Fudgy Flourless Chocolate Cake

This rich and indulgent dessert features a dense, moist texture and a deep chocolate flavor. It's perfect for chocolate lovers looking for a gluten-free treat. The cake is simple to make and requires just a few pantry staples. Enjoy it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.


  • 6 oz bittersweet chocolate (70% cacao), chopped
  • 6 tbsp unsalted butter, cut into pieces
  • 3 tbsp Dutch-process cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup heavy cream, whipped to soft peaks


  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Melt 6 oz chopped bittersweet chocolate and 6 tbsp unsalted butter in a heatproof bowl set over a saucepan of simmering water, stirring frequently until smooth. Remove from heat and let cool slightly.
  3. Whisk in 3 tbsp Dutch-process cocoa powder, 1 tsp vanilla extract, and 1/4 tsp salt until well combined.
  4. Add 3/4 cup granulated sugar and 3 large eggs, one at a time, whisking well after each addition until batter is smooth and glossy.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake until the top is set and a toothpick inserted into the center comes out with moist crumbs, 20–25 minutes.
  6. Let the cake cool completely in the pan on a wire rack. Invert the cake onto a serving plate and remove the parchment paper.
  7. Serve the cake with whipped cream or a scoop of vanilla ice cream, if desired. Enjoy!

Check out the inspiration at Bon Appétit

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