• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Recipe Search
    • Recipe Index
    • Bars & Brownies
    • Breakfast
    • Cakes
    • Cookies
    • Cupcakes
    • Frosting
    • Fruit Desserts
    • Muffins
    • One Bowl Desserts
    • Pies & Tarts
  • About Me
  • Food Photography
    • Work with Me
    • Classes and Workshops
  • Shop

Frosting & Fettuccine

Home » Recipes » Chocolate Cakes

Mar 26, 2020(last updated October 31, 2021)

Flourless Chocolate Cake

3.96 from 25 votes
BySam Adler
Jump to Recipe Print Recipe

This post might have affiliate links, please check out my full disclosure policy.

This flourless chocolate cake recipe has only 5 ingredients! Even without the flour it is still fluffy, spongey, and delicious- it’s almost like magic.

The top of a chocolate cake with 2 slices cut out. The cake has a cracked top and is dusted with confectioners sugar.

Perfect for passover or if you need a gluten free chocolate cake, this is the cake recipe you want. This cake is not keto-friendly though because of the sugar, but it is lower in carbs than your standard chocolate cake.

Flourless Chocolate Cake

You may have your doubts about how good this cake is- I mean cake without flour? Blasphemy.

But once you make this cake, I BET you will change your mind. The first time I made it I had my doubts too. Then my husband came home, took one bite and was like “wow this is really good”.

Wait what’s that? AN UNSOLICITED COMPLIMENT? That’s how you know this cake is good.

A women in a green shirt standing behind a table holding out a chocolate cake cut into slices

When you dig into this cake, expect a light, fluffy, and spongey cake. This is not dense at all!

All you need for this flourless chocolate cake is 5 simple ingredients you probably already have in your pantry:

  • butter
  • semi sweet chocolate
  • instant coffee
  • sugar
  • eggs

This cake can also be made dairy free using margarine and dairy free chocolate. It is also kosher for passover!

Type of chocolate

I use 8 ounces of semi sweet chocolate in this recipe. You can either use a baking bar or chocolate chips.

The best way to measure out the chocolate is if you have a kitchen scale. If you don’t, the amount you need is about 1 1/3rd cups of chopped chocolate or chocolate chips.

How to make

First prep your pan:

This cake is made in a 9″ springform pan. Line it with parchment paper or spray with baking spray. If you don’t have a springform pan don’t worry! You can make this in a 8″ or 9″ round cake pan or even a disposable cake tin! I do prefer to line it with parchment for any tin you use, it makes the clean up a breeze!

Next, melt the butter and the chocolate in a microwave safe bowl in the microwave, 30 seconds at a time. Make sure the bowl you are using is completely dry before you add the chocolate to it, otherwise the chocolate may seize up!

A glass bowl filled with melted chocolate

I use a pyrex 8″ bowl for this step. The reason I specify the size is because you will be adding in the whipped egg whites into this bowl and I have noticed that my whites tend to deflate less when I use a smaller size bowl rather than a larger one.

It might seem like the bowl is too small but it’s not!

Let the chocolate cool for 5 minutes.

Next separate the egg yolks from the eggs whites.

Make sure you do this carefully because if you get even the tiniest amount of yolk in your whites, it will not whip into those beautiful peaks you need.

Let me repeat- even the tiniest amount of fat in the whites will stop the whites from whipping. So make sure that your mixing bowl is also clean from any other uses!

Prepare one tablespoon of brewed instant coffee and add it to the chocolate along with the egg yolks. Whisk to combine.

Whipping the whites

Next whip the whites in a stand or hand mixer with the whisk attachment on high speed. Slowly add in the sugar around the edges of the bowl.

Don’t dump all the sugar in at once, it will be too heavy for the whites to whip up all that sugar at one time.

Whip until you see stiff peaks. It should take amount 1-2 minutes and should look like this:

A beater standing up with stiff peal egg white on the end

Time to fold in those egg whites!

How to fold egg whites

Always fold egg whites into the rest of your batter no matter what you are baking. Never the other way around or they will deflate.

The whole point of whipping egg whites is to create lightness and lift in your cakes. This is what takes the place of the flour. If they deflate the cake wont rise as high.

