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Adjust Servings:
For the Cake
Dark Chocolate – 6 oz (170 g)
Butter – 4 oz (120 g)
Sugar – 5 ¼ oz (150 g)
Espresso – 1 tsp Powder
Salt – 1 pinch
Cardamom – 1 pinch
Eggs – 3
Vanilla Extract – 1 tsp
Cocoa Powder – 6 tbsp
For the Topping
Cream – 4 fl oz (120 ml)
Dark Chocolate – 6 oz (170 g)

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Flourless Chocolate Cake

Flourless Chocolate Cake

  • Gluten-Free
  • 40 min
  • Serves 10
  • Easy


  • For the Cake

  • For the Topping



Soul-satisfying flourless chocolate cake is the ultimate treat for chocolate lovers. Although it may seem impossible at first, this dark, delicious cake only uses chocolate and cocoa powder for its texture and intense taste. It does feature eggs, sugar, and butter, but that is all!

This quick and easy recipe is foolproof, which cooking novices will surely appreciate. Serve it with afternoon tea, during brunch, or for any celebration — your family and guests will love it. Without further ado, let us make the perfect flourless chocolate cake.



Prepare the Cake

Preheat the oven to 375 °F.


Line an 8-inch springform with butter.


Melt chocolate and butter. Stir until smooth, then transfer to a large bowl.


Add sugar, espresso, salt, eggs, and vanilla and mix. Add cocoa powder and stir until combined.


Pour the mixture in the springform and bake for 20 minutes. Let cool on a wire rack.


Prepare the Topping

Meanwhile, bring heavy cream to a simmer (do not boil).


Place chopped chocolate into a bowl, cover it with the heavy cream and stir until melted.


Assemble the Cake

Pour the topping over the cake and level the top.


Refrigerate one hour before serving.

This recipe for flourless chocolate cake will become your go-to for when you're really craving chocolate or a satisfying, sweet dessert. Be sure to try it and share your feedback in the comments!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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