Classic Flourless Chocolate Cake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Easy

A dense, fudgy chocolate cake made from just chocolate, butter, sugar and eggs, with a thin crackly top. It is naturally gluten-free. Makes 10 slices in about 2 hr 48 min.

Prep 20 min

Cook 28 min

Cooling 2 hr

Total 2 hr 48 min

Yield 10 slices

Diet Gluten free

Ingredients

Adjust yield

slices

7 oz (200 g)bittersweet chocolate, chopped
⅔ cup (150 g)unsalted butter
⅔ cup (120 g)granulated sugar
4 (200 g)eggs, room temperature
4 tbsp (20 g)cocoa powder
1 tsp (5 ml)vanilla extract
1 pinchfine salt
2 tbsp (15 g)powdered sugar

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Instructions

Heat the oven to 350 F (175 C). Grease an 8 inch (20 cm) springform pan and line the base with parchment.
Melt the chocolate and butter together in a bowl over barely simmering water, stirring until smooth. Cool 5 minutes.
Whisk in the sugar, then the eggs one at a time until glossy.
Sift in the cocoa and salt and whisk in with the vanilla.
Pour into the pan and bake 25 to 28 minutes until the edge is set and the center has a slight wobble.
Cool in the pan on a rack for 1 hour, then chill 1 hour before releasing the ring.
Dust with powdered sugar and slice with a hot knife.

Tips

Do not overbake; the center firms as it cools.
Use good chocolate; it is the main flavor.
Cut with a knife dipped in hot water for clean slices.
Bake until the center reaches 160 F (71 C) to fully set the eggs.

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Recipe FAQ

How long does it take to make classic flourless chocolate cake?

Plan on 20 minutes of prep and 28 minutes of cooking, plus 2 hours to chill. The recipe makes 10 slices.

How should I store classic flourless chocolate cake?

Refrigerate up to 4 days; serve slightly warm or at room temperature.

Can I make classic flourless chocolate cake ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with whipped cream or coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

202 Calories / serving

14.3g Fat

17.0g Carbs

3.1g Protein

15.8g Sugar

Whole recipe (10 servings): ~2020 cal · 143g fat · 170g carbs · 31g protein · 158g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.