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–+ servings

Flourless Chocolate Cake Recipe

This flourless chocolate cake offers a rich, velvety texture with an intense chocolate flavor, perfect for any occasion when you crave something deeply satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups almond meal or hazelnut flour you can choose based on your preference
  • 1 1/2 cups dark chocolate chips see Note 1
  • 120 g or 1 stick unsalted butter, melted
  • 3/4 cup white sugar
  • 3 large eggs at room temperature (60g each, approx.) (refer to Note 2)
  • 1/4 cup sifted cocoa powder opt for Dutch-processed for the best quality
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder

Method
 

  1. Preheat your oven to 180°C (350°F), or 160°C if using a fan-assisted oven.
  2. Grease and line the base of a 20cm (8-inch) springform pan with parchment paper to ensure easy removal.
  3. In a microwave-safe bowl, melt the chocolate chips and butter together in short 30-second intervals, stirring between each burst, until the mixture is smooth and glossy.
  4. Whisk the sugar into the chocolate-butter mixture. Add the eggs and vanilla, whisking thoroughly until the batter is well combined and smooth.
  5. Switch to a wooden spoon or spatula. Gently fold in the cocoa powder, baking powder, and almond meal until everything is just incorporated—be careful not to overmix.
  6. Pour the batter into the prepared pan, spreading it evenly. Bake for about 45 minutes or until the surface forms a delicate crust and a skewer inserted in the center comes out clean, free from wet batter.
  7. Allow the cake to cool in the pan for 10 minutes before removing the sides. Transfer the cake to a wire rack and let it cool completely. Once cooled, carefully detach the base.
  8. For a finishing touch, dust the top of the cake with sugar powder. This cake is delightful on its own, but you can also serve it with fresh strawberries and a dollop of cream for a touch of freshness and creaminess. Enjoy!

Notes

  • For small chocolate bits, measuring by cup is fine. For a block of chocolate or large chocolate buttons/melts, weigh them instead. Avoid using eating chocolate as it doesn't melt smoothly; opt for baking chocolate from the baking aisle.
  • Using cold eggs from the fridge can result in a thicker batter. While it still works, room-temperature eggs are better as they create a more pourable batter and may reduce the baking time by about 5 minutes.
  • This cake is sturdy enough for making a layer cake. Simply double the recipe and bake in separate pans.
  • Storage: The cake lasts 4-5 days in an airtight container at room temperature. If your location is hot, refrigeration is recommended, but always serve at room temperature for the best texture and flavor.
  • Nutrition is based on 12 servings; note that this is a rich cake.

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