Easiest Flourless Chocolate Cake
You have to try our Easiest Flourless Chocolate Cake! It is the perfect dessert for the keto, and low-carb diet. It is made with 3 whole eggs, chocolate chips, butter, sugar, cocoa powder, and vanilla extract. That’s it! Practically effortless and simple, this flourless chocolate cake (or flourless torte) is a mouthwatering, decadent dessert that bakes in 20 minutes. A magnificent cake to serve for any occasion.
The Easiest Flourless Chocolate Cake… and Better!
The Easiest Flourless Chocolate Cake is a thick, and moist decadent chocolate cake, and it is DIVINE! Trust me on this one. After searching high and low for the easiest recipe, I finally stumbled upon this one.
Why I LOVE this recipe? Most recipes require too many egg yolks, along with too many steps. But this recipe does not!
In fact, this is a flourless chocolate cake recipe is incredibly simple. There are only 6 ingredients, plus salt. All pantry ingredients – which I love. Best of all, it is completely gluten-free and keto-friendly.
The texture of this cake remarkably melts in your mouth with every bite. This is a small cake but very rich in chocolate flavor. We like to think it is a cross between a molten cake and a brownie. YUM! Plus, it’s topped with chocolate ganache, and some fresh raspberries, makes this 8-inch cake one fabulous dessert!
Why are “flourless” cakes so popular?
A flourless cake is one that is made and baked without any flour in the ingredients, what-so-ever. It is totally gluten-free and safe to consume for anyone who is allergic to all gluten, and especially those who have celiac disease.
Overview: Ingredients Needed
There are only 7 main ingredients you will need for this easiest flourless chocolate cake recipe:
- CHOCOLATE: You will need a package of mini semi-sweet chocolate chips (or non-dairy chips) for the cake batter and the ganache.
- BUTTER: You will need 1 stick of butter (8 tablespoons). It’s best to choose unsalted, sweet butter for this recipe. If you prefer, you can sue dairy-free butter.
- EGGS: Also, you will need only 3 whole eggs for the batter. It will give this cake it’s rich and moist texture.
- SUGAR: Some granulated sugar is needed to make it sweet.
- COCOA POWDER: Unsweetened cocoa powder is also needed to give this cake its rich chocolate flavor.
- VANILLA EXTRACT: And, of course, some vanilla extract is needed to enhance and balance the other ingredients.
- SALT: Some salt is needed to balance the sugar.
Ok, let’s get started!
How to Make The Easiest Flourless Chocolate Cake?
There are 4 easy-to-follow steps for making this delicious, flourless chocolate cake. *Plus, our full printable recipe card, and Video are located at the bottom. But first, let’s run through our steps below so you can see what’s involved before you start.
1. First, prepare your 8-inch springform cake pan. Cut a piece of parchment paper to fit the bottom of the cake pan. (see my notes and video below and in the recipe card). Then preheat your oven to Bake at
2. Next, melt butter and chocolate in the microwave (see my notes below) and whisk until smooth and blended.
3. Then, add the remaining ingredients, and whisk or stir until the batter is well combined.
4. Pour the cake batter into the prepared springform cake pan and transfer it into your preheated oven.
5. Bake the cake at 375 F (200C) for 20-23 minutes, and the cake will inflate, and form a few cracks on top, and the center registers 200 degrees F with an instant-reader thermometer.
FINALLY, allow the cake to cool for 10 minutes. Then loosen the edges with a knife, open the clip, and lift off the “outer ring” of the pan. Allow the cake to cool completely before turning it over onto a cake plate and topping it with ganache. (*complete ingredients inside recipe card below!)
Important Recipe Tips:
**I made this cake twice! So, here are my Baking Recipe Tips & Additional Notes:
- All ovens vary, so keep an eye on the cake while baking.
- Do not overbake this cake. If you overbake it too much, the crust on top will form cracks. If that happens – it is ok, but keep in mind, the edges will be hard and crumble when slicing.
- Also, while baking, the cake will “inflate” (like a soufflé) and will form a thin crust, and even some cracks on top. But when you remove it from the oven, the top will slowly deflate.
- It’s best to allow the cake to cool completely before adding the ganache on top.
- To help speed things up, after its baked, I always put the cake in the refrigerator for at least 20 minutes to cool quickly before glazing.
- Then after you add the ganache on top, allow the glaze to set before serving.
- It’s BEST served at “room temperature” and the same day you make it.
- How long does this cake stay fresh? It stays fresh if kept chilled in the refrigerator, and for up to four days.
- Does flourless chocolate cake freeze well? This cake freezes OK. It can be thawed overnight in the refrigerator. Wait to dust the cake with powdered sugar or decorate with fresh raspberries until you’re ready to serve.
For Dairy-Free Options:
- Chocolate Chips: Use dairy-free chocolate chips
- Butter: Use a substitute for butter, any brand for DF butter
- For The Ganache: use coconut milk or coconut cream
Options for Serving…
You can easily serve this flourless chocolate cake with some fresh raspberries on top (as we did in the photo). But here are additional options as a garnish when serving:
- Scatter on top with some powdered sugar.
- Add some fresh sliced strawberries and mint leaves on top.
- Serve it with a side of whipped cream or homemade whipped cream. It’s the best!
