Valentine’s Day is all about indulgence, and this fluffy flourless chocolate cake is the perfect treat to show your love.
With just a handful of ingredients like rich cocoa and eggs, this cake delivers a luxuriously decadent yet light texture that melts in your mouth.
It’s naturally gluten-free, making it an easy choice for anyone avoiding gluten without sacrificing flavor.
I first made this cake for a special occasion, and my husband—who’s a big fan of buttery Linzer Cookies—declared it might just be better.
The secret is in the technique: whipping the egg whites to soft peaks for a super fluffy cake.
This dessert has been a hit at every gathering, and it’s no surprise—it’s simple, flavorful, and the perfect way to end a Valentine’s dinner. Whisk up this cake and watch it win hearts.
What’s So Great About This Dish?
- Light as a Cloud: I was shocked by how airy the cake turned out—it’s proof that you don’t need flour for structure.
- Deep Chocolate Flavor: The cocoa shines through beautifully without being overly sweet, making it a true treat for chocolate lovers.
- Naturally Gluten-Free: No need for specialty flours or complicated substitutes.
- Quick and Simple: With just a handful of ingredients, it’s easier than making a batch of cookies.
- Crowd-Pleasing: Even those who aren’t gluten-free absolutely adore it.
Fluffy Flourless Chocolate Cake Recipe
Equipment
- 8-Inch Round Cake Pan
- Wire Cooling Rack
Ingredients
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ tsp Salt
- 1 tsp vanilla extract
- 3 large eggs slightly beaten
- ½ cup Dutch process cocoa powder
For the chocolate ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup heavy cream
Instructions
- Preheat your oven to 375°F. Grease an 8-inch round cake pan with nonstick cooking spray.
- Cut a piece of parchment paper to fit the pan's bottom. Place the parchment in the pan and give it a spray. Set it aside.
- In a big microwavePour your fantastic batter into the prepared pan.-safe bowl, put chocolate and butter. Heat for about a minute until the butter melts and the chocolate is soft.
- Stir it until it's smooth. If needed, reheat in 10-second bursts, stirring each time. Add sugar, salt, and vanilla extract. Give it a good stir.
- Add the eggs and stir until smooth. Toss in the cocoa powder and stir until just combined. No over-mixing here!
- Pour your fantastic batter into the prepared pan.
- Bake for 25 minutes or until the top gets a thin crust and the center hits 200°F on an instant-read thermometer.
- Let the cake cool on a wire rack for 10 minutes. Loosen the edges with a butter knife.
- While the cake chills, make the chocolate ganache. Combine chocolate and cream in a medium microwave-safe bowl.
- Heat until the cream is super hot (30 seconds to start, but check as needed).
- Remove, stir until the chocolate melts, and it's silky smooth.
- Spread the chocolate ganache evenly over the cooled cake. Let it set for a few hours. Speed things up by popping it in the fridge.
- Cut the cake into slices. Sprinkle with powdered sugar and add raspberries if you fancy. Top it off with whipped cream or ice cream for an extra treat.
Nutrition
What to Serve with Flourless Chocolate Cake?
