Flourless Chocolate Cake Recipe

Name: Flourless Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bittersweet chocolate, broken into pieces; 1 cup butter, cut into 4 pieces each; 1 ¼ cups unbleached cane sugar; 6 eggs, lightly beaten; 1 cup unsweetened cocoa powder; 4 ounces bittersweet chocolate, broken into pieces; 3 tablespoons butter; 1 tablespoon whole milk (or soy milk); 1 tablespoon honey; ¼ teaspoon vanilla

Servings: persons

1
Cake directions:.
2
Preheat oven to 375F Spray a 9-inch spring-form pan or round cake pan.
3
Line bottom with a circle of wax or parchment paper and spray the paper.
4
Place chocolate and butter in a medium saucepan over medium-low heat.
5
Stirring often, melt the chocolate with the butter until completely blended.
6
Remove from heat and pour mixture into a large mixing bowl.
7
(Alternately, you may use your microwave to melt the butter with the chocolate, if desired).
8
Add sugar and mix well.
9
Add eggs, a little at a time, and mix well.
10
Sift cocoa onto mix and stir until just blended.
11
Pour batter into prepared pan and bake for 35 to 40 minutes or until the cake has risen and the top has formed a thin crust.
12
It may crack just a bit.
13
The cake should be just firm in the center when done.
14
Cool cake for 10 minutes, then invert onto a plate, removing sides if using a spring-form pan.
15
Remove wax paper and allow the cake to continue to cool.
16
Glaze directions:.
17
While cake is baking, prepare glaze.
18
In a small saucepan over medium-low heat, melt broken chocolate with butter, stirring frequently until smooth.
19
Remove from heat.
20
Stir in milk, honey and vanilla.
21
Set aside to cool slightly.
22
When cake has cooled, pour glaze onto the center.
23
Using a spatula or the back of a spoon, very gently smooth the glaze along the top and sides of the cake.
24
Chill for 30 minutes to an hour before serving.
25
This sets the glaze and makes the cake easier to slice.

1466

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces bittersweet chocolate, broken into pieces, 1 cup butter, cut into 4 pieces each, 1 ¼ cups unbleached cane sugar, 6 eggs, lightly beaten, and more.

Yes, Flourless Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flourless Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions