Traditional recipes

Flourless Dark Chocolate Lover’s Cake Recipe

Flourless Dark Chocolate Lover’s Cake Recipe

Flourless Dark Chocolate Lover’s Cake

Here’s an easy chocolate cake recipe with only five ingredients — five very, very good ingredients.

For a little twist, sprinkle a little cinnamon or espresso powder and powdered sugar on top of this chocolate cake instead of whipped cream, or infuse the whipped cream with mint, coffee, or berry jam. — Will Budiaman


  • 1/2 cup unsalted butter, plus more for the baking pan
  • 6.6 ounces dark chocolate, preferably Dove, chopped roughly
  • 5 eggs
  • 3/4 cups plus 2 tablespoons 70-percent (or greater) dark cocoa powder
  • 1 cup whipping cream

Flourless Chocolate Cake

Get ready for the ultimate celebration dessert for a chocolate lover. Flourless chocolate cake! Most of the recipes you’ll find here are healthy recipes. But Alex and my “healthy” diet includes all things in moderation: including cake! This decadent flourless chocolate cake is meant for that occasional celebration, like Valentine’s Day or birthdays (we made it for mine). Rich and fudgy, dense and dark chocolaty, it’s a chocolate lover’s dream cake. Top it with this easy raspberry compote for a sweet tart pairing that cuts the sweetness of the cake perfectly.


  • 1 cup bittersweet chocolate chips
  • 3 / 4 cups heavy cream
  • Flaky salt, if desired


Step 1

Preheat oven to 375 ̊F. Line a 9 inch springform pan with parchment paper, then spray with nonstick spray.

Step 2

Add butter and chocolate to a large microwave safe bowl. Place in the microwave and cook using 30 second intervals, until butter and chocolate have melted.

Step 3

Once melted, whisk butter and chocolate together and allow to cool for 5 minutes. Add maple syrup, then add eggs one at a time, whisking after each addition. Whisk in espresso powder, vanilla and salt, stirring to combine.

Step 4

Sift cocoa powder into the bowl, then use a rubber spatula to fold the batter together until no streaks of cocoa powder remain.

Step 5

Scrape batter into prepared pan and bake for 25 minutes. Let cool completely on a wire rack.

Step 6

While the cake cools, make the ganache. Place cream in a small saucepan and place chocolate in a heat safe bowl. Bring the cream to a simmer over medium. Once simmering, remove from heat and pour over chocolate. Cover and let sit for 5 minutes.

Step 7

Whisk ganache until a smooth, shiny and homogenous mixture forms. Place in the fridge for 20 minutes to cool.

Step 8

When cake and ganache have cooled, spread ganache on top of cooled cake and garnish with flaky salt.

Flourless Dark Chocolate Cake

A rich, decadent gluten-free treat that will satisfy the desires of all chocolate lovers. This cake is sexy and seductive and is the perfect way to indulge in your chocolate fantasies. The best part is that this delicious gluten-free gem is packed with protein and is super healthy. Quinoa is the secret ingredient, bringing its super power qualities and amazing flavor to your yummy dessert.


  • ⅔ cups Water
  • ⅓ cups Dry White Quinoa
  • ¼ cups Unsweetened Almond Milk
  • 2 whole Eggs
  • ½ teaspoons Vanilla Extract
  • ⅓ cups Melted, Soy-free Vegan Butter
  • ¾ cups Cane Sugar
  • ⅔ cups Unsweetened Cocoa Powder
  • ¾ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Sea Salt
  • ⅛ teaspoons Cayenne Pepper


Cook your quinoa by putting the water on the stove to boil. Add your quinoa and reduce to medium low, cover and simmer for 8-10 minutes. When done, turn the burner off but keep the lid on, letting the quinoa steam a bit longer.

Preheat the oven to 350 degrees F. Grease the bottom of a 9″ round cake pan and line with parchment paper. Set aside.

In a food processor, combine milk, eggs and vanilla, and pulse until the ingredients are combined. Add your cooked quinoa and cooled butter. Process this mixture until smooth.

In a separate bowl, whisk together the sugar, cocoa powder, baking powder, baking soda, salt and cayenne pepper. Add your liquid ingredients and mix together until combined. The batter should be similar to a brownie batter. Take a little taste to test the spice level. If you want more heat, spice it up with a little more cayenne.

