Flourless Chocolate Cake

Calling all chocolate lovers: here’s the ULTIMATE fudgy and rich flourless chocolate cake! Paired with tangy raspberry compote, it’s decadent perfection.

Get ready for the ultimate celebration dessert for a chocolate lover. Flourless chocolate cake! Most of the recipes you’ll find here are healthy recipes. But Alex and my “healthy” diet includes all things in moderation: including cake! This decadent flourless chocolate cake is meant for that occasional celebration, like Valentine’s Day or birthdays (we made it for mine). Rich and fudgy, dense and dark chocolaty, it’s a chocolate lover’s dream cake. Top it with this easy raspberry compote for a sweet tart pairing that cuts the sweetness of the cake perfectly.

What makes this the best flourless chocolate cake?

This flourless chocolate cake treat food, defined! You’ll won’t even want another piece, because it’s that satisfying. Here’s what makes this the very best gluten-free chocolate cake:

It’s fudgy, not cake-y. This one is so rich it’s almost more like fudge than cake. (It’s my favorite cake texture!) Chill it for 1 hour before serving to get the fudgiest consistency.
It’s ultra chocolaty. Dark or process cocoa powder makes an even more dark chocolaty flavor. Yep, this is desired for major chocolate lovers!
It’s sweetened with maple syrup. This dessert uses maple syrup instead of refined sugar to add to the chocolate. There’s still lots of sugar, of course! But it’s a gentler sweetness that’s all natural.
It’s easy to make & saves well. All you have to do is melt chocolate, then stir all the batter ingredients together and bake! Unlike many cakes which are best the day of making, this cake also saves well! You can refrigerate for a few days and it tastes just as good, or even freeze it (see below).

Take it over the top with raspberry compote!

Take this flourless chocolate cake over the top: make this Raspberry Compote while it bakes! The raspberry sauce is the perfect pair because it’s sweet tart and cuts the deep fudgy texture of the cake. It takes about 15 minutes total to whip up. Here’s what’s great about this sauce:

It’s got a lovely texture and tangy flavor. You don’t even need to strain this sauce; just simmer until it’s done!
You can use frozen berries. No need to splurge on fresh berries for this one. Frozen taste just as good!
Leftovers work for oatmeal, pancakes and more. Got leftover compote? Use it to drizzle over ice cream, cheesecake, oatmeal, pancakes, or waffles.

Dutch process vs regular cocoa powder — Dutch process cocoa powder vs. regular cocoa powder

What’s Dutch process cocoa powder?

Dutch process cocoa powder is the type of cocoa powder used in this recipe. But what is it?

Dutch process cocoa powder is like a dark chocolate version of cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor.
Where to buy it? You should be able to find dark chocolate or Dutch process cocoa powder at your local grocery store, next to the regular cocoa powder.
You can also find Dutch process cocoa powder online. Here are the two brands we’ve used and liked: Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

Another recipe that uses Dutch process cocoa powder? Our popular Healthy Chocolate Pudding Snack and our “Bliss Bites” (Healthy No-Bake Cookies).

What’s a bain marie? Why use one?

This recipe has an option for a water bath, also called a bain marie. A bain marie is the French term for hot water bath, what you’d say if you went to culinary school! A hot water bath is used to cook foods with a uniform heat, and helps them to set properly. Our Cherry Cheesecake recipe uses a hot water bath to get it perfectly cooked.

Does this flourless chocolate cake need a bain marie? Yes and no. Sometimes a flourless chocolate cake can come out with a lightly drooped middle. To prevent against this, we used a water bath. But it doesn’t affect the texture or flavor of the cake: just the look! So if you don’t care about the look and want to skip this step: go right ahead! You’ll be covering it up with raspberry compote anyway!

Make ahead and storage instruction

This cake is wonderful because it’s easy to make ahead and stores well. Here’s what you can do:

Refrigerate at least 1 hour before serving! This helps to set the fudgy texture. It gives you the flexibility to make ahead and then just refrigerate until you’re ready to serve.
Refrigerate for up to 3 days. Cover with aluminum foil or wrap in plastic, and this cake stores for up to 3 days refrigerated! It tastes just as good days later.
Freeze for up to 1 month. One time I wrapped this cake in plastic wrap and drove it 10 hours to Minnesota, where I’m from. We defrosted it in the refrigerator and it tasted great topped with berries!

When to serve flourless chocolate cake

Save this cake for celebrations! Because it’s pretty rich and filling, we suggest that you use it for special occasions like:

A birthday cake (it was mine!)
Valentine’s Day dessert
Engagement party
Dinner party dessert
Anniversary dessert

Desserts for chocolate lovers!

As you may have sensed, I’m a major chocolate lover. If you are too (hi!), we’ve got a few desserts that are all about this tasty treat. Here are our favorite chocolate desserts:

Vegan Chocolate Cake This decadent vegan chocolate cake features a vegan chocolate buttercream filling and a shiny dark chocolate ganache. Wow.
Favorite Gluten Free Chocolate Cake This gluten free chocolate cake recipe comes out so rich and chocolaty, no one would guess it’s a gluten and dairy free dessert!
Healthy Chocolate Pudding Snack Here’s a lighter option! This pudding tastes rich and chocolaty, but it’s just Greek yogurt, cocoa powder and maple syrup. And it’s made in 2 minutes!

This flourless chocolate cake recipe is…

Vegetarian and gluten-free. For plant-based, dairy-free and vegan, try Vegan Chocolate Cake.