Flourless Chocolate Cake Recipe

Prepare pan and oven

Preheat the oven to 350°F (175°C). Lightly butter an 8-inch (20 cm) springform pan and line the bottom with a round of parchment paper. Butter the parchment and dust the sides lightly with cocoa powder, tapping out excess.

Melt chocolate and butter

Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until completely melted and smooth. Alternatively, microwave in 20–30 second bursts, stirring between, until melted. Remove from heat and let cool for 5 minutes.

Mix sugar and eggs

In a large mixing bowl, whisk the granulated sugar and eggs together until combined and slightly thickened (about 1–2 minutes by hand or 1 minute with a handheld mixer on medium).

Combine chocolate with eggs

Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture while whisking continuously to temper the eggs and create a smooth, glossy batter. Stir in the sifted cocoa powder, vanilla extract, and salt until fully incorporated.

Bake

Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven until the cake has set at the edges but a thin, slightly wobbly center remains, about 25–30 minutes. A toothpick inserted near the center should come out with a few moist crumbs.

Cool

Remove the cake from the oven and let cool on a wire rack for 10 minutes. Run a thin knife around the edge, then release the springform ring. Allow the cake to cool completely to room temperature (about 1–1.5 hours) before chilling if you prefer a denser texture. For best slices chill 1–2 hours in the refrigerator.

Chill equipment

Place the mixing bowl and beaters (or whisk attachment) in the refrigerator for 10–15 minutes before whipping to help the cream whip faster and hold shape.

Whip cream

Pour the chilled heavy cream into the chilled bowl. Add the powdered sugar and vanilla. Whisk by hand or with an electric mixer on medium-high speed until soft peaks form for a light, billowy whipped cream, or until medium peaks if you want it a bit firmer. Do not overwhip to avoid turning to butter.

Taste and adjust

Taste and adjust sweetness to your preference by adding up to 1 additional teaspoon of powdered sugar if desired.

If the cake was chilled, let it sit at room temperature for 10 minutes to soften slightly for easier slicing. Place the cake on a serving plate.

Spoon or pipe whipped cream onto each slice or dollop in the center of the whole cake. Dust with a light sprinkle of cocoa powder or powdered sugar and scatter fresh berries around or on top if using.

Serve slices at room temperature or slightly chilled. Store any leftover cake covered in the refrigerator for up to 5 days; whipped cream is best consumed within 24–48 hours.