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Flourless Chocolate Cake - Cocoa powder being dusted on cake

Simple Flourless Chocolate Cake

Serves 8

5 from 1 vote
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 32 mins
Course: Dessert
Cuisine: American


Flourless Chocolate Cake

  • 1 stick unsalted butter
  • 2 1/2 cups dark cooking chocolate
  • 6 large eggs separated
  • 1/2 tsp cream of tartare
  • 1/2 cup caster sugar
  • 1 tbsp rum or whiskey optional
  • 1 tsp vanilla extract
  • 2/3 cup heavy cream
  • 1/4 cup cocoa powder


Flourless Chocolate Cake

  • Preheat a fan forced oven to 180C / 355F. Spray the bottom of an 8-inch (20cm) round springform pan. Line with baking paper.
  • Fill a large pot half way with water and bring to a boil. Place a heatproof bowl on top making sure the bottom of the bowl isn’t touching the water. Add the butter and chocolate and stir until melted and combined. Set aside to cool.
  • Add the egg yolks to a large mixing bowl along with the sugar, rum and vanilla extract. Use an electric hand mixer to beat on high speed until pale and thick, about 5 minutes.
  • Add the cream and 1/4 of the melted chocolate and whisk through. Add the remaining chocolate and whisk until well combined.
  • Add the cream of tartar and egg whites to a large, clean metal or glass bowl. Using clean beaters, beat on high speed until it froths and reaches stiff peaks. Add half the egg whites to the chocolate mixture and fold through using a spatula. Then add the remaining egg whites and repeat.
  • Pour the batter into the cake tin and bake for 25 minutes in the middle rack of your oven.
  • Once baked and cooled, run a knife around the sides of the cake to loosen it. Dust with cocoa powder and unclip the cake tin. Transfer to a serving plate, slice and serve.


This cake can be stored in an airtight container for up to three days.
Whipping the egg whites
The best way to ensure your egg whites whip properly is
  • Make sure the bowl you use is really clean. Metal or glass is best. Not plastic.
  • Make sure your beaters are clean.
  • Make sure no egg yolks break in the egg whites. Fat of any sort will prevent your egg whites from whipping properly, resulting in a flat cake.
Help! My cake sunk!
Yep, that’s normal. This cake rises and sinks as it cools. Still delicious and it looks beautifully rustic!
Alternative toppings
If you have a sweet tooth, and want a flatter looking cake, you can pour a ganache on top of this cake.
Serving suggestion
Let the cake cool for 10 minutes before slicing while it’s still warm. Serve with heavy whipped cream or vanilla ice cream.


Calories : 651kcal
Carbonhydrates: 40g
Protein: 10g
Fat: 54g
Saturated Fat: 32g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 16g
Trans Fat : 1g
Cholesterol: 176mg
Sodium: 59mg
Potassium : 129mg
Fiber: 8g
Sugar : 27g
Vitamin A: 823IU
Vitamin C: 1mg
Calcium: 40mg
Iron: 1mg
Nutrition Disclosure