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.