Easy Flourless Chocolate Cake

Name: Flourless Chocolate Cake
Prep time: 20 min
Cook time: 45 min
Ingredients: 6 oz. high-quality bittersweet or semisweet chocolate (chopped); 1/2 cup unsalted butter; 1 Tbsp. olive oil; 3/4 cup granulated sugar; 1/4 cup Dutch-processed cocoa powder (sifted); 2 tsp. espresso powder (optional, but highly recommend); 1 tsp vanilla extract; 3/4 tsp. kosher salt (or ½ tsp fine salt); 4 large eggs, seperated (room temperature* see note below); additional cocoa powder (for garnish); whipped cream; fresh berries; flaky sea salt

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By: Krolls Korner

Table Talk with Tawnie

This Flourless Chocolate Cake recipe was a lot of fun to make, and also I learned a lot in the process of recipe testing! I like to think of it as this: I get to make the mistakes so you don’t have to because there is nothing worse than spending all your time on a cake and wasting precious time and ingredients! With that said, while this decadent cake has simple ingredients, your technique is important. I’m walking you through step by step how to make your cake look just like these gorgeous photos! 😊

Close-up of several slices of flourless chocolate cake arranged on a vintage cake stand, dusted with cocoa powder and partially sliced.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Overhead view of flourless chocolate cake ingredients labeled on a marble surface, including eggs, high-quality chocolate bars, Dutch-processed cocoa powder, granulated sugar, unsalted butter, olive oil, espresso powder, vanilla extract, and salt.

Bittersweet or Semisweet Chocolate: It’s important to use a high-quality brand of chocolate here, since this ingredient is the star of the cake. Guittard, Ghirardelli, Scharffen Berger, Baker’s, and Lindt are all great options. Chop the chocolate bar into shards before melting (see step-by-step photos).
Olive Oil: In my recipe testing, I found that adding olive oil gives the cake a smooth, silky mouthfeel and enhances the richness without making it feel heavy.
Granulated Sugar: Granulated sugar is key for both structure and texture in this cake. You’ll add it in two stages, some to the egg whites to help them whip properly, and the rest to the chocolate mixture for balance and moisture.
Eggs: This recipe uses 4 large eggs, which you’ll separate into yolks and whites before starting. The yolks add richness and structure to the batter, while the whites are whipped to give the cake lift. I’ve found it’s easiest to separate the eggs while they’re still cold, then let the yolks and whites come to room temperature before using.
Dutch-Processed Cocoa Powder: Dutch-processed cocoa powder gives the cake a deep, smooth chocolate flavor without bitterness and helps create a rich, dark color and ultra-fudgy texture. It’s my top choice for this recipe, but if you only have natural cocoa powder, you can use it. The cake will just taste slightly sharper and look a bit lighter in color.
Espresso Powder: This is optional, but I highly recommend using it. You won’t taste coffee in the finished cake. Instead, it subtly enhances and deepens the chocolate flavor, making it taste richer and more intense without overpowering it.
Other Ingredients Needed: Vanilla extract, kosher salt, unsalted butter.
Optional Garnish Ideas: Extra cocoa powder, whipped cream, fresh berries, flaky sea salt.

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Plated slice of flourless chocolate cake topped with cocoa powder, served with whipped cream and fresh raspberries on a decorative plate.

Recipe Testing Notes

I had 4 different versions of this Flourless Chocolate Cake recipe that I tested. Most significantly, I tried one version where I whipped the egg whites and another version without whipping them.
The version without beaten egg whites yielded a cake that was very rich and almost ganache-like, especially when chilled. While this wasn’t necessarily a bad thing, it wasn’t the texture I was hoping for.
The version where I did whip the egg whites yielded a thin, delicate crust and an interior that tasted like a cross between a dense brownie and chocolate mousse. It’s the version that consistently gave me the best results and is what I’ve written up here in this post.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Chocolate and butter in a mixing bowl before melting, shown alongside the same mixture fully melted and smooth.

Melt the Chocolate

Melt the chocolate and butter together until completely smooth, then stir in the olive oil. Let the mixture cool slightly so it doesn’t scramble the eggs when they’re added later.

Egg whites in a bowl shown before whipping and after being beaten to soft, glossy peaks.

Whip the Egg Whites

Beat the egg whites until foamy, then slowly add the sugar and continue whipping until soft, glossy peaks form. The egg whites should hold their shape but still look smooth and pillowy, not stiff or dry.

Collage showing the mixing process for flourless chocolate cake: melted chocolate with butter and olive oil, an egg yolk being added and whisked in, cocoa powder and sugar added to the bowl, the mixture being whisked until thick and grainy, and the finished smooth chocolate batter fully combined.

Build the Chocolate Batter

Whisk the egg yolks into the cooled chocolate mixture one at a time, then add the cocoa powder, sugar, vanilla, salt, and espresso (if using). The batter will look thick and slightly grainy at first, which is completely normal.

