Flourless Chocolate Cake

"Flourless Chocolate Cake"
-- @jessiesheehanbakes

A Note from Feedfeed

This flourless cake, featuring both chocolate and cocoa, is rich! It's perfect for those following a gluten free diet and those who don't have many baking tools available. There is no need for a standmixer or any fancy tools, just a bowl and a rubber spatula! 

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  • Recipe Card
Prep time 20mins
Cook time 35mins

Recipe Card


  • 2 sticks unsalted butter
  • 9 ounces semisweet chocolate, chopped
  • 2 teaspoons espresso powder
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla pasta or vanilla extract
  • 6 large eggs
  • Flaky sea salt for sprinkling, optional


  • Step 1

    Preheat the oven to 375 degrees F and spray or butter an 8" cake pan. Place a circle of parchment paper on the bottom of the pan, and spray or butter the paper. set aside.

  • Step 2

    Place the butter, chocolate and espresso powder in a large mixing bowl over a pot of simmering water, over low to medium heat. Gently stir with a rubber spatula until the butter and chocolates have melted.

  • Step 3

    Remove the mixing bowl from the stovetop, and add the sugars all at once, whisking until the sugars have been fully incorporated. Add the paste and then the eggs one at a time, breaking up each egg with your whisk, before gently whisking the egg into the chocolate mixture. To do this: rotate the bowl with your left hand counterclockwise, while your right hand drags the whisk through the batter from the top of the bowl to the bottom. Continue whisking in this manner until each egg has been fully incorporated: the whites can be a bit hard to break up and blend (although room temp eggs will blend more easily). However, do not be tempted to start whisking more aggressively. The texture of the cake benefits immeasurably from a slow and steady hand.

  • Step 4

    Pour the batter in to the prepared pan. Place it on the middle rack of the oven and bake it for 30 to 35 minutes, rotating the cake after 15 minutes. Begin checking on it at 30 minutes: at this point the middle of the cake may still be a bit wobbly, although the top should be quite crackly. Continue checking on the cake every minute or so until the center wobbles just the tiniest bit, if at all.

  • Step 5

    Remove the cake to a cooling rack, sprinkle with flaky sea salt, if using, and let it sit for 10 minutes. Flip the cake from the pan and invert it on to another rack to let cool completely. The cake can be eaten the day it is made but benefits from a night in the fridge or freezer, carefully wrapped in a sheet of plastic wrap, and, if frozen, a sheet of tin foil, as well. Serve slices with a dollop of creme fraîche.