I made a Flourless Chocolate Cake Passover that is unbelievably fudgy yet airy and will ruin every other chocolate dessert for you, so keep scrolling.

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I am obsessed with this fallen chocolate cake. It’s all mud and sky at once, outrageously chocolatey and shockingly light.

I love that fudgy crumb that still melts, like every bite decides to be soft and then serious. I crave it after a bad day, a good day, whenever.

Made with bittersweet chocolate and unsalted butter, it feels like dessert cheating. I’m not into fuss, and this flourless cake recipe gives me big chocolate hits without drama.

Gf chocolate cake lovers, this is the one to flex. Pure, messy, zero apologies.

DROOL. I eat it straight from the pan often.

Ingredients

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Basically, molten chocolate gives deep cocoa punch and that fudgy, slightly bitter backbone always.
Plus, butter makes the cake silky and rich, keeps it moist and glossy all.
Sugar sweetens, gives structure and that crackly top you’ll want to break into every.
Basically, cocoa powder amps the chocolate taste and adds dry chocolatey depth too.
Eggs set the cake while adding richness and a custardy, slightly airy texture too.
Plus, vanilla rounds flavors, it’s subtle but makes the chocolate feel complete really.
Basically, salt wakes up sweetness and deep chocolate notes, even a pinch matters too.

Ingredient Quantities

8 oz (225 g) bittersweet or semisweet chocolate, chopped

1/2 cup (113 g) unsalted butter

3/4 cup (150 g) granulated sugar

1/4 cup (25 g) unsweetened cocoa powder, sifted if lumpy

4 large eggs, room temperature

1 teaspoon vanilla extract

1/4 teaspoon fine salt (or a pinch if you dont have a measuring spoon)

How to Make this

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1. Preheat oven to 375°F (190°C). Grease an 8 inch (20 cm) springform pan and line the bottom with parchment, leaving a little overhang so it’s easier to lift the cake out later.

2. Put the chopped chocolate and butter in a heatproof bowl set over barely simmering water, stir occasionally until totally melted and smooth. You can also melt in short bursts in the microwave, stirring between bursts so it doesnt burn.

3. In a separate medium bowl whisk together the granulated sugar and sifted cocoa powder so there are no lumps.

4. Add the sugar and cocoa mixture to the melted chocolate and butter, whisk until combined and glossy. Let it cool just until it feels lukewarm to the touch so the eggs wont scramble when you add them.

5. Add the eggs one at a time, whisking vigorously after each addition. You want the batter to become slightly airy and smooth, not heavy. If you’re lazy you can use a hand mixer, but whisking by hand gives you more control.

6. Stir in the vanilla extract and the 1/4 teaspoon fine salt, mixing until everything is evenly combined.

7. Pour the batter into the prepared pan, smooth the top a little. Tap the pan gently on the counter to remove any big air bubbles.

8. Bake 18 to 22 minutes. The edges should be set and the center slightly jiggly; it will continue to set as it cools. Ovens vary so check at 18 minutes.

9. Let the cake cool in the pan on a wire rack for about 10 to 15 minutes, then run a thin knife around the rim and release the springform. The cake will naturally fall in the center as it cools, that is exactly what you want. Dust with a little extra sifted cocoa if you like, slice and serve warm or at room temperature.

Equipment Needed

1. 8 inch (20 cm) springform pan (greased and lined with parchment)
2. Parchment paper (to line the pan and leave an overhang)
3. Heatproof bowl (for melting chocolate over simmering water)
4. Small saucepan (to create the simmering water bath)
5. Medium mixing bowl (for sugar and cocoa)
6. Whisk (for combining sugar, cocoa and eggs; hand whisk preferred)
7. Rubber spatula (to fold and scrape batter into the pan)
8. Measuring cups and spoons (for sugar, cocoa, vanilla and salt)
9. Wire cooling rack and a thin knife (to cool, release the springform and slice)

FAQ

Q: Why is this cake flourless and will it still be cakey?

A: Yes, it is flourless because the eggs and melted chocolate give structure. The crumb is dense and fudgy, not light like a sponge cake. It should be slightly gooey in the center when done.

Q: How do I know when the cake is done?

A: The top should be set and cracked, but the center will still wobble a little when you gently shake the pan. A toothpick in the center will come out with moist crumbs, not wet batter.

Q: What chocolate should I use?

A: Use good quality bittersweet or semisweet chocolate with at least 55 to 70 percent cocoa. Avoid low-quality baking chips that have stabilizers, they wont melt as smooth.

Q: Can I make this ahead and how do I store it?

A: Yes. Cool completely, then wrap and refrigerate for up to 4 days. Bring to room temp before serving or warm briefly in a low oven to revive the gooey center. You can also freeze for up to 1 month, thaw in the fridge overnight.

Q: Why did my cake sink too much or crack a lot?

