Flourless Chocolate Cake

Name: Flourless Chocolate Cake
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Western
Ingredients: 1½ cups dark chocolate chips, see notes for chocolate selection; 120 g (1 stick) unsalted butter, melted; ¾ cup white sugar; 3 large eggs, at room temperature, 60 g/2 oz each or more; 1 tsp vanilla; ¼ cup cocoa powder, sifted, preferably Dutch-processed; ½ tsp baking powder; 2 cups almond meal / almond flour, or hazelnut flour

A cocoa-dusted flourless chocolate cake with one slice cut out. — Flourless chocolate cake with a thin cocoa-dusted top.

A moist, fudgy chocolate cake made with almond meal, with a thin crackly top and no need to beat egg whites.

By Cookin' KitchenOctober 27, 2026

Be the first to rate it Leave a comment

Total: 1 hour 5 minutes
Servings: 10 servings

Prep: 10 minutes
Cook: 45 minutes
Rest: 10 minutes
Total: 1 hour 5 minutes
Servings: 10

Jump to recipe

Recipe

Flourless Chocolate Cake

A moist, fudgy chocolate cake made with almond meal, with a thin crackly top and no need to beat egg whites.

Cookin' · https://cookin.club/recipes/flourless-chocolate-cake

Prep: 10 minutes
Cook: 45 minutes
Rest: 10 minutes
Total: 1 hour 5 minutes
Servings: 10

Cook modeKeeps your screen awake while you cook.

Ingredients

10 servings

For 10 servings

1½ cups dark chocolate chips, see notes for chocolate selection
120 g (1 stick) unsalted butter, melted
¾ cup white sugar
3 large eggs, at room temperature, 60 g/2 oz each or more
1 tsp vanilla
¼ cup cocoa powder, sifted, preferably Dutch-processed
½ tsp baking powder
2 cups almond meal / almond flour, or hazelnut flour

Equipment

Oven
20 cm/8-inch springform pan
Microwave
Whisk
Wooden spoon
Skewer
Wire rack

Instructions

Step 1: Preheat the oven to 180°C/350°F (160°C fan).
Step 2: Butter and line a 20 cm/8-inch springform pan.
Step 3: Melt the chocolate and butter in the microwave in 30-second bursts, stirring between bursts until smooth.
Step 4: Whisk in the sugar. Add the eggs and vanilla, whisking well until combined.
Step 5: Switch to a wooden spoon. Add the cocoa powder, baking powder and almond meal, then fold until just combined.
Step 6: Pour the batter into the pan and bake for 45 minutes, until the top has a thin crust and a skewer comes out clean, not smeared with batter.
Step 7: Cool the cake in the pan for 10 minutes, then remove the sides. Cool completely on a rack before carefully removing the base.
Step 8: Dust with cocoa powder and serve. Strawberries and a dollop of cream are optional.

Notes

Use chocolate from the baking aisle; eating chocolate may not melt smoothly enough. Small chocolate pieces can be measured by volume, but weigh a block or large buttons or melts.

Room-temperature eggs make the batter more pourable. If you use refrigerator-cold eggs, the batter will be thicker but will still work; the cake may need an extra 5 minutes in the oven.

The cake keeps for 4–5 days in an airtight container at room temperature. Refrigerate it if the weather is very hot, and serve it at room temperature.

The cake is sturdy enough to use for a layer cake. Double the recipe and bake it in separate pans.

Nutrition per serving

Calories: 369 kcal
Fat: 26 g
Saturated fat: 13 g
Carbohydrates: 30 g
Sugar: 21 g
Fiber: 3 g
Protein: 8 g
Sodium: 41 mg
Cholesterol: 63 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This flourless chocolate cake is made with almond meal and baking powder for a moist, fudgy crumb and a thin crackly top. The batter comes together without beating egg whites.