There’s something so elegant about the simplicity of this flourless chocolate cake recipe. Sometimes called a chocolate torte, it’s a Passover and Valentine’s Day staple for good reason—not to mention an ideal choice for gluten-free dinner parties. With just five ingredients, desserts don’t get much simpler, especially because this fudgy single-layer dark chocolate cake comes together in 45 minutes or less.
Because the recipe is so simple, the rich chocolate flavor will directly reflect the quality of your ingredients. We recommend buying the best bittersweet chocolate and cocoa powder you can afford. Opt for chocolate bars or baking wafers, not chocolate chips, which have stabilizers that will adversely affect the cake’s texture.
This sophisticated cake is exceptional served on its own, but you can always take liberties: Add a dash of vanilla extract or a scoop of instant espresso powder (about 1 tsp. of either). We like a final dusting of cocoa, but if you prefer a sweeter dessert, you can dust it with powdered sugar instead (make sure it’s certified gluten-free if that’s a concern). Go a step further by adding a dollop of whipped cream and a handful of fresh raspberries, a drizzle of melted chocolate ganache, or a scoop of Coconut Lime Sorbet or another favorite ice cream.
Recipe information
Total Time
45 minutes
Yield
Makes one 8-inch cake (12-16 servings)
Ingredients
Preparation
Step 1
Place rack in center of oven; preheat oven to 375°F. Butter an 8-inch round cake pan, line bottom of pan with a round of parchment paper, and butter paper.
Step 2
Melt ½ cup (4 oz.) fine-quality bittersweet chocolate, chopped and 8 Tbsp. (1 stick) unsalted butter in a double boiler or heatproof bowl set over a saucepan of barely simmering water (do not let mixing bowl touch water), stirring occasionally until smooth.
Step 3
Remove from heat and whisk in ¾ cup (150 g) sugar to combine. Add 3 large eggs and whisk until no streaks remain. Sift ½ cup (42 g) unsweetened cocoa powder over chocolate mixture and whisk until just combined. Pour cake batter into prepared pan and bake until top has formed a thin crust, about 25 minutes. Cool cake in pan on a wire rack 5 minutes, then invert onto a serving plate.
Step 4
Sift additional cocoa powder on top of cake and serve with sorbet if desired.
Do ahead: Cake can be baked 1 week ahead (let cake cool completely, then store in an airtight container at room temperature).
Editor’s note: This flourless chocolate cake recipe was first printed in the November 1997 issue of ‘Gourmet.’ Head this way for more of our favorite gluten-free dessert recipes →
Leave a Review
Reviews (497)
Back to TopEasy and delicious! Great with strawberries.
Anonymous
1/16/2023
This is super easy and rich. A chocolate lovers delight. Must use 8” pan
Easy elegant dessert
Southampton
7/1/2023
Absolutely great. Loved it. I baked it for my aunt who needs to eat gluten-free, but everyone else liked it too. This is going into the rotation as one of the family favorites.
Anonymous
Northern Virginia
11/24/2023
Added salt and vanilla! Deeply chocolaty and a huge hit.
Anonymous
New York
4/27/2024
This is one of the best and easiest flourless chocolate cakes that I have ever made. I have made it a number of times and receive rave reviews every time I have made it.
Ricki Lee Gafter
San Jose, CA
4/11/1999
This was very easy to make and tasted delicious. I definitely plan to make it again. Next time I won't invert it though -- why serve the ugly side up? I sifted powdered sugar over the end product and served it with cinnamon whipped cream. Yummy!
Anonymous
New York
9/1/1999
This was very easy to make and tasted delicious. I definitely plan to make it again. Next time I won't invert it though -- why serve the ugly side up? I sifted powdered sugar over the end product and served it with cinnamon whipped cream. Yummy!
Anonymous
New York
9/1/1999
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