Pour your batter into the baking dish and cook in the center of your oven for 25-30 minutes. To test the doneness, insert a cake tester or toothpick into the center of the cake. If it comes out clean, then your cake is done.

Let cool on a wire rack. Serve warm and top with fresh fruit and a sprinkle of cinnamon, cocoa powder or powdered sugar. Divine. I’m in gluten-free cake heaven.

Recipe Summary

  • ½ cup water
  • ¼ teaspoon salt
  • ¾ cup white sugar
  • 18 (1 ounce) squares bittersweet chocolate
  • 1 cup unsalted butter
  • 6 eggs

Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.

In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.

Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.

Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Easy Flourless Chocolate and Orange Cake

Flourless Chocolate and Orange Cake is a take on Claudia Roden’s, famous Orange and almond cake. This cake is incredibly moist, and is delicious served with ice cream, cream or a little marmalade thinned with orange juice as a sauce.

Roden first introduced this interesting cake in her 1968 cookbook, ‘Book of Middle Eastern Food’. The cake was originally created for passover, hence the use of almond meal (flour) instead of wheat flour.

This recipe has been adapted by the fabulously talented Valli Little from Delicious magazine in Australia. Sadly, Valli passed away in 2017 but this esteemed writer, journalist, recipe editor and prolific cookbook author has left us all with thousands of dependable recipes.

Valli has kept Claudia’s recipe but added cocoa powder, and we added Dutch processed cocoa powder for the depth of colour.

At a Glance This Is What You Need To Make Easy Flourless Chocolate and Orange Cake


caster sugar
baking powder
bi carb soda (baking soda)

Shopping List

almond meal (almond flour)
baking powder
dutch processed cocoa powder


We used navel oranges for this cake. Navels are a deliciously sweet orange with less tang than a Valencia orange. You could substitute mandarins when making this flourless chocolate orange cake for an equally delicious but different cake.

Boiling The Oranges

The cake has an unusual step of boiling the oranges first till they are soft. Using oranges that weigh around 200g (7 ounces) each will take a good hour or so. Keep an eye on the water level as you’ll have to top it up as they boil.

Once boiled the oranges are very soft and tender. You simply throw the oranges in a food processor and whizz away.

Cocoa Powder: Regular Versus Dutch

All Cocoa powders are not made equal.

– Natural cocoa powder has a different ph level ( acidity ) to Dutch processed cocoa, so depending on what you are cooking will determine what type of cocoa powder to use. Eg: if baking and the baked goods need to rise then it is important to follow which cocoa powder is called for as they both react differently with different raising agents for example baking powder v baking soda. On the other hand if you are just making an icing or baked goods that do not need to rise then feel free to use either variety. Just be aware that both varieties taste different from each other.

once the oranges have boiled everything can be prepared in the food pro

You can use a food processor to make the cake, or a stick blender will do the same job. If you don’t have either you can hand chop the orange segments as they are incredibly soft after boiling and the skin is very tender.

Either way the cake is ready to bake in minutes after boiling the oranges.

Freezing This Flourless Chocolate and Orange Cake

This moist cake will freeze like a dream. You can freeze it whole or cut into slices so you’ll have a delicious dessert or lunch box addition.

Once the cake is completely cooled wrap the cake well in plastic wrap and freeze for up to three months. Allow about 30-40 minutes for the cake slices to thaw.

Flourless Dark Chocolate Cake

This recipe was given to me many moons ago when I visited some dear Spanish friends in Buenos Aires. It’s for the true chocoholic--very, very rich.

Notes If kosher observance prevents you from serving a butter-based cake at the end of a meal, a good-quality margarine (not the soft-spread kind) can be substituted for the butter in the cake. When not making this cake for Passover, 2 tablespoons all-purpose flour can be used in place of the potato starch. The cake freezes extremely well.

Occasion Casual Dinner Party, Formal Dinner Party

Dietary Consideration gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texture chocolatey, rich, sweet

Type of Dish chocolate cake, chocolate dessert, dessert


  • 2 sticks (½ pound) unsalted butter
  • 1 cup raisins or dried currants
  • ½ cup brandy or whiskey , warmed
  • ½ pound good-quality bittersweet chocolate (about 70 percent cacao), cut into pieces
  • 6 large eggs
  • ½ cups superfine sugar
  • 1 tablespoon potato starch
  • 1 teaspoon vanilla extract
  • Unsweetened whipped cream for serving, optional


Preheat the oven to 325 degrees. Use a little of the butter to grease a 10-inch cake pan.

