Flourless Chocolate Cake Recipe

This Flourless Chocolate Cake recipe comes from Drinks and Sweet Things chapter of my second cookbook, The Mediterranean Dish: Simply Dinner, where I share easy weeknight recipes packed with flavor and a few extras for those moments when you need to treat yourself. If gluten-free chocolate cake sounds like a compromise, let me introduce you to this flourless chocolate cake recipe. With its crackled top, fudgy, soufflé-like center, and warming spiced flavor, I’m tempted to say it puts your basic chocolate cake to shame! Tweaking the concept of the Italian Torta Caprese, a chocolate and almond cake from Capri, I swapped the butter for the nuanced fruity flavor of olive oil. Then I used almond extract in place of almond meal for an even richer texture. You could happily stop there, but one final touch really brings it over the edge: cardamom. This earthy, sweet warming spice gives it an unexpected cozy depth and very grown-up vibe. It’s certainly not traditional but I’m not mad about it. I’d dare to say it’s like no chocolate cake you’ve had before! Make this recipe as a special treat for the true chocolate lovers in your life, or simply to give your afternoon coffee break a happy upgrade.

What is in Flourless Chocolate Cake?

Even for a simple cake recipe, you may be surprised by how short the ingredient list is for flourless chocolate cake. Not needing to run to the store is a bonus. The best part, though, is that when you take away the filler the chocolate does all the talking! You’ll need:

Bittersweet chocolate: I prefer to use whole bars and chop them because they tend to be made with higher quality chocolate, but chips will also work. See the “Best Chocolate for Flourless Chocolate Cake” section below for tips. Extra virgin olive oil: Traditionally this cake is made with butter, but I love the nuance that olive oil brings to the table. It also means the cake will keep for days without drying out. A smooth and buttery (rather than bitter or peppery) oil is essential—I recommend our Italian Nocellara for this recipe. Granulated sugar: Sweetens things just enough. Ground cardamom: Brings a subtle undertone of warming flavor (see Ingredient Spotlight below for more on this.) Almond extract adds depth and a subtle sweetness. Eggs hold the cake batter together. Powdered sugar or cocoa powder adds a touch of elegance. If you like things sweeter opt for powdered sugar, if you like bitter flavors and complex layers of chocolate then dust with cocoa powder.

Ingredient Spotlight

Cardamom is an aromatic pod from the ginger family. Like ginger, it has a uniquely sweet and spicy flavor profile that fits in savory recipes and desserts alike. It’s perhaps most famously the dominant flavor in chai, but I also love how it gives Pomegranate Mocktails a grown-up depth. It complements the kick of the jalapeños in Zhoug (Spicy Cilantro Sauce), and even adds a bold Middle Eastern flavor to my Kofta Ground Beef Pita Sandwiches! There are two main types of cardamom: green and black. Green cardamom is sweet and citrusy, whereas black is smoky and savory. This recipe uses ground green cardamom, which is more common.

TRY IT: Order ground green cardamom from our spice shop. HAVE WHOLE PODS? Crack them open to find the seed, then grind into a fine powder using a spice grinder or mortar and pestle.

Swaps and Substitutions

Here are some ways you can tweak this gluten free chocolate cake to suit what you have on-hand:

Almond extract: Vanilla extract or rum. Cardamom: Any sweet warming spice like cinnamon, clove, allspice, nutmeg, or a blend. Powdered sugar or cocoa powder: You can just leave this off (it’ll still be delicious).

Is Flourless Chocolate Cake Gluten Free?

Generally speaking–and for this recipe–flourless chocolate cake is gluten free. Of course if you’re not making it yourself and have an intolerance it’s always good to double-check the ingredients. But typically what makes flourless chocolate cake uniquely rich and tasty is the absence of wheat flour.

Best Chocolate for Flourless Chocolate Cake

When the chocolate is the main event, it’s best to use what you like. I prefer a high quality bittersweet chocolate. I used this one from Ghirardelli, but at the end of the day it’s your cake and should fit your tastes. If you prefer a milder option, feel free to use a bar with a lower cacao percentage.

How to Make Flourless Chocolate Cake

This flourless chocolate cake recipe is meant to be a rustic homemade treat that’s not trying too hard to be perfect. Remember: the cracked top is part of its charm! Here are the steps:

Get ready. Position a rack in the center of the oven and preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a round of parchment paper. Melt the chocolate. Fill a medium pot halfway with water and bring to a simmer. Roughly chop 8 ounces of bittersweet chocolate. Place a medium heat-safe bowl over the pot of simmering water, making sure the bottom of the bowl does not touch the water. Add the chocolate and olive oil to the bowl. Use a rubber spatula to stir continuously until the chocolate has melted and it’s fully combined with the oil. (Though it requires an extra dish, this is the most gentle way to melt chocolate—the stove or microwave is prone hot spots, which burn and distort its flavor.) Season the chocolate. Remove the bowl from the heat and stir in 6 tablespoons sugar, 1 teaspoon ground cardamom, and 1 teaspoon almond extract. Set aside and allow the chocolate to cool. Meanwhile, separate 5 large eggs. Place the whites in a medium bowl and the yolks in a small bowl. Whip the egg whites. Use an electric hand mixer fitted with the whisk attachment to whip the egg whites on medium-high speed until frothy and opaque in color, 3 to 5 minutes. Slowly add in 6 tablespoons sugar and beat until the whites become thick, glossy, and have stiff peaks, about 3 to 5 minutes. The lift in the cake comes from the egg whites. It’s important not to overwhip them so they look curdled but not to under whip them so they look loose. Make the batter. When the chocolate has cooled a bit, whisk the egg yolks one at a time into the chocolate, until fully combined. Then use a rubber spatula to fold one-fourth of the beaten egg whites into the chocolate batter—you just want to lighten the batter a bit. Now, fold the rest of the egg whites into the chocolate mixture by drawing the spatula around the side and up through the center of the chocolate mixture. Do this until the whites are fully incorporated and you have a thick, cohesive batter. Take your time folding it in you don’t want to deflate the egg whites by mixing aggressively. Bake the cake. Transfer the batter to the prepared pan and bake for 25 to 30 minutes, until the top has puffed up and looks dry—it might even crack a little bit. Cool the cake. Let the cake cool in the pan on a rack for about 1 hour. It will deflate and the top will crack. It’s okay! That’s what it’s supposed to do. When the cake has cooled completely, release it from the springform pan. If it looks like the cake might stick to the sides, run a knife around the sides before releasing it from the pan. Finish and serve. The cake will have a crackled top and a fudgy middle. Dust the cake with powdered sugar or cocoa powder and serve with berry compote, if desired.

What to Serve with Flourless Chocolate Cake

You can go full-on with the chocolate decadence, but I love how the acidity of a fresh fruit spread cuts the richness for a delicious balance. I went for a simple Mixed Berry Compote, but you can also get a bit fancier with Strawberry Compote with Rose, Mint, and Honey. You can also take the creamy route. Dollop with lightly whipped cream and sprinkle with cinnamon, cardamom, or freshly grated nutmeg. Or keep it classic with ice cream. Alternatively, get the best of both worlds with Strawberry Frozen Yogurt! Browse all Mediterranean recipes.