Simple Flourless Chocolate cake is made with both melted chocolate chips and cocoa powder, does not require any flour, and only takes a few minutes of prep. It is dense and deeply chocolatey. It does not contain any flour and you’ll never miss it.
Flourless chocolate cake is a super versatile cake. You can use it as part of a mousse layer cake or simple served with ice cream or whipped cream and berries. I’ve made this a dozen times for a dessert date night for two after the kids have gone to bed. It takes only a few minutes to mix together and then it bakes for 30 minutes.
Choosing High Quality Chocolate
Since this dessert is all about the chocolate it is important to choose high quality chocolate, both for the chocolate chips and for the cocoa powder. The two brands that are easy to find at many stores are Ghirardelli or Guittard. They are definitely more expensive than store brand versions, but well worth it. You can find these at your regular grocery store, Target, or Whole Foods.
Dessert for Date Night at Home
We make this quite often when we plan to do a date night at home, after the kids are in bed. It's a great dessert to make because it feels a little more adult, and its super quick to throw together. Serve it with whipped cream and berries, or simple and easy on its own.
Its also great if you're having friends over. Dust it with a little powdered sugar or cocoa powder and it feels fancy without any effort. It's super easy and can be made ahead, the best combo when having anyone over.
Recipe Origin: Inspired by Our Time in Spain
When we lived in Barcelona, we had this incredible chocolate cake at a bakery, called Foix de Sarrià. It was a chocolate layer cake that had five layers: a crispy crunchy chocolate bottom, a dense chocolate cake, a dense chocolate mouse, a lighter chocolate mouse, and a chocolate ganache.
When I learned how to make this flourless chocolate cake I thought it would be perfect for recreating the chocolate cake layer of the Sarrià layer cake. I've spent years trying to recreate that Sarrià cake ... and I'm almost there, just the crispy bottom layer to figure out. But I digress... the point is that this flourless chocolate cake can be used for a lot of different desserts, but it's also pretty great all on its own.
The best part about the cake is probably how simple and quick it is to put together, and how rich and chocolatey it is. It is great for date night and great for having friends or family over for an easy-to-put-together dessert. I will often make it ahead of time. This cake is my favorite go-to easy dessert that looks and tastes fancier than it is.
Spring Form Pan vs. Ceramic vs. Stainless Steel
I have made this in both a 9-inch round steel spring form pan and a square ceramic dish. I have not needed to adjust the baking time depending on the material used in the dish (ceramic vs. stainless steel), but keep in mind that you may need to adjust the baking time if using a significantly different sized dish.
Keeping it Gluten Free
There is no flour in this dish. To keep this dessert gluten free, rather than butter and flour the baking dish, butter the baking dish and use cocoa powder to dust the inside of the dish.
Simple Flourless Chocolate Cake Toppings:
You can top the cake with any of the following
- Whipped Cream
- Ice Cream
- Powdered Sugar
- Cocoa Powder
- Chocolate Sauce
- Salted Caramel
If you're looking for other flourless or chocolate recipes you may love these:
Flourless Triple Chocolate-Chocolate Chip Cookies: Super chocolatey cookies with three kinds of chocolate.
Flourless Chocolate Andes Candies Cookies: Intensely chocolate cookies with minty Andes Candies.
Bakery Style Chocolate Chip Cookies with Chopped Chocolate: Extra thick gooey chocolate chip cookies filled with lots of chopped chocolate.
If you make this flourless chocolate cake, I'd love to hear from you and learn how it went. Leave a comment down below and let me know how it turns out! Your feedback means a lot!
Flourless Chocolate Cake
- ½ cup butter, plus extra for greasing pan
- ½ cup cocoa powder, plus extra for dusting
- 4 oz high quality bittersweet chocolate chips such as Ghirardelli or Guittard
- ¾ cup granulated sugar
- 3 eggs
- Preheat the oven to 350°F.
- Butter the bottom and sides of a 9-inch round spring form pan. Dust with cocoa powder.
- In a medium bowl, melt the butter and chocolate chips in the microwave at 50% power for 1 minute, continuing for 30 seconds at at time until melted.
- Add the sugar and stir to combine. Allow the batter to cool fully. Otherwise the heat will scramble the eggs.
- Add the eggs and cocoa powder and stir to combine. Pour the batter into the prepared springform pan.
- Bake for 30 minutes. Dust with cocoa powder (optional).