Flourless Chocolate Cake is a deep, dark, and decadent gluten-free dessert rich in flavor, yet light on effort. Whisk it together in one bowl and bake it in the Instant Pot for a special occasion, or just because.
Serve this chocolate torte adorned with fresh berries and a dusting of powdered sugar. Optionally, elevate this cake with a quick (and microwavable) chocolate ganache frosting.
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I come from a family of chocolate lovers. Whether it's Valentine's Day, Mother's Day, or a leisurely Sunday, chocolate desserts are a regular in my house.
While I love using the Instant Pot to make lava cake and brownies, I wanted to create a rich chocolate dessert that was a little bit lighter. That's the real inspiration for this 'flourless' cake recipe.
This Instant Pot chocolate cake is baked in just over an hour with just a handful of ingredients. But patience is key with this one as it tastes best after it has cooled completely. So, make it in the morning or early afternoon for the best chocolate flourless cake you can dream about all day! 🙂
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Why You'll Love This Recipe
- A rich and luxiourious chocolate torte with two types of chocolate that makes any day feel like a special occasion.
- The batter is mixed in one bowl - no mixer required - which makes for easy clean-up, too.
- A wonderful make ahead dessert - giving you enough time for the cake to bake and cool.
- Completely gluten-free, making it a crowd-pleasing 'flourless' dessert.
Ingredients - Notes & Substitutions
All it takes is 7 basic ingredients for a chocolate dessert that gives a new meaning to death by chocolate. Here's what we need to make the best flourless chocolate cake:
Unsalted Butter: One stick of unsalted butter is all you need. If you only have salted butter on hand, omit the salt in the recipe.
Semi-Sweet Chocolate Chips: Use your favorite brand or whatever is already in your cabinet. Guittard, Ghirardelli and Enjoy Life are all trusted brands.
Granulated Sugar: Follow the measurement in the recipe card for a chocolate cake that's not too sweet. Up the quantity by 2 tablespoons for a sweeter version.
Vanilla Extract: A slightly floral and sweet compliment to all things chocolate.
Salt: Fine sea salt dissolves much easier into the batter.
Unsweetened Cocoa Powder: Go for a high-quality natural cocoa powder for the best flavor. Dutch-processed cocoa powder will result in a less intense chocolate flavor.
Eggs: The eggs give the cake its lift and structure. Place in a bowl of warm water for 10 minutes to bring up to room temperature quickly.
Optional Toppings: I love the simplicity of super tart raspberries and a sprinkling of powdered sugar, but you can go all out with a chocolate ganache glaze. Strawberries are a great alternative to raspberries.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Flourless Chocolate Cake
This flour-free cake is whisked together in one bowl, then becomes a set-it-and-forget-it Instant Pot delight.
Step 1. Make Chocolate Cake Batter
- Lightly grease a 7-inch springform pan with cooking spray and line the bottom with a parchment round.
- Add butter and semi-sweet chocolate chips in large microwave-safe bowl and heat in 20-second bursts until melted, stirring in between (Pic 1).
- Add sugar, vanilla extract, salt, and cocoa powder and whisk to combine (Pic 2).
- Now add eggs, one egg at a time, whisking until fully combined (Pic 3).
Step 2. Pressure Cook & Cool
- Pour the batter into the springform pan and spread evenly (Pic 4). Cover the pan with aluminum foil. Pour 1 cup water into Instant Pot. Place a trivet with handles in the pot. Place the cake pan on the trivet (Pic 5). Close the lid and set the valve to sealing position. Select Pressure Cook or Cake preset, and set 45 minutes at high pressure.
- Once the cooking is done, let the pressure release naturally for 10 minutes, followed by a manual pressure release. Remove the cake pan and let the cake cool to room temperature, about 1-2 hours.
- Run a pairing knife around the edges of the pan. Open the spring and remove the sides (Pic 6). To release the cake from the bottom plate, slide a long knife between the paper and the round metal bottom piece.
Alternate Method: Bake it in the Oven
No Instant pot? No problem! Follow these directions and bake it in an oven:
Preheat the oven to 350°F (176°C). This cake benefits from a steamed baking environment. To create that, pour 2 cups of boiling water into an oven-safe dish and place it in the bottom rack of the oven.
Now place the chocolate cake pan on the middle rack and bake for 30 minutes until the edges are set.
Check for doneness by inserting a toothpick in the center of the cake. The cake is done when it comes out clean, or with just a few moist crumbs.
Serving Suggestions
Due to the lack of flour, this cake benefits from a 1-2 hour cooling time to help it set up.
When ready to serve, dust the cake with powdered sugar and garnish with fresh raspberries. Cut into slices and enjoy with a cup of coffee.
Chocolate Flourless Cake with Ganache: Microwave 1 cup semi-sweet chocolate chips with ½ cup heavy whipping cream in 30-second increments, being careful not to burn. Stir well into a smooth ganache. Spread it into one even layer on top of the cake.