Using a spatula, take some egg whites and dump it on top of the chocolate mixture. Lightly dip the spatula into the middle of the batter and then go around the bowl folding and turning the spatula as you go. Not stirring.

whipped egg whited on top of chocolate batter in a glass bowl with a spatula sticking out

Keep doing the same motion- starting from the middle, bringing the spatula toward you. Then folding to the outer edges of the bowl until most of the white streaks are gone.

Watch me make this cake on IGTV and you can see the folding in action!

Continue this process until all the whites are folded in. The batter should be uniform in color and thick.

Chocolate cake batter in a parchment paper lined spring form pan

How to bake

To bake, pour the batter into the pan and bake on 300° F for 50-55 mins.

The top may or may not be cracked. The cake is done when the edges start to pull a little from the sides and the middle is no longer jiggly.

The cracked top of a chocolate cake in a springform pan lined with parchment paper.

Once you take it out of the oven it will start to deflate which will create beautiful rustic cracks.

How to serve:

Serve this cake with a dusting of powdered sugar. Use a small sifter to sift the sugar all over the top of the cake.

You can either serve it in the pan with the parchment paper, or lift it out carefully and serve on a cake plate.

The top of a chocolate cake with 3 slices cut out with cracked top and a dusting of confectioners sugar on top on a gray background with a fork next to it.

How to store this cake:

Ok I originally thought this cake was best eaten on the day of but having made it a few times now I realized I was wrong! The flavor of this cake keeps getting better day after day.

To store this cake, cover it lightly with plastic wrap and leave it on your countertop.

Disclaimer- If you cover it completely (like in a cake dome) then the crunchy meringue tops (totes my favorite part) will melt into the cake. To keep the crunchy top, make sure you leave a little spot open when you cover it in plastic wrap that lets a little bit of air in.

Don’t worry about the cake drying out. Because there is no flour it won’t get stale! Also just so you know, this does not need to be refrigerated and I don’t recommend freezing it.

A straight on photo on a slice of chocolate cake sitting on gray plates that have ruffled edges

Some tips on separating eggs:

  • You will need 3 bowls. 1 is your mixing bowl and 2 are small bowls.
  • Crack the egg, and pour it into your hand. Let the white drip from your fingers into one small bowl. Place the yolk into the other small bowl.
  • Pour the white into the mixing bowl and then repeat the process one at a time. Pour the egg white into the mixing bowl only after ensuring that no small yolk parts got mixed in.
  • This ensures that if you get a small amount of yolk into one of your whites, you wont ruin the rest of the egg whites you already cracked!
  • You can also crack the egg and separate the yolk from the white by pouring it back and forth between the cracked egg shells but this give you more of a chance of piercing the yolk and it running loose.
A mixing bowl with one egg white in it next to a small glass bowl with about egg white in it next to another glass bowl with egg yolks

Need more gluten free recipes?

  • Chocolate Ganache Tart– Also great for passover! Use Kosher for Passover/gluten free graham crackers.
  • Unicorn Bars– Make with gluten free Cheerios!

This post contains affiliate links which means that if you purchase something from these links, I make a small commission at no extra cost to you- this helps support my blog! Thank you!!!

FeedFeed
The top of a chocolate cake with 3 slices cut out with cracked top and a dusting of confectioners sugar on top on a gray background with a fork next to it.

Flourless Chocolate Cake

This flourless chocolate cake has 5 simple pantry ingredients, is gluten free and kosher for Passover.
3.96 from 25 votes
Print Pin Rate
Course: Cake, Cakes, Dessert
Cuisine: American
Keyword: gluten free chocolate cake, kosher for passover chocholate cake, light flourless chocolate cake, the best gluten free chocolate cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12 People
Calories: 238kcal
Author: Sam Adler

Equipment

  • Stand mixer
  • pyrex bowl

Ingredients

  • 1/2 cup unsalted butter or margarine
  • 8 oz semi sweet chocolate or chocolate chips About 1 1/3rd cups
  • 1 tbsp brewed instant coffee
  • 6 large eggs separated
  • 1/2 cup granulated sugar

Instructions

  • Preheat the oven to 300° F and line a 9” springform pan with parchment paper.
  • Melt the chocolate and butter together in a microwave safe bowl- preferably an 8’’ bowl- for 30 seconds at a time, mixing in between until the chocolate is completely melted. Cool. Prepare the tablespoon of instant coffee with hot water. Pour it into the chocolate and mix.
  • Separate the eggs by adding the whites into the mixing bowl of a stand or hand mixer, and the yolks into the chocolate mixture. Mix the chocolate mixture with a spatula until combined.
  • Using the whisk attachment whip the egg whites on high speed, pouring in the sugar slowly while whipping. Continue whipping until stiff peaks form. You know the whites are ready when you take the beater out, flip it upside down and the tip of the egg white can hold itself up.
  • Fold 1/3rd of the egg whites into the chocolate mixture at a time making sure not to deflate them. Fold until there are no white streaks left then continue.
  • Pour the batter into the springform pan and bake for 50-55 minutes until little cracks start to form on the top and the cake is no longer jiggly in the middle.
  • Cool and dust with confectioners sugar. Leave uncovered until serving.

