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Flourless Chocolate Cake Recipe

    Table of Contents


    • 1 cup (225g) unsalted butter
    • 1 1/2 cups (300g) semisweet or bittersweet chocolate chips
    • 1 cup (200g) granulated sugar
    • 1/2 teaspoon salt
    • 1 teaspoon instant coffee or espresso powder (optional, enhances chocolate flavor)
    • 1 teaspoon vanilla extract
    • 6 large eggs, room temperature
    • 1/2 cup (50g) cocoa powder (for dusting)
    • Powdered sugar, berries, or whipped cream (optional, for serving)


    Preheat the Oven:

    Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.

    Melt Chocolate and Butter:

    In a heatproof bowl, melt the butter and chocolate together. You can do this using a double boiler or by microwaving in 30-second intervals, stirring in between until smooth. Allow the mixture to cool slightly.

    Add Sugar, Salt, and Coffee (Optional):

    Stir in the granulated sugar, salt, and instant coffee or espresso powder if using. Mix until well combined.

    Add Eggs:

    Add the eggs one at a time, mixing well after each addition. The batter should become smooth and glossy.

    Add Vanilla Extract:

    Stir in the vanilla extract, ensuring it is evenly distributed in the batter.

    Pour into the Pan:

    Pour the batter into the prepared cake pan, spreading it evenly.


    Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.


    Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

    Dust with Cocoa Powder:

    Once the cake is completely cooled, dust the top with cocoa powder for a finishing touch.


    Slice and serve the flourless chocolate cake on its own or with powdered sugar, berries, or whipped cream if desired.

    Enjoy your rich and decadent Flourless Chocolate Cake!

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