Flourless Chocolate Cake

Whether you’re out of flour in the pantry or you just prefer to bake without, that’s no problem with our delicious recipe. This easy no-flour chocolate cake whips up in no time with just a few simple ingredients. Melted semi-sweet chocolate combined with eggs, sugar, and just a touch of coffee makes a rich, moist cake that’s so delicious, you won’t even miss the flour!

Prep15 min
Total Time1 hr
Skill LevelBeginner

Amount16 servings.

Ingredients & Tools
Instructions

Ingredients

12 ounces semi-sweet baking chocolate, chopped
1 tablespoon instant coffee granules
1/4 cup hot water
1 cup (2 sticks) butter
1 cup granulated sugar
5 eggs, lightly beaten
Confectioners’ sugar and fresh raspberries, to serve, optional

Supplies
Measuring Cups
9 Inch Round Cake Pan

Instructions

Click to mark complete

Preheat oven to 350ºF. Prepare 9 in. round cake pan by lining bottom with parchment paper cut into 9 in. circle; spray with vegetable pan spray.
In large bowl, place chopped chocolate. In medium saucepan, dissolve coffee in hot water.
Add butter and sugar to instant coffee mixture and bring to a boil over medium-high heat, stirring to melt butter and sugar. Pour hot mixture over chocolate; let sit 30 seconds. Whisk chocolate mixture until smooth. Let stand 5 minutes, until cooled slightly.
Whisk eggs into chocolate mixture until well combined. Pour batter into prepared pan.
Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling grid.
Cover and refrigerate cake in pan overnight. When ready to remove from pan, dip bottom pan in a shallow hot water bath for 2-3 minutes to loosen cake. Run a knife or small metal spatula around the edge, and invert cake onto plate. Remove parchment paper; invert again onto serving plate.
Dust with confectioners’ sugar and serve with fresh raspberries, if desired. Cake is best served slightly chilled or at room temperature.