Whipped egg whites added to the chocolate batter and gently folded in until lightened and smooth.

Fold in the Egg Whites

Start by stirring a small scoop of whipped egg whites into the batter to loosen it, then gently fold in the remaining whites in two to three additions. Use slow, gentle motions to keep as much air in the batter as possible.

Collage showing baking and serving stages of flourless chocolate cake: chocolate batter spread evenly in a springform pan before baking, the cake fully baked with a cracked top and sunken center, and the finished cake sliced and served on a decorative platter dusted with cocoa powder.

Bake, Cool, Serve

Bake until the edges are set and the center is just slightly soft, then let the cake cool completely — it will sink as it cools and that’s exactly what you want. Chill before slicing for the best texture, then serve with cocoa powder, whipped cream, or fresh berries.

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Slice of flourless chocolate cake dusted with cocoa powder, served with whipped cream and fresh raspberries on a vintage floral plate with a fork.

Expert Tips

Springform Pan: I recommend using a springform pan because the cake is delicate and dense so inverting can be tricky. When I used my 8-inch round cake pan, it was more challenging to invert. So I highly recommend an 8-inch springform pan instead.
Use a High Quality Chocolate: It’s obvious that chocolate is the main flavor in this cake. Use a high-quality bittersweet or semisweet chocolate bar (not chocolate chips) for the smoothest melt and richest flavor. It makes a difference, I promise!
Let Melted Chocolate Cool: If the melted chocolate mixture is too warm when you add the egg yolks, it can scramble them. Let it cool just until warm to the touch before whisking in the yolks.
Proper Whip Time for Egg Whites: Do not over-whip the egg whites! You’re looking for soft to medium peaks that are glossy and smooth. If the egg whites are whipped too stiff or dry, they will be harder to fold in and can mess up the texture of the cake.
Fold Gently: When folding the whipped egg whites into the chocolate batter, use slow, gentle motions and stop as soon as no white streaks remain. Overmixing will deflate the batter and affect the final texture.
Bake Time: Bake until just set. The edges should be set, but the center should still look slightly soft. Overbaking will dry out the cake and take away that fudgy, melt-in-your-mouth texture.
Expect the Cake to Sink: This cake will puff up in the oven and then sink as it cools. That’s normal and exactly what should happen with a Flourless Chocolate Cake. The sunken center is part of its signature look and texture, so don’t panic!
Chill Time: Do not rush the chill time for this cake! Chilling is what gives you those clean, pretty slices and also transforms the texture into the desired texture. This is what I found:
- Warm, out of the oven → very soft, almost custard-like
- Room temperature → fudgy and sliceable
- Chilled in the fridge → dense, truffle-like classic Flourless Chocolate Cake that melts on your tongue
Removing the Cake From Pan: Once the cake has cooled and chilled, run a thin knife around the edge of the pan before opening the springform. This helps release the cake cleanly and prevents cracks along the sides.

Overhead view of a flourless chocolate cake with multiple slices cut, garnished with cocoa powder and fresh raspberries on a metal cake stand.

Storage / Freezing

To store: Once the cake is fully cooled and chilled, cover it tightly and store it in the refrigerator for up to 4–5 days. Flourless Chocolate Cake actually improves in texture after chilling, becoming denser and more truffle-like over time.
To freeze (whole cake): After the cake has cooled and chilled completely, wrap it tightly in plastic wrap, then a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
To freeze (slices): For easy make-ahead portions, slice the cake once chilled, then wrap individual slices tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw slices in the refrigerator or at room temperature.
Before serving: For the best flavor and texture, let the cake or slices sit at room temperature for about 15 minutes before serving. This softens the texture slightly and brings out the chocolate flavor.

FAQs

Can I make this cake ahead of time?

Yes. This cake is actually best made ahead since it needs time to chill. You can make it 1–2 days in advance and store it covered in the refrigerator until ready to serve.

Why did my cake sink in the middle?

No need to be disappointed… This is completely normal for flourless chocolate cake! The cake puffs up while baking and then sinks as it cools, creating that dense, fudgy interior it’s known for.

Can I bake this cake in a regular cake pan?

You can, but a springform pan is strongly recommended. This cake is delicate and dense, and inverting it from a regular pan can be tricky. A springform pan makes removal much easier and helps keep the cake intact. Trust me, I’m speaking from experience 😉

Will this cake taste like coffee if I use the espresso powder?

Nope! Espresso powder enhances and deepens the chocolate flavor without making the cake taste like coffee. It’s optional, but I highly recommend it.

Is this cake gluten-free?

You betcha! Since the recipe doesn’t use flour, it is naturally gluten-free. Just be sure to check that your chocolate and cocoa powder are certified gluten-free (if your allergy is severe).

Side view of a single slice of flourless chocolate cake resting on a cake server, highlighting the rich, dark chocolate crumb and smooth texture.

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