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Flourless Chocolate Cake Recipe Easy 5-Ingredient Decadent Dessert

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A rich, moist, and velvety flourless chocolate cake made with just five simple ingredients. Perfect for any occasion, this quick and easy dessert delivers deep chocolate flavor and a fudgy texture.

Ingredients

Scale
  • 8 ounces (225 grams) dark chocolate (70% cocoa), chopped
  • 1/2 cup (115 grams) unsalted butter, cut into pieces
  • 3/4 cup (150 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of salt (optional)
  • Coconut oil (optional, for dairy-free substitution)
  • 1 teaspoon espresso powder (optional, for deeper chocolate flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal. Set aside.
  2. Melt the chocolate and butter: Place chopped dark chocolate and unsalted butter in a heatproof bowl. Set over a pot of simmering water (double boiler) and stir gently until completely smooth. Alternatively, microwave in 20-second bursts, stirring in between to avoid scorching. Allow to cool slightly but don’t let it harden.
  3. Beat the eggs and sugar: In a large mixing bowl, whisk 4 large eggs with 3/4 cup (150 grams) of granulated sugar using an electric mixer on high speed. Beat until the mixture is thick, pale, and ribbons form when you lift the whisk—this usually takes about 5-7 minutes.
  4. Combine chocolate with eggs: Gently fold the melted chocolate-butter mixture into the whipped eggs. Use a spatula and combine carefully to avoid deflating the air you just whipped in. Add 1 teaspoon vanilla extract and a pinch of salt if desired, folding until just combined.
  5. Pour batter into pan: Transfer the batter into your prepared cake pan, smoothing the top with a spatula. The batter will be thick and glossy.
  6. Bake: Place in the preheated oven and bake for 25-30 minutes. The cake should have a thin crust on top but still look slightly moist in the center when poked with a toothpick—it shouldn’t come out completely clean.
  7. Cool and serve: Let the cake cool in the pan for about 15 minutes, then carefully run a knife around the edges and remove from the pan onto a serving plate. Serve slightly warm or at room temperature.

Notes

Do not overbake to keep the cake fudgy and moist. Whip eggs and sugar thoroughly to trap air for a velvety texture. Fold chocolate mixture gently to preserve air bubbles. Grease and line pan well to prevent sticking. Variations include adding espresso powder, orange zest, or nuts. For dairy-free, substitute butter with coconut oil.

Nutrition

Keywords: flourless chocolate cake, easy chocolate cake, gluten-free dessert, 5-ingredient cake, decadent chocolate dessert

Find it online: https://emmayum.com/flourless-chocolate-cake-recipe-easy-5-ingredient-decadent-dessert/