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    Home » small batch recipes

    Published: Feb 1, 2021 • Modified: Aug 5, 2022 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Small Flourless Chocolate Cake

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    Pinterest images of Smal Flourless Chocolate Cake from BeyondtheButter.com | All images © Beyond the Butter®

    This is one of the easiest Small Flourless Chocolate Cake recipes you will ever make! It is incredibly fudgy, dense, and rich, with each bite giving you all the chocolate flavor you can handle! Enjoy this 6-inch chocolate cake with a simple sprinkling of cocoa powder or powdered sugar topped with fresh berries.

    Sliced small flourless chocolate cake topped with cocoa powder and fresh raspberries on parchment paper | All images © Beyond the Butter®
    Small flourless chocolate cake topped with cocoa powder and fresh raspberries on parchment paper | All images © Beyond the Butter®
    Sliced small flourless chocolate cake topped with cocoa powder and fresh raspberries on parchment paper | All images © Beyond the Butter®

    Table of Contents

    • 8 Reasons You'll Love this Flourless Chocolate Cake
    • Ingredients Needed
    • Substitutions
    • Helpful Baking Tools
    • How to Make Flourless Chocolate Cake
    • FAQs

    8 Reasons You'll Love this Flourless Chocolate Cake

    • It's made in a 6-inch cake pan
    • Ultra soft and fudgy in texture
    • You only need 8 ingredients, and one of them is optional
    • The rich chocolate flavor in each bite
    • A very easy-to-make recipe
    • It's gluten-free
    • Perfect for enjoying for Valentine's Day, a special birthday, or any day of the year
    • A simple sprinkling of powdered sugar or cocoa powder is the perfect garnish

    This easy flourless chocolate cake recipe is one of the most decadent desserts you can make—a little goes a long way!

    Sliced small flourless chocolate cake topped with cocoa powder and fresh raspberries on parchment paper | All images © Beyond the Butter®
    Sliced small flourless chocolate cake topped with cocoa powder and fresh raspberries on parchment paper | All images © Beyond the Butter®

    Ingredients Needed

    • Unsalted Butter. Use your favorite brand. Only ½ cup or 1 stick is needed.
    • Dark Chocolate. The darker, the better, and bars of chocolate are preferred over chocolate chips. I used 6 ounces of Moser Roth 70% cocoa chocolate bars from ALDI.
    • Espresso Powder. This optional ingredient gives the chocolate a slightly more robust flavor.
    • Vanilla Extract. Pure vanilla extract is preferred. You can also mix things up by using a flavored extract. The best ones I've seen are from Heilala Vanilla.
    • Salt. Just ¼ teaspoon is needed.
    • Eggs. You'll need 3 large eggs at room temperature.
    • Granulated Sugar. You can also use pure cane sugar. ½ cup is used in this recipe to help give it a little sweetness
    • Dutch Process Cocoa Powder. Because more chocolate is never a bad thing. This gives the chocolate that intense flavor.

    For garnishes, you can use either powdered sugar or unsweetened cocoa powder topped with some fresh berries.

    Substitutions

    Unsweetened Cocoa Powder. In place of the dutch process cocoa powder, you can use regular unsweetened cocoa powder or dark chocolate cocoa powder.

    Extracts. Mix up the flavors a little by using a flavored extract like chocolate espresso instead of vanilla extract.

    I did not test this recipe using egg, butter, or sugar substitutes.

    Small flourless chocolate cake topped with cocoa powder and fresh raspberries on parchment paper | All images © Beyond the Butter®

    Helpful Baking Tools

    Here are a few baking tools I recommend when making this incredibly moist flourless chocolate cake. Scroll through the carousel below for more!

    • 6-inch Cake Pan. My preference is to use a 6 x 3 inch round cake pan. Fat Daddio's makes the best ones. If you only have a 6 x 2 inch round cake pan, this will also work. Just note the cake will come right up to the top.
    • Heavy Bottom Saucepan. Used for melting the unsalted butter and chocolate together. I used my Cuisinart 4-quart saucepan.
    • Mixing Bowls. It works well for dry ingredients and wet.
    • Hand Mixer or Stand Mixer. Either one will work well. My preference is the stand mixer fitted with the whisk attachment.
    • Whisks and Spatulas. Always good to have a few of these on hand while baking! I used my GIR spoonula to melt the chocolate and butter together and then again when folding in the melted mixture with the eggs and sugar. I just love them, and they come in a ton of colors!
    Fat Daddio's Anodized Aluminum Round Cake Pan, 6 x 3 Inch, Silver
    KitchenAid Cordless Hand Mixer, 7 Speed
    Rubbermaid Oven Monitoring Thermometer
    Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set
    Cuisinart MultiClad Pro Stainless Steel 4-Quart Saucepan with Cover
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    GIR Ultimate Whisk 2-Piece Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    (Set of 100) Non-Stick Round Parchment Paper 6 Inch Diameter, Baking Paper Liners for Round Cake Pans Circle
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Baker's Joy Cake Pan Spray

    How to Make Flourless Chocolate Cake

    Prepare the pan well. I sprayed my 6-inch cake pan with Baker's Joy, added a parchment paper circle, then lightly resprayed the parchment paper. Adding a cake baking strip to the outside of the pan is okay to use but not required.