Place the raisins or currants in a bowl, add the warm brandy or whiskey, and set aside. Place the remaining butter and the chocolate in a saucepan and melt them over low heat. Stir. (The butter and chocolate can also be melted in a microwave oven for about 1 minute.)

In a large bowl, beat the eggs and sugar until well blended, pale, and creamy, about 4 minutes. Sift the potato starch and fold it in. Stir in the chocolate and butter mixture, then stir in the raisins or currants and brandy and the vanilla.

Pour the batter into the pan and bake for about 40 minutes, until the cake has firmed up on top but a tester does not come out perfectly clean. It should be slightly underdone. Remove from the oven and cool to room temperature, then cover and refrigerate for at least 3 hours or overnight.

Remove the cake from the refrigerator and unmold it 1 hour before serving.

2009 The Society of Memorial Sloan-Kettering Cancer Center and Florence Fabricant

Flourless Chocolate Cakes for Two

A couple of weeks ago, I told you that Quinn and I don&rsquot really celebrate Valentine&rsquos Day. We never have. But, I didn&rsquot tell you why we don&rsquot celebrate. Honestly, I was sparing all of you the eye rolls and gag reflexes.

So, here it is. We don&rsquot celebrate Valentine&rsquos Day because we don&rsquot need to celebrate it. We do plenty of sweet, thoughtful, fun things with and for each other all the time. Sorry, guys. Don&rsquot say I didn&rsquot warn you.

Anyway, while these little cakes might have been more appropriate to share with you leading up to Valentine&rsquos Day, I&rsquom sharing them now because a) it seems wrong to hang on to them until next Valentine&rsquos Day and b) there are many other reasons to celebrate with individual chocolate desserts.

With all of that said, let&rsquos talk cake. Specifically, this kind of cake is one of my favorites. It makes no apologies for being all about the chocolate. It&rsquos rich and dense and just plain delicious.

I like to serve these still in their ramekins, although you can certainly remove them easily and plate them however you like. I highly encourage a nice dollop of sweetened whipped cream and maybe some chocolate shavings. Then, just grab a spoon and dig in.

While these are a perfect ending to a special meal-for-two, the recipe is also easily scalable if you need to make more for a small gathering.

Flourless Chocolate Cake

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A thick icing of chocolate ganache glaze takes it over the top. Depending on how you observe Passover, this cake can make a great addition to your Seder since it contains neither flour nor leavening and of course, it's also ideal for those following a gluten-free diet.

Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.


  • 1 cup (170g) semisweet or bittersweet chocolate chips
  • 8 tablespoons (113g) unsalted butter, room temperature
  • 3/4 cup (149g) granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon vanilla extract, optional
  • 3 large eggs
  • 1/2 cup (43g) Dutch-process cocoa


Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Take it a step further

Make a stunning holiday dessert

Spoon the batter into the prepared pan.

Bake the cake for 25 minutes the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.

Remove it from the oven, and cool it in the pan for 5 minutes.

Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it's not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Tips from our Bakers

Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight) follow mixing directions as written. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.

Make the Cake

Preheat oveno 350 degrees Fahrenheit. Spray baking pan or place soft margarine in waxed paper and grease pan. Wrap foil around bottom one inch of the pan. Set aside.

Beat margarine and sugar together in bowl of mixer.

Place chocolate and 1/4 cup coffee together in microwave safe bowl. Place in microwave and heat for two to two and a half minutes or until you can stir the coffee and chocolate together and they are completely smooth. (You can also melt chocolate and coffee together in a double boiler.) Add remaining 1/4 cup coffee and stir again. Let chocolate cool for five minutes.

Add eggs, one at a time, to beaten margarine and sugar. Beat well after each addition.

Add chocolate mixture and beat again until all ingredients are well blended.

Pour into prepared pan and bake for 45 minutes. The top will rise and separate from the rest of the cake. Remove cake from the oven and cool on rack. The top will fall after some time out of the oven. When the cake has completely cooled, unsnap spring form pan and push the bottom through the ring. The cake is so moist that I don&rsquot even try to take it off the bottom of the pan. I put it on a beautiful serving platter and surround it with fruit.