1. Can I use chocolate chips instead of baking chocolate?

While it’s possible, it’s not recommended . Chocolate chips contain stabilizers that prevent smooth melting, which can affect texture. Baking bars (like Ghirardelli or Baker’s) give you that silky, luscious consistency needed for this cake.

2. Is this flourless chocolate cake really gluten-free?

Yes! This recipe is naturally gluten-free since it contains no flour or wheat-based ingredients . Just be sure to check your chocolate and cocoa powder labels to confirm they’re certified gluten-free if needed.

3. Can I make it dairy-free?

Absolutely. Swap the butter for refined coconut oil and use chilled coconut cream in place of heavy cream for the topping. It will slightly alter the flavor but still be rich and delicious.

4. Can I freeze flourless chocolate cake?

Yes! After cooling and inverting, wrap the cake in two layers of plastic wrap and one layer of foil. Freeze for up to 3 months . Thaw overnight in the refrigerator and bring to room temp before serving.

5. Why did my cake crack?

Slight cracking on top is completely normal —it’s caused by steam and expanding eggs. It usually flattens as the cake cools and doesn’t affect the taste or texture.

Flourless Chocolate Cake Recipe: 7 Secrets for a Fudgy Favorite

Name: Flourless Chocolate Cake Recipe: 7 Secrets for a Fudgy Favorite
Prep time: 15 min
Cook time: 30 min
Total time: PT-487739H52M53S
Cuisine: Gluten‑free
Ingredients: ½ cup (8 Tbsp; 113 g) unsalted butter; 6 oz (170 g) high-quality semi‑sweet chocolate, finely chopped; ⅔ cup (135 g) granulated sugar; 2 tsp espresso powder; 1½ tsp pure vanilla extract; 4 large eggs, room temperature; ⅓ cup (27 g) unsweetened cocoa powder (natural or Dutch-process); ⅛ tsp salt; Optional: ½ tsp baking powder; 1 tsp espresso powder; 1 tsp warm water; 1 cup (240 ml) cold heavy whipping cream; 3 Tbsp (22 g) confectioners’ sugar (or up to ¼ cup for extra sweetness); 1 Tbsp (6 g) unsweetened cocoa powder; Optional garnish: fresh raspberries, powdered sugar dusting

Description

A luxuriously rich, fudgy one‑bowl dessert that’s naturally gluten‑free. This flourless chocolate cake delivers deep chocolate flavor, moist texture, and effortless wow factor—especially when topped with mocha whipped cream.

Ingredients

½ cup (8 Tbsp; 113 g) unsalted butter
6 oz (170 g) high-quality semi‑sweet chocolate, finely chopped
⅔ cup (135 g) granulated sugar
2 tsp espresso powder
1½ tsp pure vanilla extract
4 large eggs, room temperature
⅓ cup (27 g) unsweetened cocoa powder (natural or Dutch-process)
⅛ tsp salt
Optional: ½ tsp baking powder

Mocha Whipped Cream:

1 tsp espresso powder
1 tsp warm water
1 cup (240 ml) cold heavy whipping cream
3 Tbsp (22 g) confectioners’ sugar (or up to ¼ cup for extra sweetness)
1 Tbsp (6 g) unsweetened cocoa powder
Optional garnish: fresh raspberries, powdered sugar dusting

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Instructions

Prepare pan & oven: Preheat oven to 350°F (177 °C). Grease an 8‑inch round cake pan, line with parchment paper (also greased).
Melt chocolate & butter: Melt butter and chopped chocolate in a heat‑proof bowl using 20‑second microwave bursts (or double‑boiler), stirring until smooth. Cool 2–3 minutes.
Mix batter: Whisk in sugar, espresso powder, and vanilla. Add eggs one at a time. Stir in cocoa powder, salt, and optional baking powder until just combined.
Steam bath setup: Place a large metal pan (not glass) with ~2 inches of boiling water on the bottom oven rack. Immediately slide your cake pan onto the center rack.
Bake: Bake ~30 minutes until edges are set and a toothpick comes out clean or with moist crumbs (start checking at 25 minutes).
Cool & invert: Cool in pan for 10 minutes. Run a knife around the edge, invert onto a plate, and refrigerate 1–2 hours before serving.
Make mocha whipped cream: Dissolve espresso powder in warm water; let cool. Whip cream with sugar, cocoa, and espresso mixture until medium peaks form.
Serve: Top cake with whipped cream, dust with powdered sugar, and garnish with raspberries if desired.

Notes

Use quality baking chocolate—not chips—for better texture.

Optional baking powder adds slight lift but still yields a dense cake.

Steam bath ensures a super moist cake.

Store refrigerated up to 5 days.

Freeze wrapped in 2 layers plastic + foil for up to 3 months; thaw overnight in fridge.

Prep Time: 15 min
Cook Time: 30 min
Category: Dessert / Cake
Method: Baking (steam bath)
Cuisine: Gluten‑free

Nutrition

Serving Size: Estimate per 70 g serving
Calories: ~240 kcal
Sugar: ~20 g
Sodium: ~200 mg
Fat: ~14 g
Saturated Fat: ~8 g
Unsaturated Fat: ~6 g (calculated)
Trans Fat: 0 g
Carbohydrates: ~27 g
Fiber: ~2 g
Protein: ~3 g
Cholesterol: ~50 mg