    Melt the unsalted butter and chocolate together. A heavy bottom saucepan is good to use here. The chocolate and butter should be melted over low heat until it's nice and smooth. Remove from heat and immediately stir in the espresso powder, vanilla extract, and salt.

    You can also use a glass bowl to microwave the butter and chocolate together. Microwave at 50-60% power for 1 minute, stirring until it's melted.

    Beat the eggs and sugar well. Use your hand mixer or stand mixer with the whisk attachment for this part. You ultimately want this mixture to double in size, be very pale yellow in color, and be frothy and fluffy in texture.

    This takes about 5-6 minutes. The mixture should start to look like a meringue that leaves a ribbon effect from the whisk attachment.

    Fold in the chocolate and cocoa powder. To start, only fold in half of the melted chocolate mixture with a spatula until only a few streaks of the whisked egg mixture is visible. Do not use your hand mixer or stand mixer for this part.

    Then you will fold in the rest along with the dutch process cocoa powder. Stir gently until the chocolate cake batter is well combined.

    The batter should be shiny in appearance and on the thicker side but still light and easy to pour into the prepared 6-inch cake pan. The consistency reminds me of a mix between a brownie batter and chocolate frosting.

    Bake the cake. The recommended bake time for this small chocolate cake recipe is 30-35 minutes at 350ºF. The cake will be ready when it has a slightly crusty top—like brownies—and the center no longer jiggles.

    Remember, if you use a 6 x 2 inch cake pan, the cake will come up almost to the top. A 6 x 3 inch cake pan will give your cake just a little bit more room.

    Cool, then invert. I recommend letting the chocolate flourless cake cool in the pan for 10-15 minutes. The cake will settle as it cools.

    For inverting the cake, you will do this twice. Do this carefully too. First, invert it onto a plate. Then invert it back onto the wire cooling rack so the top is facing back up again. Let it finish cooling completely.

    Add your toppings. I chose to keep this simple with a dusting of some cocoa powder and fresh raspberries. Instead of the cocoa powder, you can sprinkle on some powdered sugar.

    Partially eaten small flourless chocolate cake with fork on parchment paper | All images © Beyond the Butter®
    Sliced small flourless chocolate cake topped with cocoa powder and fresh raspberries on parchment paper | All images © Beyond the Butter®

    FAQs

    Can I use dark chocolate chips?

    Good quality bars of dark chocolate (60% or greater) really are preferred for this chocolate flourless cake recipe. Dark chocolate baking bars are also good to use. If chocolate chips are easier to find in your area, make sure they are good quality.

    Can I use a 6 inch springform pan?

    I recommend not using a springform pan. I initially tested this recipe using one, but discovered mine leaked a little during baking so I switched to a regular 6 inch cake pan. If a 6 inch springform pan is all you have, I suggest covering the bottom with a layer or two of aluminum foil.

    What's better—a 6 inch round cake pan with 2 inch sides or one with 3 inch sides?

    I tried both, but prefer the 3 inch tall sides because it gave my cake just a little bit more space as it baked. If you have only a 6 inch round cake pan with 2 inch sides, know that this will come right up to the top of the cake pan. As it cools, however, it will settle.

    Mine did not do this, but if you are worried about the batter spilling over the sides, preheat your oven with a jelly roll pan on the oven rack you plan to bake your cake on. This will catch any possible drips.

    What should the cake batter look like?

    The batter should be shiny in appearance and on the thicker side, but still light and easy to pour into the prepared 6 inch cake pan. The consistency should be the mix between a brownie batter and chocolate frosting.

    How will I know when my chocolate flourless cake is done?

    The cake will be ready when it has a slightly crusty top to it—like brownies—and the center no longer jiggles.

    Can this small chocolate flourless cake be made the day before?

    Yes. After the cake has cooled completely, you can store it in a tightly sealed container at room temperature or the refrigerator.

    How long will it keep for?

    About 5 days at room temperature in a tightly sealed container.

    Sliced small flourless chocolate cake topped with cocoa powder and fresh raspberries on parchment paper | All images © Beyond the Butter®

    Small Flourless Chocolate Cake

    Author: Jennifer
    This is one of the easiest Small Flourless Chocolat Cake recipes you will ever make! It is incredibly fudgy, dense, and rich with each bite giving you all the chocolate flavor you can handle! Enjoy this 6 inch chocolate cake with either a simple sprinkling of cocoa powder or powdered sugar topped with fresh berries.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Course Dessert
    Cuisine American
    Servings 6 servings

    Ingredients
     

    • ½ cup Unsalted Butter
    • 6 oz Dark Chocolate 60% (chopped or broken into small pieces)
    • 1 teaspoon Espresso Powder (optional)
    • 1 teaspoon Vanilla Extract
    • ¼ teaspoon Salt
    • 3 Large Eggs (room temperature)
    • ½ cup Granulated Sugar (or organic cane sugar)
    • ¼ cup Dutch Process Cocoa Powder

