Flourless Chocolate Cake
Chocolate and butter carry the whole structure of this loaf, so nothing gets in the way of it being properly fudgy. It bakes up sturdier than you’d expect, with a thin crackly top and a dense, moist center that slices clean once it cools.
An instant-read thermometer takes the guesswork out: pull the cake when the center hits 200°F, not before. It’s even better the next day, after a night in the fridge firms up the crumb. A dusting of powdered sugar right before serving is all it needs. Espresso powder is optional, but a teaspoon deepens the chocolate without tasting like coffee.
This flourless chocolate cake bakes in a standard loaf pan and cuts into clean, fudgy slices. No flour, no starch — chocolate, butter, eggs, and cocoa do all the work. Finish it with a simple dusting of powdered sugar and serve it at room temperature or lightly chilled.
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line an 8.5 x 4.5 inch loaf pan with parchment paper, leaving an overhang on the long sides so you can lift the finished cake out cleanly.
- Combine the chocolate chips and butter in a medium saucepan over low heat, stirring frequently until both are fully melted and the mixture is glossy and smooth. Remove from the heat.1 cup semisweet or bittersweet chocolate chips, 8 tablespoons unsalted butter
- Whisk the granulated sugar, salt, espresso powder, and vanilla extract into the warm chocolate mixture until fully incorporated. Add the eggs one at a time, whisking well after each addition — the batter will thicken and turn glossy as each egg goes in.3/4 cup granulated sugar, 1/4 teaspoon table salt, 1 teaspoon espresso powder, 1 teaspoon vanilla extract, 3 large eggs, 1/2 cup Dutch-process cocoa powder, powdered sugar
- Sift the Dutch-process cocoa powder directly into the batter and whisk until the mixture is completely smooth with no dry streaks. Pour the batter into the prepared loaf pan and spread it into an even layer.
- Bake for about 40 minutes, until the top forms a thin, dry crust and an instant-read thermometer inserted into the center of the loaf reads at least 200°F. This temperature check is the most reliable way to confirm the interior is fully set and the cake will slice cleanly once cooled.
- Let the cake rest in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack. Allow it to cool completely before slicing — the fudgy center firms up as it cools. Just before serving, dust generously with powdered sugar.
Nutrition
Notes
For the cleanest slices, refrigerate the fully cooled loaf for at least 1 hour before cutting — a sharp knife wiped between cuts keeps the edges neat. Store leftovers wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
You might also like our Flourless Pound Cake.
made this for a dinner party last weekend and honestly everyone went crazy for it. the chocolate flavor is so rich without being heavy. my friend asked for the recipe before she even finished her slice!!
third time making this now. my kids actually ask for it which never happens with desserts. i cut back the sugar just a touch last time and it was perfect
Pretty good