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Flourless Chocolate Cake is rich, dense, fudgy, and incredibly easy to make. It is a classic chocolate cake recipe that just so happens to be gluten-free.

Bird's eye view of a flourless chocolate cake with a slice being taken out of it.

Flourless chocolate cake is a decadent and rich dessert that everyone can enjoy. No need to adapt a recipe to gluten-free diets, this is a widely popular dessert among anyone who is a fan of fine dining. Don’t be deceived by its simple appearance. It is only about an inch thick, and commonly dusted with powdered sugar and berries; but this dense cake packs a huge punch of flavor. 

Flourless chocolate cake is also known by its Italian name, Torta Caprese. There are many stories of its origination, but we love the meaning in behind such a ‘fortunate mistake.’ It is said that a baker forgot to add flour to a cake order for a few tourists, and the tourists loved it so much that it became a delicacy! We know that you will love this cake just as much as the tourists did, and hope it becomes a favored delicacy in your home as well! 

  • Is flourless chocolate cake gluten free?

    Yes it is! A flourless chocolate cake contains no gluten products so it is suitable for a gluten-free diet. While this cake was not originally created with the intent of catering to a Celiac or gluten-free diet, it has become quite a popular choice for both.

  • What kind of cream should I use for a ganache?

    The higher the fat content of your cream, the more stable your ganache will be. In your grocery store, you will most likely see both heavy cream and whipping cream. Heavy cream has a slightly higher fat content than whipping cream, but both will work to make a ganache. Technically, you can also use creme fraiche or sour cream, but they create a less stable ganache.

  • What kind of cocoa powder should I use?

    This recipe is best suited for a dutch process cocoa powder. However, plain unsweetened cocoa powder will also work. Use dutch processed for best results. The quality of cocoa powder varies so we recommend staying away from inexpensive, generic brands as they tend to have the lowest quality when it comes to chocolate.

If you like this recipe, you may be interested in these other amazing chocolate desserts:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Flourless chocolate cake with a bite taken out of it on a white plate with a fork.
Flourless chocolate cake with berries on top and a slice cut out
Flourless Chocolate Cake is rich, dense, and fudgy and incredibly easy to make. It’s a classic chocolate cake recipe that also just so happens to be gluten-free.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients

Cake

  • 6 ounces semisweet chocolate chips
  • 1/2 cup salted butter
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened dutch process cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract

Ganache

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
Instructions
  • Preheat oven to 375 degrees and lightly greased 8 or 9-inch round cake pan. Line the bottom with parchment paper.
  • Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
  • Pour in sugar, cocoa powder, eggs, and vanilla extract. Use a hand mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
  • Pour into the prepared cake pan. Bake 25 minutes in the preheated oven.
  • Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
  • Make the ganache by placing chocolate chips into a mixing bowl. Heat heavy cream in the microwave until simmering, about 45 seconds.
  • Pour hot cream over chocolate chips. Let stand 2 minutes, then stir until smooth.
  • Spread ganache over the top of the cake. Let cool before slicing and serving.
Notes

Nutrition

Serving: 1large slice | Calories: 516kcal | Carbohydrates: 45g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 136mg | Potassium: 364mg | Fiber: 5g | Sugar: 35g | Vitamin A: 684IU | Calcium: 56mg | Iron: 4mg
Course: Dessert
Cuisine: Italian
Keyword: Flourless Chocolate Cake
Flourless chocolate cake with berries on top and a slice cut out
Flourless Chocolate Cake is rich, dense, and fudgy and incredibly easy to make. It's a classic chocolate cake recipe that also just so happens to be gluten-free.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients

Cake

  • 6 ounces semisweet chocolate chips
  • 1/2 cup salted butter
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened dutch process cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract

Ganache

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
Instructions
  • Preheat oven to 375 degrees and lightly greased 8 or 9-inch round cake pan. Line the bottom with parchment paper.
  • Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
  • Pour in sugar, cocoa powder, eggs, and vanilla extract. Use a hand mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
  • Pour into the prepared cake pan. Bake 25 minutes in the preheated oven.
  • Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
  • Make the ganache by placing chocolate chips into a mixing bowl. Heat heavy cream in the microwave until simmering, about 45 seconds.
  • Pour hot cream over chocolate chips. Let stand 2 minutes, then stir until smooth.
  • Spread ganache over the top of the cake. Let cool before slicing and serving.
Notes

Nutrition

Serving: 1large slice | Calories: 516kcal | Carbohydrates: 45g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 136mg | Potassium: 364mg | Fiber: 5g | Sugar: 35g | Vitamin A: 684IU | Calcium: 56mg | Iron: 4mg
Course: Dessert
Cuisine: Italian
Keyword: Flourless Chocolate Cake

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Melanie

5 stars
Made this for bday cake…it was so unbelievably rich, but so good. Everybody loved this cake. The directions were simple, especially with the accompanying video. Thanks!

Phyllis

5 stars
You are the best I love all your recipes I am so happy I found you!

Glenda Senna

5 stars
Loved this cake! I left off the ganache. I ate it with a scoop of whole milk yogurt and drizzle of caramel. So good!

Josie

5 stars
Wow! I made this for Valentines dessert and it was a winner?❤️

Julie J.

5 stars
I made this cake for Valentine’s Day and omg, everyone loved it. I even took some to my friends house and they couldn’t get enough of it. Seriously, one of the best cakes I have ever made!

LEE M. SALMONSEN

What size pan did you use?

I actually have used both an 8 inch and a 9 inch pan for this recipe. Either works great!

Debbie Manders

Absolutely delicious, but so very rich. Serve this with coffee, whiskey and an apology. As a third course with a big meal everyone loved it but none of us could finish it. Thank you?

Tia

Hi,just wanted to know what are some brands of Dutch process cocoa powder,In Canada the only cocoa powers are Fry’s and Hersheys.Thanks so much,and I love your site as I love to Bake especially.Oh by the way what brand of chocolate chips did you use in this recipe for the Flourless Chocolate Cake.

Darlene

Can you use egg whites with this recipe?

We recommend a “test” cake if you are going to try omitting the yolks. The yolk’s fat helps to soften the cake’s texture, and we recommend sticking with whole eggs for that reason. If you do try with egg whites only, please let us know how it turns out!

Sandra Nowinski

5 stars
Hi Rachel. I baked 5 of these to serve at a senior’s Christmas luncheon today. They turned out delicious and beautiful. Served with raspberries, blueberries and ice cream. They were royally spoiled. Many thanks for sharing. Love your recipes and videos. So thorough and precise.

LIsa B.

Miss Rachel, thank you so much for your site. I’m a 58-year-old wannabe cook and this is one of the only sites I’ve found where the outcome of the recipes is just like the pictures and I can’t believe I actually made it! The flourless chocolate cake was such a huge hit with one of my friends, he asked if I would make it for him for Passover. I also tried the slow cooker short ribs and was incredibly impressed with the results (my taste-tester guinea pig said they were delicious. Something I made was delicious!). Please know your site… Read more »

Abida

Is it a must we use semi sweet chocolate to make the ganache.
Cant we use the bar chocolate?

If you like a sweeter ganache, you can use milk chocolate or another variety. If you prefer a bar of baking chocolate, rather than chips, that will do too.

Eleni Kompogianni

The best chocolate dessert I have ever made!!! It’s delicious!!! Divine!!! I made it for our guests & everybody loved it!!!! Huge success!!!!! Thank you so much for sharing!!!

Karen A Vargas

This is my favorite chocolate dessert recipe. SO EASY!! I’ve made it four times now and everyone LOVES it! Thank you!!

Julie Van Zant

Please write all in cups, not use part Oz & part in cups

Anne

5 stars
I made this for a lunch with my friends ,most who are avoiding gluten . I was a huge hit they all took the recipe. I have made it many times since. It looks like something you would buy at a bakery!

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