Notes

You can use baking chocolate or chocolate chips
You can use a regular cake or tin pan if you don’t have a springform pan
The cracks may melt into the cake if you cover it completely. It wont get stale because there is no flour.
To make the brewed coffee use 1/2 teaspoon of instant coffee and top it with 1 tablespoon hot or boiling water. I usually just eyeball this!

Nutrition

Nutrition Facts
Flourless Chocolate Cake
Amount Per Serving (1 Slice)
Calories 238 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 126mg42%
Sodium 45mg2%
Potassium 109mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 389IU8%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

1518 shares

Filed Under: Chocolate Cakes Tagged With: Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Katerina says

    March 30, 2020 at 6:26 am

    5 stars
    I love that cracked top – doesn’t it just give the cake wonderful character? And I love that you have put coffee into this cake – absolutely a winner!

    Reply
    • Sam says

      April 1, 2020 at 3:36 pm

      Thank you SO much Katerina! Yes I love to add coffee to my chocolate desserts, I feel like it gives it that extra deep flavor!!I am so happy to hear you loved this, thank you so much for your 5 star review!!

      Reply
  2. Grace says

    April 6, 2020 at 5:51 pm

    This looks so good Sam! I’m so excited to try it sometime!

    Reply
    • Sam says

      April 7, 2020 at 2:27 pm

      Thank you so much Grace! Let me know when you make it!!

      Reply
  3. Daniela Bitton says

    July 26, 2020 at 4:42 am

    This is my go-to chocolate cake recipe – so easy to follow and always comes out delicious!! Totally foolproof. Thank you Sam!

    Reply
    • Sam says

      July 26, 2020 at 11:56 am

      Hi Danila! I am so happy to hear that thank you so much!

      Reply
  4. cynthia says

    September 19, 2020 at 1:41 am

    5 stars
    It’s not complex and easy, though I do sweat a bit making the meringue. It is delicious, and I don’t know why they’re a bit thicker than yours even though I used a 9″ round pan.

    Reply
    • Sam says

      September 21, 2020 at 2:44 pm

      As long as it was delicious, it doesnt matter how thick 🙂 Thank you so much for your 5 star review!

      Reply
  5. Merium says

    March 22, 2021 at 5:08 pm

    Can’t wait to make this!! Do you have any creative suggestions for what to do with the 6 egg yolks? all i can think of is an omelette 😂

    Reply
    • Sam says

      April 16, 2021 at 6:16 pm

      I like to save them for lemon curd! I have a recipe on my site if you search lemon meringue cookies.

      Reply
  6. Alana L. says

    March 27, 2021 at 10:37 pm

    5 stars
    Hooooooly cow, Sam! You really outdid yourself with this one. I served it to my family for Passover and EVERYONE loved it. Nobody missed the flour at all.

    My grandma wouldn’t stop raving about the “delicious cake.” And everybody else chimed in with how much they loved the taste, very similar to a brownie but not as dense! Truly amazing. Thank you for the great recipe and for making me look like a rockstar baker 😉❤️

    Reply
    • Sam says

      April 16, 2021 at 6:16 pm

      AWW Alana! Thank you so much for making this for your fam for the holiday! So glad you guys enjoyed it!! And thank you of course for your sweet comment and review, so appreciate you!!

      Reply
  7. Eva says

    May 19, 2021 at 2:27 pm

    5 stars
    I have made this probably 6 times since Easter! It’s so yummy and made with things I always have on hand. This is my family’s new favorite. We made a strawberry Grand Marnier sauce and fresh whipped cream to go on top .

    Reply
    • Sam Adler says

      July 18, 2021 at 5:32 pm

      omggg that sounds so good, I have got to try it! SO glad you love this recipe, thank you so much for leaving a review and rating!