How to Store
Leftovers will keep in an airtight container in the fridge for up to 4 days. If you've topped the cake with fresh fruit, remove it so the cake doesn't get soggy.
I would avoid wrapping the cake in plastic wrap, which will trap moisture and affect the texture. I also like to place a strip of parchment paper on the cut side of the cake to avoid it from drying out.
Remove from the fridge 30 minutes prior to serving. Or, for a fudge-like treat, enjoy it straight from the fridge!
Recipe Tips & Notes
- Room temperature ingredients: For best results, remove the butter and eggs from the refrigerator 30-40 minutes before you're ready to bake.
- Adjust sugar: If you prefer a sweeter cake, increase the quantity of sugar to ¾ cup.
- Optional ganache topping: Elevate this cake for a special occasion by preparing a chocolate ganache. Microwave 1 cup semi-sweet chocolate chips with ½ cup heavy whipping cream in 30-second increments until the cream is hot and chocolate chips melt. Stir well into a smooth ganache. Spread it evenly on top of the cake.
- Top with strawberries instead: Cut the strawberries in half and place the halves cut side down all around the edges of the cake.
Frequently Asked Questions
The cake is less cakey and fudgier because of the lack of flour. It's also a great way to satisfy all the gluten-free friends in your life.
Flourless chocolate cake tastes like the center of a dark chocolate truffle. Rich, smooth and good to the last bite.
One serving of flourless dark chocolate cake is 363 calories and 31g net carbs. Plus, it is so rich, one slice is just the right amount to satisfy your chocolate craving.
Cakes without flour will fall when they cool if air has been beaten into the batter too quickly. Be gentle while whisking the batter. Adding the eggs one at a time also prevents the batter from being whisked too vigorously.
More Chocolate Dessert Recipes You Will Love
These recipes are part of the Desserts & Drinks section:
📖 Recipe
Flourless Chocolate Cake
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Video
Equipment
Ingredients
- 1 stick unsalted butter (8 tablespoons) at room temperature
- ¾ cup semi-sweet chocolate chips 6 ounces
- ½ cup + 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 6 tablespoons unsweetened cocoa powder
- 3 large eggs at room temperature
For Toppings
- 2 tablespoons powdered sugar
- 1 pint fresh raspberries
Instructions
- Lightly grease a 7-inch springform pan with cooking spray and line the bottom with a parchment round.
- Add butter and semi-sweet chocolate chips in large microwave-safe bowl and heat in 20-second bursts until melted, stirring in between.
- Add sugar, vanilla extract, salt, and cocoa powder and whisk to combine.
- Now add eggs, one egg at a time, whisking until fully combined.
- Pour the batter into the springform pan and spread evenly. Cover the pan with aluminum foil. Pour 1 cup water into Instant Pot. Place a trivet with handles in the pot. Place the cake pan on the trivet. Close the lid and set the valve to sealing position. Select Pressure Cook or Cake preset, and set 45 minutes at high pressure.
- Once the cooking is done, let the pressure release naturally for 10 minutes, followed by a manual pressure release. Remove the cake pan and let the cake cool to room temperature, about 1-2 hours.
- Run a pairing knife around the edges of the pan. Open the spring and remove the sides. To release the cake from the bottom plate, slide a long knife between the paper and the round metal bottom piece.
- Dust the cake with powdered sugar and garnish with fresh raspberries. Cut into slices and enjoy with a cup of coffee.
Notes
- Room temperature ingredients: For best results, remove the butter and eggs from the refrigerator 30-40 minutes before you're ready to bake.
- Adjust sugar: If you prefer a sweeter cake, increase the quantity of sugar to ¾ cup.
- Optional ganache topping: Elevate this cake for a special occasion by preparing a chocolate ganache. Microwave 1 cup semi-sweet chocolate chips with ½ cup heavy whipping cream in 30-second increments until the cream is hot and chocolate chips melt. Stir well into a smooth ganache. Spread it evenly on top of the cake.
- Top with strawberries instead: Cut the strawberries in half and place the halves cut side down all around the edges of the cake.
Grace says
hello, where do I find that post with steam oven instructions? thank you!
Aneesha says
Hi Grace, the oven instructions are mentioned under the section- "Bake in the Oven". I hope you enjoy it!
Joycelyn says
Hello Anneesha
Wondering if you have other options for making your lovely flourless chocolate cake besides an instant pot? I got rid of my instant pot years ago as I never used it.
I'd much rather bake the cake but would need the proper oven temp and baking time to make it turn out as pretty as yours.
Thank you.
Stay well, stay safe.
Aneesha says
Hi Joycelyn, thank you! I just added oven instructions to the post. You can bake it at 350F for about 30 minutes in a steamed oven (instructions included). Hope you enjoy this cake!