Recipe at a glance
- Estimated yield: 10–12 slices
- Prep: about 20 minutes
- Cooking: about 40 minutes
- Additional time: about 60 minutes (resting, rising, chilling or freezing, where required)
- Total: about 120 minutes
Equipment: A 9-inch round pan at least 2 inches deep.
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Here is a simple recipe for a flourless chocolate cake:
Ingredients
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 9-inch (23 cm) round cake pan at least 2 inches deep and line the bottom with parchment paper.
- In a large, heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter, stirring until smooth.
- Remove from heat and let cool for a few minutes.
- In a large bowl, whisk together the sugar, eggs, vanilla extract, and salt until pale and thick.
- Gradually whisk the melted chocolate mixture into the egg mixture until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until the cake is set and the center is just set, with moist crumbs rather than liquid batter on a tester; avoid waiting for the dense cake to become dry.
- Let cool completely in the pan, then remove and serve.
Storage and serving
Once completely cool, keep the unfilled, unfrosted baked item airtight at cool room temperature for up to two days, or freeze for longer storage. Refrigerate any portion with perishable cream, custard or cheese fillings promptly and follow the filling’s storage guidance. Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
