5-Ingredient Flourless Chocolate Cake
I'll tell you, this 5-Ingredient Flourless Chocolate Cake is so decadent, delicious and very easy to make that it will be your secret weapon! This is the recipe you will lean on for special occasions, dinner parties or even when you have last minute guests on a weeknight. It has the most luxurious texture that is so soft and airy yet also fudgy and super chocolatey at the same time. It just melts in your mouth and has a shattering crackly top that looks very striking. That's why this recipe is also foolproof - because it is supposed to fall and crack! That's the beauty of it. If you love chocolate desserts, then be sure to check out my most popular Best Moist Chocolate Cake.
WHY YOU WILL LOVE THIS RECIPE
- Simple ingredients - all you need are 5 basic ingredients to make this and you probably already have them handy.
- No flour - this cake doesn't contain any flour at all. In the absence of flour, this cake gets its structure from two main ingredients: eggs and chocolate. Egg proteins provide strength. The yolks help emulsify the chocolate with the liquid from the whites, while the whipped proteins from egg whites provide majority of the structure and add lift to give this cake it's light and airy texture.
- Rich chocolate flavor - this recipe is based on dark chocolate. Dark chocolate has a high cocoa content which provides some starchy compounds that will support the batter. Cocoa butter is also very hard at room temperature and will firm up to set the structure of this cake.
- Soft, melting texture - the texture of this cake is so unbelievable that it's almost hard to explain. It is dense and rich, yet light and soft. It literally melts in your mouth and then there's a slightly crisp flaky crust on top for extra texture.
INGREDIENTS
Here are some notes about the ingredients. For a full recipe with measurements, scroll down to the recipe card at the bottom of the page.
- Eggs - five whole large eggs will set the structure of this cake.
- Brown sugar - light brown sugar will keep this cake sweet and moist and help the eggs whip up thick and creamy.
- Butter - I use salted butter for it's richness, and it means you don't need another ingredient (salt!). You can use unsalted butter if you don't have salted butter. In this case, you'll need to add ⅛ teaspoon of salt into the batter.
- Dark chocolate - you'll need pure dark chocolate to make this cake - compound chocolate will not work. It is important that the chocolate has a high cocoa content as well, since the cocoa and cocoa butter will firm up this cake. If you use semi-sweet chocolate, it will contribute a lot more sugar and it will affect the final texture of the cake. I highly recommend dark chocolate with 60% cocoa solids. You can blend semisweet chocolate with my favorite bittersweet chocolate callets which are very convenient.
- Cocoa powder - get your hands on some good quality cocoa powder! Chocolate is the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe. Make sure you use unsweetened cocoa powder and not cocoa mix.
STEP BY STEP INSTRUCTIONS
- STEP 1). Melt butter with chocolate. Combine chopped chocolate and butter in a saucepan and place it over very low heat. Stir constantly until completely melted and smooth. Set aside to cool for 10 minutes.
- STEP 2). Whip the eggs. Use a stand mixer or a hand mixer to beat the eggs for 5 minutes. Then gradually beat in the sugar just 1 tablespoon at a time. Beat until very pale and thick. It should triple in volume and take almost 7 minutes. This is called the "ribbon stage" when the whipped eggs fall off the beater back onto itself in pillowy folds.
- STEP 3). Add chocolate to eggs. Gently fold the cooled chocolate mixture into the whipped eggs.
- STEP 4). Add cocoa powder. Sift in the cocoa powder and then keep folding gently to combine.
- STEP 5). Bake. Pour the batter into the prepared pan and bake!
EXPERT BAKING TIPS
Making this cake is so quick - it takes just about 10 minutes! There are two main processes for making it: the chocolate base and the whipped eggs. Here are tips to ensure you make the best flourless chocolate cake...
- Cool the chocolate mixture - If the chocolate is too hot, it will deflate the eggs when they are folded in. Having a cooled chocolate base will help stabilize the structure.
- Slowly beat in sugar - adding the sugar gradually will ensure that the eggs whip to their maximum volume. If it is added all at once it will deflate them. Gradual addition also gives the sugar a chance to dissolve in the eggs which will create a more moist texture and a stable foam.
- Be gentle - Fold the whipped eggs into the chocolate mixture gently. Use a large flat rubber spatula for big surface area to pick up batter from the bottom and fold it through and over the top. If you fold too vigorously, the air bubbles will deflate.
RECIPE FAQ
Since chocolate is the main ingredient in this cake, it is very important to use a good block. Bittersweet chocolate with 70% cocoa solids is ideal, but anything over 60% cocoa will work. I would avoid using chocolate chips unless you have bittersweet chips because most chocolate chips have a lower cocoa content and much more sugar.
The easiest way to bake this flourless chocolate cake is with a springform pan lined with parchment paper on the base because it allows for easy release.
This cake is very delicate so turning it out would risk break it, hence why a pan with removable sides is idea.
When this cake is ready, it will puff up and start to crack a bit in the center. It will feel a bit firm, but I promise it will be so soft inside. Give the pan and little nudge and it should still jiggle a bit. When you take the cake out of the oven, it will start to deflate and that is totally what it is supposed to do! It will have a beautiful soft texture inside. Let it cool completely before slicing and use a hot dry knife.
This cake is so delicious on its own, but there are a few things you could do to jazz it up: a simple dusting of cocoa powder or icing sugar, a dollop of lightly sweetened whipped cream with a few fresh berries, or a dollop of Greek yogurt and a drizzle of honey.
If you plan to keep this cake for just a day or two, you can leave it at room temperature in an airtight container. That's assuming you don't live in a very hot humid climate. If you happen to have any leftovers (ours never lasts longer than 2 days!), it's best to keep it in an air tight container in the fridge. It will keep there for up to 5 days. When you want to serve it, you can either eat it chilled or let it come to room temperature first.
