This cake is six ingredients — chocolate, butter, sugar, eggs, cocoa powder, and vanilla — baked into something dense, fudgy, and intensely chocolatey. It happens to be naturally gluten-free, which makes it genuinely useful when you’re baking for a mixed crowd. The whole thing comes together in about 50 minutes, and the hardest part is waiting for it to cool.
Before you start
Two things determine whether this cake works. First, whisk the eggs and sugar for the full five minutes. The mixture should roughly double in volume and look pale and thick — this aeration is the only lift the cake gets, so don’t rush it. Second, when you fold the chocolate into the eggs, go slowly. A few quick stirs will knock out all that air you just built. Use a wide spatula and fold from the bottom up, stopping as soon as no streaks remain. The cocoa powder goes in last and needs to be fully incorporated, but the same gentle hand applies — lumps of dry cocoa will show up as dry pockets in the finished cake.
Shopping notes
- Dark chocolate: The recipe calls for 70% cocoa, and that’s worth sticking to if you can. Higher percentages make the cake noticeably bitter; milk chocolate makes it too sweet and changes the texture. In a pinch, semi-sweet chocolate chips (around 60%) work — the cake will be a little sweeter and slightly softer, but still good.
- Unsalted butter: If you only have salted butter, use it and skip any added salt. The flavor difference is minor in a recipe this chocolatey.
- Unsweetened cocoa powder: Dutch-process and natural both work here. Dutch-process gives a slightly deeper color and smoother flavor, but natural cocoa from the baking aisle is fine. Skip the cocoa powder — the cake won’t set properly.
- Vanilla extract: Pure extract is better, but imitation vanilla is a reasonable substitute. Skip the garnish — not worth the extra dish.
Troubleshooting
- The cake cracked across the top: Oven ran too hot, or the batter went in before the chocolate mixture had cooled enough. Let the chocolate-butter mixture cool for at least 5 minutes before combining with the eggs, and use an oven thermometer if you suspect your oven runs hot.
- The center sank dramatically after cooling: Some sinking is normal and expected — this cake has no structural flour. A dramatic collapse usually means it was underbaked. The toothpick should come out with moist crumbs, not wet batter. If in doubt, give it another 3 to 5 minutes.
- The texture is grainy rather than smooth: The chocolate likely seized or the eggs were too cold when combined with the warm chocolate. Room-temperature eggs matter here — cold eggs can cause the chocolate to seize on contact. If your eggs are straight from the fridge, set them in warm water for 10 minutes before using.
- The cake stuck to the pan: Parchment on the bottom is essential, not optional. If you skipped it, run a thin knife around the edge before releasing the springform sides, and give it time — a fully cooled cake releases more cleanly than a warm one.
- The top looks set but the inside is still liquid after the full bake time: Springform pans vary in thickness and material. A dark pan bakes faster than a light one. Check at 25 minutes and go from there rather than pulling it at 30 minutes automatically.
Storage and make-ahead
This cake keeps well at room temperature, covered, for up to two days — the texture is actually better on day two once it has fully set. Refrigerate it if your kitchen is warm, but bring it back to room temperature before serving; cold straight from the fridge makes it noticeably denser. It keeps in the fridge for up to five days, wrapped tightly. For longer storage, freeze individual slices wrapped in plastic and then foil for up to two months — thaw overnight in the fridge or for an hour at room temperature. The cake can also be baked a full day ahead, which makes it a practical choice for dinner parties.
Flourless Chocolate Cake
Equipment
- Springform pan
- Double boiler
- Mixing Bowls
- Whisk
- Spatula
Ingredients
- 8 ounces dark chocolate preferably 70% cocoa, chopped
- ½ cup unsalted butter cubed, plus extra for greasing the pan
- ¾ cup sugar
- 4 large eggs at room temperature
- ¼ cup unsweetened cocoa powder sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a springform pan with butter and line the bottom with parchment paper.
- In a double boiler, melt the chopped dark chocolate and cubed butter together over simmering water. Stir occasionally until smooth and silky. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the sugar and eggs until light and frothy. This should take about 5 minutes.
- Slowly fold the melted chocolate mixture into the egg mixture, using a spatula. Then, gently incorporate the sifted cocoa powder and vanilla extract, ensuring no lumps remain.
- Pour the batter into the prepared springform pan and smooth out the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 25 to 30 minutes, until the cake has set but still moist in the center. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Let the cake cool in the pan on a wire rack for 10 minutes before removing the sides of the springform pan. Serve warm or at room temperature.
Notes
- For an extra layer of flavor, add a pinch of sea salt to the melted chocolate mixture.
- If you prefer a less sweet option, reduce the sugar to 1/2 cup.
- Consider using a high-quality vanilla extract for the best results.
Nutrition
FAQ
Can I make this without a springform pan?
Yes, a regular 9-inch round cake pan works. Line both the bottom and sides with parchment so you can lift the cake out cleanly, since you won’t have the removable sides to help you.
Do I really need a double boiler, or can I just use the microwave?
The microwave works fine. Melt the chopped chocolate and butter together in 30-second bursts, stirring between each, until just smooth. Stop before it looks fully melted — residual heat finishes the job and prevents scorching.
My chocolate is only 60% — will the recipe still work?
It will work. The cake will be a bit sweeter and the texture slightly softer than with 70% chocolate. If you want to compensate, reduce the sugar by two tablespoons.
What to bake next
- Dark Chocolate Espresso Tartlets
- French Brown Butter Chocolate Tart
- Chocolate Chai Pots de Crème
- Luxurious French Chocolate Truffles