Chocolate Flourless Cake

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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 20 min
  • Yield: 10 to 12 servings
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1 cup (2 sticks) unsalted butter, plus more for the pan

1 cup unsweetened cocoa powder, plus more for dusting 

8 ounces bittersweet chocolate, chopped 

1 1/2 cups granulated sugar 

6 large eggs 

Powdered sugar, for dusting 

Cinnamon ice cream, for serving 


  1. Preheat the oven to 350 degrees F.
  2. Lightly butter the bottom and sides of a 10-inch springform pan. Dust the bottom and sides with the cocoa, shaking to remove excess.
  3. Combine the bittersweet chocolate and butter in a large microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 1 minute. (Alternatively, melt in a small metal bowl set over a saucepan of simmering water, stirring until smooth). Let cool slightly. Whisk in the granulated sugar. Whisk in the eggs 1 at a time, whisking well after each addition. Sift the remaining 1 cup cocoa over the mixture and whisk until just combined.
  4. Pour the batter into the prepared pan and bake until just barely set, around 30 minutes. Transfer to a wire rack; let cool for 10 minutes. Run a knife around the edges to loosen and remove sides. Remove to a serving platter and let cool completely. Dust with powdered sugar. Serve with cinnamon ice cream.
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