      Reply
  8. Laney says

    April 13, 2022 at 11:05 pm

    5 stars
    I am OBSESSED with this recipe! I make it for Passover but it’s easy enough for any day! You nailed it!

    Reply
    • Sam Adler says

      April 18, 2022 at 9:10 am

      YAYAYAY so happy you love it!!!!

      Reply
  9. Kelly Kardos says

    April 14, 2022 at 12:34 pm

    I’m making this this Passover Sam!

    Reply
    • Sam Adler says

      April 18, 2022 at 9:10 am

      Yay! Cant wait to hear how it is Kelly!

      Reply

Leave a comment & rate this recipe Cancel reply

Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

Recipe Rating




Primary Sidebar

Search

Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

  • Facebook
  • Instagram
  • Pinterest

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram
FeedFeed

frostingandfettuccine

Finding your style 📸 It’s probably the numbe Finding your style 📸

It’s probably the number one struggle I hear from food photographers. 

❌ Shoot after shoot, it doesn’t feel like your photos are consistent or that there is even a recognizable style there.

❌ You don’t feel as if anybody would see your photos and be like “hey! I know who’s that is!”

❌ You might even feel like your photos are pretty enough but that you learned or experimented with how to shoot in someone else’s style so you don’t really feel like it’s yours.

I GET IT 🙌🏻

✅I didnt know how to use my camera 5 years ago
✅I had no recognizable style
✅Once I thought I had a style, I stuck myself in a box and felt like I could never shoot differently

But after countless hours, investing time and money every day I now have the freedom to know that whatever I shoot will inevitably come out in my own style. 🎉 I shoot in ALLL the colors of the rainbow and it always comes out like me 🙋🏻‍♀️

And this is why in my signature program, The STYLE Mastermind, with it’s combination of coaching + education, I teach you how to find your own unique style, and not how to shoot in mine.

There is *literally* no point in shooting in a style that you don’t love because the whole point of running your own creative business is to do it because you love it.

And when you love your job and it shows through your work, that’s when the clients come in. 💰 💰 💰

Over the last 3 years my program has helped over 90 (!!) students find their unique consistent style, land their highest paid contracts ever, and LEAVE THEIR JOBS! No it doesnt happen overnight, but it does happen.

SO yeah you may be scared outta your mind to take that leap and join but trust me, it may just be the best thing you do for your mindset, creativity, your business, and your style.

PS. THE STYLE MASTERMIND IS NOW OPEN FOR ENROLLMENT! 🎉💵👩🏽‍🤝‍👩🏻 We are only accepting 24 students for this round with 2 spots already taken. Tap the link in my bio to apply and level up your business!!

#photographystyle #foodphotographyandstyling #foodstylingtips #foodphotographytips #producephotography #colortheory #ilovecolor #colorlover #grapes #strawberries #plum #foodphotographyandstyling
3 things I wish someone told me in the beginning o 3 things I wish someone told me in the beginning of my food photography career 📸:

1. Do not be afraid to use shadows! You NEED shadows in your work. They are what create dimension in a photo and what gives it the “pop of the screen” effect. Just because you like to shoot light and bright doesn’t give you an excuse not to use them either. Using shadows doesn’t = dark and moody. So please, if you feel like something is missing in your photos, maybe you need more shadows?

2. Mindset is EVERYTHING. You will have really good days and then really 💩 days too. Knowing how to navigate the ups and downs of entrepreneurship is the everlasting key to your success in the food photography world. 

3. Learn about licensing and usage!!! Like get in with the nitty gritty of it. I cant tell you how much I have given away for less than what I deserve because I didn’t know enough about licensing and usage. 

All three of these things are V important to me in terms of how I run my own business and what I teach to my students.

It’s some of the main reasons why and how students have been so successful. Like 10k+ months, and leaving their 💩 jobs they hate, kind of successful.

Theres a couple more hours left to get on the waitlist for my signature program The STYLE Mastermind for an early bird incentive.

Click the link in my bio to join and get in on it while it lasts!

#foodphotogrgapher #foodphotographers #foodstylist #foodstylists #learnfoodphotography #learnfoodstyling #mentorshipprogram #foodphotographycourse #foodphotographyprogram #photographer #miamieats #miamifoodphotographer #commercialfoodphotographer #commercialfoodphotography #foodstylingandphotography #southfloridafoodphotographer #foodphotographyteacher #foodstylingteacher #photographygoals #foodphotographytips #foodphotographystyling #foodphotography101
One thing I constantly tell my students is to get One thing I constantly tell my students is to get the hell out of their comfort zones- because nothing extraordinary ever comes from it.