    Instructions

    • Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Generously coat the inside of a 6 inch cake pan with a flour-based baking spray. Add a parchment paper liner to the bottom of the pan, then lightly respray the top. Set to the side.
    • Melt the unsalted butter and chopped dark chocolate in a heavy bottom medium saucepan over low heat, stirring frequently until blended and smooth. Remove from the heat, then add in the espresso powder, vanilla extract and salt. Let cool for a few minutes while you whisk the eggs and sugar.
      ½ cup Unsalted Butter, 6 oz Dark Chocolate 60%, 1 teaspoon Espresso Powder, 1 teaspoon Vanilla Extract, ¼ teaspoon Salt
    • Using your hand mixer or stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed. As you whisk them, gradually add in the granulated sugar until the mixture is pale yellow in color and has doubled in size to a frothy and fluffy texture, about 5-6 minutes. The mixture will almost start to look like a meringue and will have a ribbon effect from the whisk.
      3 Large Eggs, ½ cup Granulated Sugar
    • Fold in half of the melted chocolate mixture until only a few streaks of the egg mixture is visible. Then fold in the rest along with the dutch process cocoa powder. Stir gently until the batter is well combined. The batter should be shiny in appearance and on the thicker side. It should be light and easy to pour into the prepared cake pan. The consistency reminds me of a mix between a brownie batter and chocolate frosting.
      ¼ cup Dutch Process Cocoa Powder
    • Pour into the prepared cake pan and bake for 30-35 minutes at 350ºF until the top of the chocolate cake has a slightly crusty top, like a brownie, and the center no longer jiggles.
    • Let the cake cool in the cake pan for about 10-15 minutes, then carefully invert it onto a plate. Then invert back onto a wire cooling rack (so the top of the cake is facing back up again). Let it cool completely.
    • Before serving, add a dusting of either cocoa powder or powdered sugar then top with fresh berries (I used raspberries).
    • Keep the cake stored at room temperature in a tightly sealed container for up to 5 days.

    Video

    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!

    More small batch recipes

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    Reader Interactions

    Comments

    1. Erica says

      February 07, 2021 at 9:24 pm

      5 stars
      I made this small flourless chocolate cake and it turned out incredible!!! It was easy to put together and baked up perfectly! The consistency of the cake was smooth and silky, and super rich. This is my go to chocolate cake from now on!!!

      Reply
      • Jennifer says

        February 07, 2021 at 9:45 pm

        Love this! Thank you so much for taking the time to make it, Erica!

        Reply
    2. Neetu says

      February 27, 2021 at 4:37 pm

      Instead of eggs pls tell me what can we use

      Reply
      • Jennifer says

        February 28, 2021 at 1:13 pm

        I'm sorry, I don't have an egg substitute for this recipe. If you google egg substitutes you should get a whole bunch of different ideas to try.

        Reply
    3. Shira says

      March 02, 2021 at 4:06 am

      Double amount for a 22 cm pan?

      Reply
      • Jennifer says

        March 02, 2021 at 9:41 am

        I didn't test it in that size pan, but I think a 23 or 25 cm might be better.

        Reply
    4. Marta says

      June 25, 2021 at 10:31 pm

      Can you use bittersweet chocolate or a mixture of dark and bittersweet? Would you change the amount of sugar? Thank you! I can’t wait to bake this cake!

      Reply
      • Jennifer says

        June 26, 2021 at 8:17 am

        Hi! I only tested this with the 60% dark (my preference), but you could absolutely try it with a combination of dark and bittersweet, or if you prefer, only bittersweet. I would not change the amount of sugar used in the recipe. Happy baking!

        Reply
    5. Steph says

      February 04, 2022 at 5:44 am

      Hi I’ve made this today as a chocolate orange cake - hoping to grab some kumquat at the market and caramelise those for the topping. Just to say, the metric version doesn’t convert the chocolate weight - if possible could you change that so people like me don’t have to keep googling the gram conversion 🤪. Many thanks!

      Reply
      • Jennifer says

        February 04, 2022 at 9:41 am

        Ah yes, so sorry about that! I will get that updated shortly!

        Reply
    6. Alene says

      June 19, 2022 at 8:05 pm

      Delish! I served it with a raspberry coulis, and it was perfect. I made it for my husband for Father's Day. He's the chocolate fiend in our house. He does like them more dense, but I don't so this was a compromise. He got the flourless bittersweet chocolate cake and I got the lighter crumb! Thank you for a lovely recipe.

      Reply
      • Jennifer says

        June 20, 2022 at 8:55 am

        Thank you for making it!

        Reply
    7. Betsey says

      July 31, 2022 at 2:00 am

      Can I substitute the chocolate powder with something else?

      Reply
      • Jennifer says

        August 01, 2022 at 9:40 am

        As an ingredient in this flourless chocolate cake recipe, no. But as a topping, yes. You can swap the cocoa powder for powdered sugar and/or fresh raspberries or strawberries.

        Reply

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