If you love chocolate cake, then check out these popular recipes too:
Espresso Chocolate Mousse Layer Cake 6-Ingredient Fallen Chocolate Soufflé Cake The BEST Moist Chocolate Cake Recipe BEST One Bowl Sour Cream Chocolate Cake Easy One Bowl Chocolate Sheet CakeCraving more chocolate?
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Here are more delicious flourless recipes:
Video
Easy 5-Ingredient Flourless Chocolate Cake
Ingredients
- 8 oz (227g) dark chocolate (60-70% cocoa solids)
- ½ cup (113g) salted butter
- 5 large eggs, at room temperature
- ⅔ cup (145g) packed light brown sugar
- 3 tablespoon (18g) cocoa powder (I prefer this one)
Instructions
- Preheat oven to 350°F. Lightly grease the sides of an 8-inch round non-stick springform pan with butter and line the base with a round of parchment paper.
- Coarsely chop the chocolate and place it in a saucepan with the butter over very low heat. Stir constantly until completely melted and smooth, being sure not to burn it. Set aside to cool.
- Place eggs in the bowl of a stand mixer fitted with the whisk attachment and beat for 1 minute on high speed until very foamy. Gradually add sugar one tablespoon at a time and continue to beat for 6 minutes longer on medium-high speed until very pale, thick and voluminous. Slowly dribble in the melted chocolate mixture bit by bit while folding gently by hand with a wide spatula. Pause to sift in the cocoa powder and then continue folding gently until evenly combined. Reach down to the bottom of the bowl to lift up the dense chocolate mixture that can sink to the bottom. Try not to over-mix as it will knock the air out of the batter.
- Pour batter into a prepared pan and then place the pan onto a rimmed baking tray. Bake for about 30 minutes until the cake is puffed and slightly cracked on the surface. It will look dry and feel a bit firm, but trust that it will be tender. Transfer cake pan out onto a wire rack to cool completely.
- Run a knife around the edges of the pan and gently release the sides. Dust with cocoa and serve with whipped cream if desired. This cake is best served at room temperature. Slice with a hot dry knife.
I loved this cake!! Mine didn’t get the cracked top though, what did I do wrong?
Hi Krista! It could be that your oven was not hot enough or it already deflated before it went into the oven. Ensure the chocolate is not too hot when added, add sugar gradually, and to be gentle when folding it into the whipped eggs.
This flourless chocolate cake by Scientifically Sweet is absolutely decadent! I had never eaten a flourless cake before and this was my first attempt baking one so I was unsure how it would turn out. I made the cake for a few of my colleagues who could not eat my regular treats made with flour. I followed instructions exactly and the cake turned out great - yummy rich moist brownie like texture with chocolatey truffle vibe. My colleagues said best flourless chocolate cake ever! Thanks so much, Christina!
You are welcome May! I'm so glad everyone enjoyed the cake 😀
Can you sub butter to make it dairy free?
Hi Kiki! What do you want to substitute it with? Oil will not work. I haven't tested dairy free margarine, but it might be possible.
Hi Christina ! Made today this cake and we all loved it !! Super easy and sooooo delicious. Thank youuu!
You're very welcome Andrea! I'm so happy you loved the cake!
How long and what temp in the oven?!? Why is this not shown in the recipe?
Hi there, the recipe is at the bottom of the page in the recipe card.
Hey, for some reason the video is not of a completely different cookie recipe.
H Nikita, the video is correct at the bottom of the page after the recipe.
Looks great and I’m looking for easy. I don’t have a springform pan. Could I use a regular glass pie plate? Any suggestions? Thanks
Hi Deidra, unfortunately I would not recommend a glass pie dish for this recipe unless you intend to serve it from the same dish. It will also take longer to bake since glass does not conduct heat as efficiently as metal.
I've made this cake a dozen times in a ceramic dish. You do have to serve it straight from the dish like a pie and you do have watch the time, but it comes out fantastic every time. I say go for it. Get creative. Don't be afraid to experiment. It's science but not rocket science. And don't forget the most important ingredient of all - fun!
Thank you! Yes it's delicate so I agree with your suggestion of serving right from the dish.
Hi, I want to try your recipe for flourless chocolate cake. However, I saw you posted two different versions. Which one is better? Thanks
Hi Joy, they are both great. This one is very easy and makes a slightly taller cake.
Super easy and delicious recipe. I baked it only for 20 mins bc I wanted it gooey !
Hi Friday, so glad you liked it!
Could I make this in individual portions, like a restaurant would serve? Any tips?
Hi Sammy, I haven't tried, but you probably could with adjustments to the baking time.
I was surprised by how easy this recipe is because usually flourless cakes ask you to separate eggs. I will use this recipe from now on. It tastes great and the texture is so soft.
I love this cake! It is so easy to make and everyone is so impressed each time I make it. I like to host dinners often and this is my go-to dessert.
This cake is beautiful. The texture is beautiful, the flavor, the look… I love it! It’s so good.
In the #3 in the directions it says to add salt.. I didn’t see that in the ingredients list.. am I crazy lol!
Hi Kendall, if you use salted butter, then you don't need salt in the recipe 🙂
the notes say granulated sugar but the recipe card says light brown sugar. Which is correct???
Hi Cindy, it's brown sugar. The recipe card at the bottom of the post is correct. Thanks!
Do you know nutritional value of this cake please? Thankyou
Hi, can we use a regular cake pan if we don't own a springboard pan?
Sorry, a spring foam pan. Silly autocorrect.
Hi Clare, you can but it will be difficult to remove the cake since the top is fragile, so you will need to serve it from the pan.