Quick and Easy Flourless Chocolate Cake

    45 minutes

    Serve this lovely chocolate cake, made with dark chocolate and cocoa, warm with whipped cream or just dusted with icing sugar.

    88 people made this

    Serves: 8 

    • 120g dark chocolate, chopped
    • 120g butter
    • 150g caster sugar
    • 50g cocoa powder
    • 3 eggs, beaten
    • 1 teaspoon vanilla extract

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 150 degrees C. Butter a 20cm round springform tin and dust with cocoa powder.
    2. Melt the chocolate and butter together in a double boiler over simmering water. Remove from heat and stir in sugar, cocoa powder, eggs and vanilla. Pour the batter into the buttered tin.
    3. Bake 30 minutes in the preheated oven. Let cool 10 minutes, then turn cake out on a rack to cool completely.

    Watch a video of it being made…

    Easy Flourless Chocolate Cake
    Easy Flourless Chocolate Cake

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    Reviews and Ratings
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    Reviews in English (643)


    Easy and tasty. Very rich and moist.  -  16 Dec 2013


    Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 full bars of Ghiradelli Bittersweet Chocolate (8 oz. total) and skip the cocoa powder completely (ADD 8-10 min. cooking time). I still use the same amount of sugar. Using ALL chocolate bars gives this a silkier texutre not to mention a stronger chocolate flavor. 4 stars as written, 5+ stars for slight alteration. Serve with fresh sliced strawberries or raspberries and a dusting of powdered sugar for a dessert made for company.  -  05 Apr 2008  (Review from Allrecipes USA and Canada)


    I prepared this recipe about a week after trying it at a fancy restaurant. Without a doubt, flourless chocolate cake is yet another food that I previously thought was a high-end, 'classy' dessert that I could only get at the most expensive places. This version has it dead-on; it is absolutely scrumptious and luxurious. It should be noted that I used semi-sweet chocolate morsels and Splenda, and it still came out excellent!  -  01 Jul 2005  (Review from Allrecipes USA and Canada)