A: Overbaking dries it out and causes big cracks or a flat dry cake. Under whisking eggs or adding too much air then cooling fast can make it collapse. Bake until the edges are set but center still jiggles slightly, and let it cool slowly to room temp.

Q: Any quick serving ideas or toppings?

A: Simple is best. Dust powdered sugar, spoon on whipped cream, or serve with vanilla ice cream and fresh berries. A sprinkle of flaky salt on top brings out the chocolate flavor real nice.

Flourless Fallen Chocolate Cake Recipe Substitutions and Variations

Chocolate: use 70 to 72% dark chocolate bars or a mix of semisweet chocolate chips and 1 to 2 tbsp unsweetened cocoa powder if you only have chips. note: higher cacao makes it more bitter, lower makes it sweeter.
Butter: swap with equal weight coconut oil, or use a neutral oil like light olive or vegetable oil at 90% of the butter weight (a bit less). coconut will add a faint coconut taste.
Granulated sugar: replace with equal weight light brown sugar for a moister, slightly caramel flavor, or use 3/4 cup honey or maple syrup but reduce other liquids a little and watch baking time cause it browns faster.
Eggs: for vegan or allergy swaps try 1 tbsp ground flaxseed + 3 tbsp water per egg (let sit 5 minutes), or 3 tbsp aquafaba (chickpea liquid) per egg. these keep structure but the cake may be a touch denser.

Pro Tips

1) Calibrate your oven first, ovens lie. Put an oven thermometer in there and trust it more than the dial, otherwise the outer edges will set too fast and the center wont wobble like it should.

2) Let the melted chocolate mixture cool until just lukewarm before you add the eggs, or theyll scramble. If youre nervous, add eggs one at a time and whisk quickly, that helps them blend without turning into scrambled bits.

3) Don’t overbeat once the eggs are in. You want a little air but not a stiff cake batter; overwhipping makes it dry and cakey. A few vigorous whisks by hand usually gives better control than blasting it with a mixer.

4) Use parchment with an overhang and cool the cake a bit in the pan before removing. It will sink in the middle and thats okay, but lifting it too soon makes it fall apart. Dust with sifted cocoa right before serving if you want it to look neat.

Flourless Fallen Chocolate Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made a Flourless Chocolate Cake Passover that is unbelievably fudgy yet airy and will ruin every other chocolate dessert for you, so keep scrolling.

Servings

servings

Calories

319

kcal

Equipment: 1. 8 inch (20 cm) springform pan (greased and lined with parchment)
2. Parchment paper (to line the pan and leave an overhang)
3. Heatproof bowl (for melting chocolate over simmering water)
4. Small saucepan (to create the simmering water bath)
5. Medium mixing bowl (for sugar and cocoa)
6. Whisk (for combining sugar, cocoa and eggs; hand whisk preferred)
7. Rubber spatula (to fold and scrape batter into the pan)
8. Measuring cups and spoons (for sugar, cocoa, vanilla and salt)
9. Wire cooling rack and a thin knife (to cool, release the springform and slice)

Ingredients

8 oz (225 g) bittersweet or semisweet chocolate, chopped
1/2 cup (113 g) unsalted butter
3/4 cup (150 g) granulated sugar
1/4 cup (25 g) unsweetened cocoa powder, sifted if lumpy
4 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon fine salt (or a pinch if you dont have a measuring spoon)

Directions

Preheat oven to 375°F (190°C). Grease an 8 inch (20 cm) springform pan and line the bottom with parchment, leaving a little overhang so it's easier to lift the cake out later.
Put the chopped chocolate and butter in a heatproof bowl set over barely simmering water, stir occasionally until totally melted and smooth. You can also melt in short bursts in the microwave, stirring between bursts so it doesnt burn.
In a separate medium bowl whisk together the granulated sugar and sifted cocoa powder so there are no lumps.
Add the sugar and cocoa mixture to the melted chocolate and butter, whisk until combined and glossy. Let it cool just until it feels lukewarm to the touch so the eggs wont scramble when you add them.
Add the eggs one at a time, whisking vigorously after each addition. You want the batter to become slightly airy and smooth, not heavy. If you're lazy you can use a hand mixer, but whisking by hand gives you more control.
Stir in the vanilla extract and the 1/4 teaspoon fine salt, mixing until everything is evenly combined.
Pour the batter into the prepared pan, smooth the top a little. Tap the pan gently on the counter to remove any big air bubbles.
Bake 18 to 22 minutes. The edges should be set and the center slightly jiggly; it will continue to set as it cools. Ovens vary so check at 18 minutes.
Let the cake cool in the pan on a wire rack for about 10 to 15 minutes, then run a thin knife around the rim and release the springform. The cake will naturally fall in the center as it cools, that is exactly what you want. Dust with a little extra sifted cocoa if you like, slice and serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.