Think about it- the things that have gotten you to where you are today, will not get you to where you want to go next. If they did, then you would already be there.

Constantly pushing yourself to the next level of your comfort will though.

Running a workshop in Tuscany and teaching in person was that for me, and it was one of the most magical weeks ever.

So grateful for all the people that traveled across the world to stay with people they never met for 5 days.

If that’s not pushing yourself, I don’t know what is!

If you’re thinking that you need help getting to the next level, then get on the waitlist for the next round of my signature program, The STYLE Mastermind. 

It’s designed to help you find your unique signature style (YES YOU HAVE ONE) and to get paid well in this industry.

The link is in my bio to learn more about the program and join the waitlist!

If you want more, check out my highlights for Testimonials 🙃

#cakephotography #cakestyling #foodphotography
#foodstyling #learnfoodstyling #foodstylist #foodstylingandphotography #cakeoftheday #cakedecorating #cakesofinstagram #cakestagram #vanillacake #girlycake #cakephotography #miamifoodstylist #miamifoodphotographer #miamieats #southfloridafoodphotograoher #commercialfoodphotographer
✨Artichokes ✨ They were allll over Rome- at t ✨Artichokes ✨

They were allll over Rome- at the markets and next to the restaurants- all bundled up and beautiful that I couldn’t resist taking some shots.

For these I wanted to go with a light chiaroscuro effect- using the contrast between light and dark to highlight parts of an image.

I took these artichoke shots in two different areas and also edited them differently. The first to bring out more of the contrast between green and purple and the second focusing more on the green.

I cant decide which I like best- I added the raw images here too so you can see how powerful editing it, especially when you already have the finished image idea in your head!

Which do you like better?

#artichokes #artichokehearts #artichoke #campodefiori #rome #romeitaly #saminrome #rometrip #romefood #romephotography #foodphotography #samsitalypics
In July 2019 while on vacation in Tuscany, I messa In July 2019 while on vacation in Tuscany, I messaged @healthylittlecravings with the idea of running a food photography workshop in Italy. I was hoping she didn’t think I was crazy 🤪, or maybe she was just as crazy as me- because she said YES. Almost 3 years later, after lots of frustration, zoom calls, planning, un-planning, and planning again, it’s finally happening!

I’m proud of us for not giving up, and grateful for the students that have invested their time and money in learning with us- whether they are coming this time or not. 

I won’t be posting anything on my feed bc it’s not where i want to be spending time this week, but I’ll be sharing on stories! And yes we plan on doing this again ❤️ 

#foodphotographyworkshop #tuscanyworkshop #foodphotographers #foodstyling #foodstylists #tuscanytravel #stradatoscana #italytravel #tuscanygram #tuscanyview #tuscanyhills #tuscanylover
Cupcakes. My least favorite thing to shoot- so nat Cupcakes. My least favorite thing to shoot- so naturally I have a BUNCH of cupcake recipes that I need to shoot over the next week or so. I find that when I find a food that I dont love shooting, I force myself to do it over and over until I am more comfortable with it. 

It happened once before with cookies, and now cookies and I are BFFAE.

So get ready Mr. Cupcake- meet your new best friend 🙋🏻‍♀️

#itme

#cupcakes #chocolatecupcakes #chocolatecupcake #vanillabuttercream #vanillafrosting #easycupcakerecipe #cupcakestagram #cupcakesofiinstagram #chocolatelover #foodstyling #foodstylingandphotography #foodphotographyandstyling #foodstylinginspiration #creativityfound #commercialphotographer #bakedfromscratch #bakingfromscratch #heresmyfood #whatsfordessert #foodfluffer #droolclub #miamifoodphotographer #miamieats #miamiphotographer
Load more please Follow me on Instagram!

Categories

Archives

Footer

↑ back to top

About

  • About
  • Web Stories
  • Privacy Policy

Disclosure

As an Amazon Associate I earn from qualifying purchases.

Disclosure Policy

Contact

  • Contact
  • Work with me

Copyright © 2022 Samantha Adler | Frosting & Fettuccine | Support by Foodie Digital

1518 shares