Ingredients You’ll Need
(Serves 10–12)
- 8 oz (225g) high-quality dark chocolate (60–70% cacao), chopped
- ¾ cup (1½ sticks / 170g) unsalted butter, cubed
- ¾ cup (150g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- Pinch of salt
- Optional: Espresso powder (½ tsp to deepen chocolate flavor)
- For serving: Fresh berries, whipped cream, or raspberry coulis
Pro Tips:
- Use good chocolate—it’s the star! (Ghirardelli, Valrhona, or Lindt work beautifully.)
- Room-temperature eggs whip better for structure.
- Line your pan with parchment—this cake is delicate when warm.
Step-by-Step Instructions (Silky, Rich, Foolproof)
1. Prep & Preheat
- Preheat oven to 375°F (190°C).
- Grease a 9-inch springform pan and line the bottom with parchment.
2. Melt Chocolate & Butter
- In a heatproof bowl, combine chocolate and butter.
- Melt over a double boiler (or in microwave in 30-second bursts), stirring until smooth. Cool 5 minutes.
3. Whisk in Sugar & Eggs
- Whisk sugar into the chocolate mixture.
- Add eggs one at a time, whisking well after each.
- Stir in vanilla, salt, and espresso powder (if using).
4. Bake to Perfection
- Pour batter into prepared pan.
- Bake 22–28 minutes, until edges are set but center still jiggles slightly.
- Do not overbake—it firms as it cools.
5. Cool Completely
- Let cool in pan 1 hour, then refrigerate at least 2 hours (or overnight).
- Run a knife around the edge before releasing the springform.
Serving Suggestions
- Dust with powdered sugar or cocoa powder
- Top with fresh raspberries or a berry compote
- Drizzle with warm chocolate sauce or caramel
- Serve with lightly sweetened whipped cream
Pair with: espresso, red wine, or a glass of cold milk
Frequently Asked Questions
Q: Is this cake keto-friendly?
A: It can be! Use sugar-free dark chocolate and erythritol-based sweetener—but texture may vary slightly.
Q: Why did my cake crack on top?
A: Normal! A slight crack is expected. For smoother top, avoid overmixing and don’t open the oven early.
Q: Can I make it dairy-free?
A: Yes—substitute butter with refined coconut oil and use dairy-free dark chocolate.
Q: Can I freeze it?
A: Absolutely! Wrap tightly and freeze for up to 2 months. Thaw in fridge overnight.
A Dessert Worthy of Royalty
This Flourless Chocolate Cake isn’t just dessert—it’s an experience. It’s what you serve when words aren’t enough: for anniversaries, celebrations, apologies, or “just because you matter.”
So melt that chocolate, whisk with care, and bake a cake that doesn’t just satisfy—it astonishes.
Because when it comes to chocolate, you deserve the crown jewel.
Have you made flourless chocolate cake before? Do you serve it plain or with berries?
Share your favorite way in the comments! And if this recipe just upgraded your dessert game, pass it on to a fellow chocolate lover who believes in the power of pure, unadulterated cocoa. 
