10-inch tart pan should be fine, but the cake won’t be as thick.

      Reply

      • Jess says

        After reading this comment I decided to use a 9” cake pan for my cake because I wanted it nice and thick. It has risen WAY above the sides of the pan. Leason learned for next time. It smells delicious though!

        Reply

  12. Juliana Loh @chickenscrawlings says

    I just made this and it was BRILLIANT! Thanks for the recipe and detailed instructions! I actually used only 1/3 cup of sugar and it was perfect as I don’t like my desserts too sweet. And I put raw cocoa powder into the mix. Perfect breakfast for Valentine’s day with my chef husband tomorrow 🙂

    ★★★★★

    Reply

  14. Diane says

    I used to work till three in the morning on a regular basis. I remember so well getting home and being too keyed up to sleep. You picked a great way to wind down!
    It’s just amazing to me this lovely cake has no flour! Food is such a science!

    Reply

  25. 5 Star Foodie says

    Beautiful cake! Your blog is lovely and the widget looks great – thanks for using it! Keep in touch! Natasha

    Reply

  26. Jennifer Cote says

    My friend shared this recipe with me a while back- it makes a perfect dessert. We love it! Thanks for posting- spread the joy : )

    Reply

  28. April Cavin says

    RFM, Thanks for the comment about altitude issues– it’s most likely the reason for the shorter bake time, which is why it’s so important to start checking the cake early.

    Reply

  29. CheapAppetite says

    Wow, this is great. I didn’t realize you can make cakes without flour. Well, maybe the angel food cake. But I never thought you can make a chocolate cake too. Great recipe:)

    Reply

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