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Flourless Chocolate Cake

This dense moist cake is like a giant chocolate truffle—crunchy on top with a deliciously fudgy center. Extremely rich yet so simple to make, it is popular all year round. It is gluten-free and you can even make it in advance—just take it out of the refrigerator an hour before serving. It tastes even better the second day.

Flourless chocolate cake studded with nuts, generously sprinkled with powdered sugar and topped with fresh raspberries.


  • 8 oz (227 g) dark chocolate, chopped
  • 3 T (21 g) unsweetened cocoa powder
  • ¼ tsp (1 g) baking powder
  • ¼ tsp (1 g) salt
  • 6 T (86 g) unsalted butter, room temperature
  • 1 C (192 g) sugar
  • 4 lg eggs
  • 1¼ tsp (6 ml) vanilla extract
  • ½ C (43 g) walnuts, ground
  • ¾ C (87 g) walnuts, chopped


  • ¾ C (165 g) heavy cream, whipped
  • ¼ C (25 g) chocolate shavings
  • 1 C (125 g) raspberries or raspberry sauce


Preheat oven to 350°F (177°C). Grease an 8-inch springform pan with a small amount of butter. Melt chocolate in a microwave on high in 30-second intervals, stirring in between, until chocolate is fully melted and smooth; set aside. Combine cocoa, baking powder and salt in a medium bowl. In a separate bowl, beat together butter and sugar; add eggs one at a time, beating well after each addition, and continue beating until mixture is pale and creamy, about 5 minutes. Beat in vanilla. Add chocolate; beat until just blended. Fold in ground walnuts, chopped walnuts and cocoa mixture. Pour into prepared pan and bake until cooked through, about 35 minutes. Let cool completely on a wire rack. Run a small knife around edges of springform pan before releasing cake. Serve at room temperature, topping with one or more garnishes to taste.

  • Prep time: 15 minutes.
  • Cook time: 35 minutes.
  • Makes 8 servings.