Naturally gluten-free

Rich Flourless Chocolate Cake

Recipe Snapshot



Total Time

55 minutes




Preheat an oven, then butter a 9-inch springform pan on all sides. Line with enough parchment paper to hang over the sides generously (this will make it easier to remove later).

Prepare the pan


Place chocolate and butter in a large microwave-safe bowl, then heat on high in 30 second increments, stirring after each addition, until both the butter and chocolate are completely melted. Let cool slightly.

Melt chocolate and butter


Place egg whites in the bowl of a stand mixer, then whisk until soft peaks form. With the mixer on low, slowly pour in sugar, then continue whisking until the egg whites are glossy and have stiff peaks.

Beat the egg whites


To the cooled chocolate mixture (it must be cool or you’ll scramble the eggs!), whisk in the remaining sugar until smooth. Next, whisk in egg yolks,  vanilla extract, espresso powder, and a pinch of Kosher salt.

Add the egg yolks


Gently fold the egg white mixture into the chocolate mixture in 3 additions, being sure that the egg whites are fully incorporated before adding more. Try hard not to deflate the egg whites as you fold them into the batter.

Fold in the egg whites


Pour the flourless cake batter into the prepared pan, then smooth into a flat layer with an offset spatula. Bake until the cake has puffed up and a cake tester inserted into the center comes out clean. 

Bake, then serve!


The cake can be enjoyed warm, room temperature, or cold. I prefer it warm, but it will slice more neatly if allowed to cool (you can then reheat individual slices in an oven or microwave). Dust with cocoa powder and serve with lightly whipped cream (or creme fraiche) and berries.

For serving:


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