Flourless Chocolate Cake

Are You Ready for a Chocolate Dream?

Imagine biting into a piece of chocolate cake that’s so rich and luscious, it feels like a warm hug for your tastebuds. That’s exactly what a Flourless Chocolate Cake brings to the table! Quick to whip up, this one-bowl dessert will save you time and dishes without sacrificing flavor. It’s the kind of treat that makes you wonder why you ever bothered with regular cake!

Why Make This Recipe

Why should you treat yourself to this dessert, you ask? Well, first of all, easy cleanup means more time for devouring this chocolatey indulgence. Plus, it’s surprisingly affordable since it requires only a handful of basic ingredients. And let’s not forget, it’s family-friendly—even the pickiest chocolate lovers will be asking for seconds (or thirds!). 😏

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup dark chocolate chips
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1/4 cup coconut oil or butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water, stirring until smooth.
3. Remove from heat and whisk in sugar, followed by the eggs one at a time.
4. Stir in cocoa powder, vanilla extract, and salt until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until the cake has set but the center is slightly moist.
7. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

How to Make Flourless Chocolate Cake (Overview)

Making this flourless cake is a breeze! You start by melting the chocolate and oil—seriously, who doesn’t love watching chocolate melt? Then, whisk in sugar and eggs, which adds a sweet and creamy touch. Just a quick stir of cocoa powder, vanilla, and salt, pop it in the oven, and voilà! You have a beautifully rich cake. Pro tip: Don’t overbake it! The slightly moist center is what makes it a dream.

How to Serve Flourless Chocolate Cake

Now that your cake is all cooled and ready, how should you go about serving it? Dust a little powdered sugar on top for that fancy look, and maybe add a dollop of whipped cream or a scoop of vanilla ice cream on the side. The contrast between the rich chocolate and the creamy toppings creates an explosion of flavors. Plus, who can resist a little extra sweetness? Just imagine the aroma wafting through your kitchen!

How to Store Flourless Chocolate Cake

If by some miracle, you have leftovers, don’t worry! This cake keeps well in the fridge for about 3-4 days. Just cover it tightly—nobody likes a dry cake. Want to savor it longer? You can freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before indulging.

Tips to Make Flourless Chocolate Cake

1. Quality chocolate matters—choose a good brand of dark chocolate for the ultimate flavor.
2. For a matt finish, let it cool completely in the pan before flipping it out.
3. Refrigerating the cake for a few hours improves its texture, making it easier to slice.
4. Experiment with add-ins, like chocolate chips or nuts, for added texture.

Variation

Want to mix things up? Try making a vegan version by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). You can also add a hint of espresso powder for a mocha twist or even infuse the batter with a splash of orange zest for a refreshing citrus note!

FAQs

1. Can I use milk chocolate instead of dark chocolate?
Sure, but keep in mind it will make the cake sweeter and alter the texture a bit.

2. Can I make this in advance?
Absolutely! You can make the cake a day ahead and store it in the fridge.

3. What if I don’t have coconut oil?
You can happily swap it out for regular butter. Works like a charm!

📌 Pin this recipe for your next cozy dinner night!

Flourless Chocolate Cake

A rich and luscious chocolate cake that is easy to make and requires minimal clean-up.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 270

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 cup dark chocolate chips Quality chocolate matters for the ultimate flavor.
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1/4 cup coconut oil or butter Regular butter can be substituted for coconut oil.
• 3 large eggs Can substitute with flax eggs for a vegan option.
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water, stirring until smooth.
3. Remove from heat and whisk in sugar, followed by the eggs one at a time.
4. Stir in cocoa powder, vanilla extract, and salt until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.

Baking

1. Bake for 25-30 minutes, or until the cake has set but the center is slightly moist.
2. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Dust with powdered sugar and serve with whipped cream or vanilla ice cream for extra sweetness. Refrigerating the cake for a few hours improves its texture.