- Or, you can serve it with a scoop of vanilla ice cream on the side (it’s even better!).
The Perfect Dessert
For all occasions, this flourless chocolate cake is not only easy to make and bake, but everyone will go bonkers over it! It’s moist, molten-texture and flavor will melt in your mouth with every forkful. It’s the Amazing! …and the best part? …NO-Flour – what-so-ever! 😉 Try it… and Enjoy!
WATCH OUR VIDEO: How to make the Easiest Flourless Chocolate Cake? (1 minute!)
More Gluten-Free Desserts
- Chocolate Covered Dates
- Gluten-Free French Chocolate Cake
- Gluten-Free Peanut Butter and Chocolate Chip Cookies
- Chocolate Dipped Apricots
- Dairy-Free Chocolate Pudding
Tried our Easiest Flourless Chocolate Cake? Let us know and leave a comment below and don’t forget to give it 5-stars! Snap a photo and share it on Pinterest, or, Instagram, and tag us #2sistersrecipes and @2sistersrecipes. The recipe was adapted from King Arthur Flour.
Easiest Flourless Chocolate Cake
The Easiest Flourless Chocolate Cake is made in one bowl with 3 whole eggs, chocolate chips, butter, sugar, cocoa, and vanilla extract. Incredibly easy and simple! It is gluten-free, and keto, and it bakes in 20 minutes! An ideal dessert to serve all year long!
Ingredients
FOR CHOCOLATE CAKE:
- 1/2 cup (1 stick, 8 Tbsp.)(113g) unsalted butter - cut into pieces
- 1 cup (240g) of semi-sweet "mini" chocolate chips or regular chips
- 3/4 cup (151g) of granulated sugar
- 1/4 tsp. of salt
- 2 tsp. vanilla extract
- 3 large eggs
- 1/2 cup (62g) unsweetened cocoa powder (or Dutch process cocoa powder
FOR THE CHOCOLATE GANACHE:
- 3/4 cup semi-sweet chocolate chips or chopped chocolate
- 1/4 cup of half and half (or heavy cream)
- fresh raspberries - to decorate on top
Instructions
- Preheat the oven to 375 degrees F (200C). Lightly spray the bottom and sides with cooking spray and an 8-inch springform cake pan. Then cut a piece of parchment to fit the bottom of the pan, and lightly spray the parchment paper. Set aside.
- MAKE THE CAKE: Place the mini chocolate chips and butter in a microwave-safe bowl, and heat for 30 seconds intervals until the butter is melted and the chocolate chips are glossy and softened. Stir until the chocolate and butter are fully blended.
- Next, add the sugar, salt, and vanilla extract. Stir the mixture until well blended.
- Then add the eggs and cocoa powder and use a whisk or fork to vigorously stir in the eggs and cocoa until the mixture is well blended and no lumps are visible.
- Spoon the cake batter into the prepared 8-inch cake pan and smooth the batter with the back of the spoon or spatula.
- BAKE the cake for 20 to 23 minutes, until the top will inflate and form a thin crust, or it registers at least 200 degrees F on an instant-read thermometer inserted in its center.
- Remove from the oven and allow the cake to cool in the pan for 10 minutes. Use a table knife to slide around the edges of the pan. Open the latch and remove the pan ring. Allow the cake to cool completely before turning it over onto a cake plate. NOTE: when you turn it over, the top will now be on the bottom. (See my notes below).
- Once the cake is cooled, you can carefully turn it onto a cake plate or serving plate. (See my notes below) Remove the parchment paper.
- MAKE THE GANACHE: While the cake is still cooling, prepare the chocolate ganache. Pour half and half into a microwave-safe bowl, and heat the cream in the microwave for 30 seconds, until it is very hot. Add the chocolate chips and stir until completely melted.
- Spread the chocolate ganache on top of the cooled cake. Place the cake into the fridge for at least 15 minutes or more to set it.
- Decorate with fresh raspberries or fresh strawberries on top. Slice the cake into slices, and serve with powdered sugar on top.
- Serves 8 to 10
Notes
*See our Video or Photos in the post.
Tips and Tricks:
- An easy way to turn over the cake? The cake must be completely cooled, or it will fall apart. The best way to turn the cake over is to carefully place a cake plate directly on top of the cake.
- NEXT, gently hold the plate down with the palm of your hand, then lift up the cake with your other hand and carefully flip it over so its laying directly onto the cake plate. Remove the bottom cake pan and parchment paper, and now it is ready to glaze.
- It's BEST served at "room temperature" and the same day you make it.
- You can easily serve this flourless cake with either fresh berries, whipped cream, or a scoop of ice cream on the side. It's amazing!
Nutrition Information:
Yield: 10 servings Serving Size: 1 servingAmount Per Serving: Calories: 180Total Fat: 11.6gCarbohydrates: 18.8gFiber: 1.6gSugar: 16.3gProtein: 2.9g
Happy and Healthy Baking! 🙂
Thanks for stopping by..
xo anna and liz
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This looks amazing. Your flourless chocolate cake is a fantastic dessert when entertaining-even better, its not to complicated. Love it. Thanks for sharing.
Thank you so much! This cake turned out better than expected… it’s a winner! Thanks again. 🙂